There are many steak-houses in Budapest and a 2 are quite excellent. The latest edition to the trend was opened on the upper floor of the well established Robinson restaurant. We paid a visit to the new Rotisserie for dinner with 3. Admittedly to stack it up against places I think are best and to test the famed beef cuts of the Italian master butcher Dario Cecchini (vs mostly US cuts in other restaurants). The story of the Italian butcher is quite convincing, family business for 250 odd years with their own organic kettle, butcher shop and meat curing. So beef on offer are butchered and aged in Italy. In the restaurants the different cuts and the whole story is clearly explained on separate cards with illustrations and so on. It's neatly presented, if you are not into beef, you'll learn a lot here. Cuts are offered in 2 sizes (big and bigger :) and of course take medium-rare or medium. The sides are the usual steakhouse affair> various sauces, potatoes, spinach, veggies and so on, as you'd expect.
i went for a 300gr tenderloin with steak potato, garlic - spinnach leaf and port wine mushroom sauce (pictured).
the beef was 100/100 really absolute perfection. nice char on the outside, super tender warm throughout, well rested so no blood but pink throughout. very nicely done.
sides 90/100 - I prefer the mushroom sauce to be bit more thick and creamy vs slightly runny. still great taste, fresh forest mushrooms so in general not bad. the spinach and potato were excellent again, but you sort of expect that :)
All in all its certainly up there with the best in Budapest, we'll be back for more.