In the heart of the city, it’s rare to find a place serving traditional Hungarian dishes made from high-quality ingredients, but since opening in summer 2024, SIMALIBA has become that very spot. Whether you’re stopping by with a big group of friends or your family, you’re sure to leave satisfied.
A guarantee of quality lies in the fact that SIMALIBA is part of a restaurant group behind other successful venues across the city, such as Baalbek, Port de Budapest, Párisi Passage Restaurant, and Cucina. The menu was designed by Viktor Varju, the group’s corporate chef and a member of the Hungarian Bocuse d’Or Academy, who brings over 30 years of culinary experience to the table.
The interior is a fine example of how a 'csárda' can feel both rustic and contemporary (a csárda is a typical and traditional Hungarian restaurant/ inn mainly in the countryside, adorned with checkered tablecloths, strings of garlic hanging from the ceiling, pottery covering the walls and other quirky Hungarian characteristics). Wooden furniture is paired with Hungarian folk-inspired details, while the tiled stove and unique counter add warmth and charm to the space – the kind of place where you’ll happily linger.
Seasonal highlights
The summer menu brings new flavours to the table. Starters include a mangalica carpaccio – wafer-thin slices of spiced mangalica pork fat – while mains feature dishes like classic Karcag-style mutton stew cooked with potatoes, and a standout Hortobágy Angus rib-eye steak served with blue cheese-stuffed green hot peppers and roasted potatoes.
The refreshing gooseberry soup, paired with crispy meringue, is set to be the summer’s favourite. For dessert, the SIMALIBA strudel, filled with cottage cheese and vanilla and topped with seasonal strawberry sauce, is a must-try.
Seasonal vegan dishes are also available, including creamy kohlrabi stew with vegan meatballs, vegan lecsó served in a skillet, and a light vegan vanilla cream for dessert – sure to impress even the most dedicated meat lovers.
The drinks menu is as diverse as the food, offering beers, wines, pálinkas, spirits, cocktails, handmade cordials, refreshing lemonades, and iced teas. A new addition is the range of flavoured spritzers – available in currant, raspberry, sour cherry, elderflower, and strawberry variations. You’ll also find an impressive selection of gin & tonics and signature cocktails featuring creative twists, such as cucumber brine or wild cherry pálinka.
Signature dishes
Since opening, some dishes have become so iconic that they’re simply not going anywhere. The potato pasta, prepared using Viktor Varju’s mother’s recipe, is a staple. Other menu favourites include the Hortobágy-style pancake and a trio of mini lángos, served with toppings like matured cheese and sour cream, smoked trout and horseradish, or aubergine cream with sausage crumbs.
The rich and well-seasoned gulyás soup, served in a small cauldron, is also a firm favourite.
Of course, with a name like SIMALIBA, goose dishes remain a key focus – from rosé goose breast to crispy goose leg and foie gras. A new summer addition is the goose breast pâté, offering another tasty option for fans of this delicacy.
Desserts include the long-standing guest favourite: the extra-chocolatey, raisin-free somlói galuska.
SIMALIBA for family and business events
Located just a stone’s throw from Elizabeth Bridge and major transport hubs, SIMALIBA is an ideal venue for family gatherings, corporate events, and group lunches or dinners. The team approaches every occasion – from relaxed birthday parties to weddings and business dinners – with the same care and attention to detail, ensuring every guest leaves happy.
Whether you choose a table inside or on the terrace, come with a small group or a larger crowd, and whether you’re craving a light summer dish or something heartier, you’re sure to find your new favourite at SIMALIBA Belvárosi Csárda this summer.
CONTACT
SIMALIBA Belvárosi Csárda
(Cover photo: Attila Polyák - We Love Budapest)
