Fine Restaurants 2018

T H E B U D A P E S T B U S I N E S S J O U R N A L’ S R E S T A U R A N T R E V I E W 2 0 1 8

Restaurants FINE

T H E B U D A P E S T B U S I N E S S J O U R N A L’ S R E S TA U R A N T R E V I E W 2 0 18

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Restaurants BUDAPEST PLATZ:

The Place to Be with a Sight to See

B

udapest Platz is an ultimate destination from a culinary,

baroque mirrors, the restored radios and scales, the line of

social and cultural perspective with its unsurpassable

antique coal irons, historic photos of the Basilica and authentic

location right by St. Stephen’s Basilica. You can enjoy our

National cash registers greatly complement the modern space, creating a relaxed and intimate homey feeling.

excellent food, crisp beer, fine wine and exquisite cocktails while lounging in the cozy chairs of our 100 sqm terrace (voted Top 10

Delicious local and international food awaits you at Budapest

Terraces of Budapest in 2018) or sit inside by the window of our

Platz, served by our great staff. Our seasonally changing menu

2-story restaurant, taking in the views of the buzzing piazza.

offers both tapas-style beer bites and exclusive multiple-course

The interior uniquely mixes contemporary elements of an

meals. An all-time favorite for events, the restaurant houses

industrial design house with the vintage feel of antique treasures.

parties of various types. Whether a press conference, a company

The central wall, mounting over 90 colorful, warmly lit antique

gathering, a birthday, an anniversary, or just meeting up with

siphon-bottles collected from various regions of Hungary, the

friends to watch a game or hang out in the evening, Budapest

iron stoves in the corners, the old copper mortars, the ornate

Platz is The Place to Be.

1051 Budapest Szent István tér 4–5.

+36 1 266 2850 www.platz.hu

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Restaurants FINE

2018

The Budapest Budap Business Journal's annua annual restaurant publication, which fea which features a list of Hungary’s

top 100 restaurants.

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Restaurants

Foreword The Budapest Business Journal has always paid special attention to gastronomy. Our annual Fine Restaurants publication, which features a list of Hungary’s top 100 restaurants, is one form of this attention.

Each year we intend to give the widest possible picture of the local gastronomy scene, and we are glad to see that there is so much to show every year. There are new openings by the day, the quality is on the rise and “old school” establishments where the wind has changed like the famous Gundel are developing just as much.

The best deals are made by the dining table; therefore, this year we will let you in on the best business dining places. New and exciting outlets are sprouting and proliferating. And we would never miss an opportunity to present newly opened venues that should be tried.

Much as we love Budapest, we believe it is worth leaving the city every now and again for a good meal, and luckily Hungary is well off in this respect. Our Special Offers include information on restaurants we’ve tested and compiled especially for this list. You will find all these paired with some lovely photography.

We hope you will enjoy reading this publication just as much as we have enjoyed compiling it. We also trust you will find this year’s edition of Fine Restaurants a useful guide on your journey exploring the best restaurants, inside Budapest or out.

Cheers!

THOMAS BOTKA Publisher

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Contents EATING WELL AT WEEKENDS TAKING THAT CEO OUT

20

THE WIND OF CHANGE AT GUNDEL

36

GASTRO 101

40

SECRET GOODNESS IN THE CAPITAL

44

DOLCE VITA BUDAPEST

52

SPECIAL OFFERS A' la Maison Grand Arany Kaviár ARAZ Baalbek Budapest Bisztró Costes Costes DownTown Evidens Fausto’s Ristorante & Osteria Halászbástya Hauer La Perle Noire Meatology Múzeum Pörc & Prézli Riso Spoon the Boat Sushi Sei Trattoria Pomo D'oro - Via Italia Tokio Budapest

ADDITIONAL OFFERS

8

21 Magyar Vendéglő Alabárdos Antré Babel Baltazár Budapest Baraka Bestia Bistro Fine Bock Bisztró Borkonyha Caviar & Bull Corso Cyrano Czakó Kert Csalogány 26 Deák St. Kitchen Émile ESCA Fáma Fricska Fuji Gerlóczy Gundel Jamie's Pizzeria KNRDY Kollázs La Parrilla Larus Le Poulet M étterem Mák Olimpia Onyx Paletta

64 66 68 70 72 74 76 77 80 82 84 86 88 90 92 94 97 98 100 102 104

110 112 112 112 113 113 113 114 114 114 116 116 116 118 118 118 119 119 119 121 121 121 122 122 122 123 123 123 124 124 124 126 126 126 127

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Paris Budapest Pasarét Bistro Pavillon de Paris Pest-Buda Petrus Pierrot Prime Rosenstein Salon STAND25 TAMA Urbán Betyár Vendéglô a KisBíróhoz Wang Mester

ADDITIONAL OFFERS

127 127 129 129 129 130 130 130 131 131 131 132 132 132

GETTING OUT OF BUDAPEST

Anyukám Mondta Bori Mami Château Visz Erhardt Gusteau Gusto 13 Káli Art Inn Kistücsök La Maréda Macok Mandula Márga MI A Kô Neked Fôztem Pajta Pura Vida Rév Csárda Rókusfalvy Sauska 48 Sparhelt Tiszavirág Végállomás Viator Villa Medici Mild

134

COUNTRYSIDE DINING

140 142 144 146 148 149

Barnabás Pince Bodri Jankovich Kúria Rosinante Spoon il Mercato

150 152 152 152 154 154 154 155 155 155 156 156 156 157 157 157 158 158 158 160 160 160 161 161 161

Legend Price range in EUR / person (main meal with drinks) (15-25, 25-40, 40-60, 60+)

Speed of service (30-45-60 min.)

Terrace

Degustation menu

Reservation

Pets allowed

Sommelier

Wi-Fi

Private dining room

Business menu

Breakfast

Credit cards accepted

Parking spots

16 Gault Millau points awarded

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A Porsche élményt legjobb másokkal is megosztani. Ünnepelje velünk sportautóink 70. évfordulóját! #SportscarTogether

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Eating Well at Weekends Budapest is more vibrant than ever, and this is equally true for the weekends. While sleeping in at weekends is officially good for your health (cutting the risk of an early death), eating well, eating out, and spending leisure time in a family circle all serve the same noble goal. Why not check out the following great options in the heart of the city, all tried and tested for the chic factor. While the classic brunch starts early and flows into the day, some of our choices here knowingly and deliberately go against the tide and offer something special, even against those expectations. But either served at your table or available as a buffet, with or without music and kids’ corner, they are all worth trying, just to get a picture of what these fine places think about gastronomy.

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Restaurants Breakfast with a French Accent If there’s one place that easily reminds us of a stylish French café in Downtown Budapest, that’s Á a Maison Grand Restaurant. The vintage enterieur and the large mirrors create an excellent venue for a fairytale eating-out occasion. The restaurant is widely renowned for its international breakfast menu, available from 8am to 5pm. Its speciality is the Egg Benedict, a culinary masterpiece on a self-indulgent morning, especially if it comes with champagne or a great cup of coffee. Businessmen who work in the neighbourhood love to pop in for a morning lecsó (Hungary’s own ratatouille) or a French toast Hungarian style. Regulars also love the waffle, claiming it is the best in town. A strong factor in retaining regulars is not just the food but the friendly staff, inclouding a team of just the nicest waiters. Not only locals but also foreign visitors, especially ladies, also love the place, the owner says. Andrea Zöldhegyi gave details of the recent refurbishment of Á la Maison, during which she aimed to keep the earlier French style but give the place an even classier look. Changes include larger tables and a new refrigerator for sweet delicacies. The terrace is now open, and a lunch menu has returned as well.

Gluten-free, vegetarian and vegan choices now appear on the menu, as well as a Chef’s Offer.

The cherry on top is the new ice cream machine serving homemade ice cream. The family-run place is set to spread in Hungary and internationally, via a franchise system.

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Downtown Family Table with Music Keeping the family together during a Sunday meal is not always an easy task to accomplish, as any parent, especially those of small kids, can tell you. ÉS Bisztró, located on the ground floor of Kempinski Hotel Corvinus Budapest-, facting on Fashion Street, has pledged to help as much as possible, with table service and live music at its Sunday lunch. Families with children are most welcome in this heart-of-Downtown venue with an entertainment corner by a handicraft group called Gipszkorszak (Gypsum era). The price includes cold and hot starters, main course, salads and desserts for HUF 10,800, with a 50% discount for children aged between four- and 12-years-old. Kids are free of charge under four. The price also includes water and soft drinks, while adults may choose from draft beers and house wines. The table service has a price though: 12% will eventually be added to the bill. In return, guests may choose from specialties including smoked salmon, trout, goose liver and duck terrine, and these are just some of the cold starters. The restaurant’s signature dish, the “legendary” Viennese Tafelspitz comes next: This traditional beef soup is served with prime boiled beef, bone marrow and root vegetables plus creamy spinach, roast potatoes with chives, and apple horseradish sauce.

The assortment of main meals is very wide and top-quality: Grilled prawns, whole roast T-bone steak, veal cheeks or the traditional Wiener schnitzel are also available. Some good news for those who take the warning “no limitations on quantity” seriously, and therefore aren’t able to walk after this much hedonism (and who are also teetotallers): Parking is free in the hotel’s garage.

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Laid-Back Brunch, New York Style Imagine waking up after a party on the weekend you’re spending in Budapest. You need something hearty, but can’t decide whether to go for breakfast or lunch, since it’s already past 10.

You’d like to go for the classic brunch feeling, and let’s add the location: Downtown. Add up all these and you’ll arrive at the Kempinski Hotel Corvinus Budapest on Fashion Street and next to the Budapest Eye, where Benediction Brunch awaits. All the chic traits are here: seven types of Egg Benedict plus cocktails and a DJ every Saturday and Sunday between 9.30 AM and 2 PM. The Living Room lounge of the hotel is open to all who’d like to experience the New Yorker brunch culture among stylish surroundings. It draws in not only tourists, says Ildikó Dudás, public relations manager at the Kempinski, but also locals, in increasing numbers. The menu is à la carte and is not cheap, but this is a luxury hotel and the range of meals, the atmosphere and the location makes up for it. Besides, parking is free in the hotel garage. Beyond the signature Benedicts, fresh oysters, Wiener Schnitzel, a wide range of starter plates, and beautiful homemade waffles and pancakes are also available to choose from. Since this is not a set menu, those who usually find a three-course meal to much can still indulge in this type of brunch. To drink, the Hungarian and French white and rosé bubble selections, home-roasted coffee, and fresh vegetable and fruit juices make for a difficult choice. The Live DJ will bow out for a summer break but will reboot the musical entertainment on September 8. The Benediction Brunch will be available throughout the summer.

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Restaurants A Russian Twist to the Weekend Brunch There’s a fine dining place in Budapest that’s easy to access by public transport, has a lovely secret garden and offers close to unlimited champagne to go with the line of ten small meals within its weekend brunch. Arany Kaviár, or Golden Caviar, used to be a somewhat dim place with an ambience of heavy red brocade and velvet. Since the venue was renewed and redecorated, it has got larger windows, light champagne wallpapers and a beautiful if small inner garden that’s closed off peek looks from the outside. The restaurant now comfortably seats up to 50 people but certain areas can be isolated for private events, too. The new part of the restaurant opens toward the garden, which results in an intimate milieu that echoes private clubs. The weekend menu is nevertheless affordable for those who have thus far been too scared to check out this elegant place. For HUF 13,900 plus service fee, guests may choose from three types of main meals and two desserts, in addition to cold and hot starters, water and a coffee. And Törley Brut, topped up along the way.

Although this one is not about caviar and lobster, a variety of seafood alongside traditional Russian meals and the classic Hungarian Sunday favourite, the breaded chicken (Kiev style here) are among the beautiful and professionally served plates. The stylish but warm service isn’t per chance, either: the 22-person staff is highly trained. Kaviár regularly has trainees too, partly to tackle lack of workforce issues general in Hungary. One great result of this commitment is László Kanász, the 30-year-old head chef who brings the thusiasm of the youth.

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Taking That CEO Out There are a myriad of choices in Downtown Budapest for places to eat a high-end yet still affordable business lunch, and we mean to give you some of the cream of the crop in this compilation. Italian, local or Asian fusion, the choice is yours. So is the option of beer or wine, should you say “Yes” to alcohol with your midday meal. In the summer, another choice lies between a terrace outside or the air-conditioned rooms inside. The lunch menus are a great entrée into the culinary world of each restaurant not only because of their reasonable prices, but also as they usually serve as a playground for chefs to introduce seasonal ingredients and to experiment with new tastes. No problem if you can’t or won’t choose: there’s one for every workday.

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As Flexible as it Should Be Italian cuisine, especially if the source is trusted, is a safe haven for travellers and locals alike. This is very true of Fausto’s Osteria, where preparation, fresh ingredients and flexibility are the three cornerstones of hospitality. No wonder regulars love it, but tourists find their way here too via feedback sites and apps, or just looking in from the outside, co-owner Aniko di Vora says. “Flexibility is what I miss from restaurants today. We’ve got regulars who eat here two-three times a week, we cannot squeeze them within strict boundaries,” she says. Located on Dohány utca, close to the city centre and the landmark synagogue, the area is busy with tourists indeed, especially in the summer. Meals on the blackboard menu change almost every day, depending on the ingredients that come in fresh, and the chef’s mood for improvisation.

Weekday lunch at this cosy bistro is therefore a choice of three courses from the chef’s offer, while guests even have an option to talk to the waiter about their favourites: who knows, they may even be able to it today, although it’s not on the menu. The three-course menu costs HUF 3,600 Monday to Friday between noon and 3pm Italian and local ingredients; quality fish, duck, beef, homemade pasta and lovely sweets such as white chocolate tart or pumpkin cake make your day with the matching wines if you so decide. Wineries of Italy and Hungary, as well as classy champagne are also available, on display in cases on the wall and in the good-looking wine fridges.

