After sweeping through starters, soups and mains, our gastro series, brought to you with the help of the A Konyha team, has now taken us to the best part… dessert!
Hungarian cuisine’s famous for its wide range of desserts, mostly oven-baked pastries, cakes and other sweet treats. The simplest (and many a Magyar would say the yummiest) of them all is mákos guba. To make it at home, just slice two kifli (the moon-shaped white bread), soak in hot, vanilla-flavored sweet milk, sprinkle some darált mák (ground poppy seeds) and porcukor (icing sugar) on top; et voila!
Túró (curd/cottage cheese) is an often-used ingredient in classic pastries, ranging from rétes (strudel) or palacsinta (pancake) to specialties like vargabéles or stíriai metélt (sweet pasta bakes). They’re all worth a try, so ask for something túró-based at your favorite local’s dinner table, your favorite restaurant, or simply head up to A Konyha (which translates as The Kitchen) Restaurant and taste a túró treat!
The queen of desserts is the soufflé. Served in very few places in Budapest, a (good) soufflé will give you a fluffy (sometimes fruity) gastronomic experience. Sink into a light-as-air raspberry soufflé like this one, at A Konyha.
1037 Budapest, Mikoviny utca 2-4.
Tel.: +36.1.887.3657
Open Mon.-Sat. midday-11 p.m., Sun. midday-5 p.m.
www.akonyha.com