Chef Gerardo Arcos, known locally for his participation in the Chefparadé communal cooking project, opened exclusive apartment restaurant La Quinta Cecilia in an elegant villa near Heroes’ Square.
Of course, visits are by appointment only, and facilitated by András Tóth and his nephew, Balázs, who greet you at the door. On the first floor, with its huge high ceilings, Gerardo and Dóra await.
Gerardo first takes the lead explaining, in English if required, the philosophy behind his cooking, along with entertaining tales of his life and travels. He trained here as a chef, learning the ways of classic Hungarian cuisine, a Mexican who also prefers heavy metal to the classic flamenco he studied in Seville:
In praise of Hungarian grandmothers
“When talking about their choice of profession, well-known chefs always
talk about how the memory of their grandmother cooking in the kitchen, those
tastes and smells, influenced and inspired them. Well, that’s not true in my
case. I love my grandmother, who turned 102 in July, a great businesswoman and
still with all her marbles, but it was best for everyone if she didn’t go into
the kitchen. Besides, Latin grandmothers are not like Hungarian ones. Perhaps
it’s no coincidence that when I was 15 years old, I began my career in a
professional kitchen”.
Mexican food isn’t just about sweetcorn and beans. Just Hungarians don’t only eat lángos, Mexicans stray from burritos and quesadillas. Yet while there is life beyond street food, it also reflects the rich gastronomy of Mexico.
For starters, the sweet potato cream soup with baked paprika and coconut milk is silky and sprinkled with seeds, the king prawn ceviche is refreshingly citrusy, and then the soft peanut sauce perfectly suits the pork tongue.
For the fourth dish, the pulled pork roasted in banana leaves is sweet and citrusy at the same time, with just a hint of sour. The texture of the stripped-meat taco that follows accentuates the homemade, not shop-bought, with a fantastic salsa sauce to accompany.
The chili prawns served as the main course are divine, and the sweet pastry that closes the series with sweet chili sauce is like a harmonious mini-cheese pie.
If you’re also curious about cooking techniques, ingredients or original Mexican recipes, ask Gerardo.
Don’t be surprised when you enter, as the atmosphere and interior of La Quinta Cecilia hardly evoke Mexico. The food itself, however, is very tasty indeed, the experience a cross between home bistro kitchen and upscale street food.
Although four make up the team, it’s the chef who runs the show, which can be considered a credit to his French ancestry.
Venue information
La Quinta Cecilia
1062 Budapest, Délibáb utca 26A
Open by appointment only
