gastronomy

The Flavors of Ecuador Capture the Attention of Hungarians

The event hall of the new W Hotel in Budapest served as the backdrop for the celebration of the latest edition of the prestigious business dinner, “Flavors of Ecuador: Journey to the Middle of the World”, hosted by the Embassy of Ecuador in Hungary and PROECUADOR.

The event took place on Thursday, November 23, and once again featured the presence of international chef Miguel Xavier Monar, Ambassador of Ecuador’s export products to the world. Monar and his team traveled from Madrid to delight 80 special guests with a 7-course menu that was a true journey to ancestral Ecuador, with kitchens burning for long hours and intense flavors that captivated the emotions of the diners.

The “Flavors of Ecuador: Journey to the Middle of the World” dinner is part of an initiative by the Embassy of Ecuador in Hungary, in collaboration with PROECUADOR, aiming to showcase the quality and benefits of Ecuador’s export products. Shrimp, bananas, and Ecuadorian roses took center stage for the night.

Among the guests were significant entrepreneurs and investors, diplomatic authorities from different countries, members of the press, and some food critics, including the renowned Pierre Vajda, who shared his kind opinion about the flavorful journey he enjoyed during the gala. Cesar Rohon, PROECUADOR’s representative, addressed the audience, letting them know that Ecuador has the infrastructure and potential to export quality products. Ecuador remains the world’s leading exporter of bananas, the second-largest producer of premium canned tuna, as well as cocoa, and other products that are already available on Hungarian shelves.

Emotive Farewell

Before concluding the evening, addressed the guests to announce the conclusion of his duties as Ecuador’s diplomatic representative in Hungary, not without highlighting the invaluable experience it represented for him and his wife to come to Budapest.

“We will carry the always kind gesture of its people, its beautiful and imposing Danube, and the good friends we have made here, forever in our hearts. Special thanks to my Embassy team, who were always willing to help and work to elevate the name of Ecuador,”

he said.

The owner of Daily News Hungary was also invited, here are more pictures:

Read also: Ambassador Salazar: Ecuador is not as far from Hungary as you might think – interview

November 27, 2023

Restaurant opened on the top of Budapest’s ‘skyscraper’, the MOL Campus

New restaurant on the rooftop of Budapest's MOL Campus

VIRTU Restaurant opened its doors on the 28th floor of Budapest’s towering ‘skyscraper’, the MOL Campus, on 22nd November. The panoramic spectacle offers a breathtaking vista of Budapest and its surrounding hills, elevating guests to an awe-inspiring 120 metres above the majestic River Danube.

As reported by portfolio.hu, this new culinary gem boasts a fine dining experience with a seating capacity of 150. Accessible via a striking elevator from the MOL Campus Visitor’s Centre or a separate ground-floor entrance, the restaurant promises not only a feast for the palate but also a feast for the eyes.

Breathtaking view from the restaurant:

With an open-air area and multiple separate spaces, VIRTU caters to gatherings ranging from intimate parties of 6-8 to larger events accommodating up to 150 individuals. The VIRTU team offers a bespoke culinary experience, tailoring menus for both small and large groups. Additionally, guests can savour cakes, coffee or refreshments in a lounge-like ambience.

VIRTU’s kitchen is led by 26-year-old Levente Lendvai, who arrived from the Arany Kaviár Hungarian restaurant.

Read also:

Budapest McDonald’s among most elegant worldwide – Read more HERE
Hungary’s international cuisine: a taste of the world in Budapest – Details in THIS article

November 23, 2023

Hungarian castle hotels bagging prize after prize

November has been a splendid month for Hungarian hotels, basking in the glow of numerous recent award ceremonies. Across the country, hotels are earning recognition for their exceptional contributions, and one standout is the Heritage Hotels of Europe, which appraises castle hotels throughout the continent.

Hungary is abound with castles, each brimming with historical richness and breathtaking views. It’s no surprise that hotels nestled within these architectural marvels rank among the finest in Europe.
This year marks the fourth edition of the Heritage Hotels of Europe awards, as reported by turizmus.com. The association was founded in 2017 with the goal to appreciate the legacy of these special hotels and express gratitude to those responsible for their preservation and splendour. It was brought into reality by the Austrian “Schlosshotels & Herrenhäuser”, the Slovak “Historic Hotels of Slovakia” and the Hungarian “Magyar Kastélyszállodás Szövetsége”. Together, these entities represent the castle hotels of Europe and form the Heritage Hotels of Europe association .

The award ceremony

The prestigious award ceremony unfolded at the iconic Schloss Leopoldskron Hotel. If the name rings a bell, you can credit it to the timeless classic “The Sound of Music,” filmed at the Leopoldskron Hotel in 1964, which won five Oscars. This storied venue played host to the event where finalists were honoured with their well-deserved accolades.

Choosing the location wisely, Heritage Hotels held the ceremony at a place that truly radiates glory — Schloss Leopoldskron. The experienced jury committee bestowed awards in seven distinct categories, spanning hotels from 12 different countries. Guest reviews and the overall guest experience were integral to the evaluation. The categories included Design, Wellness, Gastronomy, Hospitality, Culture, Romance and Host of the Year. Hungarian hotels shone across multiple categories.

Our prize winners

In the Heritage and Hospitality category, touted as the most complex award, the silver medal was bestowed upon Hungary’s Prónay Castle in Alsópetény for its top-notch service and most coordinated staff. The third-place accolade in this category went to the equally impressive Andrássy Manor & Spa Hotel in Tarcal. Notably, the Andrássy Manor stood out by competing in multiple categories, achieving third place in both Hospitality and Wellness.

