Unlike its competitors, Borkonyha, a Michelin-starred restaurant in Budapest's downtown, doesn't put special emphasis on the traditions of Hungarian food — the dishes here wouldn't seem out of place in fine dining restaurants around the world. Instead, Borkonyha's secret lies in its technical expertise: they serve up colorful, visually impressive plates that verge on the artistic. What does lend a local angle are the more than 200 types of Hungarian wines skillfully selected by Wine Director Krisztián Juhász.
The foie gras with aszú wine from the famous Tokaj wine region is Borkonyha's signature dish, one that's been on the menu since the opening in 2010. The luscious duck liver boasts a creamy texture and a paper-thin, crackly crust. The entrees are a collection prized meat dishes beautifully plated with seasonal vegetables. Think rack of lamb, roast quail, and wagyu beef. Be sure to also scan the daily specials chalked on the blackboard.
With €20-30 mains, Borkonyha is among the most expensive restaurants in Budapest (there's also a rotating, five-course tasting menu for €75 per person, excluding wine pairing). Note that among Budapest's Michelin-starred restaurants, Borkonyha is one with a relatively laid-back, bistro-like atmosphere. Since businesspeople and tourist abound here, reservations are a must.
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