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<\/a>wine cellars in The Valley of the Beautiful Lady<\/p><\/div>\n
Szepasszony Volgy is a complex of wine cellars carved in volcanic tuff that keeps the temperature ideal for wine storage. You can try the wine, eat some bread with onion or a bigger lunch in one of the nearby restaurants. Prices are moderate (or even low) and the menu is in Polish as well. There aren’t that many places where we get taken care of so well, are they? :). You can buy wine “to go”, in a traditional glass or in a plastic bottle or a bigger container. Perfect for a party! Just remember not to store it for too long as it loses its quality over time.<\/p>\n
The Valley is the best place to stay in Eger. You can always go for a walk to the centre of the town. We recommend Kulacs Csarda Panzio<\/b>\u00a0(http:\/\/www.kulacscsarda.hu\/<\/a>), located perfectly, with a restaurant serving great food, live music (Maks fell in love with Hungarian music), a garden and neat rooms. There was five of us so we got a beautiful little house! The breakfast, however, is nothing special. But as they say \u2013 you can’t have everything \ud83d\ude09<\/p>\n for a nie weekend<\/p><\/div>\n We decided to compensate the miserable breakfast throughout the day \ud83d\ude42 What’s there to eat in Eger?<\/p>\n Let’s start with a soup. A goulash soup <\/b>with meat and potatoes, served in a little pot is quite nutritious and a bit spicy whereas halaszle<\/b> (a fisherman’s soup), a traditional Hungarian fish soup is also spicy, has great taste of peppers and delicate bits of fish inside.\u00a0 It’s delicious and warming and even a 30 degrees heat didn’t stop us from eating it compulsively\u2026<\/p>\n halaszle<\/p><\/div>\n Then comes the meat \u2013 poultry, venison or goose meat\u2026 Goose liver is also quite popular and added to various dishes. The same goes for cabbage served in many different ways. I’m a big fan of all kinds of noodles such as gnocchi, dumplings, or kluski \u015bl\u0105skie<\/i> so I tried P\u00f6rk\u00f6lt with galuska<\/i>. The P\u00f6rk\u00f6lt was a bit disappointing because\u00a0 I had to struggle with the chicken legs but the sauce and galuska<\/i> were perfect!<\/p>\n goose with cabbage<\/p><\/div>\n stuffed cabbage<\/p><\/div>\n P\u00f6rk\u00f6lt with galuska<\/p><\/div>\n If you’re really hungry you can order one of the meals for two with all sorts of local specialties \u2013 meaty ones, fried mushrooms or fried cheese (which is actually more a Czech dish). Yeah, they don’t eat lightly in Hungary…<\/p>\n Everything can be spiced using a hot pepper\u2026<\/p>\n tasty pepper<\/p><\/div>\n Another interesting dish we found in Eger was a cold fruit soup. <\/b>It’ usually filed under soups in the menu but I guess that it’s not a perfect starter before meat, cabbage or goulash. It looks like a drinkable yoghurt with fruits and a bit of whipped cream and makes a great dessert.<\/p>\n When it comes to desserts \u2013 try the chestnut puree. It\u2019s one of the weirdest desserts I have ever eaten. Its taste is intriguing and addictive\u2026<\/p>\n chestnut puree with whipped cream<\/p><\/div>\n I also liked a pancake with poppy seed filling and plum sauce but I’m not sure if that’s a Hungarian dish\u2026<\/p>\n<\/a><\/a><\/a><\/a><\/a><\/a><\/a>