Handmade dolls for sale in Hollóko, located in northeastern Hungary.

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The Busójárás is a celebration held exactly seven weeks before Easter and involves locals dressing up in sheepskin costumes with scary masks and noise-makers. The origins of the carnival are pagan in which revelers come to celebrate the end of winter.

Exactly seven weeks before Easter, the streets of Mohács come alive with the annual Busójárás Carnival. The pre-Lent festival features locals wearing sheepskin costumes while parading and dancing in the streets. Busójárás lasts six days, starting on Thursday and ending the day before Ash Wednesday. The carnival ends with a symbolic ritual called ‘The Burial of Farsang” in which a coffin is lit symbolizing the burial of all bad things that have happened throughout the year.

According to legend, the carnival originated from the Šokci (Croats) living in the town. During the 17th century, villagers dressed up in hideous costumes to frighten away occupying Turkish forces and rid them from the land. While this is the most recent legend, the tradition is likelier to have begun much earlier as a spring ritual intended to appease the gods.

Today the carnival is a popular attraction to visitors who come to experience the unique traditions of the town. Similar carnivals are also held in Serbia, Slovenia and Croatia, where many of the revelers at Mohács travel from.

This year’s festivities take place from February 16 to 21th.

How to get there:

Mohács is located next to the Croatian-Hungarian border, 120km south of Budapest. By car, take M6 (E73) to route 56 near Szekszárd all the way to Mohács. Buses to Mohács are accessible from Budapest Népliget station.

For more information about the Busójárás Carnival in Mohács, you can visit their official website.

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Dried Hungarian peppers hanging on a wall. Much of Hungary’s paprika comes from the villages of Kalocsa and Szeged, located in southern Hungary.

Often referred to as “Hungary’s red gold”, paprika has become synonymous with Hungarian food due to its ability to add excellent flavor and color to various traditional dishes.

There are several versions of paprika ranging from édes (sweet) to eros (hot) as well as everything in between.

Below is a list of the types of paprika available in Hungary.

Special quality (Különleges)
Of all t­he va­ri­e­ti­es of Hun­ga­ri­an pap­ri­ka, t­his is t­he ri­chest in co­lo­r. It is fi­e­ry red and has an ex­cel­lent f­la­vor and a­ro­ma. It is al­so o­ne of t­he mil­dest ty­pes.

De­li­ca­te (­Csípmentes ­csemege)
T­his type of pap­ri­ka is ma­de f­rom ca­re­fully se­lec­ted pods of t­he hig­hest qua­lity. Its co­lor ran­ges f­rom a light to a dar­ker s­ha­de of c­rim­son, de­pen­ding on t­he vin­ta­ge. It has a ve­ry fi­ne tas­te and a­ro­ma but is not s­pi­cy.

Ex­qui­si­te de­li­ca­te (­Csemege paprika)
T­his has t­he sa­me qua­li­ti­es as t­he s­we­et va­ri­ety ex­cept t­hat it has a p­le­a­sant, mild, s­picy f­la­vo­r.

Pun­gent ex­qui­si­te de­li­ca­te (­Csípos csemege, pikáns)
Similar to ex­qui­si­te de­li­ca­te pap­ri­ka but is de­ci­si­vely hot­ter. It con­ta­ins at le­ast 25 mg of cap­sa­i­cin, and is o­ne of t­he most po­pu­lar of t­he hot pap­ri­ka spices.

Nob­le s­we­et (Édesnemes)
T­his ty­pe of Hun­ga­ri­an pap­ri­ka is t­he most well-known th­ro­ug­ho­ut t­he world. It is ma­de f­rom pods of ext­re­mely high qua­lity and has a mild s­picy f­la­vo­r. T­he o­il con­tent of t­he pap­ri­ka se­ed mil­led with it b­rings o­ut t­he b­right red co­lo­r. Its tas­te and a­ro­ma is considered to be one of the best.

Se­mi-swe­et (­Félédes)
T­his is so­mew­hat hot­ter t­han t­he va­ri­e­ti­es men­ti­o­ned a­bo­ve, so a s­mal­ler quan­tity is suf­fi­ci­ent to p­ro­du­ce a hot, s­picy f­la­vo­r.

