Dish guides
Central European dishes explained
A handful of dishes from Austria, Hungary, the Czech Republic and Poland appear on menus across the region, often under slightly different names and recipes. A goulash in Budapest is not the same as one in Prague, and a Schnitzel "Wiener Art" is not quite a Wiener Schnitzel. These guides explain the differences.
All guides
Goulash (gulyás)Gulyás
Pierogi
Wiener SchnitzelAllergens to keep in mind
Breaded and fried dishes typically contain gluten and egg, dumplings and noodles are usually wheat-based, and sour cream and fresh cheese are common in sauces and fillings. Stews may be thickened with flour. Recipes vary, so check with the staff if you have an allergy.
