I booked my place on the walk a couple weeks ago and have been looking forward to the local perspective on Hungarian foods since. The walk took us to several stands in the market hall before visiting a handful of shops in the surrounding neighborhood.
The Little Princess of Budapest and her paper crown
At the foot of the bridge lies the Pest Parish church, oldest in the city, dating from at least 1046Unicum, a herbal liqueur. It is similar to Italian amaros but unique (thus the name). The Zwack family, which has produced the liqueur since 1790, left Hungary, with their secret recipe, during the communist years, producing it in Italy and the US while in exile. They returned at the end of the '80s to proudly reclaim their country. It still stands as the national drink, enhanced perhaps by its history as much as for its taste.
Langos. We had ours with garlic and butter, the traditional way according to our guide. Hot, yeasty and finger licking good.
(so called for the white bloom on its exterior), and Grey cattle sausage; not necessarily in that order on the plate.
(This article is for a different brand of the same product.)
(pictured on the left of the fourth photo below).
(counter clockwise from the left).
Dobos torte, Esterházy torte, a chestnut cream cake, and an almond cake (I think).
Borbíróság, for tastes of several local varietals. The Tokaji wines are perhaps their best known, all sweet but not cloying. They have seven wine regions in total, virtually unknown to me at least. After these tastes, though, I can highly recommend them.
I also realize now I missed taking pictures of another short stop we made at Rózsavölgyi, a chocolaterie, where we sampled some of their unique handcrafted chocolates. I purchased some vanilla hot chocolate to bring home.