Borkonyha (Winekitchen) is a high-end restaurant in Budapest's downtown, serving pan-European fine dining dishes and over 200 types of Hungarian wines. The executive chef, Ákos Sárközi, applies inventive techniques to locally-sourced ingredients and puts out colorful, almost artistically visual plates.
The duck liver terrine paired with seasonal fruits and vegetables (€15), which has been on the menu since the opening in 2010, is one of Borkonyha's signature dishes. It's a deeply flavorful starter with a creamy texture and a paper-thin, crackly crust. Don’t miss the ever-changing mangalica pork ("the Kobe beef of pork") plates that at their best can taste somewhere between a juicy strip steak and a tender filet mignon. Be sure to also scan the daily specials chalked on the blackboard.
With €15-25 main dishes, Borkonyha's prices, despite a Michelin star, aren't unreasonable for the quality and quantity on the plates. In addition to the a la carte menu, they offer a five-course seasonal tasting menu for €75 per person (€130 with wine pairing). Note that among the top-tier restaurants in Budapest, Borkonyha is one of the few with a relatively laid-back, bistro-like atmosphere. Reservations are an absolute must.