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"This was a wonderful tour. Gábor had organised everything perfectly. It was busy but relaxed at the same time. He had a wonderful sense of humour and we enjoyed his company tremendously."— Taste Hungary client
"Food Wine Budapest: A Terroir Guide, by Carolyn Bánfalvi, concentrates on gastronomic pleasures. It is, quite simply, the best guide available today to the culinary renaissance of the city and region in the post-communist era."— The Globe and Mail
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Our Story
Our Story
Taste Hungary was founded in 2008 by Carolyn and Gábor Bánfalvi. They have been visiting Hungarian wineries since the late 1990s, following the exciting developments in the industry. After spending years researching and writing Carolyn’s culinary guidebooks to Hungary, they wanted to share their valuable rolodex of personal connections, sources, favorite wineries, and great restaurants. The concept of Taste Hungary was born when Carolyn and Gábor decided to turn their passion for Hungarian food and wine into an outlet for introducing travelers to the authentic tastes and flavors of Hungary.
Carolyn Bánfalvi moved to Budapest in 1999 shortly after earning a journalism degree. She is a freelance journalist and the author of the award-winning culinary guidebooks Food Wine Budapest (Little Bookroom) and the Food and Wine Lover’s Guide to Hungary: With Budapest Restaurants and Trips to the Wine Country (Park kiadó). She has written for dozens of international magazines and newspapers including Saveur, Gourmet.com, Gastronomica, Olive, and The Globe & Mail. She has a degree in professional cooking and baking from a US culinary school, and she is working towards her certification as a Certified Specialist of Wine through the Society of Wine Educators. Visit her web site to read some of her articles.
Gábor Bánfalvi grew up in a food-obsessed family in a village in northwestern Hungary, learning how to cook from his mother. But it wasn’t until he spent a few years living outside of Hungary—which included time exploring France, studying in Spain, working on a cruise ship in the Caribbean, and tending bar and waiting on tables in New York—that he realized how spectacular and underrated his native Hungarian cuisine is. Gábor holds a Master’s Degree in Spanish linguistics and literature, has extensive translating and interpreting experience, and teaches English and Spanish to executives and at the Tourism and Catering Department at Budapest Business College. He is also the owner of a small publishing company in Budapest, which has recently published the Hungarian translation of Curious George. He holds an intermediate level certification from the prestigious Wine and Spirit Education Trust.