In Budapest’s ever-improving culinary palette, it’s hard to find something you have not tried before. The gastronomy of many nations is present in the city, but the quality of food can be worlds apart. What makes all the difference is authenticity and carefully selected ingredients. And that can be as simple as a piece of lemon, a splash of olive oil or touch of sea salt.
Owners and couple Vanessa and Ahmad met in Budapest – now they are a family with daughter, Leila. Besides raising a child, they took on a new challenge when they decided to open a restaurant. With Leila’s, there was a series of hardships – from lengthy renovation work to trying to find, and ultimately hiring, a Lebanese chef.
Leila’s finally opened to little fanfare this January, no pushy marketing tricks or social media stir. Vanessa and Ahmad just did their thing: making excellent food and creating a lovely atmosphere. They realised that if their diners are satisfied, word of mouth will spread.
Similarly, the interior is simple, nothing flashy. Wooden tables, an original brick-vaulted ceiling, lamps from the Middle East, and colourful tiles on the counter. The place has an open kitchen too, but you don’t need to worry about the smells, cooking is mainly done in the kitchen inside. The basic design is deliberate: it’s the beautifully served, quality food and hospitality that matter at Leila’s.
Lebanese dining is basically a long, communal feast– not a usual thing in Hungary or even Europe. It’s OK to share the food, or to reach for the same piece of Lebanese croquette at the same time. You want to savour every bite, and it’s no big deal if things get a bit messy – you may discover that if you accidentally drop a piece of lamb chop into the aubergine dip, it’s actually a winning combo.
Leila’s has a wide food selection. Cold and hot mezze, grilled dishes, salads. If you’re not visiting alone, it’s best to try as many dishes as possible and put them at the centre of the table for easy sharing. Lebanese cuisine uses a lot of vegetables, but here you shouldn’t miss the meat. The lamb and chicken variations are simply fantastic, with exquisite textures, tastes and aromas.
A list of favourites include the hummus (1,500 HUF), the moutabbal (smoky aubergine dip – 1,500 HUF), warak enab (stuffed grape leaves, 1,800 HUF), tabbouleh (1,900 HUF), fattouche salad with pomegranate dressing and fried pieces of flat bread (1,650 HUF), hummus lahmeh (hummus with spiced lamb and pine nuts – 2,010 HUF), kebbeh (Lebanese croquette with pine nuts, 2,050 HUF) and grilled lamb (3,600 HUF). It may look like the whole menu is listed here, but almost every dish is worth recommending.
The Chef’s Special (1,500 HUF) is a delicious dessert beautifully served: a pastry filled with Lebanese cottage cheese flavoured with orange-blossom syrup, with pomegranate seeds on top. It’s everything you want in a sweet and more – just one bite takes you to the Middle East. It’s made by owner Vanessa, who learnt the recipe from Ahmad’s family. You should try their cardamom tea, too.
If you’re looking for an exquisite culinary experience, look no further. You’ve already found it.
