After eating some wonderful Hungarian food in Budapest, Bock Bisztro takes it to another level. I am not sure if it is correct to say it is "elevated" Hungarian, but it is certainly not ordinary. The food displayed attention to detail and execution. For entrees, we had the Chicken Paprika and a slow-braised tender Beef Shoulder (I think) with Pig Ears. With the two sauces that came with our dishes, you could taste the care and effort in their preparation. The cured and smoked Mangalitsa ham appetizer missed the mark for me. Although I certainly respect and appreciate this fatty and ancient breed, I am not sure I would further salt thin slices of cured ham. Perhaps locals prefer more salt than our American palates. If you want to try this noble ham, you might ask them to hold the salt. The chef's Villany Bock Cuvee red was excellent. We were so full dessert for us was the sweet Tokaj Aszu wine. It surely lives up to its acclaim. We bought a reasonably priced bottle of this Tokaj Aszu to take home. They sell all their wines on the restaurant wall at "street" prices.
Bock Bisztro is not expensive given the quality of the food. The convenient outer ring tram stops right in front. By the way, make a reservation. People were walking in and being turned away.
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