Tucked away on Piarista Street, just off Váci Street, SIMALIBA Belvárosi Csárda has been championing classic Hungarian cuisine from the very beginning. Its mission is to present traditional flavours in a contemporary setting, with high-quality ingredients, refined execution and no unnecessary fuss.
Traditional recipes, decades of experience and a modern take on the Hungarian csárda
Corporate Chef Viktor Varju, who has built his career in several renowned restaurants, is the creative force behind the menu. His philosophy is rooted in respect for Hungary's culinary traditions. Instead of reinventing classic Hungarian dishes, he places the emphasis on outstanding ingredients, modern cooking techniques and careful execution. As he explains:
Home-style cooking doesn't mean we don't follow carefully developed recipes. Our potato soup, for example, is based on my mother's recipe, but at SIMALIBA we add goose sausage, which gives it a wonderful depth of flavour. Together with my team, our goal is to bring out the very best in these authentic Hungarian dishes while keeping them familiar to local guests and genuinely authentic for international visitors. Everyone on the team is passionate about what they do, and we're always striving to improve.
Here, you'll find exactly what you'd expect from classic Hungarian cuisine. The dishes remain true to their roots while being prepared and presented to a high standard, offering international visitors an authentic introduction to Hungarian gastronomy and locals a taste of the flavours they know and love.
The interior reflects the restaurant's philosophy just as much as the food does. Instead of relying on the heavy décor and overt folklore often associated with traditional Hungarian restaurants, SIMALIBA opts for a cleaner, more contemporary aesthetic. Subtle details, such as the hussar-inspired ceiling pattern, rustic ceramic jugs, wooden rolling pins and black-and-white photographs displayed in the window niches - motifs that also reappear on the menu - add a quiet sense of nostalgia without overwhelming the space. The result is elegant yet welcoming, making it just as suitable for a family lunch or dinner with friends as it is for a relaxed business meeting.
Traditional favourites and the flavours of summer
Ever since opening its doors, SIMALIBA has believed that goose deserves a place on the menu all year round, not just around St Martin's Day. And after trying a few of the dishes, it's hard to argue otherwise. On a warm summer day, the cold goose liver pâté is a wonderfully light way to start a meal, while the goose soup - served with matzo balls and stuffed goose neck - is rich, comforting and surprisingly enjoyable even in the heat. Meanwhile, the tourists dining next to us didn't let the summer temperatures stop them from ordering the restaurant's generously sized crispy roast goose leg, served with classic oven-roasted potatoes and braised red cabbage.
Among the starters, the seasonal standout is undoubtedly the lecsó. Available both with and without sausage, it's served in a traditional cast-iron pan alongside excellent sourdough bread. The summer version comes topped with grilled courgette and a fried egg, making it a simple yet deeply satisfying dish. Another favourite is the Hortobágyi pancake, filled here with tender veal instead of the more common fillings, while those after something lighter will appreciate the grilled Baracska cheese, served with a mixed salad dressed in acacia honey.
One dish we especially recommend is the lángos tasting platter, which has quickly become one of the restaurant's most popular starters. Three miniature lángos arrive with different toppings: a classic version finished with sour cream and cheese - in this case, the excellent aged Baracska cheese - alongside two more inventive creations. One is topped with smoked trout and horseradish, while the other pairs aubergine cream with crispy sausage crumble. It's a fun way to try both traditional and contemporary takes on one of Hungary's best-loved street foods.
The main courses showcase many of the dishes that have made Hungarian cuisine famous, alongside premium meat dishes prepared with carefully sourced local ingredients. Ingredient sourcing is clearly a priority at SIMALIBA: with the exception of vanilla beans, everything comes from Hungarian producers, with a particular focus on suppliers from Pest County. One of the highlights is the creamy venison ragout, made with venison from the Gödöllő area and served with morel mushrooms and toasted bread dumplings. Meat lovers will also appreciate the Angus rib-eye steak, sourced from the Great Hungarian Plain and accompanied by roasted potatoes and a spicy pepper stuffed with blue cheese cream. Sustainability also plays an important role in the kitchen. The restaurant's Grandma's Fried Chicken Basket uses the whole bird - breast, thigh and wing - just as many Hungarian grandmothers would have done, helping to minimise food waste without compromising on flavour. Naturally, it's served with a generous helping of classic parsley potatoes.
