Stand

A central glass-walled kitchen is the focal point of this eye-catching modern restaurant; a dining room sits either side, and there’s a chatty buzz to the room, which is helped along by the personable service team. The two experienced chef-owners are proud of their Hungarian roots and skilfully reinvent and modernise classic Hungarian dishes using a wide range of techniques. The wonderfully rich gulyás soup and the soft, flavoursome venison are hits, as is the ever-present somlói dessert. When it comes to wine, look to the Hungarian options – there are some great sweet Tokajis on the list.

• A central glass-walled kitchen sits as the focal point of the room, with dining on both sides.
• The cooking takes classic Hungarian dishes, then reinvents them with modern technique across the tasting menu.
• The wine list rewards local exploration, with sweet Tokaji featured among the standouts.

• Gulyás, served as a rich soup, a signature expression of the kitchen’s modernised Hungarian canon.
• Venison, a recurring highlight, cooked softly and full of flavour.
• Somlói, kept on the menu as a constant dessert reference point.

Two-Michelin-star modern Hungarian cooking in Budapest, built around reworked classics and a strong local wine focus. The menu’s through-lines include a rich gulyás soup, venison cooked with precision, and an ever-present somlói dessert.