Allow us to guide you into the world of Hungarikums !
"Hungarikum" is a collective term for the top achievement of Hungarians, indicating a value worthy of distinction, which is unique, special and of high quality. The Hungarikum trademark, in the Hungarian national colours, represents the Holy Crown. The national colours (red: strength; white: loyalty; green: hope) and the Holy Crown are a relic of the continuity and independence of the Hungarian state. The spiral, as an ancient Hungarian motif, is a symbol of creative power and cyclical continuity in eternal development. The dynamic red arch, which also evokes the Carpathian Mountains, is a symbol of our Hungarian values and national unity, which extend beyond the present borders of the basin.
sourdough bread, sourdough cucumber, Makó onion
Allergens: 1
raspberry, egri bikavér, szőregi rose, csabai sausage
Allergens: 1, 3, 7, 12
Allergens: 9
Szeged paprika, dumplings, Mako onion, cucumber, sour cream
Stumpf Pincészet Nagy - Eged Grand Superior Bikavér 2018
Allergens: 1, 3, 7 12
or
broad noodles with sheep ' s cheese, onions from Makó, Szeged peppers, cucumber tartare, bikavér from Eger
Stumpf Pincészet Nagy - Eged Grand Superior Bikavér 2018
Allergens: 1, 3, 7, 12
Allergens: 1, 3, 6, 7, 8
Zwack Unicum Riserva 4 cl
"Four-in-Hand"
Pálinka, Törley champagne, Hungarian acacia honey, lowland chamomile blossom
Allergens:
1. Gluten 2. Crustaceans 3. Eggs 4. Fish 5. Peanuts 6. Soya 7. Dairy 8. Nuts 9. Celery 10. Mustard
11. Sesame 12. Sulphites 13. Lupin 14. Shellfish
Tracing its roots to the 9th century, goulash soup emerged as a culinary masterpiece as the Hungarians settled in the picturesque Carpathian Basin. The ingenious shepherds, referred to as "gulyás" in their native tongue, crafted this delectable dish by skillfully blending livestock with an array of aromatic spices. Its preparation over an open flame not only infused it with a distinct smokiness but also perfectly complemented the rustic charm and practicality of the shepherd lifestyle.
The culture and cultivation of Szeged paprika began in the 18th century. The Szeged area has excellent soil and favourable climatic conditions, which make it ideal for growing paprika. Szeged has a tradition of grinding paprika using a special milling technique.
The production of Csabai sausage is based on recipes and special preparation methods that go back many years. The sausage is traditionally made from pork and bacon. Special seasoning and natural smoking are part of the sausage-making process, which gives it its characteristic flavour and aroma.
Dobostorta is made up of characteristic layers, with a special butter cream in between. The cake owes its unique appearance and taste to the caramel layer on top and the chocolate coating. The decoration of the cake and the special "mirroring" technique of the caramel layer also contribute to the uniqueness of the Drum Cake.
The name of the wine is associated with a famous story that during the siege of Eger Castle, Hungarian soldiers bravely drank red wine, and the Turks who saw this thought they were fortifying themselves with bull's blood (blood diluted with bull's blood). Egri Bikavér is made using different varieties of red grapes. Wineries usually use the more traditional Kékfrankos, Kadarka, and other local grape varieties in the blend.
The Makó onion is the result of the high school of folk breeding. They developed a technology that is unique to this region, which made Makó onions a special value, a unique Hungarian agricultural product. One of its production methods - the biennial method - was born out of necessity in the dry climate of Makó.
The liqueur was originally made from a mixture of herbs and spices, and the original recipe has been used ever since. The recipe and the production process of the drink go back centuries and Unicum is the result of the Zwack family business. It is the uniqueness of the drink and its faithfulness to tradition that make it a Hungarikum. More than 40 different herbs and spices are used to make the liqueur.
The fermentation, distillation, aging, resting, and bottling of pálinka must also be carried out in Hungary. Pálinka cannot be flavored, colored, or sweetened, even for the purpose of rounding out the final taste of the product. The history of 'aqua vitae' associated with Queen Elizabeth dates back to the 14th century, while 'burnt spirit' was considered medicine until the 16th century.
On August 1, 1882, József Törley registered his enterprise under the name 'Törley József és Társa' at the Budapest Commercial Court. The history of Törley sparkling wines thus stretches back almost one and a half centuries. Törley sparkling wines enhance the good reputation of Hungarian products in numerous countries around the world.
The vast acacia forests living in the unique climate of the Carpathian Basin make Hungarian acacia honey distinctive. Hungarian acacia honey is clear, gentle, less acidic, and has the scent of acacia flowers. Its color shades range from almost colorless to a light yellowish. Due to its high sugar content, it does not crystallize and remains liquid for years. Its taste is not overpowering, making it recommended for those getting acquainted with honey.
In Hungary, Péter Méliusz Juhász, a Debrecen professor, first mentioned chamomile as a medicinal herb in his 1578 book 'Herbárium' from Kolozsvár. Chamomile has antispasmodic and cholagogue properties, growing wild across the country, especially in the saline areas of the Great Plain and the 'szikfoltok' of the Tisza region.
