Dine on fine delicacies at new Italian bistro LR Lounge & Restaurant

The recently opened LR Lounge & Restaurant lies within Budapest’s gastronomic hub around the many banks and offices north of Erzsébet tér. Here, we were greeted politely and efficiently, before being gestured to a table where water, prosecco and a damask napkin had been placed.

The ice-cold prosecco was soon accompanied by a capesante gratinate (HUF 3,950), scallop gratin, with the butter, brandy and crumbs left in the shell and baked whole. A restrained but long-lasting used of sea ​​salt underscored the sophisticated creamy texture. A sprinkle of lemon perked up the scallops.  

Secondly, we sampled a classic cold Italian appetiser, vitello tonato (HUF 3,550), which also did not disappoint. The thinly sliced ​​veal, homemade tuna cream, crispy bagel chips and pleasantly characteristic capers were light, refreshing, elegant and polished.

The main course that most caught our eye was the tagliatelle al ragù di anatra con parmigiano d’uovo (HUF 3,750), which is really like a bolognese ragù tagliatelle pasta, the difference being that the stew is made from duck meat and topped with grated boiled-egg.


This was a wild, exciting dish in which the mild sweetness of the carrots and duck meat played with the acidity of the tomato – the sauce doesn’t even intrude – and the al dente texture and quality of the pasta stood out.

Our other instantly attractive main course was medaglioni di filetto di maiale crema al formaggio e peperoni arrostiti (HUF 5,250), in which the pork medallions were first fried in the pan, then placed in an oven with garlic, and finally augmented with peppers fried in oil, parsley and garlic, and cream cheese made with Taleggio.

For garnish, we asked for purè di patate alla arugula (HUF 1,050), mashed potatoes with rocket, salty-sweet-and-bitter flavours balanced in appearance and complexity.

Among the desserts, the tiramisù classico (HUF 2150) and the white chocolate cheesecake with forest fruit (HUF 2,150) both merit more than just eager looks. For a silky, creamy tiramisù, more egg yolks and slightly less coffee are used than average, so it’s not just the mascarpone coffee flavour that dominates. The cheesecake is ample yet airy, a fine complement to the crunchy layer on the bottom.

LR Italian isn’t the cheapest, but they’re not catering to the masses, more those who would like to become acquainted with contemporary gastronomy concocted by an all-Italian culinary crew.


Classic dishes are treated to a varied use of ingredients, while the business lunch should expand the range of prospective regular customers with constant innovation.