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HUNGARY
Traditional Hungarian cuisine uses a wide variety of fresh, unpreserved, high quality ingredients - meats, seasonal vegetables, fruits, fresh bread, cheeses and honey - based on centuries old traditions in spicing and preparation methods.

SLOVAKIA
Slovak cuisine varies slightly from region to region. It was influenced by the traditional cuisine of its neighbours and, in turn, it influenced those as well.

GERMANY
German cuisine has evolved through centuries of social and political change with regional variations of ingredients and dishes. The southern regions of Germany, Bavaria and Swabia, share many dishes.

AUSTRIA
Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations. Influences came from throughout the former Austro-Hungarian Empire as well as Italy, Hungary and the Balkans. For example, a 16th century dish from Milan was taken to Vienna and popularised as Wiener Schnitzel.

Introduction

For Central Europeans, food is not just nourishment - it's a reason for sharing, celebrating, and honoring age-old traditions. The people are as welcoming as the food and there's always room for a guest at the table.
The cuisine of the region is a blend of hearty peasant dishes and elegant gourmet offerings, but the ingredients are always simple. The preparation and the sauces are what set them apart.


*Hungary*	*Austria*

*Slovakia*	*Germany*

The traditional cuisine of Central Europe reflects the natural resources of the region. Fish and seafood are plentiful from the Baltic to the Black Sea, native woods lend flavour to smoked hams and sausages, a thriving dairy industry provides an abundance of sour cream and cream cheese, and wild game and mushrooms abound in the forests.
Grains from fertile farmlands both feed the pigs, ducks and lambs for meat dishes, and provide breads, noodles and the famous dumplings. Gardens provide potatoes, cucumbers, kohlrabi, sweet and hot peppers, and dill.
Sometimes it's hard to determine the origin of a Central European dish. The crossover of regional influences and the marriages of the nobility over the centuries added Italian, French, Turkish, Russian, Jewish and German foods into the culinary "stew".
The result? Delicious!
Come for a visit and taste it yourself.

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"Food is the most primitive
form of comfort"

- Sheilah Graham

DANUBE EUROPEAN RESTAURANT

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