You'll find Fakanál Restaurant on the upper floor of the Great Market Hall. Since 1998, it's been the go-to spot where tourists, local workers, and market-goers all fancy a proper lunch. And why wouldn't they? It's all about the authentic Hungarian dishes: think hearty goulash soup, rich stews, and all those classic stuffed, layered, and breaded favourites. Every lunchtime, there's a real buzz, with live music as part of the daily routine. Local tip: Thursdays mean fresh fisherman's soup and cottage cheese pasta with crispy pork crackling are on the menu!
The friendly interior truly captures the feel of a cosy countryside inn with a charming retro-Hungarian vibe of the 1980s. You can tuck into your lunch at the checked tablecloths, whether you choose to sit inside or out front of the restaurant.
As the owners put it:
We'd love this place to be where people make memories that stick with them for ages. We get around 140-150 thousand visitors yearly, and through the defining dishes of Hungarian cuisine, they can get to know us Hungarians a bit better.
The restaurant is brimming with stories. There's the time Spanish tourists' lunch turned into spontaneous singing, or when a would-be groom arrived on a white horse. And yes, plenty of celebrities have graced these walls, including the legendary Tony Curtis.
The best of Hungarian cuisine
Since 2010, Head Chef Attila Markó-Markech has been a key part of the team, ensuring Fakanál's iconic dishes hit the same high standard every single day. Being so close to the market means they work with only the freshest, quality ingredients.
Among the soups, the goulash soup is hugely popular – it's generously packed with vegetables, quality paprika, and meat. The Újházi style chicken broth is equally hearty and served with homemade pasta shells. While Fakanál's menu generally stays constant rather than following strict seasonality, from spring onwards, stuffed peppers take over from stuffed cabbage. They come with meat dumplings in a rich tomato sauce, naturally with parsley potatoes on the side.
For stews, the veal paprikash with homemade dumplings is a top choice, as is the pork stew, which you can enjoy with homemade pickles or a fresh salad. And of course, roasted meats and breaded dishes are always on offer, with the generously loaded layered potato bake being a particular favourite.
If you fancy trying a few different things, there are two tasting menus available. One features goulash soup, stuffed peppers, layered potatoes, and homemade pickles. The other showcases the full spectrum of Hungarian goulash culture, from soup right through to stew.
And don't even think about skipping dessert – the homemade strudel is simply a must-try.
Breakfast & drinks
Good news for morning folk: since we're in the golden age of brunch, you can also grab breakfast here between 9 am and 11 am, while stocks last. The breakfast menu includes scrambled eggs, fried eggs, ham and eggs, and grilled sausage with cabbage. You can wash it down with freshly squeezed orange juice or a coffee.
For drinks, they offer homemade lemonade and draught beer, alongside a fine selection of Hungarian wines and brandies. Their special Villány brandy made from Muscat grapes even comes in a bottle with the Fakanál label and a clasp closure – it's not just a cracking after-dinner drink but also a memorable souvenir to take home. As well as hosting foreign groups, they can arrange your company bash or team-building event, with options like a sausage-stuffing experience.
CONTACT
Fakanál Restaurant
(Cover photo: Major Kata – We Love Budapest)
