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Gastronomic adventures

The flavours of Győr-Moson-Sopron County

Our visitors can taste many local dishes, typical of all regions
of our county.

The famous dish of Rábaköz is the pretzel of Rábaköz, which
has a history of more than 200 years. The special pastry of

the region is a typical traditional product, and it is an im-
portant dish of the holidays in Rábaköz. Due to the high
acid-binding effect of the pretzel of Rábaköz, it is also great

for stomach problems.

The pickled fish is a very typical food in Szigetköz, although

it can also be found in the towns and villages along the Rába
and Rábca rivers of the Kisalföld (Little Hungarian Plain).

The secret is that the freshly fried and warm fish slices are

placed in a vinegar marinade, between layers of fresh onion

rings. The bones of the fish become soft in the marinade,

and so one does not need to worry about them while eating.
Butcher’s liver is a gastronomic trademark of Kapuvár. Th e
secret to cooking it - in addition to the fresh ingredients - is
a huge pan, and some patience, as butcher’s liver is only deli-
cious when just a thin layer of the ingredients is cooked at

the same time. This meal can also be found on the menus
of the local restaurants.

The poppy strudel of Somorja is special, not only due to

its shape and the placement of the stuffing, but due to the

fact that it is fried in an iron pan containing fat. It is told that
even Queen Elisabeth tasted the “poppy strudel of Pusz-
tasomorja”.

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