Ro­se (Rózsa)
T­his pap­ri­ka is pa­le red in co­lo­r. It is hot and has a strong a­ro­ma. It is re­com­men­ded for t­ho­se w­ho li­ke t­he­ir fo­od s­picy.

Hot (Eros)
T­he hot­test of t­he pap­ri­ka s­pi­ces that is light b­row­nish yel­low. It is par­ti­cu­larly good with dis­hes ma­de with mutton or ga­me. It is for t­ho­se w­ho li­ke a s­pi­ce to be fi­e­ry hot.

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To Hungarian children, of course, it’s all about Mikulás. But for the grown-ups, Christmas celebrations in Hungary focus a lot on the culinary delights. Here are a few of the highlights.

Vanilla Kifli are a common treat made for Christmas in Hungary.

Halászlé (Fish Soup)

As a relic of the earlier church tradition of fasting for Advent, it is still traditional for fish to be eaten by many Hungarians families on Christmas Eve.

Roast Goose

Goose is quite popular in Hungary and many families will prepare the dish for Christmas dinner. Frequently it is stuffed with a mixture of apples and prunes or even sweet chestnuts.

Ham

Ham is likely to feature at one stage or another on the table during the Christmas season. It can be eaten cold, or roasted in the oven. In some rural villages of Hungary, pork butchering still takes place.

Beigli (Poppy Seed Roll)

Beigli is one of the most famous indulgences of Christmas in Hungary. This rich sweet bread contains walnuts, sugar and sultanas. Another popular variation is using poppy seeds as the main filling.

Vanilla Kifli (Crescent Cookies)

Crescent shaped cookies made from ground nuts with confectioners’ sugar sprinkled on top.

Szaloncukor (Candy)

A traditional Hungarian candy that is often hung on the Christmas tree as decoration. It is made of fondant, covered by chocolate and wrapped in shiny coloured foil. The tradition started in the 19th century. It was named Szaloncukor because the tree usually stood in the parlour, the most luxurious room in the houses of the nobility and middle-classes.

Mézeskalács (Honey Cakes)

Similar to gingerbread these cookies are made with honey and spices. Some have decorative shapes which are glazed with red icing and include colorful designs or messages.

Mákos Guba Mézzel (Poppy Seed Bread Pudding with Honey)

A particular favorite around Christmas, this dish contains bread with milk, honey, sugar, and poppy seeds. Originally, poppy seeds were used as a fertility charm to ensure a plentiful harvest in the coming year.

Forralt bor (Mulled wine)

This popular hot spiced wine is served during the cold winter months throughout Europe. It is made with red wine and seasoned with cinnamon, cloves, citrus and sugar. At the markets, vendors will offer various additions to the mulled wine, such as a shot of rum, amaretto, or elderberry cordial.

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Budapest has eight bridges that extend across the Danube. Each of these bridges have played an important role in the development and infrastructure of the city. Some have even become icons because of their influence and engineering wonder while others are known for their remarkable beauty. Here’s a brief highlight of each bridge that includes some facts and statistics.

Széchenyi Chain Bridge

Year opened: 1849
Length: 202 meters
Type: Suspension bridge

One of the city's most famous landmarks, the Széchenyi Chain Bridge was the first bridge to span the Danube connecting the two halves of the city Buda and Pest. It is named in honor of its initiator, István Széchenyi, but was actually built by Scotsman Adam Clark. In 1945, Germans troops destroyed the bridge as well as all the others that were in existence at that time. The bridge was rebuilt in November 1949.

Margaret Bridge

Year opened: 1876
Length: 637.5 meters
Type: Suspension bridge

Margaret Bridge was built according to the design of Emile Gouin who worked together with Alexandre Gustave Eiffel, the creator of the Eiffel Tower and the Statue of Liberty in New York. It became into the most used bridge in the city until it was blown up, parts of the Pest side in 1944 from an accidental explosion and then parts of the Buda side in 1945 by German troops. The great need for the bridge made the repairing go fast, and it was opened again in 1947.

