In this article, we give you all the information you need to find or make the best goulash in Budapest. First things first, to eat like a local, you need to know a little bit about the background of the food, so let’s discover together the journey of goulash in Hungary!

The genesis of “Gulyás” or “Goulash” can be traced back to groups of nomadic herdsmen known as  “gulyás” or “csikós”. These men, accompanied by their dogs and horses, spent extended periods on the plains tending to their cattle. Cooking over open fires with simple ingredients like millet, lard, bacon, onions, salt, and pepper created a rare dish from fresh meat when available. Gulyás or Goulash dish is one the few authentic contributions of the Hungarian gastronomy, to international cuisine and even so, it usually resembles a stew, whereas it is supposed to be more like a soup.

Evolution of Goulash

As Hungary transitioned into a settled society, so did the recipe for Goulash. Adding paprika, a spice derived from ground peppers, became a defining feature, enhancing both the flavor and the rich, reddish color characteristic of traditional Hungarian Goulash. 

Paprika’s Role

Paprika’s vibrant color and intense flavor became integral to Goulash, transforming it into the iconic dish we know today. The spice reached us during the time of the Ottoman Turkish occupation (16-17th century), and became a symbol of Hungary’s culinary identity. You are real Hungarian when paprika is just as important as salt and pepper on the table…The quantity of paprika we Hungarians put in our national dishes is unbelievable:-)

Goulash as a National Dish

By the 19th century, Goulash had transcended its humble origins, becoming a staple in Hungarian households and a symbol of national identity during political and cultural revival. It gained recognition as a dish encapsulating the spirit of Hungary and its people.

Our Recipe for Gulyás

• Fry 3 oz of onions in 1.5 oz of lard.
• Add half a tablespoon of red paprika powder, ½ lb of beef shin (cut into squares), 1 clove of finely chopped garlic, caraway seed, and fresh or tinned lecsó.
• Season with salt, pour in water, and steam until almost tender.
• Add 2 lb of potatoes (cubed), covering potatoes and meat with water. Cook on a slow fire for about 2-3 hours.
• Near the end of cooking time, add small-sized noodles (csipetke).

Where to find the best goulash in Budapest?

If you are visiting Budapest trying a soup of Goulash is a must, but where to find the best one? Of course, every local has their own favorite spot, but there are some undeniable traditional restaurants where you definitely won’t be disappointed. Now we picked our 3 favorite places, but if you want to get further local recommendations for the best goulash in Budapest, join our Free Budapest Tours, or Buda Castle Tour while you are here!

1. Gettó Gulyás – It is a trendy “stewery” in the Jewish District. It’s very popular, but not without reason! It’s recommended to book the table in advance!
2. Menza – A bigger traditional restaurant in the heart of the city.
3. Rosenstein – A family restaurant specializing in Jewish-Hungarian cuisine. One of the best Hungarian restaurants in the whole country. It could be a hidden gem, because it is little bit outside of the classical city center, but booking a table is a must!

And now, Dear Reader, armed with the knowledge of Goulash’s nomadic beginnings, its fiery affair with paprika, and its rise to fame as a national dish, you’re not just savoring a bowl of stew – you’re indulging in a steaming pot of Hungary’s history and traditions.

So, the next time you find yourself enjoying the hearty Goulash, remember that you’re not just eating; you’re time-traveling through the plains of Hungary, embracing the laughter of cowherds and the aroma of centuries past.  We offer the most authentic way to explore Budapest with our licensed tour guides, tested, and trusted on Tripadvisor.

Bon appétit and happy time-traveling with every spoonful!