9 top tips when visiting Budapest… have you got a tenth?

  1. The pink-capped bottled water is the still one
  2. It’s a must to get funnel cakes* everyday
  3. You’ve got to visit the Szechenyi Baths*
  4. Expect unexpected thunderstorms (that may follow glorious days)
  5. Bus tours are two days of hop on hop off fun*
  6. Get yourself to the Ruin pubs*
  7.  The views at the top of the Buda hill are breath taking of the River Danube
  8.  You have to taste the Goulash*
  9. There is some hidden gems so always follow the local’s advice*

The pressure of having a tenth piece of advice I’ll leave to you…. please comment with your favourite moment or great find in Budapest.

All in all if unlike me, you’ve had the chance to research your holiday destination, I promise you won’t be disappointed. Budapest still has that untouched beauty with all the tour elements you’d expect from a European capital.

*Funnel Cake’s

The best are found at the top of Vaci St (The main street leading to the city square, on the corner of the white Erzsebet bridge) in a café called Molnar’s Kurtoskalacs, you’ll smell your way there…

The traditional Hungarian specially is a sweet dough treat, that’s wrapped around a circular funnel and baked whilst rotating in an oven. The pastry is golden and crispy on the outside but still deliciously soft on the inside.

I’d recommend the cinnamon topping but the chocolate or almond looked yummy too.

Indoor

*Szechenyi Baths

We spend more than 5 hours in the various tempered pools ranging from 70c to 18c it’s a body shock to do one after another.

Top tip take your own towel, but leave it in the locker you won’t need it till you dry off.

It’s very similar to the famous Gellert Baths but with unisex saunas and steam rooms.

Outside

*Hop on Hop off tour

One of my favourite days, discovering more about Hungary’s interesting history honestly it means you won’t miss a thing.

We went with Budapest sightseeing Green/Pink buses tour, there’s a few tours but this company gives you a two-day pass and a discount booklet that you can use at most attractions including Molar’s Kurtoskalacs and the Szechenyi Baths.

Ruin pubs*

Budapest’s nightlife is found in Ruin pubs, these unusual venues are empty or condemned buildings that become unique bars with mix match decorations that screams an urban dwelling for party goers which spring up across the city.

With cheap beer mixed with locals and travellers unlike, the dim lit bars and retro courtyards become a buzz of music and festivity that kicks off in the early hours. Szimpla Kert was a labyrinth in a tenement house (direct translation Simple Garden) with undeniable style but just head down Kazinczy Road and you can’t go wrong.

Advice*

Sorry about all the *’s but you can’t bet advice that comes from the locals.

And finally Goulash*

Best served in a hollowed out loaf of bread

Ingredients

  • 2 tbsp Olive oil
  • 700g stewing steak, cut into chunks
  • 30g plain flour
  • 1 large Onion, thinly sliced
  • 2 clove Garlic, finely chopped
  • 1 green pepper, deseeded and thinly sliced
  • 1 red pepper, deseeded and thinly sliced
  • 2 tbsp tomato puree
  • 2 tbsp Paprika
  • 2 large Tomatoes, diced
  • 75ml dry White wine
  • 300ml beef stock, home-made or shop-bought
  • 2 tbsp flat leaf Parsley, chopped
  • black pepper
  • 150ml Soured cream

Method

  • Preheat the oven to 170C/gas 3.
  • Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.
  • Sprinkle the steak with the flour and brown well, in batches, in the hot casserole dish. Set the browned meat aside.
  • Add in the remaining olive oil. Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5 minutes.
  • Return the beef to the pan with the tomato puree and paprika. Cook, stirring, for 2 minutes.
  • Add in the tomatoes, white wine and beef stock. Cover and bake in the oven for 1 hour 30 minutes. Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.

Sprinkle over the parsley and season well with salt and freshly ground pepper. Stir in the soured cream and serve.

Thank you, for my surprise trip to Budapest x

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s