Liberty Bridge

Year opened: 1896
Length: 333.6 meters
Type: Suspension bridge

Although radically different in structure, Liberty Bridge imitates the general outline of a chain-type bridge, which was considered an aesthetically preferable form at the time of its construction. The bridge was opened in the presence of Emperor Franz Joseph in which the last silver nail was inserted into the structure by the Emperor himself, and the bridge was originally named after him. Each post of the bridge is topped by a mythical turul bird.

Elizabeth Bridge

Year opened: 1964
Length: 637.5 meters
Type: Suspension bridge with portal frame

The Elizabeth Bridge received its name from Queen Elisabeth, a queen in Austria-Hungary, who was assassinated in 1898. The original bridge was completed in 1903 but was destroyed during World War II and could not be restored. The new version is a white suspension bridge which connects from the base of Gellert Hill and into Kossuth Lajos utca, perpendicular to Vaci utca.

Arpad Bridge

Year opened: 1950
Length: 981 meters
Type: Beam bridge

As the Hungarians came to “Hungary” in 896, they were led by the chieftain Árpad. He is also the name giver of the most northern bridge of Budapest, the Arpad Bridge. Though it carried the name of Stalin from its opening in 1950 to 1958, it regained its original name in 1958. It is said to be the most used bridge in Budapest. It also contains a little bridge, connecting it to the northern side of Margaret Island.

Petofi Bridge

Year opened: 1937
Length: 514 meters
Type: Truss bridge

Rather nondescript in design yet functional, Petofi Bridge connects Boraros ter with Goldmann Gyorgy ter. It is named after Petofi Sandor, Hungary's most beloved poet and a hero of the Hungarian War of Independence, during which he was killed in 1849.

Lagymanyosi Bridge

Year opened: 1995
Length: 494 meters
Type: Steel girder bridge

Named after the south Buda district of Lágymányos, this bridge is the southernmost and second newest bridge in Budapest. The new Hungarian National Theatre and the Palace of Arts is located directly across from the pest side of the bridge.

Megyeri Bridge

Year opened: 2008
Length: 1,862 meters
Type: Cable-stayed bridge

Megyeri Bridge, previously known as the Northern M0 Danube bridge, is the newest and longest bridge in Budapest. It connects Újpest with Budakalász through the Szentendre Island. A naming poll to determine the new name of the bridge caused controversy and received widespread media attention.

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Opened in 2007, the First Strudel House of Pest serves a variety of handmade strudel and Hungarian dishes.

Located in the heart of Budapest, the First Strudel House of Pest is a unique café and restaurant dedicated to preserving the art and tradition of strudel making.

The menu features a variety of both sweet and savory strudel including cottage cheese, apple, sour cherry, and cabbage. There is also the option to select speciality dishes like morello-poppy seed strudel with sour cherry pálinka (brandy) sauce and strudel “kalocsa” style with tokaj wine vanilla sauce. Owner and Managing Director Andrea Leidal says, “We want to be known as the place where guests can come and enjoy the very best of strudel.” Leidal also emphasized the importance of preserving the tradition of strudel making, “our strudel is hand-made using local ingredients and is prepared from traditional style Hungarian recipes that have been passed down from generations.”

A sample serving of strudel with various fillings.

Besides strudel, the restaurant serves typical Hungarian cuisine along with fresh soups, salads and grilled meat and fish. There is also an extensive drink menu that includes coffee, fruit juice, beer and wine.

Although the First Strudel House of Pest doesn’t have a famed history like many other cafés in the city, it does exude elements of the old world. The building itself dates back to 1812 with the interior design consisting mainly of early 20th century classicism. Old photographers, postcards, textiles, spritzer bottles, and even a row of Vaudeville theatre seats are incorporated into the decor. “We wanted to create a unique atmosphere, says Leidal who along with her husband helped to designed the restaurant.

Guests can also enjoy an interactive strudel demonstration along with a 12 minute film about the history of the pastry through the restaurant’s Hungaricum Program.

For anyone looking to indulge in fine strudel and typical Hungarian fare will be delighted by the First Strudel House of Pest.

Breakfast, lunch, dinner and take-away everyday from 9:00 a.m. to 11:00 p.m.
1051 Budapest, Október 6. utca 22
Telephone: (+36) 1/428-0134
E-mail: reteshaz@reteshaz.com
Website: http://www.reteshaz.com

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A wine tasting event being held at the Kodolanyi János University College in Hungary.

