Hungarian dishes - classic dishes from the kitchen of the Fakanál Restaurant

Goulash soup with beef is one of the best known and most popular dishes in Hungarian cuisine - rich, tasty and a true Hungarian classic. This rich, spicy soup is perfect not only as a starter but also as a main course on its own, especially served with fresh, crusty white bread.

The base of the goulash soup is slow-cooked, crumbly beef, potatoes, turnips, celery, peppers and onions, which are Hungarian seasoning - red pepper, caraway, garlic - is what gives it its real character. The dish is spicy, but not hot, and its rich flavours are enjoyable for all ages.

A gulyás its gastronomic value is also demonstrated by the fact that officially Hungaricum since 2017. It is also one of the most popular Hungarian dishes abroad and is known by a similar name in many countries. In our restaurant, it is one of the most popular and frequently ordered dishes - and for good reason.

The stew was originally cooked in a kettle, cooked over a slow fire, resulting in particularly rich, deep flavours. The basis of the classic stew finely chopped onions, good quality ground red pepper, garlic, salt, pepper, cumin and occasionally a little hot paprika.

The hand-sliced dumplings - also known as noodles - perfectly absorb the thick, spicy gravy of the stew, making the dish even more enjoyable. 

The acidic, vinegary taste of homemade nettle jam helps to counteract the fattiness of the stew, making it easier to digest.

A pork stew with dumplings is delicious and filling - exactly what a classic Hungarian dish should be.

According to the traditional recipe, the pork knuckle is precooked for a long time, then put on a layer of potatoes, onions, garlic and fried with spices until crumbly. The name of the dish comes from the fact that after baking the bread, the leg was placed in a hot oven with potatoes and onions around it, which slowly cooked together. To get the skin really crispy and nice and red, you have to baste it with beer and keep basting it with the bacon gravy while it is cooking. 

The potatoes roasted with it absorb the thick juices of the meat, not only serves as a side dish, but also enriches the flavour of the meat, as the aromas of onion and garlic permeate it. This is the dish, once you have tasted it, you can always taste the sublime harmony of flavours in your mouth. Perfect for a hearty lunch or dinner. If you're looking for real, home-style flavours in Budapest, you can't miss the Baker's Style Chops at Fakanál Restaurant.

Made in the kitchen of the Fakanál Restaurant homemade pork sausage with traditional Hungarian seasoning ground red pepper, garlic, cumin and black pepper give it its distinctive, characteristic flavour. A extensively tested, own recipe guarantees that the best of Hungarian sausage culture is reflected in every bite. 

During the cooking process, the sausage is cooked, the meat is cooked and the skin is browned - resulting in a different, more intense flavour than smoked sausage.

Served with a lightly caramelized honeyed cabbage, the sweet and sour taste and mustard perfectly complement the Sausages spiciness, creating the traditional Hungarian flavour harmony.

One of our restaurant's most popular dishes is the classic potato casserole, made using traditional recipes. The combination of thinly sliced and layered boiled potatoes, boiled eggs, thick sour cream and home-made sausage creates a homey flavour rarely experienced in a restaurant.

During cooking, the sausage gravy infuses the potatoes, while the eggs and sour cream combine to form a new texture. The homemade sour cream on the side adds to the rich flavour. And the homemade pickles served with the dish freshen up the flavours. 

Foreigners are first amazed by the food, then amazed by the flavours. casserole potatoes A seemingly simple dish, but it's only really delicious when made with potatoes, free-range hen's eggs, homemade sour cream and well-seasoned sausage. We're proud of it, so we have included it in one of our tasting menus, because we think it's an unmissable dish. 

To prepare the chicken thighs, salt the skin and cooked to a crispy crust, while the meat remains crumbly and juicy inside. The key point is the optimal proportion of seasoning, where no one spice takes precedence but together they bring out the natural flavour of the meat. 

Next page freshly grilled vegetables - courgettes, peppers, onions and tomatoes. Vegetables are not only rich in vitamins and fibre, they also add a colourful, visually appealing touch to the dish.

The chicken is free-range, of course, the vegetables are fresh and the seasoning is Hungarian.

