Just a hundred years ago, 23 percent of Budapest’s residents were Jewish, and today, still, 80,000 or so Jewish people live in the city, yet only a few kosher restaurants exist. But thanks to booming tourism in Budapest’s old Jewish Quarter, Hungarian-Jewish dishes like cholent and flódni are beginning to reappear on restaurant menus. There's always room for improvement: a stronger showing of Ashkenazi favorites like pastrami sandwich, kugel, matzo brei, and babka would be a welcome development.
Rosenstein Restaurant, located a bit outside the city center, serves some of the best traditional Hungarian, and Hungarian-Jewish food in Budapest. Tibor Rosenstein opened this family-run operation in 1996, which is currently helmed by his son, Róbert. Most of the long menu is a hat-tip to classic Hungarian fare: patrons can sample expertly prepared goulash soup (€5), beef stew (pörkölt), paprikash (€12), and stuffed cabbage (€9)—traditional Hungarian foods that have changed little over the generations.