But the Hungarian success story doesn’t end there. In the Gastronomy category, the Andrássy Manor secured second place, sharing the podium with another Hungarian gem, the Gróf Degenfeld Castle Hotel in Tarcal. Adding a cherry on top, the Heritage and Design category was triumphantly claimed by the Botaniq Castle in Tura, near Gödöllő. The recent renovation of this castle, showcasing a splendid Neo-Renaissance and Neo-Baroque style, left both the professional jury and guests dazzled.

Successes in Budapest

And there’s more to celebrate in Budapest! Jet2Holidays, a prominent UK tour operator, bestowed its Quality Awards upon hotels in the Hungarian capital, writes turizmus.com. These accolades, the “Quality Awards 2022”, which are marks of trustworthiness determined by guest rankings, were bestowed upon four Budapest nominees out of a total of 60 hotels. The Zeina hotel chain dominated, with the Continental Hotel, the Prestige Hotel and the Boutique Hotel all securing the prestigious accolade. Rounding off the quartet, the Hotel Moments Budapest also earned its place among the trustworthy establishments.

Read more about prize winner Hungarian hotels HERE.
Read about the new hotel in Budapest HERE.

November 21, 2023

What a tribute! A Hungarian chef has made it into the world’s top 100

For the third time in a row, Spain’s Dabiz Muñoz has been named the world’s best chef at the Best Chef Awards. We are particularly pleased that a Hungarian chef has also made it into the TOP100, an applaudable nod to the excellence of Hungarian gastronomy.

According to Helló Magyar, at the closing ceremony of The Best Chef Awards 2023, it was revealed that for the third year in a row, Dabiz Muñoz has been named the world’s best chef. The awards ceremony took place at the Yucatán International Convention Centre in Madrid, where the illustrious Top 100 chefs were unveiled, and 10 special accolades were bestowed upon culinary luminaries.

The gastronomic elite included 31 nationalities, with Europe coming out on top with 54 chefs, followed by America (24) and Asia (17). Spain is the gastronomic capital of the world, proudly claiming 14 chefs on the prestigious list.

Dabiz Muñoz (DiverXO, Spain), the rule-defying culinary maverick, continues his reign, leaving a trail of innovation and creativity in his gastronomic endeavours. Securing the runner-up position is Albert Adrià (Enigma, Spain), who not only graces the podium but also snags The Best Chef New Entry Award, a commendation presented by Le Nouveau Chef. Our Slovenian neighbours make their mark with Ana Roš at Hiša Franko, securing third place – after the 9th last year – and maintaining her status as top-ranking female chef.

The Best Chef Top100 2023 top 10 list

Hungarian Top 100 Chef: Szilárd Tóth

The official site describes chef Szilárd Tóth as follows: “his dishes are reminiscent of his birthplace, the county of Szabolcs-Szatmár-Bereg, and they invite a familiar, childhood nostalgia formed perfectly into a fine dining experience”. Chef Szilárd believes that two things are eternal: nature and tradition.

“There is no need to reimagine anything, it is enough to walk the existing paths. The point is to keep working with those same traditions, flavour pairings or grandmother’s recipes typical of certain regions, and thus create new dishes to move Hungarian gastronomy forward”

Salt Budapest was created on the basis of traditional Hungarian cuisine, where kitchen herbs and wild plants play an important role under the hands of chef (and co-owner) Szilárd Tóth. All ingredients are sourced exclusively from trusted sources, most of which are gathered by the chef himself in the countryside while the rest are produced by farmers. Everything is freshly pickled and fermented. The restaurant has already received numerous accolades and awards for their efforts to preserve the value of ancient techniques such as fermentation, drying and salting.

The poultry products come from Szilárd’s own family meat manufactory in Szatmár, while the locally baked bread, a cornerstone of Hungarian gastronomy, graces the tables daily. A noteworthy touch is that the chef prepares his culinary creations in the heart of the restaurant, inviting guests to engage in delightful exchanges.

10 special prizes

The best chefs’ awards were complemented by 10 special prizes at the gala, with Jordi Roca clinching The Best Chef Pastry Award for the second consecutive year. He won The Best Chef Pastry Award powered by The Lost Explorer Mezcal. However, the emotional pinnacle was reached as Ferran Adrià received recognition for his groundbreaking contributions to gastronomy, a legacy that continues to inspire new generations. Adrià’s elBulli, a gastronomic icon, has transformed into a museum and contemplation space, elBulli1843, a testament to the enduring impact of culinary genius.

The full list of the TOP100 chefs in the Best Chef Awards can be found here.

Famous Hungarian restaurant to close its doors for the last time

The Petrus restaurant in Ferencváros declared that it is closing permanently. The responsible chef, Zoltán Feke, has posted on Facebook announcing the closure.

The popular Petrus restaurant is a special French- influenced restaurant located in the ninth district. It offered excellent quality foods at a lower price for guests, which is why it has received a Michelin Bib Gourmand nomination no less than eight times. Zoltán Feke didn’t explain the reasons behind the closing; however, he highlighted that the decision was extremely hard to make.

One possible reason could be the decreased tourism this year, even though that could only be felt mostly in the holiday destinations. As such, the Lake Balaton region didn’t have a strong start to the summer season. In contrast, Budapest didn’t flounder, the restaurants are doing well, as long as they are located near tourist attractions. Now, the main income for most is from tourists, as many Hungarians have decided to cut back on expenses due to inflation. You can read more about the restaurant industry’s crisis HERE.

In the case of the Petrus closing, it’s not impossible that one of the contributing factors was the lack of tourists. The restaurant will close its doors for the last time in the middle of November, according to Blikk. Zoltán Feke also added that he’s not quitting the culinary scene. He wrote, “There will be a continuation, elsewhere, a bit differently, but the French line is eternal!”