Learning about Hungarian wines can seem pretty daunting. All those hard-to-pronounce names, obscure labels, and a rather complex classification system, would even turn the most dedicated of wine enthusiasts away.

But if you’re willing to spend some time and effort, you’ll discover a very rewarding part of the wine world.

Here are some suggestions to get you started.

Taste

It might seem obvious but there’s no better or easier way than to simply try as much Hungarian wine as you can. Hungary produces a wide range of wines including reds, whites, rosés, as well as sparkling wines. Both international and indigenous varietals are grown throughout the country. This year Hungary adopted a new wine classification system according to EU standards. Wines are now classified as either ”protected designation of origin”, “protected geographical designation of origin” or “without geographical designation of origin”. A convenient way to get Hungarian wine is to buy on the Internet. This way, you’ll have a wider selection than what you could stumble upon at your local liquor store, plus you’ll have the convenience of ordering online and having the wine bottles delivered to your home.

Attend a wine festival

Hungary has several wine festivals. The largest is the Budapest International Wine Festival which occurs annually in September at the terraces of the Buda Castle. There is also several smaller wine festivals which offer local varieties and gastronomic specialties such as the Etyek Cellar Festival, Autumn in Tokaj, and the Villány Red Wine Festival. Some wine festivals require admission tickets which can be purchased either in advance or at the door.

Visit a wine region

Hungary has 22 distinct wine regions. By far the most prestigious wine region is Tokaj-Hegyalja, where the only Tokaji is produced at the southern part of the Zemplén mountains. Somló, one of the smallest and most beautiful wine regions in Hungary, is noted for its source of traditional native varieties, mostly but not all wood-aged white wines. In the southern part of Hungary near the Croatian border is Villany-Siklos, which produces some of the country’s best red wines. The easiest way to reach these regions is by train or car. Wineries are generally open for tastings and tours from May through October or just check out their website. It is best to make appointments with individual wineries ahead of time.

Enroll in a wine program

If you’re considering taking your interest in wine more seriously, you might want to enroll in a certified wine program. Hungary’s newest wine school, the Central European Wine Institute (CEWI) located in Budapest offers comprehensive courses for both locals and foreigners. Courses range from beginner to advance and some are based on the London Wine and Spirit Education Trust (WSET) teaching system. In addition, the Wine & Spirit Education Trust, has recently expanded their curriculum to include a new diploma course focused on the wines and spirits of Central Europe. The program is based in Austria with workshops held in Hungary.

Read

Although, there isn’t a significant amount of materials available especially in English, you can still find some excellent books on Hungarian wine and winemaking. “The Wines of Hungary” by Alex Liddell explores the history of Hungary’s wines, offering a full description of its grape varieties, viticulture, and winemaking techniques. If you’re interested in learning about Hungary’s sweet wines, “Tokaji: a Companion for the Bibulous Traveller” by David Copp features a comprehensive guide to the Tokaj-Hegyalja wine region, along with detailed information about its winemakers.

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From 79th Street north to 83rd Street, spanning approximately four blocks east-west, is colloquially known as "Little Hungary."

New York’s population has been diverse since the city’s founding by the Dutch. Successive waves of immigrants from virtually every nation in the world have settled in this city.

This is perhaps most evident in the range of neighborhoods, many of which include ethnic enclaves. There is Little Italy, Chinatown, and “Spanish,” or East Harlem, with its large Puerto Rican concentration as well as countless other cultural enriched neighborhoods. But is there a neighborhood that has a distinct Hungarian influence in New York City? It would seem likely especially since so many Hungarians came here in the wake of the 1956 uprising.

Andre’s Café, a family-owned Hungarian restaurant located between 84th & 85th Street.

Located in the Upper East Side of Manhattan is the district of Yorkville, a neighborhood that once was inhabited by many people of Hungarian and Central European descent. During the 1940′s, the Hungarian population in New York exceeded 100,000 with many of them residing in Yorkville. Family-owned restaurants, food stores, and shops specializing in goods from Hungary were conspicuous throughout the neighborhood, especially along Second Avenue between 79th and 86th street.

