Borkonyha (Winekitchen) is a wildly popular upscale restaurant in Budapest's downtown, serving European fine dining staples and more than two hundred types of Hungarian wines. Head chef Csaba Puskás puts out colorful, almost artistically visual plates made from locally-sourced ingredients.

The foie gras paired with aszú wine from the famous Tokaj wine region (€18) is one of Borkonyha's signature dishes and one that's been on the menu since the opening in 2010. This rich duck liver boasts a creamy texture and a paper-thin, crackly crust. Don’t miss the ever-changing mangalica ("the Kobe beef of pork") dishes — this breed of pork native to Hungary is tender, but also deeply flavorful thanks its extensive marbling. The entrees are a collection prized meat dishes with seasonal vegetables along the lines of a rack of lamb, roast quail, and wagyu beef. Be sure to also scan the daily specials chalked on the blackboard.

Borkonyha has recently raised its prices, and with €20-30 mains, it's 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 the Michelin-starred restaurants in Budapest, Borkonyha is one of the few with a relatively laid-back, bistro-like atmosphere. Reservations are a must.

We visit all places incognito, pay for our own meals and drinks, and write independent reviews.