The pairing of roast chicken thighs and grilled vegetables is an internationally known and loved meat dish that is also popular in Hungarian cuisine, making it easy for everyone to enjoy. This dish is an ideal choice for those looking for a light but tasty meal.

Stuffed peppers were not invented by the Hungarians, but were introduced to the country's population during the 150-year Turkish occupation. It quickly became popular and became part of Hungarian gastronomy. Compared to the original Turkish and Serbian recipe, it has taken on its own characteristic form in Hungarian cuisine over the centuries. 

The Hungarian version is made with a simpler filling. A a meatball of minced pork, rice and a few spices stuffed into a juicy green pepper. They will also make a meatball without paprika. Both are made in a cooked until soft in a thick sauce made from real tomatoes. The slightly sweet and sour taste of the tomato sauce harmonises with the meaty, spicy flavour of the filling.

The boiled potatoes with fresh chopped parsley as a garnish add a herbaceous aroma to the dish. At Fakanál Restaurant, we make it exactly the way our grandmothers used to. For our Hungarian guests it is a nostalgic experience, while for our foreign visitors it is often the first encounter with the real Hungarian home flavours.

This light yet characterful fish dish is one of the specialities of the Fakanal Restaurant. Hungarian trout is a noble fish: lives only in crystal-clear, cold, oxygen-rich waters, such as forest streams - its lifestyle ensures the purity of its flesh.

The freshly arrived whole trout is fried in butter until crispy, giving it a golden brown crust on the outside and preserving its juicy, crumbly texture on the inside. The natural flavour of the fish means it requires little seasoning. Even those who don't like salty sea fish will appreciate its crunchy, soft, almost spineless, succulent flesh.

The accompanying baked potatoes in their skins perfectly complement the natural, slightly nutty flavours of the fish. Served with lemon and fresh herbs, this dish is an ideal choice for those looking for a healthy yet tasty meal and a taste of freshwater fish.

Fried chicken is a cornerstone of Hungarian gastronomy. Although it originated in Vienna, Austria, it became one of the most popular dishes in Hungarian cuisine from the 19th century, especially for Sunday or festive lunches. 

There are many alternatives for the fur surrounding the chicken breast. One of the favourites at the Fakanal Restaurant is this chicken breast in special breadcrumbs, which adds a delicately toasted sesame seed to the traditional stir-fry experience. Golden brown on the outside and crumbly on the inside, the chicken breast is served with freshly baked potatoes for a meal that is both filling, delicious and spectacular. Sesame seeds not only add a crunchy texture, but also a slightly nutty flavour that opens up a new dimension to this well-known dish. The perfect choice if you want familiar flavours with a hint of something new.

Fried courgettes are very popular in Hungarian cuisine. The Hungarians can peel almost anything, and this vegetable is particularly suitable for this technique. It is also very popular with vegetarians because the mild taste of the courgettes is enhanced by the seasoning and the crispy breadcrumbsi.

So it's only right that one of the most popular dishes on the vegetarian menu at the Fakanal Restaurant is the zucchini, golden brown on the outside and juicy and soft on the inside. The crispy fried slices are served with freshly grilled vegetables - peppers, courgettes, carrots, onions and tomatoes. The creaminess of the homemade mayonnaise complements the flavours perfectly.

This dish is not only meat-free, but it's also filling and tasty, making it a great choice not only for vegetarians. The crispy fried courgettes and smoky sweet grilled vegetables are the perfect harmony on a colourful, healthy plate.

Strudel is a traditional dessert typical of Hungarian cuisine. With its artisan character and varied fillings, it offers guests an authentic gastronomic experience. Strudel differs from all other desserts primarily in that it the dough is a thin, hand-stretched pastry. It requires great expertise and experience to make. The crispy fried pastry only frames the thick, flavoured filling. The flavours you can taste at the Spoon Restaurant:

Cottage cheese strudel: The typical Hungarian cottage cheese is flavoured with vanilla. You can smell the grated lemon peel in the aroma.
Apple strudel: The filling is made with sour grated apples. The aroma is of cinnamon and cloves.
Strawberry strudel: The slightly sour cherry pieces and the juicy, succulent filling give the strudel its distinctive flavour. The aroma is a blend of cinnamon and vanilla.

We would like to offer you the opportunity to try the quality and careful preparation our strudel!