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Fun Dining at the Foot of the Buddha Most people prefer the ambience created by the red-golden colours, fun music and the huge seated Buddha as a venue for dinner, but it is also worth checking out this restaurant for its weekday lunch menu. Three types of “Bento” boxes are available in the daytime at Buddha Bar Restaurant, one of the two eating and drinking outlets of the five-star hotel in the landmark Klotild Palace. Not all three of these menus are necessarily Japanese, but all are Asian in one way or another. They have one other thing in common, says Ossama Kutaini, the executive chef: “No need for salt and pepper at my tables.” The food is well-seasoned and colourful Thai, Vietnamese and Japanese and all the plates come with a local touch. The starter plus main meal combo costs HUF 4,900 for the Buddha Bar and Curry Bentos, or HUF 7,900 for the Sushi Bento. All the ingredients are worthy of a five-star hotel, with some fish coming from France, and others from Sri Lanka via Amsterdam but whatever is available in Hungary will have been acquired here. The ingredients are then turned into beautifully presented signature dishes such as the Buddha Bar chicken salad with its special dressing, a plate that deserves a try even if one isn’t fond of SouthEast Asian cuisine. Lovers of the area can indulge themselves with their favourites, however, like the Shrimp Tempura, Vegetable Pakora with Tamarind Chutney, Red Curry Tofu and Vegetables and of course sashimi, locally invented rolls and nigiri within the Sushi Bento option. Although no-one is likely to leave with an empty stomach even after just a Bento, it is highly recommended to try one of the desserts, which are sometimes prepared by Kutaini himself. You’ll never know...

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Piece of Poetry on the Plate What first strikes the hungry traveller upon entering this beautiful villa on Andrássy út is the tranquillity. Given where this restaurant is located, central Budapest’s only terrace set amid greenery offers a surprising atmosphere of closeness to nature that’s an understandable rarity in the capital’s inner districts. The next wonder is when the first plate arrives: For a weekday business lunch, the plates are so spectacularly served that one is almost afraid to touch the food, instead urgently taking pictures for Instagram so that the world may know this meal took place. This is indeed one of the essentials of the restaurant: Árpád Kovács offers beautifully served creative cuisine that draws upon French and Hungarian traditions. The business menu here costs HUF 2,990 for a two-course meal or HUF 3,990 for three-courses; guests may choose from a variety of three starters, five or six main meals and two desserts. Lunch comes with a complimentary glass of lemonade, but the price doesn’t contain the service fee. The business lunch menu mostly offers seasonal food such as marinated foie gras with quince, boudin noir on toast and venison wrapped in savoy cabbage served with puréed chestnut, winter asparagus and mushroom. While meals here rarely get included in the á la carte menu, neither the quality nor the sizes differ. Visitors are mainly drawn from nearby offices and embassies, as well as tourists walking to and from Hősök tere (Heroes’ Square) on Andrássy út who are looking to try a fine dining experience on their holidays and enjoy the impressive stock of local and foreign quality wines and cocktails.

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Like Eating in a Vineyard Egerszalók, a town renowned for its thermal spring and the limestone hill it creates, is also a gem of the Eger wine-making region. St. Andrea, the winery located there, operates a restaurant in the heart of Budapest, where the owners aim to create an atmosphere of tranquillity, similar to that found among the hilly vineyards. And somehow it manages to do so, despite all the odds. It sits on the ground floor of the Eiffel Palace office building, which is beautifully restored and modernised with all the soundproof additions necessary in one of the busiest crossings in the city centre, Nyugati tér. St. Andrea was set up three years ago, with the unlikely undertaking of serving wines only from its label. It has managed to do so, with the recent addition of an international range from major wine nations such as Australia and France. The restaurant also has self-imposed restrictions regarding its daytime meals, serving a lunch menu from noon to 3 PM, with the á la carte menu available only for diner. The three-course lunch menu costs HUF 4,800 and includes a glass of wine or lemonade, which makes it a very popular choice among businesspeople in the area. The menu changes every two-to-three weeks, giving the chef a chance to experiment with seasonal ingredients. The cuisine, according to executive chef Ádám Barna, is “Hungarian with its doors open to the wide world” and is determined by fresh and highquality ingredients. “It’s funny to see how many places they come from: dairy from Kiskunfélegyháza, eggs from the Dunántúl region, chicken from Bereg, sheep from Nádudvar, vegetables from Szeged,” he explains. Regulars come to enjoy iconic Hungarian dishes such as lecsó, gulyás soup or beef stew, while the desserts are also worth mentioning: the light lemon cake, for example, surprises with soft asparagus. This place is a “must-try” for lovers of food and wine alike.

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Creative Beer Kitchen by Gellért The very first thing that strikes one upon entering the terrace of the Gellért Brasserie is the perfect location: at the foot of the beautiful 100-year-old Gellért Hotel, surrounded by the hill, the Danube and Szabadság híd. Sitting down for a weekday lunch still feels like a weekend getaway thanks to the leafy greenery in which this terrace is nested.

Other than the view and the trees, beers and good food take centre stage. Tradition meets youthful modernity on the menu, where meals are honed to fit a particular beer. Simple, hearty, seasonal and at an affordable price, this makes for a charming option for locals and tourists alike.

Two courses will cost you HUF 3,490, or three for HUF 3,990 plus a 10% service charge, which is very well deserved by the agile and courteous waiters. The variety of the beers is wide with regular and small brewery choices. The Brasserie also offers two of its very own types of ales, Giorgio and Gerardo, brewed by Fóti sörfőzde. Interestingly, both were named after locally martyred bishop Gellért, but his original Italian names were used from his life prior to priesthood. The lunch menu is available every Tuesday to Friday, from noon till 3 PM and the meals change fortnightly, allowing the chefs to play around and use seasonal ingredients. These include goat meat and cheese, rabbit, asparagus, mangold (also known as mangelwurzel) and rhubarb, all fresh and all acquired as close to home as possible. Sweets are a highlight here, with traditional Hungarian plates available such as floating islands or sweet cottage cheese dumplings with sour cream, just like a practiced Hungarian mum would make.

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Michelin Lunch Among Cushioned Walls Costes Downtown, the little sister of Hungary’s first-ever Michelin star winning restaurant Costes, opened in June 2015. It is located in the elegant Hotel Prestige in District V, with a relaxed, bistro atmosphere. The brown velvet walls soak up all noise, so meals are spent in perfect tranquillity, which is a big positive for a business discussion. Assuming, of course, that’s the goal of taking the business menu here and not just the sheer enjoyment of great food and wine. The business menu is served Mondays to Fridays from noon-3 PM, relying mostly on office workers in the neighbourhood, mainly Hungarians. No wonder: the three-course menu only costs HUF 7,900, with an additional 12% service charge, which is a very generous offer for an introduction to Michelin-star gastronomy. The dishes can be picked from a variety of three meals per course. Head chef Tiago Sabarigo has been working here since the opening: the passionate Portuguese is highly experienced in working in various high-end kitchens such as the Four Seasons Hotel Ritz Lisbon, Petrus by Gordon Ramsay in London and Texture Restaurant, also in London. By now, he has a lot of experience in preparing traditional Hungarian meals too, although he almost always makes them with a twist. Thus he prepares Aranygaluska (Golden Dumplings) with pineapples; Madártej, or floating islands, with strawberries. The business lunch changes weekly and is based on seasonal, local ingredients that are available only for a shorter period, but some new ideas tried and tested here are later channelled into the dinner menu. To be sure, Hungarian ingredients have become easier to acquire; there are very reliable sources now for beef, fish such as trout and catfish, as well as pork, herbs and flowers. Just awesome.

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At Costes Downtown the dishes are prepared in an open kitchen, for the hungry eyes. Exactly how the duck leg, rakott krumpli (layered potato), or lecsó, the Hungarian version of ratatouille, are crafted here can be observed by those who are interested. Or you could talk with the head sommelier Péter Pongrácz, a thorough professional in his trade and a great speaker when it comes to wines. With more than ten years of experience as a sommelier, he is dedicated to natural wines and wineries, eager to present boutique cellars’ limited labels. The business lunch we tasted came with two extra courses, one at the beginning with three types of pâté bricks with a lemon dip, then some bread and butter, both made here. And we were only getting started. The fact that the carrot soup was cold came as a surprise, but the combination of ginger, orda curd and cashew nuts was a treat to both the eyes and mouth.

The salmon was pink and soft in the middle, and its crust crunchy. Served with grilled fennel and mango, this is another lovely course, followed by a perfect Gundel pancake with vanilla ice cream for dessert. It was paired by Pongrácz with a beautiful dessert wine called Mámor, or Intoxication, by the small winery 8as és fia. The effect of the two was just awesome.

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Hey clock watchers, take a break.

The new Audi A6 with the City assist package* permanently monitors the car environment. This is particularly useful in busy city centres, where the car will detect and warn you about crossing vehicles while, for example, you are reversing out of a parking spot. Probably a time in history where “enjoy” and “urban driving” can go together in the same sentence.

This is your time. Audi is more.

The new Audi A6. *Option available at an extra charge. In general, please note that assistance systems can only assist drivers subject to the limits of such systems. The driver remains responsible at all times for operating their vehicle and paying sufficient attention.

Combined fuel consumption in l/100 km: 5,5–7,1; combined CO₂ emissions in g/km: 142–161.

Fuel consumption and CO₂ emission figures given in 3 ranges 5 depend on the tyre/wheel sets.

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Restaurants The Wind of Change at Gundel An interview with Zsolt Litauszki, incoming executive chef at Gundel Restaurant

By Veronika Gulyás Back in Hungary after a gap year around the world, Zsolt Litauszki is full of creative energy and preparing for no less a job than making Gundel, a 108-year-old restaurant with an international reputation, great again. Ingredients, quality and regulars are what the executive chef says his mind is focused on.

The chef took over the helm at Gundel Restaurant in April; since then he’s been getting acquainted with this venue of tradition and grandeur. His first steps include searching for ingredients and materials he’ll work with later on. “I’m collecting the suppliers who I think would fit here, reconnecting with people who I used to work with before my time abroad,” he says.

Stressing that he wouldn’t jump into reforming Gundel from one day to the next, Litauszki expects the first changes will likely come with the autumn menu but fundamental amendments should only be expected within a year. In the meantime, those sources that are able to supply the restaurant to the requested quality and quantity must be found.

Returning from a creative year away in the United States, Costa Rica and Brazil, he says he now has all the energy to kick-start his new position. “I really needed this, after working for eight years in a row with just two weeks off annually,” Litauszki says. Like any creative person, he also needed time to recharge and gather new inspirations, new flavours, new tastes. “If a bird is closed in a cage, it’s not sure it will sing so nice after a while,” he says.

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As to what ingredients the executive chef would be happy to see on the plates, he mentions duck and mangalitsa pork meat. Without going to extremes, he’d like to introduce special elements to spice up a plate, just as in the case of surf n’ turf. In his former job at Maligán Restaurant, one of his signature moves was to introduce a welcome course since special ingredients are usually difficult to present as part of the menu. “It may only be a welcome bite for guests... Cooked sauerkraut with duck’s tongue, for instance.” He’d like to carry on with this tradition at Gundel, with respect to its traditions at the same time.

In the longer run, the new chef intends to boost the ratio of Hungarian guests again. Traditionally, Gundel mainly served food to Budapest locals, but over the past ten years, the scale has tipped to favour foreigners. “This is typical of the country’s fine dining scene,” Litauszki says. “My dream is to work in a restaurant where I can find and talk with a familiar face at each table. I’d like to run a place full of regulars. It needs a lot of work and years to build.”

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Restaurants With the standard of living on the rise in Hungary, Litauszki says his dream is not a utopia. “Over the past years, regular foreign travel have become widespread and we live better than we did 20 years ago. Eating habits and culture have also changed tremendously,” he adds.

With the recent addition of the first Michelin two-star restaurant to Hungary’s gastronomic scene, aspiring to star at Gundel might seem a timely question. Litauszki, although admitting that every chef craves one in secret, wouldn’t like to chase illusions. “There are certain limits in a 150-200-person restaurant: Only about one or two venues of this size have a star globally,” he notes.

Besides Gundel, Litauszki is also responsible for Bagolyvár as executive chef. It will be the first to change, overhauled as a high-quality family restaurant and making its renewed debut at the end of the summer. “My aim there is the philistine grand kitchen: Food of great quality at affordable prices, attracting as many Hungarians as possible.”

So, it seems like there will be a new place where families can have a weekend lunch with a great asparagus salad with breaded eggs, a beautiful breaded chicken or sweet cottage cheese dumplings with strawberries. On top of that, Litauszki intends to introduce a thematic weekly menu, right after the start. “Mondays are about főzelék (vegetable stew) and pork stew, Tuesdays about lungs, tripe is on Wednesday, etcetera, and people will come back because they know they will get here the lung stew or the mille feuille that they used to love.”

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Gastro 1O1:

The doyens of Hungarian gastronomy tell us what is in the limelight in 2018

Tamás Bereznay Metro Gasztro Akadémia How could Hungary’s gastro scene train great new professionals?

The greatest issue in Hungary’s gastronomy is the pressing lack of workforce and the pressure and workload on those who are working in this area. The whole education of this industry should be reformed. It is a sad fact that books in schools written 20-30 years ago are still in use. Some training kitchens are nice and modern, rebuilt from European Union support but there’s no money for ingredients. There’s great state responsibility here. Students who are employed at restaurants are usually thrown into deep water and as there’s no time to care for them, they receive no real education.

Today, chefs have a great responsibility in this respect too. I had six-ten trainees a year and tried to teach them all I knew, and I’m watching their careers and I’m there for them if they have questions.

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Zoltán Pauli Stylish Countryside Restaurants (Stílusos Vidéki Éttermiség, or SVÉT)

Balázs Csapody Pannon Gasztronómiai Akadémia Is there a Hungarian ingredient that may appear on gastro fairs abroad? Where could such an appearance take place, and do you expect any of the products to reach exceptional success?

For sure. Products that represented Hungary at the “Gastronomika” fair in San Sebastian reached great success. Mangalitsa pork fared the best, but I also regard the fact that duck and goose meat were popular as a huge success, as opposed to their livers being renowned and demanded only. Wild game was also popular, with Hungarian venison remaining among the favourites, which can be acquired from producers related to forestry. Besides meats, specialties such as fruit syrups and essences made a thrilling debut. These latter products I assume would surely make it to restaurants of the highest category right across Europe. Our mushrooms have also gained great reputation. We’re preparing for next year’s “Fusion” gastronomy fair in Madrid, hoping for similar success.

