Budapest

Budapest sits on top of 120 thermal springs that pump out 70 million liters of hot water every day. Romans bathed here 2,000 years ago, and people still soak in the same spots today.

Conquerors fought over Budapest for centuries. Ottoman Turks controlled it for 160 years until 1686, when the Holy League finally broke through during the brutal Siege of Buda.

The Turks left behind their hammams, which Hungarians turned into the elaborate bath palaces you see now. Szechenyi Bath opened in 1913 and still packs in crowds who play chess while floating in steaming outdoor pools.

In 1849, the Chain Bridge became the first permanent link across the Danube, finally connecting the hilly Buda side with flat Pest. Before that, people crossed on pontoon bridges that got swept away every spring when ice chunks came down the river.

The bridge meant Budapest could actually function as one city instead of two rival towns.

The 20th century brought darker times. During World War 2, Nazi forces and their Hungarian allies crammed Jews into a ghetto in central Pest.

Soviet troops liberated it in January 1945, but the siege left the city in ruins. Eleven years later, in 1956, students and workers rose up against Soviet control.

Tanks rolled in and crushed the revolution within weeks, killing thousands.

You can climb up to Buda Castle for views across the Danube, or tour the massive neo-Gothic Parliament building where you'll see the Hungarian crown jewels. The thermal baths remain the main attraction.

You'll find locals soaking next to tourists at Szechenyi, Gellert, and the Turkish-era Rudas baths.

Hungarian food revolves around paprika, the spice that turns everything orange-red. Try goulash, a thick beef soup, or chicken paprikas with dumplings.

Street vendors sell kürtőskalács, chimney cakes that are basically sweet spiral pastries cooked over hot coals. The Great Market Hall downtown sells paprika by the kilo, plus sausages, pickles, and every Hungarian specialty you can imagine.