The founders of the Rumba family have always opened each of their venues from personal inspiration and experience. As they gradually shifted toward a more mindful and health-conscious lifestyle, it was only natural that Marumba would be the next to embrace this new, free-from approach.
Two chefs, one goal
Like its sister venues, Marumba defines itself as a small plate restaurant, where guests are encouraged to try two or three dishes each. That’s just the right amount — any more would be overwhelming, given how rich and layered each creation is. Behind the menu are chefs Csaba Sajben and Tamás Pilter, whose remarkable creativity and professionalism shine through in every dish.
In recent years, Tamás has gained experience in several renowned kitchens, including Alabárdos, Borkonyha, St. Andrea, Füge Bisztró, and 101Bistro , while Csaba most recently worked at Hétköznapok Pizzéria. The two chefs share an exceptional harmony — Tamás oversees the kitchen’s daily operations, while the menu is the result of their close collaboration.
I still eat meat, but since we started working with the new concept I’ve been eating more vegetables — and I like it. I treat a potato as more than a side dish now; it can be a whole plate. I’m not vegan, so I design dishes to ‘trick’ the diner a little: I play with textures and flavours so nobody feels like something’s missing even though there’s no meat. Csaba and I built the menu together — he thinks about how to get the absolute best from each ingredient, while I think like a meat-eater: what would I want to find on my plate?
– explains Tomi.
It’s not meat substitutes that fill the gap here, but a unique culinary approach — a real challenge for the chefs, who have clearly mastered the art of bringing out the vibrant flavours of vegetables.
Let’s look at kohlrabi in a whole new way!
All ingredients come from small producers through Farm2Fork Boldizsár, following a farm-to-table approach that keeps the menu seasonal and fresh. Csabi and Tomi’s goal is to make vegetables so memorable that they replace the taste of old favourites in your mind. After a meal at Marumba, you definitely won’t be thinking of traditional kohlrabi stew — especially after trying the fermented kohlrabi with basil and almond sauce (HUF 3390). The dish pairs lightly sweet cherry-vinegar almond cream with grated tomato, slow-roasted crispy onions, pickled cucumbers, toasted almonds, and fresh basil. It’s tangy and refreshing yet far from a salad — every bite is a perfect harmony of flavours and textures. That refined playfulness runs through the whole menu: every dish balances crunch with softness, and temperatures shift from cool to warm in a delicious rhythm.
With the vegetarian rakott krumpli (HUF 3790), the chefs have reimagined a true Hungarian classic that sparks nostalgia for everyone — even without the sausage. Here, the meat is replaced by a smoky, paprika-infused homemade grain sausage cream that adds just as much depth and comfort. A soft poached egg brings a playful twist instead of the traditional hard-boiled one, while creamy labneh stands in for sour cream. The potatoes stay close to their original form but are seared for extra crispness and topped with parmesan. Another highlight, the green bean salad with citrus-mustard dressing (HUF 3590), celebrates freshness and texture — crisp, slightly tangy beans layered with chard, rocket, parsley, coriander, and a hint of red onion. The carrot-sesame cream adds a smooth, flavourful base, while the homemade harissa and toasted pumpkin seeds bring an adventurous finish of spice and crunch.
We skipped the slow-fermented 48-hour spelt flatbread this time, but couldn’t resist trying the layered cauliflower (HUF 5290) before dessert. Once the kind of dish most people would have avoided in the school canteen, here it’s completely transformed — built on high-quality Hungarian rice, topped with blanched cauliflower, sautéed shiitake and oyster mushrooms, spiced lentils, and crunchy walnuts. The roasted beetroot salad, crowned with black cardamom plant-based yoghurt, offers a familiar vinegary tang, but the addition of freshly grated horseradish gives it an unexpected, lively kick.
Light, balanced desserts
Hungarian cuisine is known for its extremes — salty dishes are intensely savoury, spicy ones can be fiery, and sweets often come with a serious sugar hit. Luckily, Marumba takes a different route, offering light, balanced desserts that satisfy without overwhelming. The polenta brûlée (HUF 2790) is described by Csabi and Tomi as their “love child,” blending two separate ideas into one irresistible creation. Creamy vanilla polenta sits beneath a perfectly crisp caramel layer, topped with a tangy sea buckthorn jam instead of the usual fruits. For those who enjoy a sweet-and-salty twist, a soft goat cheese topping is the ultimate pairing.
When it comes to drinks, the focus is on organic and natural wines, while classic sodas are replaced by refreshing water kefir and kombucha. These lightly acidic, probiotic drinks perfectly complement the fibre-rich menu, supporting digestion while leaving you feeling fresh and uplifted.
Curiosity + openness = Marumba
Marumba’s new chapter isn’t just for vegetarians — it’s for anyone with a sense of adventure and curiosity. Even those who approach the concept with a bit of scepticism, like Tomi once did, should start by trying a dish or two and gradually explore the plant-focused menu — there’s always something new and surprising to discover.
CONTACT DETAILS:
Marumba
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