Is there a great countryside restaurant that must be visited this year?

I could easily list all the members of the Stylish Countryside Restaurants, since there’s such a wide variety of different styles, from a Bib-Gourmand winning venue at Lake Balaton to apartment restaurants, bistros, you name it. Two extraordinary events took place, which are worth mentioning. One is the opening of Platán Restaurant in Tata, with Michelin-star winning chef István Pesti, the other is Sauska 48 with Attila Bicsár, who returned to Hungary after a long gig abroad. Macok Bistro in Eger has been on the most exciting development path, and it will be great to see what Borimami, an aspiring member of SVÉT has to offer at the Easter outdoors event in Palkonya.

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Restaurants Ildikó Dudás Public relations manager at Kempinski Hotel Corvinus Budapest Which restaurant do you think could be this year’s favourite in Budapest or the countryside?

For me a great surprise was Khan Restaurant in Budapest’s District XIII. After Sáo in the touristy District VII, this is also a lovely venue but the location is so different, much more relaxed. It was such a great experience with fantastic Asian cuisine. We had dinner there, with summer rolls for starters, and the restaurant’s signature “Khan's Favourite” fried rice and Pho Xao fried noodle. We’ll certainly return when we can.

István Asztalos Magyar Konyhafőnökök Egyesülete How do you think the wider audience can profit from the achievements of high gastronomy in Hungary?

High gastronomy is in its golden age in Hungary, but we mustn't forget about the average guest. Our association aims to bring knowledge and techniques forged in fine dining to the everyday kitchen. We organise workshops on a wide range of topics such as types of potatoes, knowledge of ingredients, and the latest technology. We are working to let top category know-how flow down drop by drop to restaurants so it is available and affordable for everyday people. This is the reason why we're organising a chef’s competition each year for cooks coming from such a background, with categories such as popular plates. The three essential elements of a great kitchen are the ability to acquire good ingredients, to be able to use them, and to be able to serve the plate well. By training chefs further, we're doing a lot to upgrade medium-level venues.

Zsolt Litauszki Executive chef at Gundel Étterem What’s the greatest gastronomical challenge for you in 2018?

The greatest challenge for me personally is Gundel; a beautiful one, at that, which I’m taking up with pleasure. I give myself three years to bring back Gundel to be among the best Hungarian restaurants. By 20202021 I’d like this place to be a top category venue, as it used to be.

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Secret Goodness in the Capital Besides our usual content covering ďŹ ne dining and upscale restaurants, we also intend to offer readers a peek into Budapest’s underground foodie scene. In our selection of exciting venues, lovers of giant juicy pork chops, those interested in the arts and culture, the socially aware and fans of beer are all targeted. This eclectic and vibrant selection are an essential part of our ever-changing, colourful Budapest, which is on track to become one of the leading tourist attractions in the world. These places contribute to the colour of the city, and travellers will enhance their experience by not only visiting the most touristy sights, but also some perhaps less obvious attractions.

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Restaurants A Whole Breakfast at an Integrated Café A former state-run cinema, Premier Kultcafé is today the largest disability-friendly cultural space in Europe. Located in Kálvin tér, gateway to the fashionable Palace District (or Palotanegyed) of Budapest, it is run by a foundation that employs people with disabilities. The range of breakfast meals, sandwiches, coffees and smoothies is very wide, and the service is excellent, always coming with a smile. The Hungarian-style French toast (savoury rather than sweet), salmon panini slightly grilled before serving, and the coffees were all excellent. Although there are no baby seats, the café is child-friendly in an old-school way with cuddles and teddy bears deployed to keep a baby busy. Teddies are signature items here, since the foundation running the place annually auctions famous people’s teddy bears to raise funds. The eight persons who are employed here, with various disabilities ranging from Down syndrome to mental disorders, and physical disability to hearing impairment, are among the 15-17% of people with disabilities lucky enough to be employed in Hungary. Kultcafé is not just a place for having breakfast but also a cinema, cultural centre and event venue. The cinema programme is colourful, with for the main part art films included on the menu. The café is also awaiting those ready for an afterwork meetup or university undergrads from nearby campuses in the evening, with a wide range of special lemonades, smoothies, wines and craft beers.

The interior is partly furnished with comfy armchairs and shelves full of books, creating a very cosy atmosphere. The place is, naturally, wheelchair accessible.

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Your Perfect Wiener Most likely there’s cheaper wiener schnitzel, or breaded pork cutlet, in Budapest elsewhere. But many say Buja Disznók (which brilliantly translates as Lust Swine) offers the best of its kind. Located on the mezzanine level of Belvárosi Piac, or Inner-City Market, at Hold utca, this fine place is another feat from one of Hungary’s most renowned chefs, Lajos Bíró. The market has recently changed from a place that was rarely visited, with offices taking over from homes as square metre prices have risen, into a gastronomy-centred venue. This is a location where the breaded pork cutlet – Hungary’s favourite Sunday lunch, prepared by mums and grannies across the country –, is served. It is an easy meal to spoil by over frying, making the slice too oily or breading a cutlet that’s too thin. Buja Disznók, established in 2015, avoids all these mistakes and creates the perfect meal with pickled cucumber or potato salad on the side. The wiener is big, very tasty and juicy, and will certainly be good cold with some bread later. Buja Disznók, like other, less fashionable eateries, also has everyday Hungarian meals on its menu such as lung stew (another Hungarian classic) and fresh pork pudding and sausages, a combination that is familiar to any who have attended a traditional at-home Hungarian pig slaughter. The difference at Buja Disznók is the quality of the meat, which is very high, and the preparation, which is consciously guest-friendly. Not many other places in Budapest care so much about changing the cooking oil, for instance.

No wonder the office crowd is swarming here at lunchtime: The value for money is excellent and the afternoon nap at the three o'clock meeting is quite certain!

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Jamie’s Italian with Transylvanian Brew When taking a walk in Buda Castle, one cannot miss Jamie’s Italian restaurant. Besides lovely lemonade, this place offers a variety of beer specialties on draught. One of the most exciting new tastes is that of the unfiltered Tiltott Csíki Sör. This fine brew comes all the way from Transylvania (known to Hungarians as Erdély), a part of Romania that once belonged to Hungary.

The signature beer called Tiltott Csíki Sör is brewed in Csíkszentsimon, using the cleanest freshwater coming from mountain springs of the Harghita Mountains. On top of that It contains only hops, malt and yeast based on the 1516 Bavarian Reinheitsgebot, also referred to as the “German Beer Purity Law”.

It is unpasteurized, with an alcohol level of 6%, brewed based on local traditions and old recipes in cooperation with the Sapientia Hungarian University of Transylvania. The beer contains no enzymes or preservatives and isn’t diluted.

Tiltott Csíki Sör does have yeast cells, increasing the nutritional value of the beer, and vitamin B that is beneficial to the human body and reduces the effect of a hangover. Yeast cells also give the product a lovely flavour, unique aroma and deep yellow opaque colour. This type of Csíki Sör requires special transportation and storage: its shelf life is shorter, only one-to-three months, and it needs to be stored at four degrees Celsius. Its natural taste is quite unique to the local market and it can compete with any Czech or Bavarian beer.

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Dolce Vita Budapest Due mainly to its rugged past, Hungary’s capital has never had the same proliferation of confectioneries as Vienna did and does. But decades have passed since the communist era and nationalisations, and almost 30 years since the change of regime. Great old venues are reacquiring their former glory but at the same time they are also serving as hubs for 21st century technology and innovation. The rich history of confectioneries in Budapest is embodied in these remnants of the city’s sweet and sour heirloom. Today the sour part is gone and only the most elegant, elaborate, stunning and delicious cakes and sweets remain to be tasted at a terrace on a sunny afternoon, or in the beautiful interiors in the evening prior to taking in a theatre performance. The fact that many of the cafés listed here do not only offer sugary products, but also light lunches, sandwiches, salads and many other options, indicates a change in consumption. But with tourism on the rise, traditional cakes served amid a grandiose background won’t go out of fashion any time soon; and nor should they.

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18+ and less alcoholic ice cream The time has come not only to drink, but to eat a wheat beer, a cooling mojito, or even a robust pรกlinka! Made with high-quality alcohol, we are waiting for you with 16 kinds of special ice cream in the heart of the party district.

18+

AND LESS ALCOHOLIC ICE CREAM

ADDRESS OF RESTAURANT: 1072 Budapest, Akรกcfa utca 27.

TELEPHONE NUMBER: +36 (1) 615-8441 E-MAIL ADDRESS: akacfautca27@gmail.com NAME OF MANAGER: Balogh Dรกniel OPENING HOURS: Monday-Wednesday: 12:00-22:00;

Thursday-Saturday: 12:00-02:00; Sunday: 12:00-20:00 NUMBER OF SEATING PLACES: 8 TYPE OF COUSINE: ice cream palrour YEAR OF ESTABLISHMENT: 2018

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A Classic Opens Again One of the oldest confectioneries in Budapest, Hauer has reopened its doors once again after being closed for ten years. The place on Rákóczy út has been thoroughly restored back its 1890s charm, reminding visitors of its golden age after the First World War. The place is named after Rezső Hauer, a disciple of renowned Hungarian confectioners Frigyes Stühmer and Emil Gerbeaud. Thanks to its ambience and the quality of its products, it became known as “The Uptown Gerbeaud”.

The Hauer was nationalised in 1948 and renamed the Erkel, echoing the theatre close by. Despite state ownership, it managed to retain some of its old-world charm but it was later closed down as the neighbourhood changed. Today, cakes and pastries handcrafted at Hauer include classics, such as the Dobos cake or the Sacher cake, and contemporary sweets, such as the triple chocolate cake and a variety of mousse cakes. These are prepared without any additives and are available for take-away. Beside confectionery products, Hauer also offers Italian coffee, tea, premium drinks, ice cream, breakfast and sandwiches. The period since its reopening has proved that there is considerable demand for a café promising time travel back one hundred years, while providing 21st century quality at the same time.

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Family Business, but in a Sweet Way One of Hungary’s most renowned family-run businesses, Szamos goes back to 1930.

Mátyás Szamos learnt from a famous Danish confectioner how to prepare lovely marzipan and honed his skills in making beautiful forms.

Besides working with the sweet almond dollop, he gradually widened the range of sweets and cakes available in his shop, made from quality ingredients on the basis of traditional recipes.

He also started a chocolate manufacturing unit to make his comfits in 1986. In the early '90s, the family opened its first café and confectionery in Budapest, in cooperation with Austria’s Haderer. The place was an instant success and the company has since opened another 19 cafés in the country, started a webshop, and its comfits and sweets such as the signature ischler and Tatra peak are available in stores across the nation. Ice cream in the summer and savoury treats like everyone’s favourite pogácsa (scones) all year round are available in the cafés too, besides lovely coffee. The cakes, varying in size for any event and ideally topped off with one of Szamos’ marzipan figurines can now be ordered online and picked up in the stores and cafés. The company also runs a chocolatier school where participants may learn the secrets of making comfits or preparing pralines.

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160-year-old Legend Celebrating its 160th birthday this year, Gerbeaud is a legend in Budapest that cannot be overlooked. Nor is there any need to: A visit to this palace of confectionery is a must for every tourist, and, indeed, every grandma with their grandchildren to celebrate the end of the school year. Established in 1858 by Henrik Kugler, the confectionery moved to its current location in the beautiful Vörösmarty tér in 1870. Attracting those with a sweet tooth with its coffee with whipped cream, sugar-comfits, Kugler cakes, highly soughtafter mignons and ice cream, the venue soon became highly popular. With no heir, Kugler chose a talented confectioner to take over the business.

Emil Gerbeaud moved over to Hungary from Paris, started managing the place and turned the renowned confectionery into a thriving business. He renewed the range of sweets and introduced foreign recipes After the death of his wife and himself, the iconic confectionery was nationalised in 1948 and its name was changed to Vörösmarty. But in 1984 Gerbeaud became Gerbeaud again. The range of cakes and chocolates were renewed in 2010 for a more youthful and modern line, while still carrying on the rich history.

The family running Gerbeaud today is committed to using only high-quality ingredients and is set to modernise traditional confectionery products based on today’s standards and tastes.

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Restaurants Where Everything is Good Currently undergoing reconstruction, Daubner is an iconic confectionery where people go on a pilgrimage for cakes, ice cream, pogácsa (savoury scones) and parfait cakes alike. Located in District II on the Buda side on the way to the caves, this place attracts so many visitors that parking has become a serious issue for those living or working in the neighbourhood. Compared to the traditional, historic confectionaries, Daubner is a relatively new addition to Budapest’s palette, although Béla Daubner opened his first shop in 1901 in Orosháza (122 miles/198 km southeast of Budapest). His heir and the owner of Daubner, György thus comes from a family of confectioners and relies much on the handwritten recipes of his father and grandfather, aligning them with today’s tastes and the latest technology. Open every day of the week except Mondays, Daubner is an establishment people have been reliant on for unchanged quality for years.

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A 'la Maison Grand

A 'la Maison offers French and international cuisine. It is famous for its breakfast specialities like Eggs Benedict, Croque Madame, Croque Monsieur American Pancake, Belgian waffle and it has gluten and lactose free options on its menu.

It serves breakfast all day until 6pm and offers a seasonal lunch menu every day from noon until 6pm. It is in the Top 10 of breakfast place in Budapest.

A 'la Maison Grand ADDRESS OF RESTAURANT: 1052 Budapest, Szervita tér 3.

TELEPHONE NUMBER: +36 (20) 618-7580 TELEPHONE NUMBER FOR RESERVATIONS: +36 (20) 618-7580 E-MAIL ADDRESS: reservation@alamaisonbudapest.hu, WEBSITE ADDRESS: www.alamaisongrand.com NAME OF MANAGER: Zöldhegyi Nándor NAME OF EXECUTIVE CHEF: Széles Kristóf & Kassai Ákos NAME OF SOU- CHEF: Gubó Mira PASTRY CHEF Földesi Csenge OPENING HOURS: Monday-Thursday 08:00-22:00, Friday-Saturday 08:00-23:00 NUMBER OF SEATING PLACES: 115 YEAR OF ESTABLISHMENT: 2014

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Arany Kaviár Restaurant

The Michelin recommended “Golden Caviar” is a quiet and charming restaurant with a romantic garden, only a five-minute walk from Castle Hill.

