Szeged's signature dish is halászlé — fish soup — made from freshwater fish caught in the Tisza and seasoned aggressively with paprika. The local version is hotter and thicker than the rival interpretation served in Baja to the north, and Szegedi cooks regard the difference as a matter of civic identity. Most restaurants along the riverbank serve it, though quality varies considerably.
Pick salami, cured here since 1869, appears on every menu and in every delicatessen. The Pick factory is a short walk from the centre, and the adjacent brand shop sells vacuum-packed salami that travels well. Beyond these two staples, the university population sustains a range of cafes, pizza places, and moderately priced Hungarian restaurants in the Belváros (inner city) district.