and túrós csusza, (dumplings with fresh quark cheese and thick sour cream). Desserts include the iconic Dobos Cake, Strudel (rétes), filled with apple, cherry, poppy seeds or cheese, Gundel pancake, plum dumplings (szilvás gombóc), somlói dumplings, dessert soups like chilled sour cherry soup, and sweet chestnut puree (gesztenyepüré) (cooked chestnuts mashed with sugar and rum, split into crumbs, and topped with whipped cream). Perec and kifli are widely popular pastries. The csárda is the most distinctive type of Hungarian inn, an old-style tavern offering traditional cuisine and beverages. Borozó usually denotes a cozy old-fashioned wine tavern, pince is a beer or wine cellar, and a söröző is a pub offering draught beer and sometimes meals. The bisztró is an inexpensive restaurant often with self-service. The büfé is the cheapest place, although one may have to eat standing at a counter. Pastries, cake, and coffee are served at a cukrászda, while an eszpresszó is a cafeteria. Alcoholic beverages Pálinka: Pálinka is a fruit brandy, distilled from fruit grown in the orchards of the Great Hungarian Plain. It is a spirit native to Hungary, and comes in a variety of flavours including apricot (barack) and cherry (cseresznye). However, plum (szilva) is the most common flavour. Though many flavours are available, pálinka made of strawberries or walnut are considered to be a rare and expensive delicacy; variations also include pálinka sweetened with honey or fruit beds under the liquid. Beer: Beer goes well with many traditional Hungarian dishes. The five main Hungarian breweries are Borsodi, Soproni, Arany Ászok, Kőbányai, and Dreher. Wine: As Hugh Johnson says in The History of Wine, the territory of Hungary is ideal for wine-making. Since the fall of communism, there has been a renaissance of Hungarian wine-making. The choice of good wine is widening from year to year. The country can be divided to six wine regions, which include North-Transdanubia, Lake Balaton, South Pannonia, Duna-region or Alföld, Upper Hungary and Tokaj-Hegyalja. Hungarian wine regions offer a great variety of style, of which the main products of the country are elegant and full-bodied dry whites with good acidity, although complex sweet whites (Tokaj), elegant (Eger) and full-bodied robust reds (Villány and Szekszárd). The main varieties are Olaszrizling, Hárslevelű, Furmint, Pinot gris or Szürkebarát, Chardonnay (whites), Kékfrankos (or Blaufrankisch in German), Kadarka, Portugieser, Zweigelt, Cabernet sauvignon, Cabernet franc, and Merlot. The most famous wines from Hungary are Tokaji Aszú and