Finding the best Halászlé in the city — a personal search

I spent three months trying every version of Halászlé I could find locally. The variation in quality is extraordinary. The best version handled lard with genuine knowledge and the creamy and savoury result was noticeably superior.

paprika only entered Hungarian cooking in the 17th century but now defines the cuisine. The winning restaurant had the right a Budapest csárda tavern feel — unpretentious and focused on the food. Pálinka fruit brandy was suggested correctly. Worth the search. When Halászlé is made properly it's a completely different experience.