Read about a brand new restaurant in Budapest HERE.

November 20, 2023

A Hungarian favourite: poppy seed bread pudding (mákos guba) cake for Christmas! – recipe

I’m sure I’m not the only one who can’t wait for Christmas: who could resist all those delicious foods and drinks on the table? Especially if you’re Hungarian or spend the winter holiday in Hungary, you’re most likely in for a treat in the dining room. Among many traditional Hungarian Christmas dishes, mákos guba (poppy seed bread pudding) is one of my favourites. Even more so if it’s made as a cake! Find the recipe of the mákos guba cake below.

Ingredients of the mákos guba cake

mákos guba recipe — Mákos guba. Source: YouTube/Nosalty

8 dried (or just old) bread rolls (kifli)
1 l milk for the base, 2,5 dl milk for the cream
3 egg yolks for the base, 2 egg yolks for the cream
15 dkg icing sugar for the base, 15 dkg icing sugar for the cream
2 packets vanilla sugar for the base, 2 packets vanilla sugar for the cream
10 dkg butter for the base, 20 dkg butter for the cream
15 dkg ground poppy seeds for the base
10 dkg raisins for the base
grated zest of 1 lemon for the base
1 teaspoon ground cinnamon for the base
3-4 tablespoons apricot jam for the base
1 packet vanilla pudding powder for the cream
2-3 dl whipped cream on top

How to prepared the mákos guba cake

According to magyarorszagom.hu, this is how you make the perfect mákos guba cake:

It’s worth buying the bread rolls the day before, so that they’re a bit dry rather than fresh. These rolls should be evenly sliced first, as this is the basis for the mákos guba.
Then, after cutting up the rolls, we start preparing the milk sauce as follows: add 10 dkg of butter to a litre of milk and heat it. Mix the 3 egg yolks with the 15 dkg of icing sugar and the 2 packets of vanilla sugar until smooth. Then, add to the milk, stirring slowly, and cook over a steam until thick.
Return to the bread rolls, sprinkle with the ground poppy seeds, cinnamon, raisins and grated lemon zest and mix. Once this is done, pour the boiled milk over the top, mix, making sure that the bread roll slices stay intact, and leave to stand for a while. The buns need a few minutes to absorb the liquid.
Sprinkle a buttered cake pan with breadcrumbs. Then, pour the poppy seedy and milky rolls into it. Spoon the jam over the top, spread it evenly and place in the preheated 100°C oven for 15-20 minutes.
When it is nicely browned, let it cool in the pan and then place it on a tray.
Time to make the cream. Mix 20 dkg butter with half the amount of icing sugar (7.5 dkg) until smooth and set aside.Mix the other half of the icing sugar with the 2 egg yolks, 2 packets of vanilla sugar and the pudding powder, then add the milk and cook for a few minutes, stirring continuously, until thick and then cool completely.
Add the sugared butter to the cooled pudding. When you have a smooth cream, you can spread it on top of the cooled poppy seedy rolls and put the whole thing in the fridge to cool and set.
Finally, whip the cream until stiff and decorate the cake with it.

Enjoy! Do let us know if you decide to try this delicacy.

Last year, we shared the recipe of the simple mákos guba – find it HERE.

November 14, 2023

Everybody knows and loves it: story of the Pöttyös Túró Rudi

There’s a timeless classic sweet, that has captured the heart of most Hungarians. Small ones and grown-ups alike, everybody knows and loves it. This sweet is none other than the Pöttyös Túró Rudi, which has been an integral part of the Hungarian life. This tasty treat was created roughly a lifetime ago and has been a national success story ever since.

A legend is made

In the 60’s a group of dairy specialists went on a visit to Moscow, where they discovered syrok, which is widely regarded as the forebear of the Túró Rudi. Once home, they started developing their own version. At the end of the initial testing period, they created a new product, but they couldn’t settle on a name. According to the group, they asked Sándor Klein for help. He came up with one, which upset the papers so much that they outright refused to advertise the product altogether. The scandalous name, you must have guessed it, is Túró Rudi. ‘Túró‘ stands for curd while ‘Rudi’ means small bar (or the nickname of Rudolf).

The final product, which did end up bearing the name ‘Túró Rudi’ featured sweet notes that came down to a slightly lemon-flavoured cottage cheese enveloped in a dark chocolate coating. Despite the lack of advertising, the product was a massive hit.
So much so that it quickly became a constant shortage item in shops. A noteworthy accomplishment even in an era characterised by shortages. To meet escalating demand, Túró Rudi relocated its operations to a larger facility in Mátészalka.

Demands were soaring, even though Túró Rudi used to have an extremely short shelf life of three days back in the day. In fact, it was even shorter since one out of the three days was spent in logistics. The company made its utmost to catch up with the demand.

Innovation is key

At the beginning of production, only one flavour existed. Still people flocked to the shops to get their hands on it.
However, the product had to undergo some important changes to keep up with customer trends. These changes came to pass, for example, as a longer shelf life, which lasted up to 14 days. In the 80s, the brand evolved to produce Túró Rudi in three separate factories, not only supplying the country but also delivering to the West.
The changes and the success story of Túró Rudi didn’t stop there. The company started experimenting with new products a well as flavours. Shortly, people with a sweet tooth could choose from hazelnut, strawberry and apricot varieties in the supermarkets.

The competition

Despite numerous attempts by rival companies to emulate the original Túró Rudi, none endured. Variously named Robi, with honey or walnut flavours, and even a vitamin-enriched version, these imitations weren’t long-lasting. Beyond Hungary’s borders, there are several other versions of the Pöttyös product. For example, the Austrians have Dots, that is widely known to be based on the Hungarian sweet. However, everybody knows that “Pöttyös az igazi”, which is the slogan of the Hungarian company, meaning that there is but one true Pöttyös.

