We were pleased to find a much-praised restaurant only five minutes or so walk over the river from the hotel we usually stay at, the Gellert. And, coming from the river, you easily find the Borbirosag in the square just the other side of the great covered market.
This position helps to explain why the food is so fresh. (And at lunchtime - if they were to run out of something - it would take them two minutes or so to stock up again). Things started well with the little 'amuse-bouche': for each of us, just a piece of bread, a sun-dried tomato and a caper. But the latter two were the best of their kind we'd ever had, the caper especially being large and juicy.
Jane mentioned this to our waiter, who promptly went off and brought back a dish with a further 7 or 8 capers which, so he said, came from the market, though he didn't know where, as it was the chef who did all the buying. (Maybe we should have hired the chef to show us where; we found out the Hungarian word for 'caper' and discovered three or four places which sold them; but they were all the common or garden small varieties, not the gorgeous beauties from the restaurant).
On our first visit I went for an honest, straightforward dish of pork fillet with butter-beans. As good as I'd hoped it would be. Jane (who, for ethical reasons, won't touch goose liver pate) went for the goose liver lightly grilled and served with what, we were told, is the traditional Hungarian accompaniments.
This she loved so much that, on our second visit, she had the same, while I chose a duck breast just as good as any I've had in Paris, which is saying something.
On each occasion we had some excellent deserts and a glass each of one of the wines for which the restaurant is renowned; not cheap, but first class. We'll be back, next time we stay at the Gellert.