There are approx. 120,000 Hungarians living in Germany. They have emigrated since the Middle Ages, but since WW1, numbers have increased at a higher pace. Today, around 75% of them live in Bayern (Bavaria), Baden-Württemberg, and Hessen. Only about 60% arrived with a Hungarian passport; many came from areas of the former Kingdom of Hungary (look up the Treaty of Trianon from 1920).

About 30,000 Hungarians arrived after 1945

About 25,000 arrived after the Hungarian Revolution of 1956

25,000 came as Gastarbeiter (guest workers) from Yugoslavia after 1960

Around 5,000 migranted from Czechoslovakia after the Prague Spring of 1968

Approx. 30,000 Hungarians came from Transylvania / Romania after 1975

About 15,000 arrived fleeing communism in general in Hungary

15,000 moved to East Germany (until the 1990 German reunification)

Notable people of Hungarian descent:

— Albrecht Dürer, painter (his father moved to Germany from Hungary, his surname refers to their old Hungarian village)

— Béla Ernyey, actor

— Joschka Fischer, politician, foreign minister, his family was expelled from Hungary in 1946

— Imre Kertész, writer, recipient of the 2002 Nobel Prize in Literature

— Kevin Kurányi, football player (Hungarian on father)

— Philipp Lenard, physicist, winner of the Nobel Prize for Physics in 1905

— Franz Liszt, classical composer

— Leslie Mándoki, musician

— Dzsenifer Marozsán, football player, captain of the Germany women’s national team, Willi Orban – football player, Niklas Süle – football player

— George Tabori, writer

For the reversed situation of Germans in Hungary, also see:

German Gulasch, a version of Hungarian gulyás or pörkölt, is a…

German Gulasch, a version of Hungarian gulyás or pörkölt, is a savory to spicy stew of either beef (Rindergulasch), pork (Schweinegulasch), or beef and pork combined. There also are the mostly seasonal versions of venison/deer (Hirschgulasch) or wild boar (Wildschweingulasch), which pop up in restaurants around the German countryside in autumn. Gulasch usually includes a red wine sauce; the main seasonings are hot and mild paprika. It‘s served with white rice, egg noodles or Spätzle, sometimes potatoes or dumplings. There also is the more simple dish of Gulaschsuppe, a soup containing less meat, which usually just comes with pieces of white bread.