Budapest food tour, taste the city.

The Budapest food tour offered here is a guided walk of 2.5 hours whose stops and menu are planned for you. Most of it, about 2 hours, is spent in the Jewish Quarter before a final 30 minutes on Andrassy Avenue, and your option decides which of 2 starting points you use. A live guide leads it in English.

Along the way you are poured 3 drinks, wine first, then beer and a shot, and any of them can be swapped for something without alcohol. Vegetarians are catered for with a smaller choice of dishes, while gluten-free and vegan menus are not on offer for now. Tell the provider about any dietary needs when you book, and confirm the meeting point in your booking.

The price starts from €57 per person, and booking costs nothing upfront: pay later, or cancel free of charge until 24 hours before the start. A private group is available too. Our other pages cover prices, the tours side by side, the drinks, special diets, what food costs and a food day of your own.

The tourism agency says Hungary can be visited in all four seasons, and that it is most enjoyable in the pleasant autumn months, when the days still feel like summer and rain is less likely than in spring. Autumn is also harvest time, and new wine appears on menus.

At the Budapest weather station, July averages a high of 28.6 °C, while January averages 4.1 °C. Summer evenings are warm enough to eat outdoors in the courtyards, and winter walks turn into a chain of warm rooms and hot soups, which Hungarians love: they call themselves a nation of soup eaters.

In the cold months, the agency calls mulled wine, spiced with cinnamon, cloves and honey, an essential part of the winter season. Dress for the season, since a food walk moves between indoors and outdoors all evening, and wear shoes you can stand in for 2.5 hours.

The provider is clear about diets. Vegetarian dishes are offered, perhaps a smaller selection than the standard menu, and for now there is nothing for vegans or for anyone who must avoid gluten. Say what you need when you book: that is when the menu is arranged.

Hungarian cooking leans on pork, lard and sour cream, so vegetarians should ask at every stop. Thick vegetable pottages often arrive topped with an egg or sliced sausage, and the classic túrós csusza pasta comes with bacon. Főzelék, a vegetable main course, is the safe choice and can even be vegan.

For travelers with coeliac disease, EU law requires restaurants and cafés to give allergen information, gluten included. A self-guided route may suit vegans and coeliacs better than a set tasting walk, and the diet page on this site shows where to start.