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Hearty Hungarian food with a modern twist
The reconfiguration of local gastronomy echoes the invention of classic Hungarian cuisine a century ago when Budapest was part of the Grand Tour. Gypsy violinists serenaded well-to-do travellers as they tucked into spicy stews and stuffed cabbage. Now minimalist beats are the backdrop to re-interpreted classics and exotic soups, but with the same liberal use of paprika and naturally organic vegetables. In Budapest, restaurants with international specific abound – and today the locals can distinguish a decent Italian from a bad one.