Bringing experience from abroad to Budapest
Balázs Mészáros has spent decades working in hospitality. He trained as a chef at Gundel before building his experience across different areas of the industry, including as a chef in Michelin-starred and gourmet restaurants. In Hungary, he has worked in the kitchens of well-known restaurants such as Alabárdos and Platán in Tata, where he was the first head chef. His career has also taken him to Ireland, Spain, Norway and the United States, where he worked as chef at the Hungarian Embassy.
Between his international roles, Balázs returned to Hungary to mentor chefs, work as a gastronomic consultant and take on catering projects, though the idea of opening his own restaurant was always in the back of his mind. The opportunity finally came after returning from the United States, when he met the founder of Kemenes Confectionery. Together with his wife, Marianna Koncz, he took over the Kemenes location at 9 Vámház Boulevard as a franchise partner and gradually expanded its offering.
The kitchen at Libamáj Brunch & Hungarian Bistro was therefore shaped entirely around Balázs's own vision, while the pastry selection remains closely tied to Kemenes.
Bringing foie gras into everyday dining
At Libamáj Brunch & Hungarian Bistro, international influences sit comfortably alongside the familiar flavours of Hungarian cuisine. Balázs's years spent working abroad bring inspiration to many of the dishes, but the menu remains firmly rooted in Hungarian cooking, with a strong focus on high-quality local ingredients.
At the heart of this approach is the restaurant's namesake and one of Balázs's favourite ingredients: foie gras. Sourced from a Hungarian producer, the kitchen works with around 300-400 kilograms of it every month, helping keep prices more accessible. Here, foie gras isn't reserved for special occasions or treated as an extravagant luxury. Instead, it's a regular part of the kitchen, appearing across the menu in a surprisingly wide variety of dishes.
Libamáj originally opened with a brunch-focused concept, but the menu has steadily grown over time. Hearty bistro dishes gradually joined the breakfast and daytime favourites, and today the à la carte and evening menus play an equally important role. This makes it an easy choice for anything from a light breakfast or cake and coffee to a substantial lunch or a longer dinner.
Foie gras scrambled eggs, BBQ brisket and hearty goulash
Several dishes on the menu immediately capture the character of the kitchen. The Scramble DeLux takes a familiar breakfast staple up a notch, pairing truffle-seasoned scrambled eggs with grilled foie gras for a particularly indulgent start to the day. The Croque Madame, meanwhile, puts the restaurant's own spin on the French bistro classic: a black bagel filled with cheddar cream, truffle mustard, fried egg, fresh salad and goat's cheese, bringing plenty of contrasting flavours and textures to the plate.
One of the menu's signature dishes is the BBQ Brisket Melt, which has quickly become a firm favourite with guests. Smoky BBQ brisket is tucked into sourdough brioche with cheddar, pickled red onion and coleslaw, resulting in a juicy, satisfying dish packed with flavour, with each ingredient bringing something different to the mix.
The Hungarian side of the menu comes through in a rich goulash soup made with aged beef neck. Served with grilled sourdough bread and a hot Hungarian green pepper on the side, it's a hearty take on a familiar classic.
The Rocket and Mango Salad takes its inspiration from a trip to Australia. Served on a fresh bed of rocket and spinach, it comes with marinated mango and a passion fruit and coconut dressing, with optional toppings such as herb-seasoned prawns.
Foie gras even makes an unexpected appearance on the dessert menu. The foie gras semifreddo is made with fattened goose liver, its rich, silky texture balanced by the gently toasted, nutty notes of pumpkin seeds and the bright acidity of sea buckthorn sauce. Creamy, slightly sweet, tart and savoury all at once, it shows a completely different side to one of the bistro's key ingredients. Far from a traditional dessert, it's a playful experiment that might surprise even those who thought foie gras belonged firmly among starters and main courses.
Premium steaks take centre stage in the evening
The latest addition to Libamáj Brunch & Hungarian Bistro is its weekend steak dinner, served from 6pm, Thursday to Saturday. The focus is firmly on premium cuts cooked over a charcoal grill, with marbled beef sourced from the United States, Australia, New Zealand, Ireland and Argentina, each bringing its own character, farming methods and ageing techniques. One standout is the Goose Fat Aged Argentinian Beef Fillet. The grass-fed Argentinian beef is aged in goose fat for at least 14 days, giving it an even richer flavour and silky texture. Here, the connection between foie gras and steak goes beyond what arrives on the plate - it's built into the preparation itself.
For those who prefer bone-in steaks, the Natures Meadow Dry Aged T-Bone is one to look out for. Sourced from free-range Irish cattle, the beef is dry-aged for at least 28 days, resulting in a deeper, more concentrated flavour. There's also lamb on the menu. The New Zealand French Rack is made with Ovation bone-in lamb from grass-fed animals, raised without antibiotics or added hormones. It brings a distinctive alternative to the beef-heavy selection and adds a little more variety to the steak dinner.
Premium steaks can also be paired with grilled foie gras or smoked foie gras terrine, bringing the bistro's two signature ingredients together on one plate.
Throughout August, We Love Budapest readers can enjoy 15% off all steaks at Libamáj Brunch & Hungarian Bistro, making its evening selection of premium cuts a little easier to try. Simply use the password “We Love Libamáj” when ordering.
There is a much larger space hidden behind the shop window
From Vámház Boulevard, it's hard to guess just how much space lies behind the restaurant's entrance. Part of the story goes back to György Klapka, who acquired the building's inner courtyard, which was later covered to create a bright, conservatory-like space. Filled with natural light, it adds considerably to the restaurant's capacity and provides a pleasant setting for brunch, lunch or dinner. The generous space also lends itself well to private events, from family gatherings and celebrations with friends to larger functions.
Libamáj Brunch & Hungarian Bistro is therefore much more than its name might suggest. Kemenes pastries, Hungarian bistro cooking with international influences, foie gras in all its forms and premium steaks from around the world come together in a menu with something worth trying at almost any time of day. And at 9 Vámház Boulevard, a new chapter has begun: where gold jewellery once filled the displays, quality meats, smoky flavours and one of Hungarian cuisine's most prized ingredients now take centre stage.
You can see more photos of the restaurant in the gallery below
CONTACT INFORMATION
Libamáj Brunch&Hungarian Bistro
- 1093 Budapest, Vámház krt. 9.
- Table reservation: +36 30 555 3479
- Website
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