Eating Out
Local specialties include paprikás, gulyás, Lake Balaton pike-perch (fogas), pörkölt (a goulash-like stew with lots of onions), halászlé (fishermen's soup served differently by regions), stuffed cabbage, and liberal use of paprika. There is also a great variety of wonderful pastries, many of which you will recognize if you are familiar with Viennese pastries. As in other spheres, the Hungarian approach to food combines pride in their own traditions with a readiness to accept outside influences. The result is a vibrant restaurant scene where an Asian-Hungarian fusion restaurant may well be of genuine interest.
Remember, though, that "goulash soup" is indeed a soup, not the "goulash" that visitors may be familiar with. To order that, you want "pörkölt".