Anything fried is almost irresistible, but even this classic cuisine should move with the times and be a little healthier or more suitable for those on different diets. This is exactly what the recently opened Ropogó on Múzeum körút is aiming to achieve.
András Weltner and Bábor Petrányi are not new to the world of hospitality, as they are connected to two wine bars, 0,75 and Palack. They have embarked upon something very different this time, but fine wines are available at Ropogó, too. Contrary to the wine bars, however, Ropogó is a fast casual venue where you can enjoy a decent fill-up, but probably wouldn’t want to spend a whole evening there.
As its name suggests, ropogó meaning 'crunchy', this eatery mainly focuses on deep-fried delights, including meat, fish, cheese and vegetables. Of course, there is a plethora of places offering fried food in Budapest, but few compare to Ropogó, which brings exciting innovation to the garnish department as well, beyond the standard rice and fries.
In addition, there are also vegan options and culinary variations at Ropogó. Filling salads and fried treats may be accompanied by multiple combinations of sides and toppings.
Base ingredients include quinoa salad, bulgur salad, potato salad and cucumber salad, as well as lamb’s lettuce and sweet potato fries. Although most might play safe with sweet potatoes, it would be a pity to miss out on the potato salad (990 HUF), topped off with goats’ cheese, Dijon mustard, mint and spinach, while the cucumber salad (1,190 HUF) comes with romaine lettuce, peanuts and miso – showing that there’s even some twist to the most traditional dishes here.
Among the fried topping selection, there’s chicken (1,290 HUF), seitan (990 HUF), cod (1,490 HUF), salmon (1,990 HUF) and tiger prawns (2,490 HUF). If you don’t like having to come up with your own combinations, there are ready-made menus to choose from, too.
Smaller bites – pak choi, broccoli tempura, oyster
mushroom tempura, vegan and traditional fried cheddar cheese – can also be
added. The deep-fried toppings are marinated for at least 24 hours before being
added to the breadcrumbs, cornflakes and another secret ingredient, so they can
be cooked on a lower heat and for a shorter time – this way the end result is
nice and soft, while retaining their high nutritional value.
The tempuras are made in a simpler coating but are quite crunchy themselves. Dips also feature, with some playful and unique varieties such as beetroot-and-parmesan.
Ropogó brings retro favourites in style again, but in an innovative and colourful way, encouraging repeat custom. Plenty of health benefits come with it, and you won’t have to miss out on the crunch, either.
