The Smokey Monkies empire – there’s never enough BBQ with juicy brisket served in five places

When we visited Smokey Monkies on Király utca in the summer of 2020, we came after a particularly tough time. After opening in March, they were able to serve in situ for all of two days, before pandemic closures froze this carefully conceived operation in District VII.


Reopening was liberating, but at the time, ideas about franchise opportunities and opening in malls was just talk. The former still requires fine-tuning, with the business on Haller utca a bit of an outlier, while the latter has already materialised.

Since then, the gastro offer at the Westend has been strengthened by the BBQ diner, ideal for those who are looking for something fast and nutritious instead of the usual mall offerings. For example, a stripped pork sandwich, BBQ ribs or a juicy ‘smashed’ burger.

Robi has thousands of hours of smoking experience, absorbing vital secrets, surefire tricks of the trade in Texas and Louisiana. He brought over several recipes from the US it would have been a shame to change, completely authentic, nurturing tradition. BBQ isn’t a new genre, but the terms ‘offset smoker’ or ‘rub’ were hardly part of Hungary’s gastro vernacular ten years ago.

According to the guys, guests still haven’t grasped every aspect of grilling on direct heat or slow smoking, despite the fact that are completely different processes – so there’s still a fair bit to tell them.


Apparently, especially for someone happy to do so, maybe showing them just how much work goes into a beef-brisket sandwich might just do the trick. It takes time, patience, a lot of experience and a never-ending learning curve.

Even before their foundation in 2016, the breakthrough was long overdue. They got to know the Hungarian market, what it was like to go around and see satisfied diners, their eyes all lit up.

The three then sorted out the smoky business: they thought it out together, down to the smallest detail. Collective creative work buzzes around on all sides. Attila is responsible for business solutions, Zoltán for hospitality, food quality and events, while Robi is playing an increasingly important role in the life of Smokey Monkies.

Their latest achievement is that the bread used in the BBQ dishes is now made in their own bakery, but they’re not just keeping it in-house. They’ll soon be able to deliver buns to more street-food places. This improvement was essential, so they can offer the quality that their majestic BBQ meats deserve. Especially now that events are another string to their bow.

After all, BBQ is a rewarding genre that they can take anywhere. Corporate events, weddings, friend’s birthdays – whether you’re talking about 20 people or 300 guests, you can rely on them.


And even if you’re devouring meat off the bone at one of their places, you can take the opportunity to hold a private event there. The outlets on Király utca and Arany János utca are ideal places for this.

We met the guys on Szentendrei út, along with Anti, who holds the well-respected pitmaster position on the Smokey Monkies team. His watchful eyes oversee the gigantic smoker, paying attention to every detail, rising at dawn to take care of the meat. His expertise and kind personality attract many to this restaurant.


In fact, you could say there’s a minor miracle happening here in Óbuda, you can feel it immediately when you walk in: a smoky-spicy scent fills the space. But the smells shouldn't put you off, not for a minute. Pay attention, however, not to over-order with all these delicious aromas around you, and not be too greedy.

Prices are absolutely affordable and, despite the general rise in food prices, they want to stay customer-friendly in this regard, too. More than anything, they need to stay accessible so that all five of their restaurants can serve past and future regulars.