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Carolyn Bánfalvi

Co-Founder & Writer
Carolyn is one of Taste Hungary's co-founders, and also a food and travel writer who has authored two culinary guidebooks to Hungary. After spending years researching and writing her books—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)—Carolyn and Gábor founded Taste Hungary in 2008 with the intention of sharing their passion for Hungarian food and wine with like-minded travelers who seek to experience the region’s authentic flavors and experiences. Carolyn has also written for dozens of international magazines and newspapers including Saveur, Explore Parts Unknown, Afar, CNN.com, Frommer’s, Gourmet, Gastronomica, Olive, and The Globe & Mail. Carolyn studied journalism at NYU, holds a culinary school degree, and is currently working on her WSET Diploma. She is a member of the International Association of Culinary Professionals, the Global Food Tourism Association, and the Confrérie de Tokaj (the Tokaj Wine Guild).. She never tires of exploring Budapest, and traveling throughout the Central and Eastern Europe. Visit her site to read some of her articles.

Articles by Carolyn Bánfalvi

Discovering Tokaj’s Sweet Secrets: At Home in Erdőbénye

Winemakers in Tokaj are singularly obsessed with a fungus called botrytis. And I had become fascinated by these winemakers who go to such lengths and expense to make this traditional wine.
Eating gulyas in Hungary_Taste Hungary

Gulyás: The Ultimate Hungarian Soup (Recipe)

Gulyás is the one Hungarian dish that most people think they know. But their imagination of gulyás rarely resembled the real Hungarian thing.
Cherries_Hungary

Meggyes Leppény
 (Sour Cherry Cake) Recipe

My first ever trip to Hungary coincided with cherry season. Ever since, when I think cherries, I crave this cherry cake that Gábor’s mother bakes throughout the summer.
Hungarian hidegtál at The-Tasting Table Budapest

The Hungarian Cold Plate (Hidegtál)

A Hungarian cold plate (“hidegtál”) is a classic way to showcase the wide variety of charcuterie which butcher shops, market stalls, and kitchen pantries are brimming with.
Central Market Hall Budapest

Budapest’s Nagy Vásárcsarnok (Central Market Hall)

With its cavernous interior, the vast three-level Central Market Hall should be a spot of pilgrimage for any food-lover coming to Budapest, where you can spend hours shopping and snacking.

  • Best Contribution to Wine & Spirits Tourism

  • Best Wine Tour Operator (2017)

  • Best Wine Tour Operator (2018)

  • TripAdvisor logo

    Certificate of Excellence Winner (2011-2018)