Fodor's Expert Review Soproni Borház

This 300-year-old wine cellar just off the city’s main shopping boulevard offers tastings of 300 different Hungarian wines, including some made in Sopron. As you go down the stairs, the heady smell of wood charcoal (presumably for grilling meats) and mustiness exuding from the brickwork evokes a rainy day by a fireplace at a stone lodge in the woods. Your wine is ordered with a plate of accompanying light fare (all under 1,000 HUF), which might include goose liver, salami, pork, sausage, and several types of vegetables. You can also order grilled meats for a bit more (priced by weight). Servers are extremely friendly, and will give you an earful along with each glassful of wine you try. Try the Hungarian almapaprika (apple pepper), which is a round yellow pepper soaked in vinegar and spices and marinated for several days. Careful—it can be quite hot.