Magyarorszagkul.nlcafe.hu reported that Hungarian gastronomy is becoming more and more recognised abroad, too. A few weeks ago, the video about some US college students tasting traditional Hungarian food spread rapidly on the Internet. Although most of the students have never heard of the Hungarian cuisine before, they enthusiastically tasted the goulash soup, the stuffed cabbage, the Hungarian layered potato and the plum dumplings served for them. It is good news for Hungary that its cuisine reaches overseas territories and gains popularity among the locals.
The popularity of the Hungarian cuisine is unsurprising, provided that the gastronomy is famous worldwide. In January, for instance, everyone was amazed by how well the Hungarian chef, Tamás Széll, prepared a Bresse chicken in Lyon. When his team ranked fourth in the cooking competition and also received 2 more prominent prizes, every press praised the prestigious Hungarian gastronomy for weeks.
It has to be admitted that Hungarian gastronomy has been revitalized. There are Michelin Star Restaurants in the country, good quality street food is a flourishing business and there are more and more fine dishes at available prices in the countryside, as well.
Furthermore, as the international news and reports also prove, the gastronomical prestige of Hungary is increasing rapidly.
Unfortunately, we are still far from overpowering the popular burger and sushi restaurants or the elegant French restaurants in big cities like Vienna, London or Manchaster. It is good to see, however, that there are Hungarian restaurants, eating houses and cafeterias that live up to the expectations of the local customers and are successful. Let’s see some of these places abroad.
Éva Dobsai emigrated to Toronto in 1956 with her husband and two children. After they had settled down, they started to cook chimney cakes because “they tasted like home” and they gave new meaning to the original sweets.
Besides the original version with sugar and cinnamon, customers can try out the sweets with ice cream, Nutella, toffee, salty-caramel with pieces of brownie or chocolate syrup but the more special cheddar cheese and olive oiled version with lemon and pepper is also offered.
The enterprise is such a huge success that there are always long, crowded queues in front of the Eva’s Original Chimney’s food trucks. The founders of the business are awarded with prestigious prizes and have been invited to cooking shows like the Carnival Eats on the American Cooking Channel.
Camden Town, situated on the north part of London, is one of the most popular tourist destinations. Along the Regent’s Canal that connects South and West London, there are crowded restaurants, eating houses, pubs and cafés welcoming tourists and locals alike. Among them is the Hungarian eating house, called Made in Hungaria, that is the most visited food stand in the neighbourhood. Here, traditional Hungarian foods like sausages, the roast á la Brasov, the cabbage with meat, the Hungarian strudel or the sponge cake (somlói galuska) can be ordered.
The all-time favourite is, without surprise, the lángos. It is so popular that Trip Advisor is constantly awarding it with new stars.
Those who would rather drink something should not worry either; in the restaurant, they can taste the best Hungarian pálinkas, beers or even the Traubi.
The well-known university city, Cambridge, is also a great fan of the Hungarian flavours. Hungarian compatriots sell chimney cakes or the garlic flavoured lángos at the local market, and, according to the owner, they are very popular among locals and tourists as well.
If the Hungarian gastronomy becomes rightly famous around the world, it is going to be thanks to the devoted Hungarians like Viktor Moldován, who, with hard work and dedication, took the Hungarian cuisine to Japan. He opened his restaurant, called Víz Étterem, on the island of Hokkaidó 3 years ago.
This year, even the Michelin Guide advised this place to visit for gourmets.
This restaurant is a typical “farm restaurant.” This means that only locally cultivated fruits and vegetables are used for the preparation of the goulash soup, the chicken paprikash or the kohlrabi vegetable stew. All the other ingredients are purchased from the nearby Tokachi Hills farm. Next year, they are going to have domestic mangalitza meat, too, but until that time, they purchase the meat from Hungary. The interview with the Dining Guide is a great feedback to the owner, who hopes that others will also recognise that there is a great opportunity in the Hungarian cuisine.
In Israel, there are several Hungarian restaurants, most of them offering the regular goulash-chicken paprikash combination. Still, the Igen Migen Chef Restaurant is a different place, as it also offers traditional Hungarian cakes.
The owner, Rafael Kohn, started the restaurant with the collaboration of the chef, Tibor Czigleczky, the master baker, Eszter Kiss, and the famous Italian chef, Yohanan Lambiase,
to welcome the customers with traditional Hungarian food like the liptauer (a spicy cheese spread), the layered potatoe, the stuffed cabbage, the Gundel pancake or the plum dumplings.
Although they also offer the dishes of other nations, like the Raviolo Porcini or the Turkish pizza, the favourite of the customers is undoubtedly the “Budapest Street Lángos” with garlic, sour cream and cheese on the top.
The most famous Hungarian restaurant in Australia is the Corner 78. The owner, Pál Varga, does everything to popularise the Hungarian food overseas as well. From the cold sour cherry soup through the lecsó and the Hortobágy-style pancake to the goulash soup, everything can be found here.
The most famous dishes are the roasted duck with sodden cabbage, the lángos and the cherry strudels. And of course, a great collection of the best Hungarian wines cannot be missed from the menu either.
Furthermore, it is not only the food, but the interior design of the restaurant that is also typical of Hungary. The walls are decorated with Hungarian flags of red, white and green colour and a Hungarian license plate, but of course, the photos of famous Hungarian-born people like Tony Curtis, Zsazsa Gábor, László Papp and György Soros also contribute to the Hungarian atmosphere.
Featured image: www.facebook.com/NorasLangos