Synopsis

Echoing the vision of the Hungarian cinematographer Vilmos Zsigmond, Bourdain immerses himself in the sights, traditions, past, architecture, and cuisine of Budapest. His culinary explorations encompass hearty fare: goulash, fisherman’s soup, blood sausage, stuffed cabbage, and at Pleh Csarda, a golden pancake laden with chicken liver and bone marrow, alongside fried schnitzel and venison stew.