I can’t skip a food page, even though I didn’t take my normal amount of food photos.
The best thing I ate the whole trip was a cream cake in the Buda Castle District in the Ruszwurm Cafe, built in 1827. OMG, it was bsolutely a slice of heaven. Mike had the Black Forest Cake, delicious, but no comparison. Below is the decription of the “creamy.”
The classical Hungarian pastry, simply called “creamy”, is a cooked egg cream with vanilla mixed with the egg white after cooking. However, the Ruszwurm cream pastry is not mellowed with the egg white but with whipped cream, of course when cold. Also, the egg cream is thicker than that of the classical cream pastry.
Always beautiful and delicious food on the ship.
tasty, hearty dishes
langos, a Budapest tradition: deep-fried dough with sour cream and cheese
bacon-wrapped cheese sausage in Vienna
and duck with gingerbread dumplings in Prague
And, of course we had to try the local wines, beers and liquers: Unicum from Budapest and Becherovka from Prague.
One of my favorites, warm eggnog with cognac and whipped cream. Yummmmm!