Hidden away in a side street of District XIII, this understated Budapest eatery serves a sizeable portion of smoky cholent, bean stew with meat and boiled eggs, made according to a traditional Jewish recipe. While proud Pesti Sólet owners Péter and Evelyn present select dishes inspired by their family heritage, the restaurant offering also includes courses with an international flavour, such as pipita, a pita-wrapped tandoori chicken with herbs and vegetables. Returning guests particularly appreciate Péter’s creativity that broadens out to feature dishes not presented on the regular menu.
A first glance at the Pesti Sólet menu hints that traditional Jewish cuisine – goose soup with matzo balls, shakshuka – is a key feature. However, eating out here proves that this downtown dining destination holds finer secrets. Newcomers and regular customers are both welcome to snuggle down in one of the restaurant’s comfy sofas and learn what sets Pesti Sólet apart from some of the other Jewish restaurants in town.
Guests are presented a set menu with courses such as the pleasant sour cream soup with raspberry and rhubarb (790 forints), and hummus served with harissa and pita bread (790 forints).
Then there is cholent (2,200 forints), the signature dish made with two types of beans, pearl barley, ox tongue and brisket, duck breast and slices of boiled eggs. Though Pesti Sólet is not a classic Kosher kitchen, pork is not used.
While Evelyn takes the lead in preparing authentic family dishes the way she learned from her female relatives, the international influence on Jewish cuisine is what most interest Péter. That’s what put the Caribbean-inspired barbacoa on the menu: slowly cooked shredded beef is served in a classic burger bun alongside spring onions, coriander, mint and slivers of carambola, a golden-yellow star-shaped fruit.
Shakshuka is ideal for vegetarians and comes to you with rice, eggs and goats’ cheese. To please regular customers with new flavours, one extra course is available every day that is not otherwise presented on the menu.
One recent example was Korean duck gizzard with glass noodles, vegetables and sesame seeds. Off-menu courses have also included white-water cod with asparagus cream, and veal tenderloin with pickled cabbage.
This innovative mix of dishes makes Pesti Sólet an ideal choice for those who want to try Jewish cuisine, served with more than a bit of culinary fantasy.
