Hands down one of the best restaurants in town.
Located pretty much along the Danube, the restaurant (though) small has nothing short of an appealing charm.
The staff is extremely friendly and welcoming, and the service is just impeccable.
The goulash is one of the best, if not the best, and it would an excellent idea to pair it with a nice red wine. Despite a rather awkward presentation, the tartare was just delightful and an excellent follow up to the soup.
For the main, the beef medallion, Budapest style, is a must-try.
I made the mistake of ordering it medium, when that particular cut ought to have a been a medium rare, at most. It is important to note that is comes with a piece of grilled goose liver, which is already quite filling.
The apple dessert turned out to be the perfect finish!
If you ever decide to drop in and you are lucky enough to have Richard serving you, you can fully trust him in the food recommendations, as well as the wine (wow).
Tip: The place is quite small, so you may want to book in advance.
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