Kemencés Pizza opened in March 2016 in northern Pest’s District XV. It was a brave decision to establish this eatery so far away from Budapest’s buzzing downtown gastro scene, but it is also understandable, as they are at least amid a family-friendly ambience, and do not really have any competition in this remote neighborhood. We last visited them in November, when they already stopped doing deliveries, as due to the high number of orders they could no longer guarantee the same high quality and speed as they demand of their products. This was a sympathetic and professional move, as nothing can detract from the quality of their pizzas. We found fantastic dough and fantastic flavors here, and it was not only We Love Budapest that praised Kemencés Pizza, but several other Hungarian media outlets, as well.
When we popped in a few month ago on a night out, Feri already revealed some extra information: they were soon planning to conquer the city’s inner districts, too. Then a few weeks ago a call came, saying that they got the place and the oven, and are moving to… Ötkert! We were truly surprised by the choice of location; why are they moving to a party place? What about the characteristic high quality? Will they be able to still guarantee that?
Installing a wood-fired oven at Ötkert would have almost been an impossible mission, so they decided to use a self-designed electronic oven. Feri told us that they are aiming for the best possible quality – the best they can reach with another type of oven. The pizzas are not going to be exactly the same as at the original location, but this is due to the new technology. However, let’s not forget that for them, an electronic oven is plan B, while other pizza places do not even experiment with wood-fired ovens. The recipe of the dough remains top secret, while the toppings – from premium mozzarella to pancetta – come from the coolest Italian importers. They do not compromise on that, which is just fine. At Ötkert Kemencés Pizza, the pies will be 26 and 32 centimeters large, however, as these are rustic pizzas, the size can sometimes differ slightly. There is no need to worry though, as the dough will always be portioned out in grams.
They did not bring all of their flavors to the new location, but the favorites are on the menu: margarita, margarita buffalo, prosciutto crudo, and szarvas (truffle). The smaller versions cost between 1,400 and 2,100 forints, while the larger ones are between 2,000 and 3,000 forints. They are planning to bake pizzas during the day, when Ötkert turns into Kemencés Pizza Il Centro, while at night it returns to its original purpose, filled with people dancing and constantly flowing beer.
When the weather permits, the tasty pizzas can be devoured outside on the terrace, while whole pizzas can be ordered for takeaway at a little service window. Further raising the stakes, we learned that they even took control over Ötkert’s (so far unimpressive) kitchen. They are still experimenting, trying to figure out which courses are the most popular, and will create a set menu accordingly in the near future. We already like the homey and tasty duck liver made in its own fat and the Mediterranean tomato soup, while the paprika chicken is also truly tasty. If they stay on the same track, they will be able to satisfy everyone looking to eat something truly delicious for reasonable prices in the close proximity of Saint Stephen’s Basilica.
Obviously, we primarily came for the pizza, as we have really been looking forward to this new opening in downtown. The thing is that the experience is a little different than at the flagship unit, but Feri told us that would be the case, and we know the reason why. However, the dough is still delicious and paper-thin, the ham is heavenly, the cheese is excellent, they are generous with the arugula, and the pizza is not too dry at all. The assortment of toppings is wide, and their secret ingredient is definitely their heart.