Read more about Hungarian food specialties HERE.
Read more about Hungarian legacies HERE.

November 13, 2023

PHOTOS: Budapest’s first Moroccan restaurant opens its doors

Tagines, couscous, taktouka salads – there’s nothing quite like the flavours of Moroccan cuisine – and luckily for you, the capital’s first Moroccan restaurant has just opened its doors in downtown Budapest near the Astoria Metro Station.

According to Lelépő, the new restaurant is situated on Semmelweis Street and opened its doors end-October. The offerings of Jouri are described as a delightful blend of Moroccan and Arabesque cuisine. The restaurant owners are the same as those of Byblos, which is Budapest’s Lebanese restaurant, offering a wide selection of Lebanese and Levantine dishes.

The new Moroccan restaurant awaits hungry visitors with a stunningly authentic interior. Their menu is brimming with traditional delicacies.

You may savour stews flavoured with couscous, dazzling tagines, meaty main courses and freshly crisp salads. To accompany the delicious bites, you can sip on a cup of traditional Moroccan tea or opt for a cheeky cocktail. Or else, you can pick a bottle from their international wine selection.

Moroccan cuisine is renowned for its vibrant and varied palette of tastes, flavours and spices. Common ingredients include curcuma, coriander, cardamom, ginger, peppermint and saffron. The majority of main courses are meticulously prepared in the traditional tajine, a bowl in which meat and vegetables are slowly cooked.

The flavours often revolve around the sweet-sour dichotomy, with dates, honey and fruits harmoniously combined in various dishes. Couscous serves as a base side dish, prepared in a myriad different ways with an assortment of meats, vegetables and spices.

Among the traditional Moroccan offerings, the meaty and sweet bastilla, tomato-infused lentil soup (harira), and the tantalising meat and vegetable stews (tagine) stand out.

Here are some photos of this new culinary paradise in Budapest.

The mesmerising interior:

A rich variety of Moroccan dishes:

And the always cheerful and friendly crew:

Read also:

Budapest’s birthday cake coming soon! – Read more HERE
Hungary’s international cuisine: a taste of the world in Budapest – Details in THIS article

November 11, 2023

Hungary’s restaurant industry faces another year of uncertainty

A year ago, Hungary’s restaurant industry in the western region faced an unsettling trend: farewell messages. The wave of closures extended into the following year, raising doubts about the possibility of reopening.

Sopron’s culinary decline

Sopron, a historic city in the region, bore the initial brunt of this wave in 2022. The closures began in April with the renowned Puskás Restaurant, a 36-year-old favourite with an impressive garden and street terrace by the castle. Its popularity wasn’t limited to locals, as national and foreign celebrities, politicians and artists frequented it. However, other establishments like the Várkert Café & Restaurant and Graben Restaurant, along with several other Sopron spots, also had to close their doors. The closure of these restaurants has not only affected the local gastronomic scene but also signifies a downturn in tourism. Additionally, a search for real estate listings on the internet reveals a surprising number of results. In Sopron alone, there are 16 hospitality units for sale, including a choice of hotels, restaurants, buffets, and guesthouses as reported by Telex.

Győr’s gastronomic impact

This wave of closures also affected Győr and its surroundings. Notably, the Arrabona Food Bar saw its doors shut, sparking an outpouring of support from the community. The establishment was famous for its mushroom sandwiches, and the recipe, known as the “real arrabonas,” gained popularity even after the restaurant’s closure. However, it wasn’t just Arrabona Food Bar; other notable closures like Benedetto Confectionery in Győr, after serving customers for 37 years, marked the end of an era. The closure of these iconic places affected not only the local gastronomic scene but also the sentimental ties that people had to these establishments. For the time being, optimism is the only driving force for businesses.

The challenge of reopening

After the initial closure wave in January, the region didn’t witness more old, well-known businesses shutting down. However, new openings by old owners or tenants have been scarce. The general pattern was to see new tenants taking over in 2023. Pizzerias and trendy food bars replaced some old restaurants, but their long-term success remains uncertain. The Erzsébet Liget Restaurant in Győr, initially facing temporary closure, transformed into a gluten-free bakery and restaurant under a new tenant. The journey has been challenging for many, but business owners continue to adapt to the evolving restaurant landscape. Csaba Horváth, a gastronomy expert, believes that entrepreneurs are working hard to make the best of the situation. Nevertheless, no one today is where they were before the crisis.

This is the time when everyone thinks twice about what they spend their money on. […] We have concluded that we need to reduce the supply, cut staff now, and try to get through another spring-to-autumn season.

commented Horváth.

“This is the time when everyone thinks twice about what they spend their money on. […] We have concluded that we need to reduce the supply, cut staff now, and try to get through another spring-to-autumn season,” commented Horváth.

The lingering effects of closure

As we reported earlier this year, Hungarian restaurants still struggle to survive. Approaching another winter season, entrepreneurs in the region are bracing for the challenges that lie ahead. While there’s a glimmer of optimism among newcomers, it’s clear that the path to recovery won’t be easy. With the rising costs of energy and goods, staff shortages and ever-evolving market conditions, it’s a challenging environment. The closure of well-known restaurants had a profound impact on the local gastronomy scene. Chefs were lured away by better opportunities, and some workers even left for Austria. Corporate events were seen as a potential lifeline, but they couldn’t make up for the losses. Business owners face significant challenges, but they remain resilient and hopeful, determined to adapt to the ever-changing landscape of the restaurant industry.

