With panoramic views onto the Castle Hill and the Danube, the location of Felix is hard to beat. The restaurant, which serves breakfast, lunch, and dinner, occupies a nicely refurbished landmark-protected building designed by Miklós Ybl, the head architect of the Budapest Opera House. In terms of prices and ambience, Felix is a notch above the trendy spots but more casual than stiff-lipped fine dining establishments.
The food here pays homage to Hungarian classics while incorporating small twists and turns. For example, the foie gras (€15) arrives sitting in a Japanese ponzu sauce. Even local Hungarians will enjoy the goulash soup (€6) and the expertly prepared chicken paprikash (€15). The way to end your meal is with the aranygaluska — sweet yeast buns coated in ground walnut and smothered in creamy vanilla custard (€8). Don't miss them (an order is meant for up to three people). Máté Horváth, one of Hungary's top sommeliers, oversees the wine program, which features celebrated Hungarian winemakers, with a whole page dedicated to Tokaj's dry wines.
Breakfast is served every day of the week and the avocado toast (€8), a dish often relegated to a check-the-box status, stands out most: a lightly toasted, cereal-crusted dark sourdough arrives blanketed in avocado cream, pomegranate seeds, and a perfectly poached egg. Also good is the acai bowl (€6) but you're better off skipping the bagels.
To remain unbiased, I visit all places incognito and pay for my own meals and drinks. But this also means I must rely on readers to support my work. If you've enjoyed this article, please consider making a donation.