Perfection on a plate and class in a glass at recently opened Rapszóda Fine Bistro

As its name might suggest, Rapszóda is based on rhapsodic couplets. These differences mean seasonality, so the underlying philosophy here is to use local ingredients available at that time of year. The carefully conceived bistro kitchen has been created using the same principle.

The staff do what they love best. The young chef, Mátyás Sobják, has a serious professional background, having worked at the prestigious Mák Bistro, at Zóna, then continuing his association with star chef Krisztián Huszár at Fáma. After stint at Michelin-starred Costes and the renowned Alabárdos restaurant in Szeged, he donned his toque at the kitchen of Rapszóda.

According to the owners, the enthusiastic chef sometimes needs to be held back, as he would be sprinkling gold with saffron on every plate. The main idea includes making old, well-known dishes based on authentic recipes, and Sobják’s creativity is an exciting fit for this approach.


The portions illustrated here are smaller than those you would be served of a lunchtime, but they look exquisite. One particular feature here is that servings may vary in terms of presentation.

The Wellington sirloin for one (HUF 6,900) is a strong competitor among the authentic classics, but the absolute favourite is the Caesar salad (HUF 1,900). This dish evokes the original recipe invented at the Hotel Caesar in Tijuana. Due to the use of raw egg yolk, the dressing is made fresh for each portion, without salt, with a paste made of sardines. This base is added to parmesan, romaine lettuce and chicken, which is sutured then fried.


Similarly, another exciting dish soon to be available will be real French onion soup, its base a reduction simmered for several hours, with raclette and Gruyère cheese among the ingredients.

It’s also worth investigating the duck liver pâté (HUF 1,800). Surprisingly, they thought of taking this off the menu, but demand dictated otherwise and the chef was happy to give in. The tasty pâté remains on the menu, as moreish as can be, particularly given the bread that comes with it, produced by the Arán bakery.

The beetroot carpaccio with goats’ cheese foam (HUF 1,800) is a delicious base for the cocoa bean crumbs and kumquat to add an unexpected and fun twist. The rosé duck breast with sweet potato cream and cabbage strudel (HUF 3,900) should arrive perfectly prepared.

Much can be sampled as part of the two- or three-course lunch, 1,990-2,490 forints respectively.

In the field of drinks, the owners did not undertake a simple task when they set themselves the goal of bringing something different to many-venued Lövőház utca.


This is why wines have been sourced exclusively from exciting, small-batch wineries. To celebrate Oktoberfest, next month you can match Munich’s Hacker-Pschorr beer with traditional German dishes, while signature light-roasted coffee comes courtesy of a gleaming, vintage Faema machine.

The large terrace of the restaurant is lovely, with changes expected around an interior still currently showing elements of the former Karády here. All in all, the perfect setting for a game of chess as you nibble on a ham and cheese wine platter.