It is a typical Hungarian restaurant with the real tastes of the Hungarian cuisine. It is not in the center that is why not so “touristic”. It can happen that you find a tourist group accidentally but mainly you can see locals celebrating birthdays or local businessmen negotiating at the table. So this restaurant is not living on only tourists who never come again but they need to maintain the quality to tempt us again and again. My children (in their twenties) like it also very much and for me there is no need to get more arguments.
In the evenings live gypsy music may entertain you. If you do not like to hear it from close distance then book not in the main hall.
There are many excellent choices of quality food.
Now when I read again the menu I am sure you need to stay minimum for a week to taste only the bests.
But let’s start.
There are cold appetizers, too, and the following is a must-must-must:
- Cold goose liver served in its own fat and onion jam. It is one of the bests. You bite your toast topped with fat and a thin slice of liver. Fantastic.
In Hungary we usually eat soup before the main course. If you’d like to start with small portion the best choice can be:
- Fisherman’s soup with green paprika or
- Goulash soup
Larger portions (still soups):
- Fisherman’s soup of carp from Óbuda (you cannot taste it outside of Hungary in this way)
- Hungarian goulash soup (it is the original one and totally different from that you may tried anywhere else in the world)
- Hot-pot with marrow bone. It is coming from the time of the Austrian-Hungarian Monarchy. Juicy beef cooked in pot with tasty vegetables, mushrooms and a real peacetime marrow-bone. They serve in with toast and garlic. It is not light. But we live once.
Touch your toasted bread lightly (or firmly) with garlic and top it with marrow. Then you can bite your toast with marrow and also taste your fantastic soup in the same time. You will come back to taste it again.
- Hungarian „letcho” (stewed tomato, onion and paprika) – fantastic!!!
There are several excellent choices but you are almost full, so I suggest only my favourites:
- Pork medallions with chips and „letcho”
- Pork medallions with Tokaji wine- and blue cheese sauce
- Small slices of pork stewed with garlic and potato cubes
- Transylvanian steak filled with ham, bacon and mushroom – It is very tricky, you think that you know what it is, but it is much more.
- Steamed deer filet in vegetable sauce and roll dumplings.
- Vanilla custard with egg-mousse – It is my favourite from my childhood. Very-very good. The Hungarian name of this dessert is “bird-milk” that may tell more. It is known also as floating islands and it has French (œufs à la neige or île flottante) or Roman origin when in that time they did not know vanilla so they used pepper instead…
Enjoy your meal.