For years now, the two locations of Pata Negra have been favored Budapest dining destinations for people who like Spanish cuisine. The two owners recently bought a charcoal oven from Barcelona and built a completely new restaurant around it. El Asador de Pata Negra uses its special oven to cook meats from Spain, to prepare seafood specialties, and even to bake desserts.
The relationship between Spain and its gastronomy is characterized by large meals in a Mediterranean setting, with plates pushed to the center of the table, fish caught at dawn, unique meats, fresh vegetables, and mellow wines. More and more high-quality tapas bars imitate this atmosphere in Budapest: one of them is Pata Negra, supplying city dwellers with foods and moods imported from Spain since 2004.
After visiting Spain and tasting the Mediterranean country’s culinary delights, people usually crave more. The two owners, Szilveszter and Vilmos, fell victim to this very phenomenon, so after returning home, they opened the Pata Negra tapas bar – followed by another one, and now by el Asador. Following the original formula, they got both the ingredients and recipes from the best Spanish producers whom they found while traveling across the country. They returned with renowned experience, and opened their third unit, el Asador de Pata Negra, in February.
The design is minimalistic but sophisticated, dominated by natural colors. However, the focus is still on the kitchen: after taking our seats and receiving some warm bread slices and a selection of olive oils, the owners started to tell us about Galician mussels and restaurants in Madrid.
The restaurant is mainly working with Spanish ingredients that are selected subjectively – they purchase whatever they like the most, like the vaca vieja, and milk-fed lamb, goat, or pork. The concept is centered around the charcoal oven, in which the steaks, salmon, potatoes, and even dessert is prepared within minutes. From then on, the dishes aren’t seasoned any further.
Among the appetizers, we started with the zamburiña (2,500 HUF), served on a bed of sea salt. To have a basis for comparison, we also ordered some black mussels, served in sea water. The tartare (3,000 HUF) isn’t served with mustard like in Hungary, but we liked the alternative version.
For the main course, we tasted the salmon (3,500 HUF), served on an oak cutting board – crispy on the outside, juicy on the inside. This was followed by the chuletón (Spanish steak from older, redder meat – 14,000 HUF), separated from the ribs and sliced up, and roasted suckling pig. To conclude the meal, we ordered some baked apple (950 HUF), the specialty of the house.
The smoky flavors reflected the high-quality ingredients. Additionally, it was a great experience to share the food, reach for another piece by hand, and eat in a shamelessly messy manner – just like in Spain.
el Asador de Pata Negra
Address: Budapest 1061, Paulay Ede utca 39
Opening hours: Monday - Sunday, 11am - midnight
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