Who doesn’t love Hungarian food: the pancakes from Hortobágy, the catfish paprikás, the goulash soup are a favourite of many. However, not all restaurants are authentic enough. We are about to show you where to go for a guaranteed taste of delicious Hungarian food.
The cuisine of Tamás Széll and Szabina Szulló is famous not only in Hungary but all over Europe. Stand25 Bistro is waiting for you in the 1st district of Budapest from Monday to Saturday. The goulash soup and the potato casserole are unmissable. Hungarian wines, craft beers and quality coffee add to the already high quality experience. They do not only focus on quality ingredients, but also on their guests.
Rosenstein Restaurant is a family restaurant in Budapest. Tibor Rosenstein and his son Róbert have been serving hungry guests for 25 years. Here, tradition and innovation meet. Classic dishes such as pacalpörkölt, salontüdő are of course also available here. They have their own brandy, beer, syrup, coffee and jam.
The Rosenstein can seat up to 50 people: family-, friend- or company gatherings are possible. The restaurant is located in the 8th district of the capital, not far from the Keleti Railway Station.
You can find the Nagylapos Sheep Tavern in Gyomaendrőd. As part of the family business, they run a livestock farm and restaurant. They have large quantities of grey cattle, sheep, mangalica and chickens. As a result, they have a direct supply of eggs and meat. What they do not produce they buy from nearby farmers. Mutton stew is one of their most popular dishes. The restaurant has been operating since 2007 and includes a 60-year-old garden.
In Békéscsaba, you can find the Veszély Csárda (Danger Tavern) along the main road. It was already a tavern in the first half of the 1800s. The restaurant, renewed in 2017, can seat 160 people in winter and 260 in summer. “Our chef and team offer a huge selection of classic tavern dishes and contemporary gastronomic delights every day of the week,” reads the website.
The experience is rounded off by a huge selection in their wine cellar. Master Chef László Metzger and his team buy their ingredients from local small producers.