In conclusion, the restaurant closures in Hungary’s western region have left a lasting impact on the culinary scene, and the road to recovery still hangs in the balance for many business owners.

November 7, 2023

200-year-old confectionery in Buda Castle closes doors after mayor’s bribery scandal

The Ruszwurm confectionery has been the talk of the city for the last two centuries. However, these past weeks, they surpassed themselves.

To say the least, the Ruszwurm has been a well-known spot that has survived multiple historical events. The building itself sustained some damage, but they kept open through every ordeal so far. This persistence seems to come to an end this year. The owner, Miklós Szamos, provided insight into the happenings at Ruszwurm and the Budavár district. You can read more about Ruszwurm HERE.

According to Miklós Szamos, the districtal mayor candidate of 2019, Márta V. Naszályi approached him and asked him for financial support for her campaign, which he promptly refused. Upon elaboration, he said he was aked for money a total of two times, and offered protection in exchange. This protection would mean that his confectionery can’t be closed for good. He refused both times.

Turns out, there’s actually an ongoing enforcement procedure against both Ruszwurm and the other concerned confectionery, Korona. There have been speculation flying around whether this enforcement is the doing of the present districtal mayor. Márta V. Naszályi denies these allegations. We wrote about the scandal around the confectionery a couple days ago, which you can read HERE.

She and the Budavár District have published an official response to the scandal and the speculation stemming from it. In this official response, they address the enforcement procedure and outline the happenings in a clear chronological order. Based on this account, the events were not so black and white as described above.

It started in 2015, when the, back then Fidesz-led, Budavár district terminated the lease agreement of the Ruszwurm premises. When the premises were not vacated, the district filed for eviction in 2019. This was still under the previous mayor, whom Márta V. Naszályi succeeded that same year.

The lawsuit was inherited by the new mayor, who has suspended the lawsuit on Ruszwurm Ltd.’s initiative to try and settle for an out-of-court agreement. When no preliminary agreement was reached, the lawsuit continued and was won by the district. When Ruszwurm Ltd. did not cooperate with the final judgement of the court, the enforcement procedure was set in motion. This enforcement procedure includes the suspending of their commercial licence and a lock change on the premises.

The cherry on top of the cake? Districtal mayor Márta V. Naszályi has filed for a defamation complaint against Miklós Szamos.

Seems like it’s not a good year for the Szamos company. Even more so, because with this official report, we can be sure that the Ruszwurm and Korona confectionaries will close for good. Make sure you visit them before the 4th of December!

November 6, 2023

Sorrowful: Popular Hungarian restaurant in Canada closes for good – PHOTOS

Hungarian restaurant in Toronto Black Tulip Restaurant

A famous Hungarian restaurant in Canada’s biggest city, Toronto, will close for good because the owners decided to spend more time with their family. Even though it survived COVID-19 thanks to its enthusiastic patrons, Toronto will soon lose a Hungarian spot.

“It is with a heavy heart that we inform you that we are closing the Black Tulip Hungarian Restaurant“, the Instagram post talking about the closure starts. Black Tulip opened in February 2020, just a couple of weeks before the global coronavirus pandemic broke out.

Even so, the place survived, thanks to the owners’ kindness, the high-quality dishes they served and some loyal patrons who regularly flocked to the restaurant to taste some traditional Hungarian dishes “with sprinkles of North American favourites”, blogto.com wrote.

However, after four years of business, it seems that Gréta and Kornél, the Hungarian couple running the restaurant, decided to close permanently. The menu of the former diner included traditional dishes like goulash soup, stuffed cabbage rolls, chicken paprikash, pork stew, Hungarian-style meatballs, and schnitzel.

Chance to eat traditional Hungarian food even after the closure

“We had to make this hard decision with our family’s future in mind”, the couple continued in their sad Instagram post. They added the last opening day was last Sunday, 29 October.

But not all is lost. “If you are going to miss our Hungarian food, we have started selling our frozen food stock, which you can store in the freezer and enjoy even after a few months”, they added.

“There are so few Hungarian restaurants around. Wishing you the best!”, one of the comment writers said under the post. Here are some photos of their dishes:

A bejegyzés megtekintése az Instagramon

BlackTulipRestaurant (@blacktuliprestaurant) által megosztott bejegyzés

You could even taste lángos in the Canadian metropolis:

A bejegyzés megtekintése az Instagramon

BlackTulipRestaurant (@blacktuliprestaurant) által megosztott bejegyzés

Traditional Hungarian pastries:

A bejegyzés megtekintése az Instagramon

BlackTulipRestaurant (@blacktuliprestaurant) által megosztott bejegyzés

The interior:

A bejegyzés megtekintése az Instagramon

BlackTulipRestaurant (@blacktuliprestaurant) által megosztott bejegyzés

November 4, 2023

Budapest’s birthday cake coming soon!

The city of Budapest has turned 150 years in 2023. That’s why there’s a great deal of festivity throughout the year. However, it’s not a real birthday, unless there’s cake. Now, we have that too!

To mark the special occasion of the unification of the three parts of the city, Pest, Buda and Óbuda, a mere 150 years ago, the official birthday cake had to be exceptional.

You can take a step back in time to Budapest 150 years ago by visiting this LINK.

For more details about Budapest’s birthday celebration, please read HERE.

Who takes the cake?

The open competition was announced by Budapest Brand and the Hungarian Confectioners’ Association on behalf of the City Council of Budapest. The cakes submitted by the contestants had to adhere to specific conditions to fit the theme. These cakes had to feature flavours from the era of the city’s founding, incorporating spices typical of that period, while maintaining a modern appearance. During the semi-finals, the judges had the challenging task of evaluating 20 cakes, with only five advancing to the finals.

