Hungary’s birthday and the Festival of the New Bread are synonymous with fireworks, sparkling wine – and, of course, bread. This signature Hungarian staple can appear in many forms, whether as a starter, main course, or even dessert. At Párisi Passage, the seasonal Heritage Menu – available until 24 August – takes bread as its creative inspiration, weaving it playfully into every dish without ever becoming predictable.
Bread, just the way we know it
One of the highlights of the Heritage Menu is that the sourdough breads are baked fresh on-site, crafted by a baker working alongside the Párisi Passage chefs.
The starter, a classic beef tartare made with premium grey cattle from Püspökladány, is given a fresh twist with elderflower-pickled shallots and dried cranberries. A touch of Maldon salt and whole mustard seeds complete the dish, served alongside crisp-crusted, fluffy homemade bread and artisan loaves flavoured with sun-dried tomatoes and roasted onions.
Bread at the heart of the main course
Both main courses are built around bread, though you won't find a slice on the side. The vegan stuffed cabbage is filled with buckwheat muhammara – a roasted pepper and walnut cream – wrapped in blanched savoy cabbage leaves. This is a fresher, lighter take – nothing like the hearty Christmas classic and certainly won't remind anyone of Frankfurt soup either. Served over a vibrant, flavour-packed roasted pepper purée, the rolls are gently seared, sprinkled with toasted buckwheat and nutritional yeast, and finished with crispy kale for an irresistible crunch – so good you could happily snack on it instead of chips.
The meat option is roasted mangalica pork collar, sourced from a farm near Debrecen – so tender it practically melts at the touch of a knife. Slowly cooked with salt, pepper, garlic, and bay leaves, it’s finished with a topping of crunchy breadcrumbs, pork crackling, and roasted onions. On the side comes a beetroot cream that excites both in colour and flavour, made with marinated and confit plums to strike the perfect balance between sweet, savoury, and tangy notes.
A Poppy seed dessert to put a smile on your face
Mákos guba (a poppy seed dessert) is one of Hungary’s most traditional desserts, though it rarely makes an appearance at special occasions – after all, not everyone carries a toothbrush in their pocket. The Heritage Menu at Párisi Passage, however, has found a clever solution to the poppy-seed smile. Here, the vanilla custard is flavoured with poppy seed oil, which makes it poppy seed in taste, but not in appearance. A splash of champagne adds a festive touch in honour of 20 August, while the bread element appears as soft, buttery brioche. Light poppy seed whipped cream adds an airy finish, and the dessert as a whole feels like fireworks on a plate. The standout feature is the poppy seed crisp – richer, sweeter, and far more than just a decorative garnish.
From farm to table: quality at every step
The historic building that houses Párisi Passage has long been a symbol of grandeur, and the restaurant is well on its way to adding to that reputation. Most of the high-quality ingredients come from small producers and Hungarian farms, in line with a farm-to-table philosophy. Attentive service further enhances the experience, whether you opt for the flavourful and generous Heritage Menu or choose à la carte.
Price: The three-course menu costs HUF 21,500 and includes either a mineral water (0.33 l) or a soft drink (0.25 l). A 15% service charge is added to the bill.
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Párisi Passage
(Cover photo: We Love Budapest)
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