Besides caviar served in various ways, important pillars of its offering are two special tasting menus.

One consists of an assortment of traditional meat dishes, while the other one puts together various Hungarian fresh-water fish dishes. You can also eat á la carte, and there is excellent seafood and fresh oysters to be had. The special wine pairings for the tasting menus as well as the wine and champagne list are put together by the sommelier, who was recently chosen as this year’s Sommelier Champion of Hungary. Open for lunch and dinner, closed on Mondays, reservation recommended.

ARANY K AVIÁR RESTAURANT ADDRESS OF RESTAURANT: 1015 Budapest, Ostrom utca 19.

TELEPHONE NUMBER: +36 (30) 685-6000 or +36 (1) 201-6737 TELEPHONE NUMBER FOR RESERVATIONS: +36 (30) 685-6000 or +36 (1) 201-6737 E-MAIL ADDRESS: reservation@aranykaviar.hu, WEBSITE ADDRESS: www.aranykaviar.hu NAME OF OWNER-MANAGER: Molnár Attila NAME OF CHEF: Kanász László NAME OF SOU-CHEF: Lendvai Levente, NAME OF EXECUTIVE CHEF: Nyíri Szása OPENING HOURS: Tuesday-Sunday: 12:00-14:30, 18:00-22:30 TYPE OF CUISINE: International, Russian NUMBER OF SEATING PLACES: 55

(additional 32 can be seated on the air conditioned and heated, four seasonal terrace) YEARS OF ESTABLISHMENT: 1990

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ARAZ Restaurant Restaurant ARAZ is located in the so-called, “Jewish Quarter” of Budapest, in District VII, only a few minutes’ walk from the largest synagogue in Europe, The Dohány utca Synagogue. As the restaurant of the Continental Hotel Budapest**** Superior, from the first moment of its opening, it has considered its most important mission, to provide a dining opportunity of the highest quality in an exclusive environment, both for hotel guests from foreign countries and domestic patrons walking in from the street. To accomplish that, Áron Barka, the Chef de Cuisine of the restaurant, member of La Confrérie de la Chaîne des Rôtisseurs, has dreamt up a special concept. What he offers is unique in Hungary: he has prepared a Hungarian and a French menu for patrons who are ready to embark on an unforgettable gastronomic journey into the world of ARAZ. The chef of the restaurant prepares both traditional Hungarian and French flavours allergy-consciously and using only the best quality ingredients. In addition, the French dishes are prepared using stateof-the-art techniques, such as the Sous Vide technology. Maintaining a wide variety is essential; therefore, Restaurant ARAZ offers several programmes, such as Sunday Brunches, giving a choice of the most diverse flavours of the world, Wine Duet dinners, presenting Hungarian wineries, or Degustation Tasting Menu, offering an array of the specialties of the chef, Hungarian Flavours and Music Nights, or BBQ parties held on summer evenings on the interior terrace of the restaurant.

ARAZ RESTAURANT ADDRESS OF RESTAURANT: 1074 Budapest, Dohány utca 42-44.

TELEPHONE NUMBER: +36 (1) 815-1100 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 815-1100 E-MAIL ADDRESS: araz@araz.hu, WEBSITE ADDRESS: www.araz.hu NAME OF MANAGER: Kovács Ákos NAME OF CHEF: Áron Barka SOUS CHEFS: Major Gergely, Bakonyi Balázs OPENING HOURS: Monday-Sunday: 07:00-23:00 TYPE OF CUISINE: French, Hungarian NUMBER OF SEATING PLACES: 120 + 30 YEAR OF ESTABLISHMENT: 2010

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BEAUTY, GOURMET, CULTURE AND SAVOIR-VIVRE Hungarian-Viennese ÉS Bisztró, New York style ÉS Deli, avant-garde Japanese Nobu, creative cocktail specialist Blue Fox The Bar and The Living Room where guests can relax in style. These venues make up Kempinski Corvinus’ culinary universe under one roof: Gastronomic Quarter Downtown Budapest.

Erzsébet tér 7-8 | 1051 Budapest | kempinski.com/budapest

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Baalbek Lebanese Restaurant

Located in Downtown Budapest, Hungary’s first Lebanese restaurant, Baalbek colours the Buddha-Bar Hotel Budapest Klotild Palace’s gastronomic palette even further since 2015. This new hip place for lovers of oriental cuisine prepares every traditional dish halal, offers all-time favourite meals, such as a wide variety of mezzes, mixed grill plates and fresh salads. Besides bringing the Middle East’s most exciting flavours to the city, Baalbek’s cosy terrace welcomes guests every day with authentic Arabic tea and rich shisha selection to complete the culinary journey.

BAALBEK LEBANESE RESTAURANT ADDRESS OF RESTAURANT: 1052 Budapest, Váci utca 34. (entrance from Kígyó utca) TELEPHONE NUMBER: +36 (1) 799-7303 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 799-7303 E-MAIL ADDRESS: info@baalbek.hu, WEBSITE ADDRESS: www.baalbek.hu NAME OF MANAGER: Mostafa Osman NAME OF CHEF: Mohammad Kutaini NAME OF EXECUTIVE CHEF: Osama Kutaini OPENING HOURS: Every day 12:00-23:00 TYPE OF CUISINE: Middle-Eastern NUMBER OF SEATING PLACES: 65 YEAR OF ESTABLISHMENT: 2015

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“Be the star of barbecue parties!”

The secrets of Tectona Grandis – for more comfortable outdoor moments

A pinch of South Africa In the South African Afrikaans language, the word “braai” originally means grilled meat. This word originates from early Dutch colonists who settled down in Cape Town a few century ago.

Nowadays, this word not only refers to a particular type of baking, much rather to an adventure and experience with which we can make delicious meals for the family and friends on open fires. The Citi Chef barbecue stove, visioned by the globally recognized Cadac, would like to give this lifestyle to you. This versatile, compact and portable BBQ looks perfect on balcony, in the garden and on the terrace too, whether grilling, roasting, boiling, simmering, Argentine barbeque, paella cooking, Tappanyaki-style cooking/frying, or so called by Spanish as “placha”.

Welcome to the world of CADAC, experience the braai-feeling!

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Budapest Bisztró Legendary Gulyás soup....The most well-known dish of Hungarian cuisine and with good reason. This embodies everything the Budapest Bistro’s philosophy represents. In our restaurant that seats more than 100 persons inside and 100 on the terrace, we welcome our domestic and foreign guests with dishes that provide a casual or fine dining experience which is enhanced by our comfortable 510 sqm establishment. We take the conventional flavours which are based on the rich Hungarian gastronomical traditions and we fuse them with the expectations of the highest quality in modern gastronomy. We offer Downtowns widest breakfast selection, handmade cakes and homemade pastries to those who like to enjoy food made to perfection and “life itself”, just like us. Our Hungarian enclosed, view as you dine kitchen, which is unique in the city, and our state of the art walk-in wine cellar ,which is home to the highest quality of wines available, is a joyful sight for those in love with gastronomy. To compliment the culinary pleasures we offer live music and classic “bar and piano” atmosphere. Visit us and enjoy the real Budapest Bistro experience.

BUDAPEST BISZTRÓ ADDRESS OF RESTAURANT: 1054 Budapest, Vécsey utca 3.

TELEPHONE NUMBER: +36 (1) 783–0788 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 783–0788 E-MAIL ADDRESS: info@budapest-bistro.hu, WEBSITE ADDRESS: www.budapest-bistro.hu NAME OF MANAGER: Arany Tibor NAME OF CHEF: Szantaj Szvetlana, Hegedűs Balázs, Kónya István OPENING HOURS: Monday-Friday 07:30-24:00, Saturday-Sunday 09:00-24:00 TYPE OF CUISINE: International, Hungarian NUMBER OF SEATING PLACES: 100+100 YEAR OF ESTABLISHMENT: 2012

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Costes Restaurant

Chef / Séf: Palágyi Eszter

Our continuous success is credited to the fact that we have always prioritised exceptional quality and have never been satisfied with anything less than the finest. The cooking philosophy of our chef is: Traditional Hungarian flavours, ingredients and dishes combined with French style and techniques at fine dining level. In 2015, chef Eszter Palagyi took over the Costes kitchen as Chef de Cuisine. We have always been true to our concept of “quality gastronomy without compromises”.

COSTES

RESTAURANT

ADDRESS OF RESTAURANT:1092 Budapest, Ráday u. 4.

TELEPHONE NUMBER: +36 (1) 219-0696 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 219-0696 E-MAIL ADDRESS: info@costes.hu , reservation@costes.hu, WEBSITE ADDRESS: www.costes.hu NAME OF OWNER: Gerendai Károly, NAME OF CHEF: Palágyi Eszter NAME OF EXECUTIVE CHEF:Miguel Vieira OPENING HOURS: Wednesday-Sunday: 18:30–24:00 NUMBER OF SEATING PLACES: 35 YEAR OF ESTABLISHMENT: 2008

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Costes DownTown Restaurant

Chef / Séf: Tiago Sabarigo

In June 2015 a new chapter began in Costes’s history: Costes Downtown opened its doors in the heart of Budapest. The restaurant, located in the elegant Prestige Hotel, is accessible via a private street entrance. It is open every day of the week, offering breakfast, lunch, and dinner at our usual standard of quality. Chef’s Table available!

COSTES DOWNTOWN ADDRESS OF RESTAURANT: 1051 Budapest, Vigyázó Ferenc utca 5.

TELEPHONE NUMBER: +36 (1) 920-1015 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 920-1015 E-MAIL ADDRESS: info@costesdowntown.hu, reservation@costesdowntown.hu, WEBSITE ADDRESS: www.costesdowntown.hu NAME OF OWNER: Gerendai Károly, NAME OF CHEF: Tiago Sabarigo NAME OF EXECUTIVE CHEF: Miguel Vieira OPENING HOURS: Monday-Sunday: 06:30–23:00 NUMBER OF SEATING PLACES: 68 KITCHEN TYPE: International YEAR OF ESTABLISHMENT: 2015

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CULINARY INSPIRATION have my little award I had longed for so long at home. I was particularly proud of having been the only Hungarian chef in the competition.

What inspired you for your recipe?

I sought to use Hungarian ingredients, because I think they are a very good basis for outstanding dishes. Since I am quite young, my approach combines modern methods applied to the dishes and a dash of tradition, because the dishes I make have their roots in the Hungarian culinary consciousness.

The Nestlé International CHEF Culinary Cup competition was organised on 21 May in Warsaw, Poland where Barnabas Hack on the left side of the picture - the Chef de Partie of Michelin-star restaurant Costes Downtown ranked second.

Twelve contestants from four countries – Poland, Czech Republic, Slovakia and Hungary – entered to match their culinary skills at the International CHEF Culinary Cup competition organised by Nestlé. The competition was open only to professional cooks who had to prove themselves in front of the international jury. The participants were free to choose any ingredients they liked, however, whatever they chose had to be somehow representative of them. They had to use at least one Nestlé CHEF product demonstrating the versatility of the product line. Barnabás Hack used mostly Hungarian ingredients for his competition piece, such as mangalitsa loin, black pudding, parsnips, walnuts and pears. After the competition we interviewed Barnabás asking him about the competition and CHEF products: Where did you first learn about the CHEF Culinary Cup competition and what prompted you to enter?

I spotted the competition advertisement on social media and entered, because I had not competed for a long time and something was missing from my everyday life. What attracted me in the announcement, that it was international and organised by Nestlé.

Application was both simple and open, there was no other condition for the recipe, but to use one product of the CHEF line.

How did you prepare for the competition?

I tested the dish in the restaurant with my chef and fine-tuned it a bit before I sent my application. We combined ingredients and processes that I use daily to make sure they become routine, and I also experimented with the CHEF stock to see how much of it I should use and how to get the perfect result.

Your recipe included the CHEF Beef Liquid Concentrate. What is your opinion about it?

It was very easy to cook with in the first place. Secondly, all other ready-to-eat stocks/bases I used had some detectable artificial flavour that gave away that it was not fresh. I could not sense this in the CHEF product, and it also added something extra to the dish.

Why would you recommend chefs trying liquid stock concentrates?

It depends on the type of restaurant. I would recommend it to cooks who cater for a lot of people every day as it would greatly facilitate their efforts. It is also a good alternative for those with a food allergy.

How did it feel to reach the second place?

Excellent! At last I left my third place phase behind. I

If you feel that you want to try these products or want to get more information about them, don’t hesitate to contact us: nestleprofessional@hu.nestle.com | www.nestleprofessional.hu

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Evidens Bistro The Evidens Bistro is a dream come true for its 100% Hungarian catering team. They have created a restaurant in the heart of the city centre, where they can show wonderful “old school” catering. A place where they cook in front of the guest, where they know their regulars’ favourite dishes, and where foreign visitors can be wowed by Hungarian gastronomy. It is a culinary dream that blends together three key ingredients: Perfect tastes, ample helpings, and modern kitchen technology.

Besides the steady á la carte menu, it creates exciting weekly offers on which they keep introducing further fantastic meals. In the summer, guests can admire the constant vibe of the neighbourhood from the shaded terrace.

EVIDENS BISTRO ADDRESS OF RESTAURANT: 1051 Budapest, Sas utca 4.

TELEPHONE NUMBER: +36 (70) 304-9900 TELEPHONE NUMBER FOR RESERVATIONS: +36 (70) 304-9900 E-MAIL ADDRESS: info@evidensbistro.hu WEBSITE ADDRESS: www.evidensbistro.hu OPENING HOURS: Monday-Sunday:11:00-24:00 NAME OF MANAGER: Horváth Imre NAME OF CHEF: Nagy Zsolt NAME OF SOU- CHEF: Akerl Ferenc NAME OF EXECUTIVE CHEF: Nagy Zsolt TYPE OF CUISINE: Hungarian NUMBER OF SEATING PLACES: 60 + 45 YEAR OF ESTABLISHMENT: 2013

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Fausto’s

Ristorante & Osteria FAUSTO’S Cucina semplice con gusto.

Fausto’s Ristorante and Osteria, all in one; the same unique service, fine selection of food, wine and spirits and the unmistakable Fausto style, yet, a distinctive of atmosphere for each.

