Hungarian chef returns to Budapest to serve us mouth-watering dishes

He travelled around the world, from Spain, France, and London to Miami, Dubai, Japan, and Vietnam, yet chef Márk Molnár returned home after 20 years to bring the flavours of the world to Hungary.

N28 Wine and Kitchen, located on 28 Nagymező Street, in the heart of Budapest’s theatre quarter, is one of the newest bistros in Budapest. Founded by Károly Barta, who makes great wines in Mád, and József Szentesi, who makes wine in the area of Sukoró, N28 primarily functions as a wine bar and wine shop, specialising in

special Hungarian wines that are exclusively available here in the city.

Photo: n28.hu/fotogaleria

Photo: n28.hu/fotogaleria

Numerous styles and experiences mix and merge in the elegant yet affordable N28, and the menu is divided into three main sections, writes Street Kitchen. The first section consists of a variety of pintxos (pintxo is the sophisticated Basque version of tapas) and bites. Then come the matured meats, i.e. charcuterie, pâtés, and cheeses, then finally, the main dishes and desserts.

From luxury Angus steak pintxo and bread fermented eryngii mushroom to caramelised fresh goat cheese, duck foie gras terrine and red deer goulash, in N28, everyone can find something to their liking on the menu.

Meat dishes start around HUF 4,000 (~EUR 11), but you can also choose from an assortment of lighter main dishes for HUF 3,000−3,400 (~EUR 8−9). N28 also has a unique afternoon offer that is available until 6 pm, so you can sit down for a few bites before going to the theatre, for example. Opening hours are from 11 am to 11 pm every day.

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Back home again after twenty years

Photo: n28.hu/fotogaleria

Hospitality has always been part of the life of chef Márk Molnár, son of the well-known gastro-writer and expert Tamás B. Molnár. First, he worked as a chef in an inn, then he gained experience in several famous restaurants in Budapest. His original plan was to spend a month abroad. He first travelled to San Sebastian (Spain) where he spent one year.

The menu unquestionably reflects the Basque and Spanish influence.

Márk Molnár visited many other regions in Spain, he worked in Mallorca, in the Canary Islands, and even in the restaurant of famous chef Ferran Adriá. Then, he moved to Japan, Paris, London, Miami, Dubai, and finally to Vietnam.

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Source: n28.hu, streetkitchen.hu