1/5
Bádog Gundel (Pléh Csárda)
The Pléh Csárda, Tin Gundel, Cholesterol Pista and breaded meat, these are only the first names that spring to mind when thinking about this legend of the 15th District. A fabulous past and an appearance in the short film Szalontüdő (‘Tripe & Onions’) bestowed immortality even before the media jumped all over Anthony Bourdain’s visit here. For 29 years, they have been serving customers humungous portions in classic Hungarian diner surroundings. The first-time visitor who hasn’t seen the aforementioned film, and only heard tales by word of mouth, will be stunned by the vast serving of meat covering the refectory-type tray. If the two of you can’t manage to finish it this time round, the Pléh Csárda will happily wrap the meat – and the side dishes – for you.
2/5
Buja Disznó(k)
In 2015 Lajos Bíró of Bock fame opened his second street-food outlet at the Downtown Market. Here, as the venue name suggests, pork is the main focus. Premium schnitzels happily sizzle away in a deep cooking tub, all selected as top-category for serving, in this case onto wooden platters. According to secret information, before we find it in front of us, the meat at Buja Disznó(k) has had a brush with butter, so is melt-in-the-mouth while still with a super crunchy coating. Alongside the huge cut of meat comes a helping of potato salad, all of Austrian quality. As someone has prepared this to perfection, it would be sin not to take advantage.
3/5
Rosenstein
With each new wave in gastronomy, Tibor Rosenstein’s cuisine has always been one of the best in town. This is partly thanks to the fact that they don’t tamper with tradition but work with long-proven recipes for iconic dishes, renewing them when the raw materials and kitchen technology allow. This new-wave approach nicely rises with the trends, even in this most innovative of kitchens – thanks to this professionalism, Rosenstein always maintains its favoured status. They don’t mess around with meat in breadcrumbs, either. Always on the main menu, you’ll find Viennese-style veal with parsley-sprinkled potatoes, and breaded veal leg with tartare sauce and fried potatoes. Sometimes among the daily suggestions are breaded loin and chicken as well, reliably nice and crunchy.
4/5
Séf Asztala (New location)
Fried meat in the mall? Should we get used to the fact that you can also get meat in breadcrumbs alongside the special-offer fast-food cheeseburgers? Why not, because András Wolf, known among the top gastronomes, did not hesitate when the Séf Asztala concept was being discussed. Homely flavors, fine breaded delights from many types of meat (chicken leg, chicken breast, pork chop, veal) with suitable side dishes provide lunchtime pleasure to employees along Váci Avenue. You can choose from three portion varieties, one, two or three, under the remit of ‘Breaded Meat and World Peace’, then select from the side dishes. On this visit, we went for chicken leg and veal, and instead of the common dining area of the West End mall, we chose to sit around the Chef’s Table that gave the venue its name, moralizing about the meat, breadcrumbs and pickles with our unknown dining companions.
5/5
Vendéglő a KisBíróhoz (Closed)
Lajos Bíró is the godfather of fried meat, not afraid to bid farewell to fine dining and return to his roots – with selected ingredients, of course. The Bock of Buda, aka the Vendéglő a KisBíróhoz, is a family-friendly retreat, well liked in the neighborhood, and always lively of a Sunday lunchtime. Alongside the retro ox cheek, the so-called Bock schnitzel is the most popular dish, with parsley-sprinkled organic potatoes to accompany. Here the breadcrumb coating is as golden as you’d find at home, but thanks to culinary expertise is even crunchier, the meat spotless and tender.