Fausto’s Ristorante – open for lunch and dinner alike – offers classic Italian courses sprinkled with the latest arts of contemporary cuisine, made from the best organic produce and serviced with caring affection. All ingredients of all courses preserve their original Flavour; yet, together they orchestrate a rare harmony. Fausto’s Osteria – open from midday – offers traditional Italian courses and a cozy Bistro feeling. Startling daily specials vary the menu to make you feel at home. Moreover; you may also taste any course from the Ristorante’s menu as you like it.

FAUSTO'S RISTORANTE&OSTERIA ADDRESS OF RESTAURANT: 1071 Budapest, Dohány utca 5.

TELEPHONE NUMBER: Ristorante:+36 (30) 589-1813, Osteria:+36 (1) 269-6806 E-MAIL ADDRESS: aniko@fausto.hu, WEBSITE ADDRESS: www.fausto.hu NAME OF MANAGER: Di Vora Fausto, Maul Gergely NAME OF CHEF: Di Vora Fausto, Giorgio Cavicchiolo OPENING HOURS: Monday-Saturday: 12:00–23:00 TYPE OF CUISINE: Italian NUMBER OF SEATING PLACES: 70 YEAR OF ESTABLISHMENT: 1994

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Halászbástya Restaurant

Halászbástya Restaurant with its elegantly arranged rooms, charming viewed terraces and high-standard services is an excellent venue for intimate dinners and wine tasting. A live gypsy music provides an unforgettable experience every day.

The gastronomic style of the restaurant is based on traditions of the Hungarian cuisine, however it is an innovative kitchen. The envisioned courses meet with the best wines of the Hungarian wine regions and some wine of renowned foreign wineries.

The Halászbástya Restaurant is not just a restaurant, but an atmosphere, an expression of feeling which is much more complicated to describe than to try out and become a part of the miracle…

HALÁSZBÁSTYA RESTAURANT ADDRESS OF RESTAURANT: 1014 Budapest, Budai Vár, Halászbástya-Északi Híradástorony TELEPHONE NUMBER: +36 (1) 201-6935 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 201-6935 E-MAIL ADDRESS: info@halaszbastya.eu WEBSITE ADDRESS: www.halaszbastya.eu NAME OF OWNER-MANAGER: Kiskovács Péter, Bibók Győző, Gáspár Róbert / NAME OF CHEF: Szabó Barna OPENING HOURS: Every day: 12:00-24:00 TYPE OF CUISINE: Hungarian and International cuisine NUMBER OF SEATING PLACES: 120 YEAR OF ESTABLISHMENT: 2010

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Hauer

Confectionery and Café One the oldest confectioneries in Budapest, Hauer has reopened its doors once again after being closed for ten years. The place on Rákóczi út has been thoroughly restored back to its old charm, reminding visitors of its Golden Age after the First World War. Today, cakes and pastries handcrafted at Hauer include classics, such as the Dobos cake or the Sacher cake, and contemporary sweets, such as the triple chocolate cake and a variety of mousse cakes. These are prepared without any additives and are available for take-away.

Beside confectionery products, Hauer also offers Italian coffee, tea, premium drinks, ice cream, breakfast and sandwiches.

HAUER CONFECTIONERY

AND

CAFÉ

ADDRESS OF RESTAURANT: 1088 Budapest, Rákóczi út 47-49.

TELEPHONE NUMBER: +36 1 612-1313 E-MAIL ADDRESS: info@hauercukraszda.hu, WEBSITE ADDRESS: www.hauercukraszda.hu NAME OF MANAGER: András Rochy NAME OF CHEF: Master Confectioners: Emőke Magos, Arnold Scheirich OPENING HOURS: Monday to Sunday: 8am-8pm NUMBER OF SEATING PLACES: 140 YEAR OF ESTABLISHMENT: 1899

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La Perle Noire Restaurant & Lounge

The La Perle Noire Restaurant is located in the frequented touristic area in Andrássy Avenue which is the part of UNESCO World Heritage.

You can enjoy the pulsing of the downtown, and relax in the romantic garden. The gastronomy also combination of the French, International and Hungarian flavours, in innovative presentation. The live music also the part of the perfect experience, nice atmosphere with modern gastronomy in the heart of the City.

L A PERLE NOIRE RESTAURANT & LOUNGE ADDRESS OF RESTAURANT:1063 Budapest, Andrássy út 111.

TELEPHONE NUMBER: +36 (1) 555-1545 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 555-1545 E-MAIL ADDRESS: restaurant@laperlenoire.hu, WEBSITE ADDRESS: www.laperlenoire.hu NAME OF MANAGER: Szarvas Szilvia, Gendur András NAME OF CHEF: Koncz László OPENING HOURS: Monday-Sunday: 12:00–24:00 TYPE OF CUISINE: French NUMBER OF SEATING PLACES: 80 YEAR OF ESTABLISHMENT: 2013

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Meatology Tibi and Peter are brothers. If we take Tibi, who spent one year in Canada, one in Ireland, four in England, has more than seven years’ experience as a restaurant owner in Hungary, and Peti, who had three years in England, then more than four in the IKON Debrecen as a chef, how many dekagrammes of meat-menory do you think there is in a MEATOLOGY pork steak burger? MEATOLOGY has come to life behind the Basilica as a result of this world experience and the brothers’ effort to bring the real homey tastes of their childhood back. And finally, here comes their philosophy: SLOW FOOD, FAST. That’s it. Come in, taste it, it’s fast and awesome. Bloody awesome.

New, bigger, but the same.

Meatology 1052 Budapest, Haris köz 4.

Meatology ADDRESS OF RESTAURANT: 1065 Budapest, Bajcsy-Zsilinszky út 15/B, 1052 Budapest, Haris köz 4.

TELEPHONE NUMBER: Bajcsy:+36 (30) 891-2250; Haris köz: +36 (30) 591-6242 TELEPHONE NUMBER FOR RESERVATIONS: Bajcsy:+36 (30) 891-2250; Haris köz: +36 (30) 591-6242 E-MAIL ADDRESS: meatologykft@gmail.com WEBSITE ADDRESS: www.meatologybudapest.hu NAME OF MANAGER: Pataky Tibor NAME OF CHEF: Berza Balázs NAME OF SOU- CHEF: Hamza Imre, Hajdu Tibor, Sipos Bence, Szakadát Máté NAME OF EXECUTIVE CHEF: Pataky Péter OPENING HOURS: Monday-Sunday: 10:00-22:00 TYPE OF CUISINE: Meatology NUMBER OF SEATING PLACES: Bajcsy: 50; Haris 100 TYPE OF COUSINE: International, Hungarian, Grill YEAR OF ESTABLISHMENT: 2016

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1052 Budapest Deák Ferenc u. 17.

(Fashion Street) Four Seasons Hotel Gresham Palace 1051 Budapest, Széchenyi tér 5-6.

The Ritz-Carlton Hotel 1051 Budapest, Erzsébet tér 9-10.

Tel.: +36 70 318 4324 Open every day: 10.00–20.00 www.chrisandfur.com 91

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Múzeum

Café and Restaurant Múzeum Café and Restaurant is among the best traditional restaurants in Hungary, and has been operating in Pest’s historical Downtown since 1885. Due to its history and traditions, it represents the lasting values of Hungarian gastronomy, facilitated through the latest technology. Our menu offers subtly modernised delicacies from Hungarian and international cuisines, with a professional selection of national wines and pálinkas. Our interior space is decorated with ceiling frescos by Károly Lotz and with the porcelain tiles of the world-famous Zsolnay factory in Pécs. The atmosphere of dinners is augmented by the music of piano artist Dániel Albert. Our guests having lunch or dinner with us are offered free parking for the time of eating in the deep garage on Pollack Mihály tér.

Múzeum Café and Restaurant ADDRESS OF RESTAURANT: 1088 Budapest, Múzeum körút 12.

TELEPHONE NUMBER: +36 (1) 267-0375 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 267-0375 E-MAIL ADDRESS: info@muzeumkavehaz.hu WEBSITE ADDRESS: www.muzeumkavehaz.hu NAME OF MANAGER: Budai Zoltán NAME OF CHEF: Kövér Ferenc OPENING HOURS: Monday-Saturday: 12-15:00, 18-24:00 NUMBER OF SEATING PLACES: 120 YEAR OF ESTABLISHMENT: 1885

1

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Chef / Séf: Müncz Gábor

Chef: Chef: Kövér Kövér Ferenc Ferenc

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Pörc & Prézli Restaurant

A traditional Hungarian restaurant in the heart of the city. Nothing more, nothing less.

Just like grandma would have prepared the meals, only in the meantime she has learnt how to serve plates elegantly.

Reinvented dishes? That’s not us. If you’d prefer something like that, we’re not for you.

Why should traditional Hungarian cuisine be reinvented? It should be well prepared out of fine ingredients and that’s it.

Tiny portions on big plates? That’s not us. You won’t be hungry when you leave Pörc & Prézli.

We’ve only got Hungarian food and drinks.

Nothing else.

Too good to be true? Give it a go!

Every evening (6.30-10.30pm) and Saturdays, Sundays at lunchtime (12.30-3.30pm) listen to traditional Hungarian live music.

PÖRC & PRÉZLI RESTAURANT ADDRESS OF RESTAURANT: 1065 Budapest, Lázár utca 1.

TELEPHONE NUMBER: +36 (1) 301-0435 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 301-0435 E-MAIL ADDRESS: porcesprezli@porcesprezli.hu WEBSITE ADDRESS: www.porcesprezli.hu NAME OF MANAGER: Szatmári Mária NAME OF CHEF: Kristóf István NAME OF SOU-CHEF: Iváncsik Attila OPENING HOURS: Monday-Sunday: 12:00-00:00 kitchen until 23:00 NUMBER OF SEATING PLACES: 80 TYPE OF COUSINE: Hungarian

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PANORÁMA RESTAURANT Danubius Hotel Gellért Cozy venue and flavourful brunch on every Sunday from 12 PM to 3 PM

YEARS

Danubius Hotel Gellért 1114 Budapest, Szent Gellért tér 2. +36 1 889 5497 gellert.restaurant@danubiushotels.com

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Riso

Ristorante & Terrace In Budapest’s District 1, at the base of the historic Buda Castle, awaits an internationalItalian restaurant, Riso Ristorante and Terrace.

Visit our restaurant where we offer traditional Italian and Hungarian dishes among a wide selection of risottos and oven-baked pizzas.

Inside and outside, Riso Ristorante provides the perfect setting for romantic dinners, family gatherings, weddings, and corporate events.

Weather permitting, our beautiful 80-seat terrace will provide a tranquil atmosphere where the whole family can relax after a hard work week, and for the children we have an outdoor playground.

RISO RISTORANTE & TERRACE ADDRESS OF RESTAURANT: 1012 Budapest, Lovas út 41.

TELEPHONE NUMBER: +36 (1) 224-7424 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 224-7424 E-MAIL ADDRESS: info@riso.hu WEBSITE ADDRESS: www.riso.hu NAME OF MANAGER: Takács László, Jachimiák Tünde, NAME OF CHEF: Oláh Dénes OPENING HOURS: Monday-Sunday: 11:30-23:00 NUMBER OF SEATING PLACES: 60 + 80 YEAR OF ESTABLISHMENT: 2011

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Spoon The Boat

Spoon is a restaurant boat located in the central spot of Budapest. This 75 metre engineless fine dining event and restaurant place is able to provide its services 365 days a year. On the top, it has two huge terraces and an additional one with glasssided walls, the Winter Garden.

On the middle level are two different designed restaurants, we call them the “Cafe” which is more like a real fine dining hall and the “Lounge”, which is a luxurious relaxing eating area. The Spoon ensures a unique gastronomic experience for all guests who are looking for not only a place to dine, but also but the perfect atmosphere with a panorama of the Buda Castle and the Chain bridge also. On each level we have a full kitchen, which makes the Spoon capable of serving every type of event and customer at different times and every season of the year. Our goal is to give high-quality service to corporate events, private parties and of course as the location of the Spoon is right on the most wanted spot in Budapest, we are a must-see restaurant. See you Spoon!

SPOON

THE

BOAT

ADDRESS OF RESTAURANT: 1052 Budapest, Vígadó tér 3., kikötő TELEPHONE NUMBER: +36 (1) 411-0933 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 411-0933 E-MAIL ADDRESS: spoon@spoon.restaurant, WEBSITE ADDRESS: www.spoon.restaurant NAME OF MANAGER: Szlancsik Péter, Anastasiou Thomas NAME OF CHEF: Szűcs Róbert OPENING HOURS: Monday-Sunday: 12:00–24:00 NUMBER OF SEATING PLACES: 500 YEAR OF ESTABLISHMENT: 2003

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If your garden would be a restaurant...

It would be a five-star restaurant..

#####

How can you be better than others? Of course in picking of the best barbecue stove. A professional garden barbecue guarantees a true gourmet experience, and turns you a real barbecue chef. The durable, double-walled steel construction is one of the reasons why the Broil King Keg offers one of the best solution to reach the original barbecue taste, to the one who takes seriously the barbecue. Thanks to developed technological system, the extremely effective heat convection baking, coupled with outstanding heat retention, thus made the appliance suitable for long lasting steaming, smoking, but also perfect for frying or grilling. Take the art of barbecue home.

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Sushi Sei Restaurant

TAKE PART IN AN ENCHANTING ASIAN TRIP by visiting Sushi Sei, where the gastronomical experience evokes all the senses. This restaurant brings the clear elegance of Japanese culture to life in Budapest with a beautiful, intimate interior where guests are served authentic food in original hand-painted china. Guests are invited to gain insight into the oriental culture’s art of cooking watching the Japanese chef at work in the open kitchen. A children’s corner ensures diverse activities for kids.

In the summer, enjoy the terrace – just a step away the buzzing Óbuda Promenade!

ADDRESS OF RESTAURANT: 1036 Budapest, Bécsi út 58.

