Day 1 27/8/11 - Hungary

London -> Budapest

Highlight

• Smooth bus and train to the airport.
• Plane was delayed, there was no explanation. The air hostess didn’t say anything at all. Probably one of the worst airlines I’ve flown.
• After a bus and train ride and then a long walk to the hotel in the heat. We had to wait for the room also. By the time we could go about, it was getting to 3:30pm.
• Walked to get some food, but ended up visiting a local market/festival with music and free bread, free water and cake!
• Had a very nice Hungarian Jewish cake.
• Went on a long long walk to Margaret Island. Could’ve caught a bus but Slokky was too stupid.
• After 45 mins of walking we finally reached Palatinus Strand. Took forever to get tickets, then we couldn’t figure out the locker system. Turns out you have to go upstairs, men and women have separate buildings, and you have to ask an attendant to lock your locker for you.
• By the time we were ready to swim, we only had half hour left.
• With Allie it meant we could really only go to 2 of all the pools since only these were the warm ones. It was fun, but we didn’t get to use the wave machine, the water slides or the play equipment. It was getting colder anyway as we had to leave.
• After changing, headed to Onyx for dinner. Very formal and attentive, and nice décor. The food was def on par with the décor and was excellent.
• Walked along the river to observe the night scene.

Food

• Hungarian airlines flight:
  • salami sandwich
  • cheese sandwich
• Festival:
  • Hungarian Jewish cake – apple, poppy
  • cream cheese strudel
  • cream cheese cake
  • paprika and onion bread
  • baked bread with sour cream, salami and pickled onions
• Onyx:
  • cucumber soup
  • fish tartare, brown breadcrumbs
  • Goose liver torte with raspberry gelée and caramelized goose liver parfait, brioche
  • Lamb soup with loin, tongue; green bean purée and tarragon foam
  • Tenderloin and confit shoulder of beef with slices of marinated goose liver served with celeriac purée
  • Veal Variations: medium-rare roast tenderloin; tripe with harissa and sugar peas; crispy leg with green pea purée
  • 21st century Somló sponge cake
  • Cherry, white chocolate, olive
  • mojito, cake and cream
  • raspberry and apricot , dark chocolate and macha choc crunch