If you're in the mood for fish, the crispy pike-perch strips are an excellent choice. Coated in a light beer batter, they're served with a rich paprika sauce and a crunchy cabbage slaw that balances the dish beautifully. Another standout for us was the egg dumplings (tojásos nokedli) - one of those nostalgic Hungarian comfort foods that instantly brings back memories of summer lunches at home. The homemade dumplings have just the right texture, generously coated in egg and served with crisp romaine lettuce on the side. It's a simple dish, but one that's executed exceptionally well.
Among the seasonal specials, our favourite was the chilled blackberry soup. Made with coconut milk instead of cream, it's lighter than the traditional version while still wonderfully creamy. A drizzle of plum kernel oil, sourced from a local producer, adds a subtle almond-like flavour that makes the dish especially memorable. We also recommend trying the cold yoghurt and cucumber soup, topped with fermented cucumber and crispy bacon crumble. Refreshing, tangy and full of texture, it's exactly the kind of dish you'll appreciate on a hot summer's day.
The new menu also introduces the Csárda Burger, a playful Hungarian take on a summer favourite. A 150-gram grilled beef patty is layered with smoked Trappista cheese, mayonnaise infused with Erős Pista chilli paste and homemade coleslaw. Instead of a traditional burger bun, everything is tucked into a Bosnian flatbread, giving the dish the unmistakable feel of a summer barbecue. If you're feeling particularly hungry, you can also order it as a menu with crispy potatoes, pickled vegetables and a homemade lemonade.
Despite being a traditional Hungarian restaurant, SIMALIBA also offers plenty for vegetarians. One of the highlights is the double green pea stew, whose vibrant colour immediately catches the eye. Instead of being thickened with flour, it's blended with its own peas, resulting in a lighter, fresher texture. It's finished with parsley oil, sprouts, crispy seasoned millet and a vegan patty, making it both satisfying and surprisingly elegant. We also found ourselves returning to the summer lecsó and the chilled blackberry soup, both of which are perfect choices for warmer days. And if you have room for dessert, don't miss the homemade vegan apple pie. The pastry is the result of extensive recipe testing to achieve the same delicate, crumbly texture without using butter or eggs, while the filling stays true to the way many of us remember it from home - generously packed with apples.
Choosing dessert wasn't easy. We're already big fans of SIMALIBA's Somlói sponge cake, which also happens to be gluten-free, but the new summer menu tempted us with another Hungarian classic: floating island (madártej). The silky vanilla custard is enriched with a touch of almond liqueur and golden raisins, giving the dessert an elegant twist while staying true to the flavours many of us grew up with. Made with real vanilla and cream, it's rich, velvety and the perfect way to end the meal.
The SIMALIBA slice is one of those summer desserts we'd happily come back for. Delicate layers of crisp puff pastry are filled with a light lemon cottage cheese cream and paired with a fresh strawberry ragout. Creamy, fruity and wonderfully light, it captures everything we love about summer on a plate.
The drinks list complements the menu perfectly, featuring Hungarian wines, pálinkas, fröccs, homemade lemonades and both classic and signature cocktails. During the summer months, we'd especially recommend trying one of the seasonal spritzes, available in refreshing flavours such as strawberry-rhubarb, sour cherry-rosemary and watermelon - the perfect accompaniment to a leisurely meal on a sunny afternoon.
After working our way through both the classics and the new seasonal dishes, one thing became clear: SIMALIBA knows exactly what it wants to be. Instead of reinventing Hungarian cuisine, it focuses on doing the classics exceptionally well, using quality local ingredients, modern techniques and plenty of attention to detail. Add a welcoming atmosphere and contemporary design, and you have a restaurant that's just as enjoyable for a leisurely family lunch as it is for introducing visitors to the flavours of Hungary.
CONTACT DETAILS:
SIMALIBA Belvárosi Csárda
(Cover photo: Szabó Gábor - We Love Budapest)
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