Based on a painstakingly detailed concept, the reopening of Elysée has been in progress for six months, only made possible thanks to tireless research carried out with more than a little help from famous Hungarian historian Noémi Saly. During the research process, stories, documents, and photos of the famous 1930s coffeehouse were unearthed. The original Elysée had its glory years, but went downhill due to changes in leadership and the cruel twists and turns of Hungary’s history.
People in the neighborhood were not fond of Elysée’s tourist-trap successor, Szófia Restaurant, or the era during which it operated. On account of these unpleasant memories, it wasn’t easy to convince locals that something completely different was brewing in the spacious, beautifully refurbished premises at Kossuth Square 13-15, and that the goal is to create a quality coffeehouse-restaurant combo recalling the glorious past with a modern twist.
Although Elysée declares itself as a French-styled place – which, looking at the terrace and the color palette of the interior, we would agree with that classification – the overall feel still reminded us of the constant improvement and flourishing gastronomy of today’s Budapest. The interior design is an impressive fusion of modern elements: Thonet chairs, black metro tiles, and elegant purple textiles. What really took our breath away were the lamps: some look like vintage hooded hair dryers, while others reminded us of old-school diving helmets and cocktail glasses. The walls are plastered with 1930s photography, and there are 13 different paper placemats telling 13 different stories about the past of Kossuth Square and Elysée. The terrace is nothing fancy, and emanates a Parisian vibe. Thanks to the open areas of Kossuth Square, the air stays fresh, allowing the soft autumn breezes to brush through the terrace, which is scheduled to remain open until late October.Elysée’s chef is Tibor Fekete, who used to work as a sous chef at Tanti under István Pesti. The menu is rather short and not at all overcomplicated. There’s a weekly chef’s offer consisting of seasonal dishes, and of course there’s the obligatory lunch menu (two courses for 1,890 forints). The wine selection is impressive, and in case it baffles you, the staff is always eager to help you select the flavor that is the perfect match for your meal.Speaking of meals, after a single spoonful, we fell in love with the green-pea soup with creamy goat cheese-stuffed tortellini and crunchy sugar-snap peas (1,400 HUF). For starters, we opted for the Hungarian lecsó with Mangalica pork belly, and were not disappointed. Next up were the lamb shanks with chili-lentil ragout and eggplant purée – an unusual combination of flavors for 4,500 forints, and an instant classic. We also savored the paprika veal with spätzle, sheep quark espuma, and cucumber salad (3,900 HUF). The whole meal was a delicious cavalcade of flavors and textures, so much so that if Géza Ottlik were still alive, he would definitely not miss his beloved frankfurters and potato salad.
Újra jön a We Love Kuponhét október 28. és november 14. között!
Első kuponhetünk sikerén felbuzdulva folytatás következik: most ismét különleges kedvezményekben és ajánlatokban részesülhettek, új kuponoldalunk bemutatásával. Ezzel szeretnénk meghálálni, hogy olvastok minket. A résztvevő helyek között találtok éttermeket, pékségeket, bisztrókat, pizzériákat és bárokat is.
Részleteket ezen a linket találtok, felfedezésre fel!
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