TELEPHONE NUMBER: +36 (1) 240-4065 TELEPHONE NUMBER FOR RESERVATIONS: +36 (30) 435-0567 E-MAIL ADDRESS: info@sushisei.hu WEBSITE ADDRESS: www.sushisei.hu NAME OF MANAGER: Bagu Beáta NAME OF CHEF: Seiichi Kusumoto NAME OF SOU- CHEF: Kurkó Zsolt OPENING HOURS: Monday-Thursday, Sunday: 12:00-22:00, Friday-Saturday 12:00–23:00 NUMBER OF SEATING PLACES: 84 KITCHEN TYPE: Autentic Japan YEAR OF ESTABLISHMENT: 2000

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A Via Italia egy sétányi Olaszország az Arany János utcában. Tagjai egyedülálló hangulatot varázsolnak Budapest belvárosának ebbe az utcasaroktól utcasarokig tartó néhány négyzetméterébe, ahol nyüzsgô, sokszínû nagycsaládot alkot a borbár, az étterem, a party konyha, a delikátesz üzlet és a fagylaltozó.

Via Italia is like a piece of Italy in Arany János Street.

Unique ambiance is created on these few square metres in the heart of Budapest by the colourful, vivid family of the wine bar, the restaurant, the party kitchen, the delicatessen and the gelateria.

TRATTORIA

CASA

GASTRONOMIA

D. O. C.

GELATERIA

POMO D’ORO Italian restaurant

POMO D’ORO Party kitchen

POMO D’ORO Italian delicatessen

VINOBAR L’Italia in bottiglia

POMO D’ORO Italian artisan patisserie

Házi tészták, grillezett halak és húsok, fatüzelésû kemencében sült pizzák, házi desszertek.

Home-made pasta, grilled fish and meat, oven-baked pizza, home-made desserts.

Családi ünnepek, Sonkák, sajtok, házi kulináris estek, fôzôiskokenyerek, marinált la, céges zöldségek, reggeli és rendezvények, gastronobusiness ebéd menük. miai élménykonyha.

Various types of ham, Family events, thematic cheese, home-made evenings, cooking school, bread, marinated corporate events, vegetables, breakfast and gastronomy experience. business lunch menus.

Az elsô olasz borbár Házi fôzött fagylaltok, és shop Budapesten, egyedi torták, csokoládé kézmûves birtokok bonbonok, frissen egyedi kínálatával.

The first Italian wine bar préselt gyümölcslevek.

Ice cream, unique cakes, and shop of Budapest. chocolate, fresh-squeezed Unique selection juices. of artisan wineries.

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1051 Budapest, Arany János utca 9-14. www.viaitalia.hu 10 2

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ROSARIO SIMEOLI Executive Chef, Trattoria Pomo d’Oro

A Via Italia zászlóshajójának is tekinthetô Trattoria Pomo d’Oro már több mint tizenöt éve felel a tradícionális olasz konyha jelenlétéért Budapesten. Eredetiség, friss, minôségi alapanyagok és különleges technológiai eljárások jellemzik a konyhát. Az à la carte étlap mellett a havonta változó ajánlat révén a vendégek belekóstolhatnak Olaszország mintegy húsz különbözô régiójának ízeibe.

Az ételek tökéletes kiegészítôirôl az országban egyedülállónak számító borkínálatuk gondoskodik.

Considered the flagship of Via Italia, Trattoria Pomo d’Oro has been responsible for the presence of traditional Italian cuisine in Budapest for over fifteen years. The kitchen is characterized by originality, fresh, high quality ingredients and special technological processes. In addition to an à la carte menu, through our offerings varied on a monthly basis, customers get a chance to taste the flavours of about twenty different regions of Italy. Our wine offering, unique in the country, accompanies the meals perfectly.

A ACCADEMIA IITALIANA DELLA C CUCINA

AZ OLASZ SZAKÁCSSZÖVETSÉG AJÁNLÁSÁVAL

Asztalfoglalás/Reservation: +36 1 302 6473 reservation@pomodorobudapest.com 1051 Budapest, Arany János utca 9. www.viaitalia.hu 10 3

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Tokio Budapest

Photo: Vulman Péter

TOKIO represents the vibe and lights of this loud city in the heart of Budapest, in an extraordinary restaurant. The executive chef picks the best flavours of Japan and Thailand, and rethinks them in modern and popular way. He is a precise fanatic, and an innovative experimenter in one person, always surprising the general public with something new. It follow the Asian family style of service; this way the guests can share and enjoy all of the dishes on the table. Besides the exceptional kitchen, Tokio also puts emphasis on the bar with one of a kind cocktail creations, sake, and Japanese whiskey selection, reflecting a passion for Asia.

TOKIO BUDAPEST ADDRESS OF RESTAURANT: 1051 Budapest, Széchenyi István tér 7–8.

TELEPHONE NUMBER: +36 (1) 801-9862 TELEPHONE NUMBER FOR RESERVATIONS: +36 (1) 801-9862 and +36 (70) 333-2176 E-MAIL ADDRESS: info@tokiobudapest.com WEBSITE ADDRESS: www.tokiobudapest.com NAME OF MANAGER: Somogyvári Miklós, Lehel Viktor NAME OF CHEF: Tóth Roland OPENING HOURS: Monday-Sunday: 12:00-24:00 NUMBER OF SEATING PLACES: 80+15 (+50 guest terrace) TYPE OF CUISINE: Japanese, Thai, Fusion YEARS OF ESTABLISHMENT: 2007

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21

Alabárdos

Hungarian Restaurant

Restaurant

Address of restaurant: 1014 Budapest, Fortuna utca 21.

Buda Castle Telephone number: +36 (1) 202-2113 E-mail address: info@21restaurant.hu Website address: www.21restaurant.hu Opening hours: Monday-Sunday: 12:00-24:00 Name of chef: Lutz Lajos Name of creative chef: Pálinkás Zsolt Number of seating places: 60+40

Antré

Address of restaurant: 1014 Budapest, Országház utca 2.

Telephone number: +36 (1) 356-0851 E-mail address: alabardos@t-online.hu Website address: www.alabardos.hu Opening hours: Monday-Friday:19:00-23:00 Saturday: 12:00-15:00, 19:00-23:00 Sunday closed Number of seating places: 40+30

Address of restaurant: 1061 Budapest, Kiraly utca 8.

Telephone number: +36 (70) 883 0942 E-mail address: restaurant@antrebudapest.com Website address: www.facebook.com/antrebudapest Opening hours: Monday-Sunday: 07:00-24:00 Number of seating places: 80+30

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Restaurants

Babel Budapest

Baltazár

Baraka

Restaurant

Budapest

Restaurant

Address of restaurant: 1052 Budapest, Piarista köz 2.

Telephone number: +36 (70) 600 0800 E-mail address: info@babel-budapest.hu Website address: www.babel-budapest.hu Opening hours: Closed on Sunday and Monday Tuesday-Saturday: 18:00-24:00 Name of chef: Lőrincz György Number of seating places: 50

Address of restaurant: 1014 Budapest, Országház utca 31.

Buda Castle Telephone number: +36 (1) 300-7050 E-mail address: hello@baltazarbudapest.com Website address: www.baltazarbudapest.com Opening hours: Every day Name of chef: Pipoly Attila Number of seating places: 60+48+49

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Address of restaurant: 1051 Budapest, Dorottya utca 6.

Telephone number: +36 (1) 200 0817 E-mail address: reservations@barakarestaurant.hu Website address: www.barakarestaurant.hu Opening hours: Monday-Saturday: 11:30-15:00, 18:00-23:00, Closed on Sunday Name of chef: Biró Norbert Number of seating places: 35

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Bestia

Bistro fine

Bock Bisztó

social. gourmet. wine.

Address of restaurant: 1051 Budapest, Szent István tér 9-11.

Telephone number: +36 (70) 333 2163 E-mail address: hello@bestia.hu Website address: www.bestia.hu Opening hours: Monday-Wen: 12:00-24:00 Thu-Sat: 12:00-02:00 Sun: 12:00-24:00 Name of creative chef: Varga Roland

Address of restaurant: 1061 Budapest, Andrássy út 8.

Telephone number: +36 (1) 611-7090 E-mail address: hello@bistrofine.hu Website address: www.bistrofine.hu Opening hours: Monday-Sunday: 12.00-01.00 Name of manager: Spák Rajmond Name of creative chef: Feke Zoltán Number of seating places: 80 + 60

Address of restaurant: 1073 Budapest, Erzsébet krt. 43–49.

Telephone number: +36 (1) 321-0340 E-mail address: info@bockbisztro.hu Website address: www.bockbisztro.hu Opening hours: Monday-Sunday: 12:00-23:00 Name of manager: Vass József Name of creative chef: Varju Viktor Number of seating places: 40-50

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Borkonyha

Caviar & Bull

Corso

Restaurant

Café&Restaurant

Restaurant

Address of restaurant: 1051 Budapest, Sas utca 3.

Telephone number: +36 (1) 266-0835 E-mail address: borkonyha@t-online.hu Website address: www.borkonyha.hu Opening hours: Monday-Saturday: 12:00-24:00, Sunday closed Name of chef: Sárközi Ákos Number of seating places: 36 + 26

Address of restaurant: 1073 Budapest, Erzsébet krt 43-49.

(Adjacent to Corinthia Hotel Budapest) Telephone number: +361 479 4040 E-mail address: budapest@caviarandbull.com Website address: www.corinthia.com/en/hotels/ malta-stgeorgesbay/dining/ restaurants/caviar-and-bull Name of Chef: Sergi Huerga Marin Opening hours: Monday-Sunday: 12:00-24:00 Number of Seating Places: 75

Address of restaurant: 1052 InterContinental Budapest, Apáczai Csere J. utca 12-14.

Telephone number: +36 (1) 327 6392 E-mail address: corso.restaurant@ihg.com Website address: www.budapest.intercontinental.com/ en/restaurants Name of Chef: Gullner Opening hours: Monday-Sunday 12:00-23:00 Number of Seating Places: 250

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Cyrano

Czakó Kert

Restaurant

Address of restaurant: 1052 Budapest, Kristóf tér 7-8.

Telephone number: +36 (1) 266 4747 E-mail address: cyrano@cyrano.hu Website address: www.cyrano.hu Opening hours: Monday-Sunday: 08:00-24:00 Name of chef: Kirják Csaba Number of seating places: 120

Csalogány 26 Restaurant

Address of restaurant: 1016 Budapest, Czakó u. 15.

Telephone number: +36 (1) 501 4002 E-mail address: czakokert@gmail.com Website address: www.czakokert.hu Opening hours: Mon-Sun: 09:00-22:30

Address of restaurant: 1015 Budapest, Csalogány utca 26.

Telephone number: +36 (1) 201 7892 E-mail address: info@csalogany26.hu Website address: www.csalogany26.hu Opening hours: Monday-Wednesday: 7:30-00:00, Thursday-Friday: 7:30-01:00, Saturday: 9:00-01:00, Sunday: 9:00-00:00 Name of chef: Mándy Attila Number of seating places: 90 + 90

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Deák St. Kitchen

Émile

Restaurant

Restaurant

Address of restaurant: 1051 Budapest, Erzsébet tér 9-10.

The Ritz-Carlton, Budapest E-mail address: hello@deakstkitchen.com Website address: www.deakstkitchen.com Opening hours: Monday-Sunday: 10:00-01:00 Name of chef: Sugár Róbert Number of seating places: 83 + terace

Address of restaurant: 1026 Budapest, Orló utca 1.

Telephone number: +36 30 585 0602 E-mail address: emile@emile.hu Website address: www.emile.hu Opening hours: Monday: closed, Tue-Fry: 08:00-23:00 Saturday: 09:00-23:00 Sunday: 09:00-18:00 Name of chef: Weszely József Number of seating places: 70 + terace

ESCA

Address of restaurant: 1074 Budapest, Dohány u. 29.

Telephone number: +36 30 752 1209 E-mail address: escastudiorestaurant@gmail.com Website address: facebook.com/escastudiorestaurant Opening hours: Monday-Friday: 18:00-23:00 Sat-Sun: closed Number of seating places: 16

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Fáma

Fricska

Fuji

Budapest

Gastropub

Restaurant

Address of restaurant: 1013 Budapest, Attila út 10.

Telephone number: +36 (30) 994 9000 E-mail address: info@famabudapest.hu Website address: www.famabudapest.hu Opening hours: Tue-Sat: 12:00-15:00 / 18:30-23:00 Monday-Sunday: closed Name of chef: Huszár Krisztián Number of seating places: 60

Address of restaurant: 1073 Budapest, Dob utca 56-58.

Telephone number: +36 (1) 951 8821 E-mail address: info@fricska.eu Website address: www.fricska.eu Opening hours: Tue-Thu: 12:00-15:00 / 19:00-23:00, Monday-Sunday: closed Name of chef: Giczi Andor, Nagy Szabolcs

Address of restaurant: 1025 Budapest, Csatárka utca 54.

Telephone number: +36 (1) 325 7111 E-mail address: restaurant@fujirestaurant.hu Website address: www.fujirestaurant.hu Opening hours: Every day: noon-11pm Name of chef: Usuda Masato Number of seating places: 80

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Gerlóczy

Gundel

Jamie's Pizzeria

Cafe és Restaurant

Restaurant

Gozsdu

Address of restaurant: 1052 Budapest, Gerlóczy utca 1.

Telephone number: +36 (1) 501 4000 E-mail address: info@gerloczy.hu Website address: www.gerloczy.hu Opening hours: Monday-Sunday: 7:00-23:00 Name of chef: Jászai Tibor

Address of restaurant: 1146 Budapest, Gundel Károly út 4.

Telephone number: +36 (1) 889 8100 E-mail address: info@gundel.hu Website address: www.gundel.hu Opening hours: Monday-Sunday: 09:00-24:00 Name of chef: Litauszki Zsolt

Address of restaurant: 1072 Budapest, Király utca 13.

Telephone number: +36 (1) 800 9217 E-mail address: booking_gozsdu@jamiespizzeria.hu Website address: www.jamiespizzeria.hu Opening hours: Every day: 11:30-23:30

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KNRDY

Kollázs

La Parrilla

Steakhouse & Bar

Restaurant

Restaurant

Address of restaurant: 1051 Budapest, Október 6. utca 15.

Telephone number: +36 (1) 788-1685 E-mail address: info@knrdy.com Website address: www.knrdy.com Opening hours: Monday-Saturday: 11:30-01:00, Sunday: 11:00-01:00 Name of chef: Mark Turton Number of seating places: 42

Address of restaurant: 1051 Budapest, Széchenyi István tér 5-6.

