Where to find the perfect steak in Budapest
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The Apropó – Demeter Wine Bar on Király Street welcomes visitors in a cozy and friendly environment. Spacious interior, comfy sofas and chairs provide the comfort of guests. However, seeing the food and drink menu, it is difficult to choose from the delicacies. So, if we are clueless, polite waiters will help us, and we can trust their recommendations absolutely.
There is a wide range of wines also, as well as the food service, which is adjusted to the wine bar. But, of course, this place is not only for wine enthusiasts. It is worth visiting the bar for a coffee with special aroma or fresh fruit lemonade, too. The chef of the restaurant, Dániel Kardos, gave us an interview, in which steaks were given special attention and some tips were shared with us about cooking.
Argentinean steak:
As a first step, we put the beef into the oven heated to 70 °C for 7-8 minutes. Yet, this also depends on the thickness of the beef. For some meats, the aging time may be up to 70–180 days. Then, Dani made some barbecue sauce with coffee and a potato cream – made with lots of butter, high fat milk and a very small amount of cocoa powder – for the steak. At serving, mustard seeds – made with alcoholic fermentation – along with salad and horseradish leafs got added to the plate for the sake of freshness.
After it, the meat gets fried in purified butter and a little oil. The purified butter has a slight peanut taste, and it is a bit like brown butter. Thus, this gives a different flavor to the meat, as if we were using just ordinary oil. While frying, we add salt and flip the meat over in every 40 seconds. But after the steak is done, it is very important to rest for a few minutes. Then, the serving comes, and the only limit is our imagination.
Tropical Magazine: When did you come up with the idea of becoming a cook?
After finishing primary school, I heard about the Gundel School from a friend. So, I applied there. By the end of the first year, I started to feel that this was my thing. But it is interesting because I had never thought this as my main profile. I always imagined that I was going to be a lawyer, and then, that was how it was.
TM: What is the basis for making up the menu?
The most important thing for me is seasonality, and what kind of inspiration comes to my face from the life. I like to make it varied, so I try to update the menu in every one and a half month.
TM: What is the most popular dish from the current menu?
