Budapest is experiencing a gastronomic revolution. Carbs- and meat-heavy Hungarian staples like goulash and chicken paprikash are giving way to smaller portions, inventive recipes, and healthier ingredients (and slimmer menus). The result? Contemporary, international cuisine fused with traditional Hungarian flavors. Think tender pork loins marinated in soy sauce, paired with corn puree and a side of grilled bok choy. Or slow cooked beef cheek with broccoli flowerets. A word to the wise: many of these restaurants offer an exceptional lunch prix fixe for a fraction of the regular price.