Telephone number: +36 (1) 268 5408 E-mail address: reservation@kollazs.hu Website address: www.kollazs.hu Opening hours: Every day: 06:30-10:30, 12:00-15:00, 15:00-18:00, 18:00-22:30

Address of restaurant: 11054 Budapest, Szabadság tér 4.

Telephone number: +36 (1) 269 0834 E-mail address: info@laparrilla.hu Website address: www.laparrilla.hu Opening hours: Every day: 07:00-23:00 Number of seating places: 60

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Larus

Le Poulet

M étterem

Restaurant

Restaurant

Restaurant

Address of restaurant: 1124 Budapest, Csörsz utca 18/b.

Telephone number: +36 (1) 799 2480 E-mail address: info@larusevent.hu Website address: www.larusetterem.hu Name of Chef: Várvizi Péter Opening hours: Monday-Saturday: 12:00-23:30 Sunday: 12:00-17:00

Address of restaurant: 1137 Budapest, Pozsonyi út 14.

Telephone number: +36 (30) 303 5501 E-mail address: info@lepoulet.hu Website address: www.lepoulet.hu Name of Chef: Alexandre Caute Opening hours: Monday: closed Tue-Sat: 11:30-19:00 Sunday: 11:30-18:00

Address of restaurant: 1073 Budapest, Kertész utca 48.

Telephone number: +36 (70) 633 3460 E-mail address: m.etterem.bp@gmail.com Website address: www.metterem.hu Name of Chef: Sulyok Janka, Sulyok Miklós Opening hours: Monday: closed Tue-Sun: 18:00-24:00

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Mák

Olimpia

Onyx

Bistro

Restaurant

Restaurant

Address of restaurant: 1051 Budapest, Vigyázó Ferenc utca 4.

Telephone number: +36 (30) 723-9383 E-mail address: info@makbistro.hu Website address: www.makbistro.hu Opening hours: Tuesday-Saturday: 12:00–15:00, 18:00–20:00 Name of chef: Mizsei János Number of seating places: 45-50

Address of restaurant: 1076 Budapest, Alpár utca 5.

Telephone number: +36 (1) 321 0680 E-mail address: info@alparutca5.hu Website address: www.alparutca5.hu Opening hours: Tuesday-Friday: 12:00-15:00, 19:00-22:00 Saturday: 19:00-22:00 Sunday closed Name of chef: Ádám Csaba Number of seating places: 24

Address of restaurant: 1051 Budapest, Vörösmarty tér 7-8.

Telephone number: +36 (30) 508-0622 E-mail address: onyx@onyxrestaurant.hu Website address: www.onyxrestaurant.hu Opening hours: Saturday-Monday closed Tuesday-Friday: 12:00-14:00, 18:00-22:00 Name of chef: Mészáros Ádám Number of seating places: 55

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Paletta

Paris Budapest

Pasarét

Budapest

Restaurant

Bistro

Address of restaurant: 1094 Budapest, Tompa utca 28.

Telephone number: +36 (70) 947 4985 E-mail address: foglalas@palettabisztro.hu Website address: facebook.com/PalettaBudapest Opening hours: Monday: closed Tue-Sat: 11:30-23:00 Sunday: 11:30-17:00 Name of chef: Sulyok Janka, Sulyok Miklós

Address of restaurant: 1051 Budapest, Széchenyi István tér 2.

Telephone number: +36 (1) 235 5600 / 1230 E-mail address: reservation@parisbudapest.hu Website address: www.parisbudapest.hu Opening hours: Monday-Sunday: 12:00-23:00 Name of chef: Deff Haupt Number of seating places: 60

Address of restaurant: 1026 Budapest, Pasaréti út 100 Telephone number: +36 (1) 200-0672 E-mail address: pasaretbisztro@pasaretbisztro.hu Website address: www.pasaretbisztro.hu Opening hours: Monday-Friday:08:00-23:00, Saturday-Sunday: 08:00-23:00 Name of chef: Nánási Lajos Number of seating places: 50

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Pavillon de Paris

Pest-Buda

Petrus

Restaurant

Bistro

Restaurant

Address of restaurant: 1011 Budapest, Fő utca 20.

Telephone number: +36 (20) 509 3430 E-mail address: info@pavillondeparis.hu Website address: www.pavillondeparis.hu Opening hours: Monday-Saturday: 12:00-23:00, Closed on Sunday Name of chef: Szabó Ferenc Number of seating places: 50 + 20

Address of restaurant: 1014 Budapest, Fortuna utca 3.

Buda Castle Telephone number: +36 (1) 225-0377 E-mail address: info@pestbudabistro.hu Website address: www.pestbudabistro.hu Opening hours: Monday-Sunday: 12:00–24:00 Name of chef: Lutz Lajos Number of seating places: 50 + 20 + 60

Address of restaurant: 1094 Budapest, Ferenc tér 2-3.

Telephone number: +36 (1) 951-2597 E-mail address: info@petrusrestaurant.hu Website address: www.petrusrestaurant.hu Opening hours: Monday and Sunday closed Tuesday-Saturday: 12:00-15:30, 18:30-23:00 Name of chef: Feke Zoltán Number of seating places: 80

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Restaurants

Pierrot

Prime

Rosenstein

Restaurant

Steakhouse

Restaurant

Address of restaurant: 1014 Budapest, Fortuna utca 14.

Buda Castle Telephone number: +36 (1) 375-6971 E-mail address: info@pierrot.hu Website address: www.pierrot.hu Opening hours: Monday-Sunday: 12:00-24:00 Name of chef: Lutz Lajos Number of seating places: 70 + 56 + 96

Address of restaurant: 1051 Budapest, Sas utca 18.

Telephone number: +36 (70) 331 8666 E-mail address: info@primesteakhouse.hu Website address: www.primesteakhouse.hu Opening hours: Mon-Wen: 12:00-00:00 Thu-Sat: 12:00-01:00 Sunday: closed Name of chef: Fazekas Lรกszlรณ

Address of restaurant: 1087 Budapest, Mosonyi utca 3.

Telephone number: +36 (1) 333 3492 E-mail address: rosenstein@t-online.hu Website address: www.rosenstein.hu Opening hours: Monday-Saturday: 12:00-23:00, Sunday closed Name of chef: Rosenstein Tibor Number of seating places: 121

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Salon

STAND25

Restaurant

Address of restaurant: 1073 Budapest, Erzsébet körút 9-11.

Telephone number: +36 (1) 889-6166 E-mail address: reservation@salonrestaurant.hu Website address: www.salonrestaurant.hu Opening hours: Tuesday-Saturday: 18:00-23:00, Monday and Sunday closed Name of chef: Wolf András Number of seating places: 25

TAMA Restaurant

Address of restaurant: 1054 Budapest, Hold utca 13.

Telephone number: +36 (30) 961 3262 E-mail address: info@stand25.hu Website address: www.stand25.hu Opening hours: Mon: 08:00-17:00 Tuesday-Thursday: 08:00-18:00 Friday-Saturday: 08:00-22:00 Sunday: closed Name of chef: Szulló Szabina, Széll Tamás

Address of restaurant: 1051 Budapest, Bajcsy-Zsilinszky utca 22.

Telephone number: +36 1 227 22 27 E-mail address: info@tamabudapest.hu Website address: www.tamabudapest.hu Opening hours: Monday-Saturday: Lunch 11:30-15:00 Dinner 18:00-24:00, Sunday: close Name of Chef: Kovács Péter Number of seating places: 70

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Urbán Betyár

Address of restaurant: 1051 Budapest, Október 6. utca 16-18.

Telephone number: +36 1 796 3285 E-mail address: office@urbanbetyar.com Website address: www.urbanbetyar.com Opening hours: Every Day: 11:00-24:00

Vendéglô a KisBíróhoz

Address of restaurant: 1125 Budapest, Szarvas Gábor út 8/D Telephone number: +36 1 376-6044 E-mail address: info@vendegloakisbirohoz.hu Website address: www.vendegloakisbirohoz.hu Opening hours: Thuesday-Sunday: 12:00-23:00 Name of Chef: Szalkai Pál Number of seating places: 100

Wang Mester Chinese Restaurant

Address of restaurant: 1143. Budapest, Gizella út 46/a Telephone number: +36 1 251–2959 E-mail address: info@kinaikonyha.hu Website address: www.kinaikonyha.hu Opening hours: Monday-Friday: 11:30-23:00, Sunday: 12:00-23:00 Name of Chef: Wang Mester

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Getting out of Budapest Every once in a while, even the most committed Budapest gourmet patriot decides to leave the city and have a taste of the countryside. In Hungary, the opportunities to do so in style and at a high standard – in foodie terms – are gradually widening, and not only in the larger secondary cities such as Debrecen or Pécs, but also in minor towns. A visit to Lake Balaton or travelling through more remote areas of the country can yield very surprising and very pleasant results, and at lower prices for the same quality you get in the capital. Don’t underestimate the demand for such places though: You will most likely need to book to secure your table for a lunch or dinner.

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Restaurants Szentendre’s Italian Gem Panificio il Basilico is one of the growing number of artisan, no additives, no preservatives bakeries in Budapest. Besides bakeries, Szabolcs Szabadfi, or Szabi the Baker as he prefers to be called, also runs Italian restaurants, and his first venture outside the capital city has become a hit. Szentendre, which itself reminds visitors of Italy with its romantic rooftops and artsy milieu, has been home to a Panificio il Basilico restaurant, café and bakery for a year now. Closer to the weekend, booking a table is recommended, since it has become a favoured place with locals. It offers the same ItalianHungarian meals that have proved so successful at its Budapest brother, prepared only from quality and, where possible, local ingredients. Porchetta, breaded chicken and pizza are all among the favourites here. The success is no wonder, though: the owner is an avid pizza maker who also often enters European and world pizza-making championships. The Szentendre venue is outside the touristy Downtown, but the choice is perfect. The beautiful log and stone building on the bank of the Bükkös stream, with an adjacent wooden playground, is a place anyone would happily relax at. Besides the interior area that seats 80 people, a terrace opens from warmer spring days, and remains open until the chillier days of autumn. No wonder young couples are happy to celebrate their weddings here: there are bookings already in the diary for 2020. Compared to the Budapest restaurant, which mainly appeases tourists in the city centre, this restaurant is more suitable for a family outing, even with dogs. Szabadfi, originally from the western Hungarian border town of Kőszeg, says establishing this restaurant in the old mill was his dream.

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Local Sources, Unbiased Tastes Since our last visit to Balatonszemes, this landmark restaurant hasn’t changed a bit. The interior is still elegant, the service still five-star and the restaurant still has one of the best kids’ corners in the countryside. Despite its central Hungarian location, the place still has a Western European atmosphere about it, with no apologies for serving up only the highest quality. This is indeed represented by the fact that the 24-year-old sous-chef Ádám Pohner and his team got eighth place in the European round of the Bocuse d’Or competition in Italy, earning the right to participate in the finals to be held in Lyon in 2019. The professional excellence is reflected in the “Tastes of our Region” menu too, where ingredients from the neighbourhood take the limelight. Kistücsök takes extra care in presenting these: “Through our foods and wines we would like to introduce our region, our Balaton. The respect for local traditions and raw material is essential,” Balázs Csapody, the owner says on the website. No wonder that almost all the elements of the meals served here come from no more than 100 kilometres away.

Often much less, since fresh green asparagus comes from a dedicated local farmer in Balatonszemes, pickled strawberries and fresh cheese from Vászoly, slightly smoked eel from Lake Balaton, cheese from Kisaszond, kidney potatoes from Somogy county, while the ice cream is homemade. Csapody, as always, has plans for the years to come. A fine dining playground with 20 seats with a fixed menu and streamlined offers is on his long-term bucket list, but only after the little family hotel he intends to open as soon as he can.

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Barnabás Pince Somló Barnabás Tóth started winemaking in 2000, this is when he purchased his wineyard, located in one of Somló’s best location. The slope is called ’Aranyhegy’ which translates into ’Golden Hill’ indicating the excellent aptitudes of this south-facing slope.

The start was already promising – his 2001 Hárslevelű (half-year barrel sample) vintage took grand gold medal at Somló’s local wine-challenge, and won a silver medal at a nationwide competition.

The main objective of the manufacture-style, ingenuous production is to create top quality wines, stricltly from indigenous Hungarian and Somló varieties.

This is what inspired the winemaker when choosing the Hárslevelű and Furmint varieties.

To ensure a high quality tasting experience the grower puts a lot of emphasis on pruning, green-work and reasonable yield-restriction. Only healthy, fully ripe and tasty bunches make it to the press.

The winemaker does not use any chemicals or yiests, instead he allows for the natural processes to form and mature his wine. Winemaking: must-precipitaition, no added yeasts, spontaneous fermentation in barrels. 10-18 months of maturing in barrels, then another 6 months maturing in bottles to ensure maximum customer-satisfaction.

As of May, 2013 a new phase begun in the cellar’s life. The wines were introduced to the national market under the name Barnabás Pince, as a family enterprise. All wines of Barnabas Pince are National Wine excelency of Hungary. The main objective of Barnaby Cellar is to produce ever higher quality wines and become the favourite of its wine-loving audiences. The family estate does everything in its power to achieve this aim.

ADDRESS: 2094 Nagykovácsi, Berkenye u. 18.

TELEPHONE NUMBER: +36 (20) 537-1949, +36 (26) 355-165 E-MAIL ADDRESS: tothbarnabas.dr@gmail.com FACEBOOK: www.facebook.com/BarnabasPince CONTACT PERSON: Mr. Barnabás Tóth Phd.

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Jankovich Kúria Hotel és Étterem

The haven of harmony at the river Danube.

Award-winning restaurant with a Korean and international menu. 4-star hotel with a familiar and intimate atmosphere, clear and elegant design. SPA&Wellness Haven with sauna-séances, special massages and body treatments, and wellness cinema for your perfect relaxation. Our monthly organized cultural events provide memorable evenings with the combination of art and gastronomy, wine and good atmosphere. Gastro-adventure – an evening of new tastes and gastronomical experiences combined with selected wines, organized every months.

Jankovich Kúria is not only a Hotel or a Restaurant. Jankovich Hotel provides perfect recreation for both your body and your soul.