The judging panel primarily consisted of master confectioners, such as Nóra Balogh, Ádám Pataki and Zoltán Andrész. However, not all judges needed to be master pastry chefs. For instance, Gergely Karácsony, the current Mayor of Budapest, and Csaba Faix, the CEO of Budapest Brand, had the opportunity to taste the cakes as well.

In the end, the ‘Budapest 150 Cake’ title was awarded to “Natalis,” created by Csilla Müller of the August Confectionery. An especially nice aspect of this victory is that the August Confectionery itself recently celebrated its 150th anniversary, making this win even sweeter.

In the spirit of celebration, let’s eat cake!

The “Natalis” or ‘Birth’ (‘Születés’) is very much on brand for the birthday, from its flavours and appearance to its inspiration and name. The creator, Csilla Müller, said that they drew inspiration from classic cakes of the era, such as Dobos and Esterházy, but the taste of “Natalis” is truly unique. They aimed to take the main ingredients required by the competition and present them in a contemporary manner.

These ingredients are reminiscent of those used when Budapest was founded 150 years ago. The winning cake boasts a mouth-watering combination of chocolate, coffee and hazelnut. What sets this cake apart is the inclusion of blueberries, which adds a savoury twist, enhancing the overall flavour, as commented by Csilla Müller. This cake specialty is sure to add a vibrant flavour to the birthday festivities.

The ‘Budapest 150 Cake’ title-winning cake will be available in Hungarian confectioneries starting on the 17th of November.

November 2, 2023

Iconic Ruszwurm confectionery in Budapest to be closed!

Everyone who has ever been to Budapest has either visited or at least heard of Szentháromság Street 7 and the iconic little confectionery that occupies it. Now, one of Budapest’s most well-known bakery shops is closing its doors due to political bribes.

Ruszwurm is an iconic confectionery that has been a part of the city’s everyday life since 1827. It first opened its doors in that year and managed to survive the 1848 fight for independence as well as not one, but two world wars. During the 1990 privatisation, it fell into foreign hands, but the Szamos family succeeded in renting it and eventually buying it back. It is still in their hands to this day, now owned by Miklós Szamos. However, due to recent developments, things may change.

You can read more about Ruszwurm HERE and HERE.

Corruption in the making?

According to Index, Miklós Szamos received an offer from mayoral candidate Márta V. Naszályi. This offer would require Miklós Szamos to provide financial support to Márta V. Naszályi’s campaign for the district mayoral position. In exchange for this, Ruszwurm would receive their protection. This type of protection would entail a contract that could make it nearly impossible to permanently close Ruszwurm, which is basically protection money.

“To this [offer], I said to her it’s enough for me if they respect the laws and property rights,”

commented Miklós Szamos. He also pointed out that, in his view, only making such an offer was already against the law. Although no exact sum was discussed, based on the context, he assumed that it would take approximately HUF 20 to 30 million (EUR 52,182.50-78,273.75) for this kind of protection to be finalised. Six months after she won the election, Márta V. Naszályi met with Miklós Szamos again to discuss the offer once more.

When quizzed about such an offer, Márta V. Naszályi, now the district mayor, denied asking for and receiving financial support for her campaign from Miklós Szamos. They also pointed out that such a thing would be visible on her public campaign account.

The Municipality of Budavár answered that the ongoing enforcement procedure is not a result of the refusal of such an offer, but rather the culmination of the ongoing legal dispute between the Municipality and Ruszwurm Ltd. The reason for the legal dispute is the reluctance of Ruszwurm Ltd. to return the rented premises after the termination of their leasing contract. As a consequence of Ruszwurm Ltd.’s reluctance to return the premises or pay the rent fees assigned to the premises, the municipality has initiated the enforcement procedure.

The recent enforcement procedure is rather interesting for the fact that it was not previously a part of the dispute between the two parties. It’s possible that this is the municipality’s response to the situation.

The end of an era

As a result, the doors of the confectionery will likely close for good. The premises must be vacated by the 4th of December, according to the enforcement report received by Miklós Szamos. The on-site enforcement procedure includes a change of locks, preventing the confectionery from continuing their work.

A similar situation stands for the Korona Confectionery, as both businesses are entangled in the allegations.

November 1, 2023

Hungary’s international cuisine: a taste of the world in Budapest

Budapest, Hungary, known for its vibrant and diverse culinary scene, offers a gateway to a world of flavours. If you’ve ever faced the daunting task of choosing from Hungary’s international cuisine, we’ve got you covered. In this article, we’ll give you a list of Budapest’s best global restaurants, providing a taste of different cultures through their delightful dishes.

101 Tigris – Asian fusion

Starting with 101 Tigris, this restaurant is a fusion of retro design and modern technology. Their innovative QR code service system ensures utmost convenience. While Taiwanese cuisine takes the spotlight, the menu also offers Korean, Chinese and Japanese options. The canteen-style setting creates a friendly and welcoming atmosphere, perfect for savouring a diverse array of Asian delicacies.

Tifliso – Georgian cuisine on a plate

Tifliso transports you to the exquisite flavours of Georgia with its mouthwatering khachapuri (cheese-filled bread) and hearty khinkali (dumplings). It’s also highly recommended to order an assortment of appetisers and share them with your dining companions. Furthermore, the friendly staff and the warm, authentic ambiance add to the restaurant’s charm.

Trattoria Pomo D’oro – flavors of Italy

If you crave delicious Italian food in the heart of Budapest, Trattoria Pomo D’oro is the place for you. With a diverse wine selection and homely atmosphere, this restaurant is known for its unwavering commitment to delivering a truly authentic Italian dining experience.

