Going to the market has always been popular but it seems to have become cool as well. We can meet the producers, the products are high quality, and we can snack on some lángos or grilled sausage in-between stalls. Lajos Bíró likes this market atmosphere, Hungarian cuisine and “on-the-go” lunches and has decided to open his own meaty deli: A séf utcája (“The Chef’s Street”), to combine these passions.

It is important to mention right from the start that Chef Lali’s super idea and quick, efficient execution is likely to start a revolution at the Downtown Market. The location of the beautiful, recently renovated market hall, originally built by the plans of Győző Czigler (whose oeuvre includes the Széchenyi Bath, as well), is excellent, but many market-goers tend to forget that there are markets aside from the Great Market Hall.

As a result, the opening hours and the number of of customers at the Downtown Market varies.

Recognising the opportunities, Lajos Bíró became the first to settle in to the market’s gallery. In this way the name A séf utcája (“The Chef’s street”) also makes sense, in a way, being the first he owns this strip with others like Vörös Homár, Panifico il Basilico and Kolbice expected to join.

It seems the market's gourmet offering is just getting better and better with many new places opening up.

A 25-year friendship, thousands of meals shared and a good deal of traveling inspired Lajos and his friend to open the deli, where the black pudding is turned inside out, the chicken soup comes in jars, and where the horseradish served with the cooked ham sandwich is just spicy enough. The portions are huge for example of the “Cholent Neolog” with cooked egg and foie gras-stuffed pork knuckle.They have four new “sandwiches” every day, filled with succulent meats, sauces and toppings. Our favorite is the ratatouille sausage with onions that to our surprise and delight came with simple Globus mustard – instead of some fancy version, made with five different mustard seeds from the South of France. Because we like it this way: traditionally cheeky. Moreover, they have a vegetarian version as well, under the name “Huber”, filled with blue cheese and pear. These sandwiches all cost 1100 forints.

The selection of cooked foods is ever changing and exciting, but there are some staples: Friday is for cholent, while Saturday is for confit duck legs. These come with purple onions and green peppers, and we hope that next year, eating duck at Lali’s place on a Saturday will become a regular thing just like Sunday lunch with grandma.