Boat Trips & City Tours - Budapest - page 70

PAPRIKA: HUNGARY'S RED GOLD
Paprika, thepiros arany('red gold') so essential in Hungarian cuisine, is cultivated
primarily around the cities of Szeged and Kalocsa on Hungary's Great Plain. Between
8000 and 10,000 tonnes of the spice are produced annually, over half of which is ex-
ported. Hungarians each consume about 500g of the red stuff - richer in vitamin C
than citrus fruits - every year. Not only is paprika used when preparing dishes but
also it appears on restaurant tables as a condiment beside the salt and pepper
shakers.
There are many types of fresh or dried paprika available in Budapest markets and
shops, including the rose, apple and royal varieties. But as a ground spice it is most
commonly sold ascsípős('hot') orerős('strong') paprika andédes('sweet')
paprika.
Eating by Neigbourhood
Castle District It's relatively expensive and touristy on Castle Hill, but more serious
(mostly Hungarian) restaurants have recently arrived on the scene.
Gellért Hill & Tabán A substantial choice of assorted eateries in the shadow of Buda
Castle and along the Danube.
Óbuda & Buda Hills Some eateries in Óbuda date so far back they appear in literary
works; the Buda Hills are known for outdoor restaurants and barbecues.
Belváros The choice is good but prices are not always right in what is expense-account ter-
ritory; head north or south for better deals.
Parliament & Around Some fine eateries catering to all budgets around the basilica and
Central European University.
Margaret Island & Northern Pest Limited on the island, but well-heeled Újlipótváros has
excellent restaurants and cafes.
Erzsébetváros & the Jewish Quarter This area has the largest choice of cuisine - from
French and South Slav to Jewish/kosher.
Southern Pest IX Ráday utca is Restaurant Central in this neighbourhood.
City Park & Beyond Splurge territory - be it at fancy Gundel or lakeside Robinson.