Two warm meals per day
During the academy, participants are provided with two hot meals per day: lunch and dinner. After registration, food tickets are given to the participants. These must be brought to the restaurant, in order to receive the meals.
The characteristic features of Hungarian cuisine are harmonious, substantial dishes flavoured with red paprika, onion, tomatoes, green paprika and sour cream. Meals usually begin with a soup, followed by the main course and dessert.
Among the typical dishes are:
- The famous Hungarian Goulash made of beef, vegetables, potatoes and small noodles. The authentic dish is made in a kettle over an open fire; the urban version is served as goulash soup.
- Chicken paprikás (stew) with gnocchi, a dish with a delicious sauce, and Stuffed Cabbage, rice and meat stuffing wrapped in sour cabbage leaves and cooked in a superb sauce.
- Fish soup made from a variety of fish and the goldenyellow Újházy chicken soup made of several kinds of vegetables.
Pastry and sweets include:
- The famous Túróscsusza made of pasta, cottage cheese, sour cream and fried bacon flavouring.
- Delicious Rétes (strudel) with fillings of sour cherry, cottage cheese and ground poppy seed wrapped in pastry as thin as tissue-paper.
- Somlói Galuska, wonderful dessert consisting of crumbled sponge cake, vanilla cream, walnuts, raisins, whipped cream and chocolate sauce.
- Vargabéles, a baked pudding made of vermicelli cooked in milk, cottage cheese, sour cream and rétes (strudel) pastry.