However, with the departure of the Hungarian population over the years, many of these businesses followed suit. Today, there are only a few visible reminders of Hungary’s ethnic heritage in Yorkville. The most noticeable of these are the six original churches which are still in use by the Hungarian community. The Hungarian Meat Market and Delicatessen on the corner of 83rd Street and Second Avenue continues to provide an assortment of Hungarian goods including fresh sausages and meats. Andre’s Café, which recently opened in 2005, is now a popular social gathering for local Hungarians as well as for those looking to sample some authentic Hungarian fare. There is also the St. Stephen of Hungary School, a Hungarian Catholic school for elementary students that is part of the St. Stephen of Hungary Parish on 82nd Street.

Perhaps, what’s most endearing about the neighborhood is that many older Hungarian residents can still be seen congregating at these establishments while sharing memories of their past with each other.

So it seems, despite that “Little Hungary” in Yorkville has almost disappeared, there is still an influence of Hungarian culture that will forever resonate here.

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View of Budapest on a spring day.

You spent months planning a trip to Budapest. Now it’s raining. Don’t fret. Contrary to what most people may think, a rainy day doesn’t mean a bad day. Here are some things to keep you entertained when the weather isn’t cooperating.

1. Sit and relax at one of the many traditional coffeehouses in Budapest. Some of the most popular places include Ruszwurm, Centrál Café, Café Gerbeaud, and New York Café. Be sure to try some delicious Hungarian pastries like rétes, dobostorta and rákóczi túrós.

2. See a performance at the Opera House. Erected in 1884 and designed in a neo-Renaissance style, the Opera House holds more than 1,200 seats and has a reputation for exceptional acoustics. Performances of opera, ballet, and classical and contemporary music are held nearly every day of the week.

3. Soak up the healing waters at the thermal bathhouses in Budapest. Proclaimed as the “City of Spas” in the year 1934, Budapest has more thermal and medicinal water springs than any other capital city in the world. Some of the most popular bathhouses include the Gellert Baths, the Szechenyi Baths, the Lukacs Baths and the Rudas Baths, which many argue are the best in Hungary. If you feel like pampering yourself even further, many bathhouses offer massages, pedicures, manicures, facials, and even specialized treatments for various ailments.

4. Admire great works of art, history, and culture. Budapest has a many great musuems offering large-scale exhibitions to smaller more intimate displays. There’s also many unique museums like the Transport Museum which houses one of Europe’s oldest transportation collections. For those interested in Hungarian folk culture, the Museum of Ethnography features traditional costumes, handicrafts and re-created lifestyles of Hungary during the 19th and 20th century.

5. Enjoy fine wines. With over 22 wine regions across the country and a variety of native grapes, Hungary is a wine lover’s paradise. That being said, there’s no shortage of great wine bars in Budapest. Drop Shop Wine Bar, Doblo Wine Bar, and Bock Bisztró are just a few great places in the city.

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Paprika peppers and the fine powder derived from their seeds are often seen as a symbol of Hungary. Used to flavor a variety of Hungarian dishes and helping to bolster the national agricultural industry, the paprika plant has long played a key role in the country's cuisine and economy.

Hungaricum refers to something that is characteristically and typically Hungarian which can include speciality foods, drinks, traditional clothing, animals, customs, and even fine works of art.

Much of these things can be attributed to Hungary’s rich and diverse cultural history.

Here are some of the most well-known Hungaricums.

Paprika

Paprika is the national spice of Hungary and used extensively in Hungarian cuisine. There are several versions of paprika in Hungary ranging from édes (sweet) to eros (hot) as well as everything in between. During the 1930′s, Hungarian scientist Albert Szent-Gyorgyi and his colleagues at Szeged University experimented with fresh bell peppers. In 1937, Szent-Gyorgyi was awarded the Nobel Prize for Science for discovering that paprika included Vitamin C, an antiscorbutic, which protects against scurvy.

Pálinka

A ubiquitous specialty known throughout Hungary and the Hungarian enclaves of neighboring Transylvania, pálinka is the generic name for the fiery fruit brandy distilled from fruits such as plums, apricots and pears.