Blue Agori – Greek cuisine haven

Blue Agori is a haven for lovers of Greek cuisine in Budapest. Authentic Greek dishes, including gyros, moussaka, and fresh seafood, provide a tantalising taste of the Mediterranean. With its super fast service, this place is a convenient option if you’re always on the go.

Unomas Tapas&Bar – Spanish tapas delight

Unomas is a Spanish tapas restaurant in Budapest that provides a genuine taste of Spain. It’s the perfect locale for friends and couples for a lovely dinner after a long day. Also, do not hesitate to seek recommendations from the staff; you will not be disappointed!

Mazel Tov – Mediterranean delights

Mazel Tov, located in Budapest’s Jewish Quarter, is renowned for its modern Israeli cuisine. Guests can relish dishes such as falafel, shawarma and mezze in an atmospheric setting, complete with an inviting garden.

Bombay – authentic Indian flavours

For those yearning for the flavours of India in Budapest, Bombay is the place to visit. This Indian restaurant, adorned with trendy and contemporary interior design, boasts an extensive and diverse menu featuring classic dishes such as curry, tandoori and biryani. Thanks to the absolutely delicious food, gorgeous cocktails and stunning decor you will surely leave the restaurant feeling happy and well-fed!

Tereza – a bohemian Mexican haven

Tereza embodies the spirit of leisurely Mexican dining with its motto, “Daytime Siesta, Nighttime Fiesta.” Their signature frozen margarita and grilled avocado are absolute must-tries. The restaurant’s eclectic and artistic ambiance, inspired by Mexican folk art and bohemian chic, creates an ideal setting for free spirits, artists and creative minds.

If you’ve explored traditional Hungarian cuisine and want to be more adventurous, Budapest’s international restaurants offer a passport to different corners of the world. Whether you’re craving Mediterranean, Balkan or Asian cuisine, you’ll find a little piece of the world’s culinary tapestry in the heart of Hungary’s capital. But don’t forget to try the best Hungarian restaurants as well!

October 27, 2023

Hungarian graphic artist created Milka’s iconic purple cow

“Do not judge a book by its cover” – marketing specialists would be infuriated by such a statement. To effectively sell a product, you must have convincing packaging that conveys the message to the customer that they are getting their hands on something exceptional. The product itself must outshine its competitors, and the packaging should be so remarkable that it leaves a lasting impression on buyers. We can all agree that Milka’s iconic purple cow is both endearing and memorable. However, did you know that it was designed by a Hungarian graphic artist?

Milka’s history

According to Origo, the creation of this sweet delicacy dates back to the 19th century to a Swiss confectioner, Philip Suchard. Driven by ambition and a desire to uphold his family’s legacy, Suchard sought success in the States. After a failed stint, he returned to Europe, where he began creating chocolate bars. Many people with a sweet tooth remain grateful for his ingenious creation to this day. However, it’s important to note that chocolate bars of that era completely lacked dairy, and therefore, they carried a bittersweet cocoa flavour. Later on, the company decided to give Milka a distinctive purple packaging to distinguish itself in the market. Aimed to enhance its uniqueness, they even added a cow to the chocolate bar’s appearance, though originally in black and white.

The iconic Milka cow

In 1972, the company decided to change things up and commissioned Young & Rubicam to create the new design. Sándor Szabó, a Hungarian graphic artist, was part of the creative team at the advertising agency. Szabó recalled:

… I believed that the use of the purple colour was the way to go. One day, when I chanced upon a herd of grazing cows, an idea struck me. Purple cows! Back in the studio in Düsseldorf, when we were taking pictures of the Milka chocolates available at that time, I captured one photograph. I developed a poster-sized photo of the cow, glued it to thick cardboard, and painted the animal’s spots in purple. I then convinced my boss that, since it was Swiss chocolate, we should find a Swiss cow model.

Without delay, he and his team took to Zurich. There, Szabó and his colleagues found a prize-winning cow in the mountains, an exceptional specimen that instantly captivated them.

About the artist

Sándor Szabó was born in Orosháza, Hungary, in 1934. Following the Hungarian Revolution of 1956, he emigrated to England. As previously reported, Hungarians recently commemorated this revolution; you can find more information from the foreign ministry HERE. A commemorative march was also held on the anniversary of this significant event, detailed further in the link provided HERE. Szabó pursued studies in graphic design and subsequently joined the team at Young & Rubicam after his relocation to Düsseldorf. From this point, the rest, as they say, is history…

October 26, 2023

Fun facts about Hungary that always surprise foreigners

Hungarian Gombos folk clothing foreigners hungarians

Our tiny country, although known worldwide, still confuses visitors from abroad. There are a great many cultural differences that give cause for a head scratching when one doesn’t know of these typical Hungarian characteristics. Here are gathered some of the most well-known ones to spare you the confusion:

Hungary is home to the biggest lake of Central Europe

Nearly 80 kilometres long and covering 600 square kilometres, it is known as the Hungarian Sea. Naturally, Lake Balaton is one of the most sought after attractions in Hungary. Not many foreigners would expect a country of this size to have such a large body of water, which is proportionately popular. Those who discover it usually return for one of the many summer festivals hosted here.

We are a thermal superpower

Our small country with more than a thousand natural thermal springs is doubtlessly among the top in the thermal competition. Lake Hévíz is located here, which is not only Europe’s, but the world’s biggest thermal lake. Out of the hundreds (if not thousands) of thermal springs, 118 are found in Budapest. Perhaps this is the reason so many spas have been built in the capital. You can read more about the topic HERE.

