Gulaschmuseum

Frommer's Review

If you thought that goulash was available in only one form, think again. This restaurant celebrates at least 15 varieties of it, each an authentic survivor of the culinary traditions of Hungary, and each redolent with the taste of the national spice, paprika. The Viennese adopted goulash from their former vassal centuries ago, and have long since added it to their culinary repertoire. You can order versions of goulash made with roast beef, veal, pork, or even fried chicken livers. Vegetarians rejoice: Versions made with potatoes, beans, or mushrooms are also available. Boiled potatoes and rough-textured brown or black bread usually accompanies your choice. An excellent starter is the Magyar national crepe, Hortobágy Palatschinken, stuffed with minced beef and paprika-flavored cream sauce. If you prefer an Austrian dish, there are tafelspitz, Wiener schnitzel, fresh fish from Austria's lakes, and such dessert specialties as homemade apfelstrudel and Sachertorte.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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