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If we would need to mention only one thing why you should come to Serbian, then we would say it is the food and drinks. It is fresh, organic, homemade, and very very delicious. You can enjoy this experience only under one condition:  you will forget any diets or strict eating regimes. Otherwise, this trip will be a "suffer-tour" :)

During the history, Serbian gastronomy was impacted by many different cuisines, starting from the neighboring Mediterranean, Greek, Turkish, Bulgarian, Hungarian, and Austrian cooking styles, This combination makes it an exceptionally mixed one. Meat, herbs, basil, horseradish, and vegetables are especially used in Serbian cuisine. Serbian dishes are tasteful, colorful, and easy to get ready. Serbs appreciate cooking by keeping the traditional ways, but also changing old Serbian receipts and making new flavorful dishes

When it comes to the drinks, the well-known drink in the region is Rakija – homemade brandy! Natural products like plum, pear, quince, apple, apricot, peach, pecans, grape-vine, or other therapeutic herbs that are developed for ages in private plantations of Serbian families, gain their uncommon incentive in making the natively constructed liquor. Rakija, in Serbia generally, has been handcrafted with soul. Serving this sort of handcrafted liquor likewise speaks to the greeting in Serbian families. The toast sounds "Živeli" (live long) or "uzdravlje" (in wellbeing).


We can prepare you a timetable of different gastronomical experiences and take you to the best places which are known by the locals.

We can also introduce you to Rakija and compose different Rakija Tours. 


Imagine the country older than 1100 years. The Hungarians came to the region from Asia and they lived together with many nations along the road. The mixture of Asian, Mediterranean, and other cuisine made the food that special as it is nowadays. If we mentioned that in Serbia they make the best homemade brandy than we can say that in Hungary the wine products are one of a kind.

Hungarian cooking has impacted the historical backdrop of the Magyar’s. The significance of domesticated animals and the roaming way of life of the nation, reflected in customary meat dishes cooked over the fire like goulash (in Hungarian "gulyás", lit. "cattleman's (meal)"), pörkölt stew and the fiery angler's soup called halászlé are altogether customarily cooked over the open fire in a bogrács (or cauldron).


Most of our programs which can be lunch on a boat or dinner with folk show can introduce you to the traditional Hungarian cuisine you can not miss once visiting this lovely country.

Hungary has  22 wine regions, which is frequently contended that it is dreadfully numerous for the size of the nation. We, despite everything, keep the 22 wine district framework because it is well-known and always referred to within Hungary.


On our page, you can get our offer or wine tour suggestion on each wine district with all the recommended wineries.

The program is planned for those who like to enjoy and experience the local food and drink and visit a range of local places. On this trip, you can meet the busy city nightlife and the relaxed winemakers in the countryside, visit more than hundred-year-old cellars and enjoy the delicate food. 

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