The location of Felix is hard to beat, offering stunning views onto the Castle Hill and the nearby Danube river. The restaurant, which serves breakfast, lunch, and dinner, is inside a carefully refurbished landmark-protected building from the 19th century designed by Miklós Ybl, who was also the head architect of the Budapest Opera House. The vibes at Felix are a notch above what people often refer to as "trendy," but the place is more casual and also cheaper than stiff-lipped fine fining dining establishments.
The dishes pay homage to Hungarian classics, but they incorporate small twists and turns. For example, the unctuous foie gras (€15) arrives sitting in a Japanese ponzu sauce. I also enjoyed the goulash soup (€6), the chicken paprikash (€15), and the roasted rack of lamb with grilled vegetables (€25). The best way to end your meal here is with aranygaluska—sweet dumplings coated in ground walnut and smothered in creamy vanilla custard (€8). Don't miss them (a single order can fill up to three people).
The wine program, overseen by Máté Horváth, Hungary's "Sommelier of the year" in 2018, features many celebrated Hungarian producers and there's even a whole page dedicated to Tokaj's dry wines.
The biggest highlight of breakfast, which is served every day of the week, is the avocado toast (€8), a dish often relegated to a check-the-box status these days. At Felix, a lightly toasted, cereal-crusted dark bread arrives blanketed in avocado cream, pomegranate seeds, and a perfectly poached egg. Also good is the acai bowl (€6). On the other hand, you're better off skipping the unremarkable bagel with lox and the eggs Benedict.