Long-established tapas bar Pata Negra has brought a Spanish touch to Kálvin tér, at the top of restaurant-lined Ráday utca. In a typically tiled interior, tapas reflect all areas of Spain, cured air-dried beef from León, Galician octopus and cod from the Basque country. More adventurous items – oxtail in duck-liver sauce, seared scallops in cava – sit alongside tapas standards such as meatballs, anchovies, chorizo and jamón ibérico. Spanish and Hungarian wines also feature.

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