Most guests probably take the seats by the window immediately after walking into Esetleg Bisztró, decorated with plenty of wood surfaces and cerulean blue, making this place reminiscent of both a loft apartment and the French countryside. The interior is the work of Eszter Bertóty and Milán Z. Szabó, who whipped up a rather homey place for folks thirsty for a nice panorama of the Danube. The kitchen is completely bistro style, with a selection that is light, seasonal, and fresh – extraordinarily fresh, in fact, because for the daily specials, the chef uses ingredients bought from the neighboring Great Market Hall.The menu isn’t long, but even so, we can choose among numerous soups, appetizers, main courses, and desserts. Nothing is overcomplicated, but it’s all tasty and served nicely. We tasted the cream of green pea soup (1,250 HUF) with fried bacon, and then continued with cold foie gras with sesame seeds and onion jam (2,890 HUF), served with freshly baked seed-infused bread. For the main course, we ordered a hamburger trio (2,190 HUF) with homemade potato chips, and the rosé duck breast with beetroot risotto (2,800 HUF). We then crowned the meal with caramel cheesecake served with vanilla ice cream (1,150 HUF).In the spring, we can expect several new features, as well: the terrace will be renewed, with an additional counter and a bicycle station. Esetleg will also offer breakfast dishes, including scrambled eggs, French toast, and muesli, alongside some springtime dishesand snacks, such as salads, and small sausages made in a variety of flavors. There will even be a separate sweets table with cookies and pies. We expect fröccs, lemonade, and the terrace itself to all be in focus as soon as the weather turns warmer.
