Szonja Kitzinger
Travel & Gastronomy Journalist
About me
I believe the best way to discover a country is through its cuisine, culture and hospitality.As Deputy Editor-in-Chief of Magyar Konyha, Hungary's leading gastronomy magazine, I have spent more than twenty years writing about food, travel and premium hospitality. I seek out stories that go beyond the sights to reveal the true character of a destination.Through authentic journalism, photography and video, my goal is to inspire readers to explore the world with curiosity and appreciation.
Szonja Kitzinger.Szonja Kitzinger
Travel & Gastronomy Journalist
Deputy Editor-in-Chief of Magyar Konyha Magazine
Featured Stories
Along the legendary Orient Express route
In May 2025, I had the opportunity to travel aboard the Golden Eagle Luxury Train along the legendary route of the original Orient Express.The opening of my feature read:Who would have guessed that 90% of the crew aboard one of the world's most prestigious luxury trains are Hungarian? Yet it's true. Travelling on the Golden Eagle Luxury Trains' Paris–Istanbul journey, we experienced firsthand how even the most meticulously planned itinerary can change in an instant. That's when creativity becomes invaluable – and in that respect, Hungarians are second to none.
Featured Stories
From Zermatt to St. Moritz
Aimlessly gazing out of a train window has become a luxury in itself. That was precisely the purpose of our Swiss journey: to slow down. To embrace that feeling, we boarded the Glacier Express, the world's slowest express train. Travelling at an average speed of just 42–45 km/h, it takes eight hours to cover the 291-kilometre route between Zermatt and St. Moritz, winding through breathtaking Alpine landscapes so spectacular that the railway even designed its own wine glass to enhance the experience.
Featured Stories
Japan: A Journey of a Lifetime
My journey to Japan began with an assignment to cover the Hungarian Pavilion at Expo 2025 Osaka. Beyond the World Expo, I travelled through Osaka, Kyoto and Kobe, documenting the country's gastronomy, culture and hospitality in a series of articles published across both print and digital platforms.
It's History
Serving Readers for 50 Years
This year, Magyar Konyha celebrates its 50th anniversary. Few culinary magazines in Europe can claim an uninterrupted publishing history spanning half a century. Germany's renowned Der Feinschmecker is one of them, having celebrated its own 50th anniversary last year.Over the past five decades, Magyar Konyha has published 370 issues, featuring countless food news stories, restaurant reviews, interviews and—remarkably—nearly 25,000 recipes.One of the magazine's most popular and highly regarded sections is Gastronomic Travels, where readers are introduced to exceptional culinary destinations, local traditions and authentic food experiences from Hungary and around the world.Published ten times a year, Magyar Konyha is one of Hungary's most respected culinary magazines. Its long-standing motto reflects its mission perfectly:"A magazine that nourishes not only the body, but the mind as well."
Let's collaborate
Every Destination Has a Story
I believe the best journeys do more than introduce us to new places – they bring us closer to different cultures, people and unforgettable experiences.I welcome opportunities to take part in international press trips, editorial assignments and collaborations that authentically showcase the story of a destination, region, hotel or hospitality brand.During my travels, I not only produce in-depth editorial features but also create high-quality photography, short-form videos and engaging social media content, helping stories reach audiences across both traditional and digital platforms.
