Finding the best Lecsó in the city — a personal search

I spent three months trying every version of Lecsó I could find locally. The variation in quality is extraordinary. The best version handled onion with genuine knowledge and the creamy and savoury result was noticeably superior.

paprika only entered Hungarian cooking in the 17th century but now defines the cuisine. The winning restaurant had the right a lakeside restaurant on the Balaton feel — unpretentious and focused on the food. Dreher beer was suggested correctly. Worth the search. When Lecsó is made properly it's a completely different experience.