When you think of Hungary you might not necessarily think of strudel, however, these beautiful, buttery, fruit filled delights are a traditional Hungarian sweet. In fact, they have entire strudel houses dedicated to these yummy, flakey parcels and where better to have one than at the First Strudel House of Pest

Walking through the large, dark wood doors we were greeted with a glass display cabinet full of freshly baked strudels in an assortment of flavours. From pumpkin and cabbage to the well known apple and sour cherry, it was the perfect start to a crisp, cool morning in Budapest. We ordered the Strudel Breakfast which comprised of two types of strudel, a cup of tea and orange juice to wash it all down. Georges and I combined forces and ordered 4 different flavours to share. 

Making strudel in Budapest
Girl eating strudel in Budapest cafe

The strudels were made fresh on site (and I don't mean in the chain restaurant sense where fresh on site means cooked the day before on an undisclosed premises). The pastry chef had nothing to hide while preparing the hot-out-of-the-oven strudels in front of hungry customers.

Based on my knowledge of strudel (which I wouldn't call extensive)  I thought these strudels were pretty damn good but I'm not sure if they were the BEST strudel in town. However, the pastry was extremely thin and crispy and the fillings were bold in flavour. My favourite by far was the plum followed swiftly behind by everyones favourite, apple. Accompanied by a seriously good cup of tea I could get very used to starting my days on the sweeter side of life. 

The old fashioned interior added to the feeling of a traditional Hungarian experience. The restaurant was quiet (bearing in mind we were eating breakfast at 11am). Other than us an elderly couple sat by the window watching the world go by. I would like to think that they come to this restaurant most mornings and sit in the same place and order the same thing - coffee and their favourite flavour strudel. If that's how the Hungarians live then sign me up to a life of pastry.