The Continental Group unveiled the Bistro Fine on Andrássy út in 2016. A lot of time has passed since then, and the capital's elegant boulevard has been dressed in canopies and festive lights many times. However, after a short break, the friendly Bistro Fine has reopened this month, combining everything that makes a great city bistro. It’s worth giving it another look, because this isn’t just your average place on Andrássy!
Strolling along the wide, colourful and cosmopolitan boulevard of Andrássy út, it’s natural to admire the showy shop windows, drop into a bar or café or two, if the terrace allows. Although the Bistro Fine has been a permanent fixture of the Budapest hospitality scene since 2016, the recent external and internal renovation lends itself to attracting passers-by.
In daylight, it’s a great place for a business lunch, in the afternoon you’d
pop in for delicious coffee and cake, while in the evening, you can reserve a
table for an intimate dinner or order drinks at the beautiful bar before a
theatre show or after the performance, as a way to wind down.
Bianca Mtenga was responsible for the new interior. She has made the space even more adorable with plenty of greenery and an elegant eclecticism. The windows open onto the avenue, an airy solution as the interior almost merges with the terrace.
In terms of gastronomy, the group's executive chef is András Sipos, already
known from several prominent places in the city. His dynamism and sense of
taste define the offer, and you can also thank him for the gastro concept of
other restaurants of the Continental Group.
Given the location, they prepare several Hungarian classics presented in contemporary fashion with modern kitchen technology – the flavours are homemade, all the same. Examples include chicken paprikash accompanied by mutton-curd spätzle and cucumber salad, and the beef-cheek stew with brown mushrooms.
Of course, international favourites and Bistro Fine’s own creations also appear. The beef tartare is accompanied by dried egg yolk, malted bread and pickled vegetables, the hearty salade niçoise is made with red tuna and quail eggs, and their steak comes from Australia. We should also highlight the floating island dessert, which is not the traditional variation, but a cooling coconut-salted caramel sweet.
Bistro Fine is currently open from Wednesdays to Saturdays, opening at noon and closing at 11pm. It's a refreshing, cosmopolitan place that could hold its own anywhere in the world, but we're glad that it's waiting for you here in Budapest.