Where to Eat

Sour cream, garlic and cheese, then sausage and red onion: our first Budapest lángos at Krumplis, with original photos and visit-menu prices.

Two unfilled chimney cakes, an eight-minute wait and warm dough: our Pichler visit, why we preferred pistachio and what we paid.

Warm dough, a caramelized sugar crust and seven Budapest addresses: our Pichler tasting, café stops and ice-cream-filled chimney cones.

Start with garlic, sour cream and cheese: seven Budapest lángos addresses, including our favorite of the two we tried and market stops on both sides of the city.

Wider dough, thin upturned edges and a garlic balance we loved: why Langos Papi became our favorite of the two lángos shops we tried in Budapest.