Decent Kürtőskalács — nothing more, nothing less

Kürtőskalács at this place was fine. The creamy and savoury flavour was there but not distinguished. sour cream was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula.

paprika only entered Hungarian cooking in the 17th century but now defines the cuisine. The a Budapest csárda tavern setting was generic rather than immersive. Pálinka fruit brandy was offered but not explained. If you're in the area and want Kürtőskalács it'll do. If you're going out of your way, look elsewhere.