Unicum

Known as the national drink of Hungary, Unicum is an herbal digestif liqueur. The history of the drink dates back to 1790, when a court physician named József Zwack combined different herbs and roots to create a remedy for Kaiser Joseph II, Emperor of Austria and King of Hungary, who was suffering from stomach ailments. When the monarch tasted the drink he exclaimed, “Dasist ein unicum!”, meaning in English,“This is unique!”. Thus the name of the drink was given.

Tokaji Aszú

This luscious sweet wine comes from the Tokaj-Hegyalja district of northeastern Hungary. Made from grapes affected by noble rot, Tokaji Aszú is Hungary’s most famous wine. Throughout the 17th and 18th century, Tokaji Aszú was a cherished commodity enjoyed by the royals of Europe including Louis XIV of France, Peter the Great, Elizabeth of Russia, and Frederick the Great, as well as renowned composers and writers. In the Hungarian National Anthem, the poet Ferenc Kölcsey (1790-1838) wrote about the country’s most precious gifts. Included is the wine of Tokaji: “In the grape fields of Tokaj, You dripped sweet nectar.”

The Puli is an ancient Hungarian dog known for its long, corded coat. It is believed to have introduced by the migration of the Magyars from Central Asia more than 1,000 years ago.

Pick “Winter” Salami

This brand of salami was first produced in the town of Szeged in 1869 by an Italian butcher by the name of MárkPick. His salami quickly gained a reputation for its rich flavor which was made with local Hungarian ingredients. A factory was built in the area and soon afterwards the salami went into mass production. Today, Pick “winter” salami is one of Hungary’s most popular culinary specialties.

Herend Porcelain

Founded in 1826 in the town of Herend near the city of Veszprém, this Hungarian manufacturing company specializes in luxury hand painted and gilded porcelain. In the mid-19th century it was purveyor to the Habsburg Dynasty and aristocratic customers throughout Europe. Many of its classic patterns are still in production today.

Halas Lace

Hungary has a rich history of lacemaking. One of the most famous is the Halas Lace which originated in the town of Kiskunhalas in 1902 by Mária Markovits and her son Árpád Dékáni. Various items were produced from this intricate needwork which eventually became an important part of Hungarian folk art.

Mangalica Pig

Mangalica is a breed of pig grown especially in Hungary and the Balkans known also as a curly-hair hog. At the beginning of the 1800s, demand for fattier pigs grew, and the mangalica was bred in 1833 by crossing Hungarian pigs from the Bakony and Szalontaregions with the Serbian sumadia. Their number continued to grow until the middle of the 20th century, then decreased rapidly due to the heightened demand for meatier pigs as opposed to the fattier ones. Gene banks established by the Hungarian government in 1974 were what saved them from extinction. Today, mangalica meat is once gaining popularity by foodies around the world who are keen to sample this rich and delicate specialty.

Hungarian Grey Cattle

The Hungarian grey cattle also known as Magyar szürkemarha are an ancient breed of cows from Hungary. These long horned animals once grazed the great plains of Hungary over 1000 years ago. Used mainly for draft purposes, they were positioned in teams of four or more to pull merchant wagons across the plains, sometimes in long caravans. Although, Hungarian grey cattle are not used as much in today’s society, they are an important part of Hungarian culture and heritage. Many are kept in protected areas such as the Hortobágy National Park in Eastern Hungary.

Vizsla

The vizsla has been a trusted and favorite hunting dog of the Magyar tribes who lived in the Carpathian Basin in the 10th century. In the 19th century, the vizsla suffered a decline and during the Second World War, came close to becoming extinct. In 1945, when the Russian occupation forces invaded Hungary, many of the wealthy aristocrats were forced to flee their beloved land. Several were able to smuggle their vizslas and pedigree records out of the country. These owners fled to various parts of Europe and North America with their dogs and from this small remaining stock, the vizsla was revived.

Puli

The puli is an ancient Hungarian dog known for its long, corded coat. The tight curls of the coat, similar to dreadlocks, make it virtually waterproof. The breed is believed to have introduced by the migration of the Magyars from Central Asia more than 1,000 years ago and, for centuries, it was treasured for its sheep herding abilities.

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