“ad” – Why is this here?

I have been well overdue a revisit to Taste From Hungary. When I first visited back in 2024, I was charmed by the homely Hungarian living room feel and loved the fact that Cambridge finally had its first Hungarian restaurant, but I couldn’t help but feel a little underwhelmed by the food itself.

However, I recently caught wind that things have changed behind the scenes. The restaurant has pivoted towards true home cooking, with the owner’s wife now heading up the kitchen. The aim is to provide authentic comfort food that is done the way Hungarians like it. With this in mind, I knew I had to head back down to Chesterton Road to see for myself.

The Vibe

Walking back in, that unique character is still there but with an extra two years to fill it up even more. It’s cosy, intimate, and packed with a variety of Hungarian ornaments that give it a warmth you just don’t get anywhere else in the city. It still feels like stepping into someone’s home, which, given the new setup in the kitchen, is now more accurate than ever.

Throughout the restaurant, there are not only Hungarian ornaments and furniture but traditional attire and fascinating pieces of the country’s history. It has everything from old farming tools to banknotes showing the different levels of hyperinflation throughout the nation’s past. This isn’t just a restaurant visit; it is a history lesson and a celebration of Hungarian culture.

The new upstairs

They have now opened the upstairs area for more seating, with the new rooms having just as much character as the downstairs. There are two new rooms, each with a different theme – one feels like a cosy living room and the other has a more rustic log cabin feel. I could see these being great for private events.

The Drinks

We started with a can of Borsodi lager, a popular Hungarian beer. At 4.5%, it’s a smooth, light beer that really hits the spot and acts as a practical palate cleanser.

For the wine, we went with the Thummerer Rébus Cuvée Superior (2021). This is a serious Hungarian red from Eger. It’s incredibly dark in the glass with strong notes of blackberry and plum, finishing with a spicy, peppery kick. It’s a bold, velvety wine that has the legs to stand up to a rich stew.

Starters & Street Food

The starters were the highlight of my last visit, so I was keen to see if they’d kept up the standard. We went for the Selection Plate (Kináló tál) – a guided tour of Hungarian sausages and cheeses.

The sausages are handcrafted and carry a lovely smoky depth that captures that authentic Hungarian spirit. There is a real variety on the board, ranging from the smoked delicacies of Tiszafüred and Békés to the more unusual Mangalica and Szarvas. For those who like a bit of a kick, there are some bold, spicy options like the Moruga and Tóalmás.

The cheese selection is just as impressive, featuring everything from the smoked Caravan to the creamy Medve, all beautifully presented on a wooden board with that classic chequered Hungarian table cloth behind it. It’s a balanced, colourful dish that works perfectly as a light lunch or a social way to kick off a big dinner.

But the real welcome back was the Lángos – something I haven’t had since my visit to Budapest many years ago. This Hungarian fried bread is a legendary street food staple, and here it was executed perfectly. It arrived hot and golden, which I slathered in garlic and topped with a cooling layer of sour cream and grated cheese. It is heavy, messy, and absolutely brilliant.

The Mains

Read their menu.

Bean Goulash with Smoked Meat

The bean goulash was the ultimate comfort food. Unlike the watery stews of my previous visit, this was rich, thick, and packed with incredible flavour from the smoked meat and bacon. It had that deep, soulful glow you only get from a slow-simmered pot. As you can see from the photos, it was absolutely loaded!

Chicken Paprikash

Served with Nokedli (those small, pasta-like dumplings), this was a beautifully balanced dish. The chicken was cut into thick, tender chunks, and the sauce was so thick and creamy, decorated with sour cream for a bit of colour. They use sweet paprika rather than smoky, which adds a subtle earthy flavour. This was one of my favourite dishes of the evening and reminded me of a Hungarian-style chicken tikka masala. 

Wild Boar Stew

Another standout for me was the wild boar stew. It was unapologetically meaty and made from slow-braised boar in a rich, spicy gravy with Kolozsvár bacon. It is served with Tarhonya (a Hungarian egg-based noodle) and has an intense, dark colour. The Kolozsvár bacon adds a different dimension to the gamey flavour with a salty pork pop. Absolutely fantastic!

The sharing platter!

If you are visiting with a group (or if you’re a proper hot head, like me), you have to check out the Sharing Platter. At £85.00, it’s a serious investment, but it acts as a “greatest hits” tour of the kitchen for 2–3 people. It is absolutely loaded with the main elements of their signature dishes, including Borzaska, Gypsy Style Steak, and Roasted Knuckle (my favourite).

It’s an impressive, noisy spread that reminded me of “The Big Plate” at Afandim – social, indulgent, and a marvellous way to explore the menu in one go. It was especially great to see pork knuckle on the menu; until now, the only place you could get it was the Polonia Club across the road, but this doesn’t require 24 hours notice, making it much more accessible. The pork was beautiful and soft; I would have preferred a crispier skin, but otherwise, I couldn’t fault it.

Dessert

We couldn’t leave without tackling the Somlói galuska (Hungarian trifle) again. It’s still a monster portion—definitely one for sharing (unless you’re completely out of control like me). It’s made from sponge cake with chocolate topping, walnuts, and whipped cream, making for a light, sweet end to a rather heavy meal.

The Poppy Seed Dumplings (Mákos guba) were an unsuspecting winner. These sweet dumplings are soaked in milk and layered with poppy seeds and sugar, creating a filling and substantial dessert that was as delicious as it was different.

Conclusion

It’s rare to see a restaurant take feedback to heart and come back this strong. By putting the cooking in the hands of the family, Taste From Hungary has transformed from a cosy but inconsistent spot into a confident celebration of authentic flavour.

There really is no restaurant quite like this in Cambridge, offering a warm atmosphere with a unique character that is as interesting as it is educational. If you’re looking for an independent experience that offers the proper Hungarian homecoming, then this is it. It is an absolute must-visit on Chesterton Road and may actually be one of my favourite restaurants in the city.

​Thanks for reading!