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When to eat

Breakfast (Hungarian reggeli, Croatian doručak, Romanian mic dejun) is usually continental: breads, jam and a hot drink. In Romania this is often supplemented with eggs, cold meats, cheese and fresh vegetables.

Lunch (Hungarian ebéd, Croatian ručak, Romanian prânz) is usually the main meal of the day. For a cyclist this can prove problematic, as a large lunch is unlikely to prove suitable if you plan an afternoon in the saddle. This is particularly pronounced in Romania where lunchtime menus often have no light meals or snack items, apart from soup.

For dinner (Hungarian vacsora, Croatian večera, Romanian cina) a wide variety of cuisine can often be found, both national and international. Pork and chicken are the most common meats and beef steaks, pasta and pizza are widely available. There are, however, national and regional dishes you may wish to try.

What to eat

Hungarian cuisine is most well-known for dishes that use ample quantities of paprika (mild red pepper). Goulash (boiled beef and vegetables, flavoured with paprika) is the national dish and appears on most menus as both a soup (gulyásleves) and a main course stew (székelgulyás). Paprika is also a key ingredient in chicken paprikásh (csirkepaprikás), a casserole of chicken and vegetables thickened with sour cream. Roast goose is a favourite dish for celebrations. Stuffed cabbage (töltött káposzta) and stuffed peppers (töltött paprika) are both borrowed from Ottoman cuisine. Pancakes (palascinta) can be either savoury (such as hortobágyi palacsinta, filled with veal stew) or sweet with jam, chocolate sauce or cream cheese. Other desserts include somlói galuska, pieces of sponge cake soaked in alcohol and served with chocolate sauce and cream.