Gastronomy tourism in Hungary is thriving: what brings people to the country?

Gastronomy tourism in Hungary is thriving. While our small country boasts a perfect blend of cultural wonders, historical monuments, and stunning nature reserves, its unparalleled gastronomy is what brings increasingly more people to the country. The Presidents of the Pannon Academy of Gastronomy and the Hungarian Caterers’ Association explained why they believe gastronomy tourism in Hungary is on the rise.

Goulash. Photo: depositphotos.com

Gastronomy tourism in Hungary is on the rise, with more and more people coming to the country to experience the best of Hungarian cuisine, the Presidents of the Pannon Academy of Gastronomy and the Hungarian Caterers’ Association told Roadster.

Growing gastronomic tourism in Hungary

According to Balázs Csapody, President of the Pannon Academy of Gastronomy, with the growing gastronomic tourism in Hungary, the number of Michelin-star restaurants could also increase in the country. There are currently two restaurants with 2 Michelin stars, seven with 1 Michelin star and six so-called Bib Gourmand restaurants in the country. Bib Gourmand restaurants are catering establishments with high-quality cuisine, which offer great value for money: high-quality food at a lower price.

Beef rolls with grilled vegetables. Photo: depositphotos.com

There is a demand for these places offering high-quality dishes, with more and more people looking for top quality and making a conscious choice of restaurant, Csapody said.

“More and more people are buying good quality meat or bread from local producers, and some foreigners choose to visit destinations in Hungary for their restaurants and wines,”

he added. According to the expert, the number of guests is likely to increase further this year. He believes that domestic tourism will pick up, and people are expected to spend more as real wages rise.

Hungary is also famous for its exquisite wines. Photo: depositphotos.com

Hungary has great professionals

According to László Kovács, President of the Hungarian Caterers’ Association, the fact that the Hungarian team qualified for the final of the Bocuse d’Or international cooking competition in Lyon this year shows that the country has excellent professionals. “The Hungarians are at the forefront of Europe, and their work has a great impact not only on their immediate environment but also on the profession as a whole,” he stressed.

The Hungarian Bocuse d’Or team. Source: Facebook/Bocuse d’Or

Kovács added that Hungary’s good position in gastronomy is not only prevalent in the region but also globally. “Hungarian cuisine is world-class”, he said, adding that more and more foreign tourists are arriving in the country with the express intention of getting to know Hungarian gastronomy and trying out a dish. As an example, he mentioned that the diversity of Hungarian soups, like diluted broths and meat soups, ragout soups and concentrated soups, is not typical of many other cultures.

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