Hungarian minds are sharp

Little and smart: Hungary has 13 Nobel Prize winners to be proud of. It’s a number to be reckoned with! Hungarians have had a hand in almost everything from computers to ballpoint pens. Explore the most well-known Hungarian inventions HERE.

Memory of Ferenc Liszt is still highly respected today

Ferenc Liszt, although born in what is now Austria and not Hungary, has considered himself Hungarian. From a tourist’s point of view, it may be queer that we hold him in such high regard that even the capital’s international airport is named after him.

There are loopholes for everything

Abroad, it may not be this common to look for loopholes in everything. This is probably the reason why many foreigners are surprised at the alternative solutions the Hungarian mind can come up with. As the saying goes, if a Hungarian enters a revolving door behind a foreigner, somehow they always come out ahead.

Our goulash is different

The goulash is perhaps our nation’s most iconic dish. Yes, other nations may prepare it also, but in a stew-ish style. Whereas here, in Hungary, it has a reputation of being a soup.

Hungarian goulash soup — Source: pixabay

Hungarians are addicts

It is a red powder, and we consume it with gusto. It’s called paprika, and it is inseparable from Hungarian cuisine. Actually, it’s such an integral part of it that even when there was a national shortage, Univer still only used 100% Hungarian paprika in its products.

It’s considered improper to toast with beer

In any other country, when one walks down a pedestrian precinct on a summer evening, there is the unmistakable clink of beer pitchers. Not so much in Hungary.

As the story goes, when we lost the 1848-49 war of independence, the Austrians toasted with beer to celebrate the execution of the 13 martyrs of Arad. Out of spite, the Hungarians vowed not to toast with beer for 150 years. Although the time has since passed, the custom has become so ingrained that people still hold themselves to it.

The wine of kings is from Hungary

Among its many treasures, Hungary is hiding even more. Specifically, one of the best wines in the world. A big milestone in the legendary history of Tokaj was when Louis XIV of France declared this typical Hungarian drink “the king of wines, the wine of kings”.

Our equestrian traditions are still alive today

Fun fact: the English word ‘hussar’ draws its meaning from the Hungarian word ‘huszár’. To a foreigner, it may seem strange to hear of a modern country with such a rich equestrian culture. However, Hungarians are rightly proud of their culture, for ever since our ancestors arrived in the Carpathian Basin on horseback, we have kept up with our equestrian heritage.

October 23, 2023

Hungary’s renewed first McDonald’s in Budapest downtown reopened

Hungary’s renewed first McDonald’s in Budapest downtown reopened, and a Hungarian Michelin-star chef, Jenő Rácz, prepared the first fine dining meals, using authentic McDonald’s ingredients.

Hungary’s first McDonald’s fast food restaurant opened in 1988, before the fall of the Communist regime. Then, people stood in long queues to taste a tiny bit of the “American dream”. On Saturday, the same happened when the chain reopened the renewed first restaurant in Budapest downtown’s Régi Posta Street (Old Post Office Street).

According to portfolio.hu, the first Hungarian McDonald’s was renewed with unique solutions and natural building materials. Architectural concrete covers its interior. Furthermore, the floor and the walls of the McCafé unit are decorated with natural wood panels. In other parts of the restaurant, there is a terrazzo cover.

The tables were made of granite and wood, just like the lateral wall of the kitchenette. McDonald’s wrote that their first Hungarian restaurant meant more than just a meal serving unit. It was the courier of change. Therefore, people stood in long queues in front of it for days. As a result, they broke sales records in 1988 in Hungary.

Yesterday, the queue was also long despite the rain and bad weather. HERE you can check out a video of it, and HERE are some photos.

On the Saturday opening ceremony, Hungary’s probably most well-known Michelin-star chef, Jenő Rácz, welcomed the guests with a fine-dining menu containing elements of “traditional” McDonald’s food. Thus, guests could taste salmon, caviar, foie gras, and honey-glazed chicken breast. According to telex.hu, it was not the McDonald’s experience we got used to in the previous decades.

The Régi Posta Street McDonald’s looks great but one of the world’s most beautiful McDonald’s is a couple of streets away, near the Nyugati railway station. HERE is our article about it.

And below is another one:

McDonald’s in danger? Brand new fast food chain could take Hungary by storm – Read more HERE

October 22, 2023

Hungarian agriculture, food industry may see revival?

Hungary’s agriculture and food industry will see a revival if it can find good solutions to the challenges of the 21st century, the agriculture minister told a special session of parliament’s agricultural committee on Friday.

Speaking ahead of the opening of the National Agriculture and Food Exhibition and Fair (OMEK) at the Hungexpo Budapest Congress and Exhibition Centre, István Nagy called for cooperation and “joint thinking” on agriculture, saying it was determined largely by factors it could not influence or foresee.

“Europe’s internal market has been upended, and Brussels is failing to protect it while tying production to stringent regulations,” he said.

To protect the interests of Hungarian farmers, the government has banned Ukrainian grain from the country. However, cheap Ukrainian products are still making their way into the EU, undercutting Hungarian exports, he said.

Multinational companies producing honey in Ukraine now have access to EU markets without having to adhere to produce regulations, and so their produce is cheap, he said. Hungary worried because of a possible Ukrainian grain dump – Read more HERE.

Developing irrigation infrastructure

Consumers’ expectations that prices should be kept low while cutting down on pesticides and eliminating mass meat production sites “is hard to fulfil”, he said.

Meanwhile, he said developing seed production was a potential and important breakthrough for Hungary. Developing irrigation infrastructure would also be a key sector in the coming years, and the relevant resources were at hand, he said.

At the same time, water management needs to serve agricultural as well as ecological purposes, he said. That way, “food production will be more secure and the world more liveable,” he said.

October 21, 2023