Budapest for The Food Pilgrims: a Friday-to-Monday weekend

Reach the iron-roofed hall before it closes at six: paprika, salami, pickled peppers and langoş upstairs. Buy picnic food for Monday.

A bistro near the Parliament built on classics: goulash, stuffed cabbage, duck with red cabbage, and a Hungarian wine list.

A brick-vaulted wine bar with a big Hungarian list, pours by the glass and plates of cheese and cured meats.

Meet at the Great Market Hall, shop with a guide, then cook a three-course lunch; the half-day fills fast, so book it early.

A slice of Esterházy torta or Dobos with a coffee on the square where the city has taken its afternoon cake since 1858.

The city's first Michelin-starred tasting menu, polished and precise, with wine pairing; expect about three hours. Book far ahead.

The Sunday farmers' market runs in the ruin bar's courtyards: cheese, sausages, lángos and honey from producers, with coffee.

Old-school Hungarian cooking in Óbuda: bone marrow, a proper goulash and Kéhli's famous pork knuckle, served by waiters who look as old as the recipes.

A modern wine bar beside the basilica, serving Tokaji, Villány reds and Hungarian sparkling by the glass, with cheese and charcuterie.

A leisurely breakfast in an old literary coffeehouse: eggs, rolls and strong coffee, before the day begins.

A simple restaurant in the Great Market Hall serving classic Hungarian lunch; order stuffed cabbage or paprikás chicken with nokedli before your flight.