Maďarsko - Budapešť ...............
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.......... Hungary - is very close for Czech tourists, so it is no problem to go to this country on your own axis and enjoy the fullness of everything we love. From excellent food and drink, to sports - in Hungary, for example, several hundred kilometers of cycling routes - and relaxation (for example, in the famous thermal spas), to exploring the magnificent nature with Balaton's dominant position and places of valuable cultural heritage. Moreover, Hungary is also a real paradise for fishermen. At present we can classify experiences, compare and count. Would we rather spend our holiday at home, or are we going back to the Hungarian neighbors?
Hungary is unique in being able to offer a therapeutic cure, relaxation, entertainment and first-class Hungarian cuisine at the same time. Traditional quail goulash, chicken on paprika, stuffed cabbage and fish soup are really just the tip of the iceberg. Local wines such as Sopron, Szürkebarát (Franciscan), Villány Oporto and Egri Bikavér (Blood of Blood) can also be enjoyed at the special meal. In the Hungarian countryside, we still find 19th century "chardas". Many of them have been preserved in their traditional form and are today a major tourist attraction.
The boom of tourism has taken place in Hungary thanks to their government policy, which considers tourism and spa tourism to be a very productive sector of the national economy. (In the mid-1990s the government created the Tourism Fund, out of 80% from the state budget, out of 20% from the taxes of the bodies involved in tourism)
A visitor to Hungary is "fed" at every step. Reliability and kindness are a matter of course. Information materials, maps and guides in many languages are provided in information centers and accommodation facilities.
The secret of the "puten" of Tokaj wine:
In Tokaj, especially exceptionally high quality wines are produced as Sazamorodni and Asse. Grapes of Furmint, Hárslvelü and Sárga Muskotals (yellow nutmeg) are squeezed and drowned on the vine, where the noble Botrytis cinerea mold is attacked. There is a lot of sugar and aromatic substances in brown berries. When processed, the brownish brownish raisins are crushed and mixed with quality must or wine.
For example, individual vintage Tokajasz chocolate (Tokaj aszú) is labeled according to how much bunch of raisins has been used. A very rare year is considered to be when six six-hundred-pound puffs of ash and must have been used in a hundred and fifty-three-liter barrel. The more Puten, the better the Tokaj.
The wine matures in cellars covered with rare mold layers for up to eight years. It's the secret of the Tokaj region.
Since 1995 the largest and probably the most beautiful Hungarian karst caves Baradla have been on the UNESCO World Cultural and Natural Heritage List. This sought-after karst complex lies in the protected area of the Aggtelek National Park ...........
Hungary is unique in being able to offer a therapeutic cure, relaxation, entertainment and first-class Hungarian cuisine at the same time. Traditional quail goulash, chicken on paprika, stuffed cabbage and fish soup are really just the tip of the iceberg. Local wines such as Sopron, Szürkebarát (Franciscan), Villány Oporto and Egri Bikavér (Blood of Blood) can also be enjoyed at the special meal. In the Hungarian countryside, we still find 19th century "chardas". Many of them have been preserved in their traditional form and are today a major tourist attraction.
The boom of tourism has taken place in Hungary thanks to their government policy, which considers tourism and spa tourism to be a very productive sector of the national economy. (In the mid-1990s the government created the Tourism Fund, out of 80% from the state budget, out of 20% from the taxes of the bodies involved in tourism)
A visitor to Hungary is "fed" at every step. Reliability and kindness are a matter of course. Information materials, maps and guides in many languages are provided in information centers and accommodation facilities.
The secret of the "puten" of Tokaj wine:
In Tokaj, especially exceptionally high quality wines are produced as Sazamorodni and Asse. Grapes of Furmint, Hárslvelü and Sárga Muskotals (yellow nutmeg) are squeezed and drowned on the vine, where the noble Botrytis cinerea mold is attacked. There is a lot of sugar and aromatic substances in brown berries. When processed, the brownish brownish raisins are crushed and mixed with quality must or wine.
For example, individual vintage Tokajasz chocolate (Tokaj aszú) is labeled according to how much bunch of raisins has been used. A very rare year is considered to be when six six-hundred-pound puffs of ash and must have been used in a hundred and fifty-three-liter barrel. The more Puten, the better the Tokaj.
The wine matures in cellars covered with rare mold layers for up to eight years. It's the secret of the Tokaj region.
Since 1995 the largest and probably the most beautiful Hungarian karst caves Baradla have been on the UNESCO World Cultural and Natural Heritage List. This sought-after karst complex lies in the protected area of the Aggtelek National Park ...........
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