Transdanubia

Dunántúl

Appears in
top 1000The Cuisine of Hungary
The Cuisine of Hungary

By George Lang

Published 1982

  • About
Curiously, “beyond the Danube” is what the atavistic Hungarians still call the section to the west of the river. Probably when the Magyar tribes came in to establish the homeland, this part was left until later, and meantime they called it “beyond the Danube.”

It is a gastronomically rich section of Hungary. Almost its exact center is Balaton, which is the largest warm-water lake in Central Europe, supplying the famed fogas and other fishes. Here, where nature created a giant hothouse, flowers sometimes bloom even in December. Along its hundred-mile-long shore, ten thousand acres of vineyards grow some of the best wine-grapes of Hungary.