Rib-sticking Hungarian fare can be intimidating if you aren’t used to high-calorie dishes like roasted goose liver, Mangalitsa pork chop, and wild boar stew. But if you’re up for the challenge, Kispiac Bistro is the place in Budapest to acquaint yourself with these hefty dishes that used to crowd the dining tables of the local aristocracy. The restaurant sticks to the old recipes, but doing it while using high-quality ingredients.

One of the highlights here is the fall-apart tender pork belly with a crunchy crust and a side of baked potatoes and sauerkraut (€13). Also good is the breaded veal liver (€12) and the roast birds, both the chicken (€11) and the duck (€13). Kispiac is located in downtown, within Budapest's financial district, meaning that price points cater to well-off office workers and tourists (main dishes start at €10). Also note that the area gets deserted in the evenings, so come for lunch rather than dinner.

To remain unbiased, I visit all places incognito and pay for my own meals and drinks. I also never accept money in exchange for coverage. But this means I must rely on readers to support my work. If you've enjoyed this article, please consider making a donation.