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Budapest’s best St Martin’s Day feasts

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  • Péter Blazsovkszky

11/11/2021 10.25am

With the Feast of St Martin upon us, restaurants in Budapest are gearing their menus towards traditional goose dishes – with new wine to sample, too. Here are four places where you can tuck into these fine festive delights.

Photo: Balkányi László - We Love Budapest

KIOSK Budapest

1/4

1056 Budapest, Március 15. tér 4

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Alongside the Danube at KIOSK, chef Gábor Orosz has prepared a St Martin’s Day menu in which tradition combines with contemporary flair, on offer 9-14 November. Dishes include goose-liver terrine with quince bran and walnut-and-pepper brioche (HUF 4,150), goose soup with sour cream and sliced dumplings (HUF 2,350), and roast goose leg, roast cabbage, anise plums and pumpkin (HUF 4,650). There’s even a goose-themed dessert, the trio bonbon for 2,250 forints. Wine pairings can also be requested. More details here

Photo: Koncz Márton - We Love Budapest

LEO Bistro

2/4

1013 Budapest, Clark Ádám tér 1

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Goose treats are being offered all week near Chain Bridge. At the upscale LEO Bistro, you can taste roast goose leg (HUF 4,600) and goose soup with matza dumplings (HUF 2,600), with red-wine plum and candied chestnut purée (HUF 2,400) for dessert. More details here

Photo: Balkányi László - We Love Budapest

Rosenstein Vendéglő

3/4

1087 Budapest, Mosonyi utca 3

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If it’s goose, then it must be Rosenstein, as St Martin’s Day is one of the highlights of the Jewish-Hungarian kitchen calendar. Surrounded by the faded grandeur around Keleti station, this multi-generational restaurant is tradition itself. Thankfully, this kind of gastronomy will never go out of style – in fact, it’s even experiencing a mild renaissance. More details here

Photo: Polyák Attila - We Love Budapest

Vendéglő a KisBíróhoz

4/4

1125 Budapest, Szarvas Gábor út 8.

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At the KisBíróhoz, everything is set for St Martin’s Day celebrations. Here, iconic dishes are presented with a little twist between 11-14 November. Among the starters, goose soup comes with millet dumplings (HUF 2,100) while breaded fish milt and goose gizzards is served with smoked hay, mayonnaise and candied chili (HUF 1,800). A classic cholent (HUF 4,300) is one of two main courses, here with goose neck stuffed with porcini mushrooms, plus fattened goose liver, as well as pressed goose leg with cabbage and pearl-barley risotto. All can be followed by the house apple dessert (HUF 1,900). More details here

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