Hungary’s favorite fruit brandy is a gastronomic delight flavored with orchard fruits including plums, quinces, apricots and cherries; twice distilled, it is enjoyed in bars, cafés and restaurants throughout the country. Traditionally pálinka should be drunk from a small, tulip-shaped glass – and owing to its potency, sipped rather downed in one. It is best served as a digestive at the end of dinner and such is its popularity that there are two annual festivals in Budapest and several museums throughout the country dedicated to pálinka.
The specialist museum in Visegrád runs several short films highlighting production methods from raw products through distillation to the finished drink. The former ice house in the cellars below the museum features an interactive display on the illegal distillation that took place when pálinka was banned under Communism. And – of course – all visits end with the chance to sample and buy some of the different flavors; luckily typically Hungarian snacks such as lángos (a deep-fried flatbread sprinkled with garlic and cheese) are provided to help soak up the alcohol.
Rév utca 1, 2025 Visegrád. Open Wed–Sun 10am–6pm; admission adults 500 HUF, children 400 HUF.