Deszka XXL
Dávid Major never expected his first hospitality venture, Deszka near Fővám tér, to become such a success. Before opening the café, he worked in countless roles within hospitality and built a strong background as a bartender - with cocktails remaining especially close to his heart in every sense. While he also understands the kitchen side of things, the food concept is led by Árpád Borbély, with whom he has collaborated for years. The imaginative, colourful and completely distinctive dishes already defined the original Deszka, but Deszka Presszó raises the bar even further. Naturally, the crowd favourites have stayed on the menu, but the new location also introduces several dishes available exclusively there. Thanks to the larger space, even more guests can now experience the team's playful and creative approach to brunch.
Old favourites and exciting new additions on the horizon
The pastries come from Lisboa Bakery, while the coffee programme is run in collaboration with Herzcel. Drinks also play a strong role here, thanks to Dávid's bartending background. One of our favourites was the Bloody Mary (HUF 2,990), a bold and surprisingly refined brunch companion, while the homemade kombucha (HUF 1,600) is also well worth trying.
One of the Sas utca location's signature dishes is the dramatically named Pofám leszakad (HUF 4,990), which is anything but a light start to the day. True to its name, the dish centres around tender slow-cooked beef cheek braised in red wine, served with wild mushrooms, lightly crisped sweet potato pancakes, pickled vegetables and a few dots of sour cream. Meanwhile, Kacsamesék (HUF 3,990) leans more towards classic brunch territory, pairing butter-toasted brioche with smoked duck breast ham, pear and beetroot cream, and pickled onions - a generously filled sandwich made with premium ingredients.
The bundás kenyér (HUF 4,590) certainly does not follow the retro route - those craving a more nostalgic version will still find that at Keksz. At Deszka Presszó, the dish is made with sweet brioche instead of traditional bread, topped with melted cheddar, sour cream and crispy bacon. A hint of pumpkin seed oil adds extra depth, while seasonal vegetables bring freshness and balance to the plate.
They also experiment with lángos, though not in the traditional cheese-and-sour-cream form. Instead, it is served with scrambled eggs or cheddar sauce, while the dough is coated in panko breadcrumbs before frying, giving it an extra layer of crunch and texture.
Naturally, the now-iconic goat's cheese and beetroot purée bagel, The G.O.A.T., is also available here, alongside simpler options like scrambled eggs or a full English breakfast. On the sweeter side, the standout remains the mákos guba (HUF 2,990), made with artisan brioche and served with passion fruit, lime, poppy seeds and fruit purée.
Despite its more tourist-heavy location, Deszka Presszó does not compromise on quality and keeps up the same standards that made the original spot so popular. The friendly service and cheerful interior make it easy to stay for longer - and perhaps order another Bloody Mary. Mázli, the café's well-known dog, is also a regular visitor here, while other four-legged guests are equally welcome.
CONTACT DETAILS
Deszka Presszó
- 1051 Budapest, Sas utca 9.
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