Is This The Best Food Tour In Budapest 2025?

My food strategy is most cities is to seek out a couple of local recommendations or unique finds, and then just walk and walk to find menus or eye-catching restaurants that pique my interest.

Last time I was in Paris, I wanted to a different approach and went on my secret food tour. And I loved it. It was nice to just be led to great places to eat. Simple as that.

With 10 days in Budapest, I wanted to give it a second go around to see how one secret food tour compares to a different city.

This wasn’t my first visit to Budapest and I am already impressed by the food scene the last time I was here. You have all the traditional restaurants serving goulash and paprikas alongside concept restaurants really elevating the food scene – all for so much less than other cities in Europe.

Secret Food Tour In Budapest

Meeting at the Fat Policeman statue near the Saint Stephens Basilica, our guide, Norbert quickly introduces himself, gives us a mini history lesson on Budapest, and tells us that we can ask him anything.

“This is not a politically correct tour.”

I love it already.

We walk a few minutes and stop right in front of a cafe, where, to be honest, I probably would have stopped anyway because of the warm, delicious smell of freshly baked pastry intoxicatingly pulling us in.

Birthplace Of The Strudel

Our first stop is at a strudel house, where Norbert explains that this is the true strudel. Despite being associated with Austrian cuisine, the humble strudel originated from the Austro-Hungarian empire before making its way to Austria via the Ottoman Empire.

We get there just in time to watch a batch being made.

I could easily mistaken the place for a pizzeria watching the strudel maker toss the dough round and round in the air until it thins out to a near transparent sheet.

The rule of thumb for strudels or retes in Hungary is that the dough should be transparent enough that you can read a newspaper behind it.

Not Your Grandma’s Strudels

Unlike strudels I’m used to, this one is 98% filling and 2% dough, just the way the locals like it. We watched on as the strudelmeister toss corn meal on the paper-thin sheet of dough, and then generously fill it with cheese curd.

He folds the whole thing onto itself a few times to create layers and cuts it into smaller portions to go into the oven. The whole process takes just a few mesmerizing minutes,

Norbert orders 4 different types for us to try, starting with a savory cabbage stuffed strudel that leaves most of the group both curious and skeptical. I dig in first. Warm, flaky and reminiscent of a dim sum dish from home.

The classic cheese curd and sour cherry gets a positive nod and audible enjoyment from everyone. We try the other two flavors and I unapologetically go for seconds much to the approval of Norbert who has correctly pegged me as the one that leaves no leftovers to waste.

In places that have lived through austere times, it’s a moral duty to not be wasteful, so everyone goes in for a second portion.

Appetites have been whet and everyone is eager for the next stop.

With our appetite whet, we visit one of the many food halls that’s scattered around the city. Along the way, we get more stories about Budapest that weaves its history and culture with the food scene.

Budapest Is More Than Just Goulash

To our collective surprise, a table was already prepared with a large platter of cured meats and homemade bread. We got to try a quite a few variety of meats, including the local favorite mangalica salami, that comes from the famous furry pig.

We are informed the salami is the really the “dessert” portion of this stop, and it was advisable to save some room for the main dish. On cue, wooden planks are brought out with bowls of steaming goulash. We didn’t need to share. Everyone was getting their own.

Good Enough For Your Hungarian Mother-In-Law

Norbert takes his family here to eat. If it’s good enough for a Hungarian mother-in-law, it’s probably good enough for us.

This version of goulash is lighter and more a broth than a stew. It’s perfectly seasoned and the sweet paprika balances well. I’m the first to finish and the first to notice that another set of wooden planks were being brought out with the unmistakable smell and shape of the roasted pork knuckle.

The pork knuckle is served with sauerkraut, roasted potatoes and horseradish. It is a lot of food, and I am the only one who finishes my portion. This was a full three course meal.

When we are finished, it was time to “cleanse” our palate with the salami, homemade bread and paprika sauce from earlier.

Norberts says he likes doing this because the tour itinerary from time to time because they have many different places that are worth sharing. This helps keeps it the route and itinerary exciting for the guides and for people who return.

Along the way, we stop at buildings, statues, and memorials to learn about Budapest’s captivating history, including both its celebrated times and its not so proud moments. Stories and anecdotes directly from the locals always feel like a glue to brings everything you see and learn together.

Dessert Heaven

I’m ready for a caffeine top off to fight the food coma so our next stop at a cake shop was perfect. We gawk at the selection beautiful pastries and cakes while Norbert tells us about the Cake of the Nation. Apparently, every year, a cake is chosen as the cake of the nation and it’s a big deal. This place has won it several times.

Despite the generous portions we’ve had thus far, I’m somehow still surprised to see another table already prepared with a selection of six different cakes to share with coffee and tea.

We excitedly and unabashedly reach for spoonfuls of our favorites – no longer strangers around the table. So many good ones, but my favorite was the E-80 that reminded me of a tiramisu.

The tour saves the nicest place for last – a stop into a wine bar and restaurant for Hungarian dessert wine and a selection of cheeses. The slate board of fruits, cheeses, and nuts were also too pretty to eat.

Everything is accompanied by wine from the Tokaj region. Our sommelier gives an easy to understand explanation about the wine and how to read the label.

Put This On Your List Of Things To Do In Budapest

1. The tour honestly and properly exceeded my expectations, trumping even the great food tour in Paris. Here’s why I loved it so much.
2. We sat down for every tasting, however small. It was very nice to just sit, eat and converse. Everything was prepared ahead of our visit.
3. We were served a feast and more. I wouldn’t say it was excessive, but I don’t think anyone will complain about not being fed enough. It wasn’t just quantity either. Everything was delicious and planned in a way that resembled a tasting menu. In fact, it was like we had a mini breakfast, lunch, and dinner all in one go.
4. Norbert was a great guide. I loved his sense of humor and pride for Hungarian cuisine. The sense of humor goes a long way. He gave me a list of recommendations for after, which I very much appreciated.
5. Every place on the list was a place that locals eat at.
6. This was more than just a food tour and the unique commentary from the guide was highly welcomed.
7. Changing itinerary. It’s very easy to just stick to the same itinerary year in year out since most people usually only goes once. I like that they mix it up, because like any city worth its culinary weight in gold, there’s more to it than just a handful of places.

The Budapest Secret Food Tour leaves at 11 am everyday. When you are finished, walk off the calories with a stroll to the Gellert Bath or jump on  train for the Szechenyi Bath and soak away your calories.

Updated on April 14, 2025