JANKOVICH KÚRIA HOTEL

ÉS

ÉTTEREM

ADDRESS OF RESTAURANT: 2459 Rácalmás, Jankovich M. köz 1.

TELEPHONE NUMBER: +36 (25) 507-817 TELEPHONE NUMBER FOR RESERVATIONS: +36 (25) 507-817 E-MAIL ADDRESS: info@jankovichhotel.hu WEBSITE ADDRESS: www.jankovichhotel.hu NAME OF HOTEL MANAGER: Szabó Attila NAME OF CHEF: Langer Gábor NAME OF EXECUTIVE CHEF: Ruprecht László OPENING HOURS: Monday-Sunday: 12:00–22:00 NUMBER OF SEATING PLACES: 60+20+30+20 TYPE OF CUISINE: International, Korean YEAR OF ESTABLISHMENT: 2006

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Rosinante

Countryside Hotel and Restaurant with style Rosinante Stylish Country Inn and Restaurant, located at the tip of Szentendre Island, is not only a workshop led by a creative master chef, but also a gastronomic centre that guarantees complete invigoration and organises cooking classes, a children’s playhouse on Sundays, local producers’ market and beautiful vintage weddings as well. Every corner of the house is just right, making it well worth a visit on a leisurely afternoon, or over a long weekend.

ROSINANTE COUNTRYSIDE HOTEL

AND

RESTAURANT

WITH STYLE

ADDRESS OF RESTAURANT: 2000 Szentendrei-sziget, Szigetmonostor Hrsz. 057/2 TELEPHONE NUMBER: +36 (26) 722-000 TELEPHONE NUMBER FOR RESERVATIONS: +36 (26) 722-000 E-MAIL ADDRESS: rosinante@rosinante.hu WEBSITE ADDRESS: www.rosinante.hu NAME OF MANAGER: Szikora Eszter NAME OF CHEF: Jónás Gábor OPENING HOURS: Monday-Saturday:12:00-20:00, Sunday:12:00-19:00 NUMBER OF SEATING PLACES: 120 TYPE OF CUISINE: International, Innovative YEAR OF ESTABLISHMENT: 1999

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Spoon il Mercato

When you walk on any Italian streets, you surrounded with endless buzzing, tasteful smells of Parmigianino, Basil and fresh tomatoes. The Spoon il Mercato brings you this Dolce vita directly to you from Italy.

The cobblestoned main square in the restaurant’s garden takes you to Italian idleness. The smart design creates the authentic atmosphere. In this world antique furniture, wrought iron chandeliers, hanging prosciuttos in the fridge make the experience even more Italian.

The Spoon il Mercato not only the meaning of Italian gastronomy, but even you can take home with you any ingredients and make your dinner as Italian as you want!

SPOON

IL

MERCATO

ADDRESS OF RESTAURANT: 8172 Balatonakarattya, Rákóczi út 44.

TELEPHONE NUMBER:+36 (88) 656-470 TELEPHONE NUMBER FOR RESERVATIONS:+36 (88) 656-470, +36 (30) 646-3841 E-MAIL ADDRESS: manager@ilmercato.hu, WEBSITE ADDRESS: www.ilmercato.hu NAME OF MANAGER: Bújdosó Attila NAME OF CHEF: Lénárd Krisztián, NAME OF PIZZA CHEF: Manuel Mino OPENING HOURS: April-September, Monday-Sunday 09:00–24:00 TYPE OF CUISINE: Italian NUMBER OF SEATING PLACES: 350 YEAR OF ESTABLISHMENT: 2014

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Additional offers Resto_2018.indd 151

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Restaurants

Anyukám Mondta

Bori Mami

Château Visz

Restaurant

Restaurant

Gourmet Restaurant

Address of restaurant: 3860 Encs, Petőfi út 57.

Telephone number: +36 (46) 587-340 E-mail address: anyukammondta@gmail.com Website address: www.anyukammondta.hu Opening hours: Monday-Saturday: 12:00-22:00 Name of chef: Dudás Szabolcs Number of seating places: 64

Address of restaurant: 3200 Gyöngyös, Belváros tér 7.

Telephone number: +36 (30) 830-9343 E-mail address: hello@borimami.hu Website address: www.borimami.hu Opening hours: Monday-Thuesday: 07:30-21:00 Friday-Saturday: 07:30-23:30 Sunday: 09:00-21:00

Address of restaurant: 8681 Visz, Berencsepuszta Telephone number for reservations: +36 (85) 710-003 E-mail address: info@chateau-visz.com Website address: www.chateau-visz.com Name of manager: Hidvéghy Melinda Name of Executive chef: Huszák Zoltán Opening hours: 01. June - 31. August Monday-Sunday: 12:00–14:00, 19:00–22:00 01. September - 31. May Wednesday-Sunday: 12:00–14:00, 19:00–22:00 Number of seating places: 50 + 30 Year of Establishment: 2008

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Erhardt

Gusteau

Gusto 13

Restaurant

Culinary Experience Workshop

Restaurant

Address of restaurant: 9400 Sopron, Balfi út 10.

Telephone number: +36 (99) 506 711 E-mail address: info@erhardts.hu Website address: erhardts.hu Opening hours: Monday-Thuesday: 11:30-22:00 Fridy-Saturday: 11:30-23:00 Sunday: 11:30-22:00 Name of chef: Erhardt Zoltán

Address of restaurant: 3909 Mád, Batthyány utca 51.

Telephone number: +36 (47) 348-297 E-mail address: info@gusteaumuhely.com Website address: www.gusteaumuhely.com Opening hours: Wednesday: 18:00-22:00 Thursday-Friday: 12:15, 18:00-22:00, Saturday: 12:00-22:00 Name of chef: Horváth Gábor Number of seating places: 100-120

Address of restaurant: 8200 Veszprém, Csermák Antal utca 13.

Telephone number: +36 (88) 410 385 E-mail address: info@gusto13.hu Website address: www.gusto13.hu Opening hours: Monday: closed Thuesday-Sunday:11:30-22:00

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Restaurants

Káli Art Inn

Kistücsök

La Maréda

Restaurant

Restaurant

Restaurant and Bistro

Address of restaurant: 8274 Köveskál, Fő utca 8.

Telephone number: +36 (30) 922 8715 E-mail address: mail@kali-art.com Website address: www.kaliartinn.hu Opening hours: Monday-Sunday: 08:00-11:00 and 18:0023:00 Number of seating places: 60

Address of restaurant: 8636 Balatonszemes, Bajcsy-Zs.u. 25.

Telephone number: +36 (84) 360 133 E-mail address: kistucsoketterem@t-online.hu Website address: www.kistucsok.hu Opening hours: Monday-Sunday: 11:00-23:00 Name of chef: Jáni László Number of seating places: 80+40

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Address of restaurant: 9021 Győr, Apáca utca 4.

Telephone number: +36 (96) 510-989, +36 (96) 510-982 E-mail address: info@lamareda.hu Website address: www.lamareda.hu Opening hours: Monday-Saturday: 08:00-24:00, Sunday: 08:00-22:00 Name of chef: Horváth Szilveszter Number of seating places: 120 + 100

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Restaurants

Macok

Mandula

Márga

Bistro and Wine Bar

Restaurant és Wine Bar

Bistro

Address of restaurant: 3300 Eger, Tinódi S. tér 4.

Telephone number: +36 (36) 516-180 E-mail address: info@imolaudvarhaz.hu Website address: www.imolaudvarhaz.hu Opening hours: Monday-Thuesday: 12:00-22:00 Friday-Saturday: 12:00–23:00 Sunday: 12:00-22:00 Number of seating places: 70

Address of restaurant: 7773 Villány, Diófás tér 4-12.

Telephone number: +36 (72) 492-952 E-mail address: mandula@gere.hu Website address: www.etterem.gere.hu Opening hours: Tuesday-Thursday: 18:00-22:00 Friday-Saturday: 12:00-15:00, 18:00-22:00 Name of chef: Kozma Szabolcs Number of seating places: 40 + 50

Address of restaurant: 8229 Csopak, Szitahegyi út 28.

Telephone number: +36 (20) 928 1181 E-mail address: info@marga.hu Website address: www.marga.hu Opening hours: Trhursday-Monday: 12:00-21:30 Name of chef: Endrédi Zoltán Number of seating places: 60+60

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Restaurants

MI A Kô

Neked Fôztem

Pajta

Restaurant

Gastro Pub

Restaurant

Address of restaurant: 8274 Köveskál, Fő utca 25.

Telephone number: +36 (87) 468-277 E-mail address: miako.koveskal@gmail.com Website address: www.mia-ko.hu Opening hours: Monday-Friday: 12:00-21:00, Saturday-Sunday: 10:00-21:00 Name of chef: Kordobán Zoltán Number of seating places: 40+30

Address of restaurant: 8251 Zánka, Fő utca 7.

Telephone number: +36 (70) 365-1003 E-mail address: gasztrokocsma@gmail.com Website address: facebook.com/nekedfoztemzanka Opening hours: Monday-Sunday: 12:00-21:00

Address of restaurant: 9941 Őriszentpéter, Templomszer 7.

Telephone number: +36 (70) 416-3388 +36 (70) 320-7924 E-mail address: info@pajta.hu Website address: www.pajta.hu Opening hours: Monday-Thuesday: closed Wednesday-friday: 10:00-22:00 Saturday-Sunday: 09:00-22:00 Name of chef: Farkas Richárd Number of seating places: 18 + 50

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Restaurants

Pura Vida

Rév Csárda

Restaurant

Rókusfalvy Fogadó

Address of restaurant: 8300 Tapolca, Fő tér 6-8.

Telephone number: +36 (87) 687-080 E-mail address: hello@puravidadine.hu Website address: www.puravidadine.hu Opening hours: Monday-Tuesday: closhed Wensday-Thuesday: 12:00-15:00 and 18:00-21:00 Friday-Saturday: 12:00-15:00 and 18:00-22:00 Sunday: 12:00-17:00 Name of chef: Árkosi Erika

Address of restaurant: 6347 Érsekcsanád, Dunapart Telephone number: +36 (30) 985-1420 E-mail address: tigastro@gmail.com Website address: www.revcsarda.hu Opening hours: Monday-Tuesday: closed Wensday-Sunday: 12:00-20:00

13

Address of restaurant: 2091 Etyek, Alcsúti út 4.

Telephone number: + 36 (22) 597-097 E-mail address: info@rokusfalvyfogado.hu Website address: www.rokusfalvyfogado.hu Opening hours: Monday-Saturday: 12:00-22:00 Sunday: 12:00-18:00 Name of chef: Patai Lajos Number of seating places: 80 + 80

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EGY KORTY GYÜMÖLCS BÜKKARANYOSI PÁLINKA

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Restaurants

Sauska 48

Address of restaurant: 7773 Villány, 048/10 hrsz Telephone number: +36 (30) 220-1339 E-mail address: sauska48@sauska.hu Website address: www.sauska.hu Opening hours: Monday-Tuesday: closed Wensday-Saturday: 12:00-22:00 Sunday: 12:00-16:00 Name of chef: Bicsár Attila Number of seating places: 48

Sparhelt

Tiszavirág

Bistro

Restaurant

Address of restaurant: 8230 Balatonfüred, Szent István tér 7.

Telephone number: +36 (70) 639-9944 E-mail address: info@bistrosparhelt.hu Website address: www.bistrosparhelt.hu Opening hours: Monday-Tuesday: closed Wensday-Saturday: 12:00-22:00 Sunday: 12:00-16:00 Name of chef: Elek Balázs Number of seating places: 40

Address of restaurant: 6722 Szeged, Hajnóczy u. 1/B Telephone number: +36 (62) 554-888 E-mail address: reception@tiszaviragszeged.hu Website address: www.tiszaviragszeged.hu Opening hours: Tuesday-Saturday: 12:00-15:00, 18:00-22:00 Name of chef: Kurucz Attila Number of seating places: 50

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Végállomás

Viator

Villa Medici Mild

Bistorant

Restaurant and Wine Bar

Restaurant

Address of restaurant: 3534 Miskolc, Dorottya u.1.

Telephone number: +36 (46) 402-952 E-mail address: info@vegallomasetterem.hu Website address: www.vegallomasetterem.hu Opening hours: Monday-Thuesday: 11.00-23.00 Friday-Saturday: 11:00-24:00 Sunday: 11:00-21:00 Name of chef: Hegedűs István, Hornyák Tibor Number of seating places: 85

Address of restaurant: 9090 Pannonhalma, Vár u. 1.

Telephone number: +36 (92) 570 200 E-mail address: viator@viator.co.hu Website address: www.viator.co.hu Opening hours: Monday-Friday: 11:00-22:00, Saturday: 10:00-23:00, Sunday: 10:00-21:00 Name of chef: Gyurik Gábor Number of seating places: 60+80

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Address of restaurant: 8200 Veszprém, Kittenberger Kálmán utca 11.

Telephone number: +36 (88) 590-072 E-mail address: villamedici@villamedici.hu Website address: www.hotelvillamedici.hu Opening hours: Monday-Sunday: 12:00-23:00 Name of chef: Amrein Csaba Number of seating places: 86

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Vanda Vedres, Robin Marshall Veronika Gulyás Attila Ignáth Árpád Pintér, Miklós Szabó Thomas Botka Business Publishing Services Kft. AMS Services Kft. Balázs Román Krisztina Egri Éva Bodor, Györgyi Keszhelyi, Dávid Földi circulation@bbj.hu

1075 Budapest, Madách Imre út 13–14. Hungary Phone + 36 (1) 398 0344 www.businesspublishing.hu, www.bbj.hu www.facebook.com/fine.restaurants HU ISSN 2060-940X All photos used in this publication are by Business Publishing Services and Shutterstock unless otherwise credited.

Fine Restaurants 2018 is a registered trademark. This publication may not be reproduced or transmitted in any form or by any means, in whole or in part, without the express prior written permission of the publisher. The publisher assumes no responsibility to any party for the content of any advertisement in this publication, including any errors and omissions therein. By placing an order for an advertisement, the advertiser agrees to indemnify the publisher against any claims relating to the advertisement.

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Text completed on 15 of Junius 2018.

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Különbség jó és kiváló között

www.raiffeisen.hu

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