One of Budapest’s most established burger outlets has responded to the shutdown by coming up with a new concept: after creating flawless burgers, they now battle for survival with fine sausages.
Imre Háda and Edina Noszlopy have been major players in the field of meat
since opening of Pesti Burger és bár in District IX, first on the corner of
Páva utca and Tompa utca, then from 2018 in Tűzoltó utca.
Early pioneers, they
have never let quality drop, known for treating every ingredient with the
utmost care, and for providing hamburgers way beyond plain street food.
If 2020 did not hold enough surprises, in August they even had to leave their usual spot on Tűzoltó utca, which is how Pesti Burger came to Buda. The ONRES Kitchen at the Millenáris Park, home to several easy-to-assemble gastronomic initiatives, welcomed them.
In the first few weeks, while the weather was good and people were still free to go to restaurants, many enjoyed a picnic at the park, sitting on the blankets they had brought with them. After the recent closures, the pair was forced to switch to delivery mode, a first for them.
However, in addition to simple deliveries, they wanted to do more to keep their heads above water, so they came up with a second concept just as serious as burger-making.
Pesti Kolbászda made its debut at the Millenáris, using the same suppliers with whom they had long built up a good relationship. Producers include Sándor Dembrovszky from Nádudvar, the Ozsvárt Sausage Workshop in Karmacs and Püski Manufaktúra. They also created this second outlet around a winter sausage close in genre to the hamburger, and familiar to the Hungarian stomach.
The assortment of sausages is attractive, plain grilled (2,190 HUF), lamb (2,490 HUF), dried grilled (1,990 HUF) or grilled merguez (1,990 HUF), but nostalgia lovers should try the püski debreceners. They also produce blood sausages (2,990 HUF) and you can order a selection from Nádudvari (3,990 HUF) or Karmacsi (3,990 HUF).
Bakery products still come from Marmorstein and, depending on what you order, you’ll get toasted ciabatta or a baguette coated with homemade aioli as an accompaniment. Other in-house sauces (spicy, BBQ, mango-mustard), condiments (apple-ginger and chili-raspberry chutney, romesco) and garnishes (pickled potato salad, champignon mushrooms confit, pickles) also feature.
From February, Pesti Burger and Kolbászda will move back to Pest. Whether the sausages will remain after the pandemic is not yet known. A shame if not, as they are rather tasty.
More details here.
