Saturday 14th March: This little piggy went to market.

 Another sunny day ahead of us.

Head down to breakfast for just juice and a piece of toast.

After sausages, eggs, bacon, fruit and pastries bubbles in the orange juice just because it was there we agreed tomorrow we will be good at breakfast. Let's see.

So we signed up for the culinary tour at the markets. It was just a short stroll to the markets and had a great guide. A bit of what we saw.

Peppers and Paprika ready to make your own goulash!

And apart from food there is wine. Particularly Bulls Blood.

Egri Bikavér (Bull’s Blood of Eger) is a renowned Hungarian red blend from Eger and Szekszárd, blending varieties like Kékfrankos, Cabernet Sauvignon, and Merlot to create a full-bodied, dark-red wine. The name stems from a 1552 legend where defenders of Eger Castle drank red wine that stained their beards, prompting superstitious Turkish soldiers to believe they were drinking bull's blood to gain strength.

We went upstairs which is where the restaurants are and served a selection of dips, salami, cheese and peppers. A Hungarian snaps to wash it down with. 

Back to the ship where we decided to skip lunch.

Easy afternoon on the boat then dinner. Ship sets sail at 8:30pm and we see Budapest by night,