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https://bestbudapest.blog.hu/2015/10/08/a_bite_that_will_remind_you_of_every_summer_spent_at_lake_balaton_langosmagus
A bite that will remind you of every summer spent at Lake Balaton - Lángosmágus
2015-10-08T16:30:07+02:00
2015-10-08T16:30:07+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>The Indian summer is upon us, or as it’s sometimes called in Hungarian, the crones’ summer. It’s the time of the year when you can remain in denial and tell yourself that fall hasn’t arrived yet. You can still do the same things you did in August.</p>
<p>You can lie out in Erzsébet Square, read a book in the Károlyi Garden, visit an open air bath, or….</p>
<h4><strong>You can eat the lángos of your dreams, the kind you ate as a child. The perfect type. </strong></h4>
<p>A lángos is of course a Hungarian deep-fried bread that can then be topped with garlic, sour cream, cheese, and occasionally even more adventurous items. And there’s a place in Budapest where you can do this in a unique place right on the river bank.</p>
<p>The way to find it is to <a href="https://goo.gl/maps/7SrnR"> head toward the Római beach on Mátyás Király street.</a></p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290428.JPG" alt="" /></p>
<p>Once you get past the gate, take a right. Don’t let the less than stellar surroundings put you off…</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290404.JPG" alt="" /></p>
<p>For there’s a friendly lángos stand awaiting you, with Mrs. Sándor Szikra:</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290423.JPG" alt="" /></p>
<p>And if there is such a thing as a perfect lángos, this is where you’ll find it. The crust has just the right amount of crunch to it, with the rest of the potato-fortified dough soft and creamy. The bread is perfect, but unfortunately I can’t be as enthusiastic about the toppings. The cheese is not the worst I’ve tried, but it’s the usual flavorless mass (which has essentially become customary with every lángos), while the ham variety was topped with cheap processed ham, albeit plenty of it. My suggestion is to go with sour cream or just garlic, with a large glass of homemade elderberry or raspberry flavored soda. That option can’t be topped.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/a77a4206a0ff30d6cd077e55791316a0.png" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290416.JPG" alt="" /></p>
<p>And all of this on the tables and chairs outside:</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290408.JPG" alt="" /></p>
<p>They also have good crepes (<em>palacsinta</em>), such as these with cocoa:</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290420.JPG" alt="" /></p>
<p>...or these with jam…</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290421.JPG" alt="" /></p>
<p>...as well as other options. The basic lángos is 380, maxing out at 640 with various toppings. The crepes are 180 forints apiece. And while you stuff your face, the Danube flows by, as the bicyclists try to outrace the arrival of autumn and some dogs bark in the distance.</p>
<p>I’d like to add that the owner is really friendly, but it appears that she’s become tired with cooking lángos for the past 30-40 years. She really has been in this line of work for so long, and would be happy to find something else to do (when we were there her daughter was helping out, who one day might take over).</p>
<p>This is the official food for the Indian summer, but unfortunately, you can only drop by on Saturday or Sunday. They’re only open on weekends these days, and only during the warmer months. They said they would be open until the end of October, again, only on the weekends.</p>
<p><a href="https://www.facebook.com/L%C3%A1ngosm%C3%A1gus-166180810156932"><strong>Lángosmágus<br /> </strong></a><strong>Address</strong>: 1039 Budapest, Kossuth Lajos üdülőpart 43-44.<br /> <strong>Open:</strong> Sat - Sun 10:00 am - 6:00 pm, until the end of October</p>
<p> </p>
<p><strong>Disclaimer: As is our way, we popped in unannounced and paid for everything out of our own pockets. That’s just the kind of guys we are.</strong></p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/09/16/egy_falat_amitol_az_osszes_balatoni_nyar_eszedbe_jut_langosmagus">here</a></span><span>.</span></p>
<p> </p>
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https://bestbudapest.blog.hu/2015/10/05/yu_grill_balkan_foods_grilled_to_the_max
Yu Grill: Balkan foods grilled to the max
2015-10-05T09:32:34+02:00
2015-10-05T09:32:34+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>Balkan foods are currently enjoying a renaissance. It all began with the <a href="http://varosban.blog.hu/2010/10/08/a_legjobb_hamburger_nyomaban_montenegroi_gurman_gyorsetterem">Montenegroi</a> (in Hungarian), which to this day remains just as awe-inspiring as it was when it first opened years ago. It was followed by <a href="http://varosban.blog.hu/2015/08/17/megerkezett_a_balkan_a_belvarosba_polapola">PolaPola</a> (in Hungarian), which is located closer to the downtown area and in nicer surroundings, and also offers all manner of amazing meals. And now I went and tried Yu Grill at the end of Ráday Street, near the Ring Boulevard, and I discovered that there are still ways to offer something new with these foods.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc08062.jpg" alt="" /></p>
<p>This Serbian restaurant has turned the concept of grilling up about five notches, bringing such mischievous flavors out of the meat that you’d be hard pressed to find anything similar anywhere in the city.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc08056.jpg" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc08060.jpg" alt="" /></p>
<p>Ez nem minőségi, csak ízlésbeli kérdés: Ádám például utálja a hülyére grillezett ételeket, szóval neki semmiképp sem ajánlanám a Yut. Viszont aki szerint egy pljeszkavica csak onnantól kezdve vehető komolyan, hogy minden pórusán át csorog ki a faszén aromája, annak a Yu nyerő hely.</p>
<p>A húspogácsa egyébként tök jó, a hely specialitása ez a sajttal, baconnel és csemegeuborkával töltött pljeszkavica 1780-ért, ami mellé kapsz egészen jó zöldségköretet, a megfelelőnél árnyalattal kevesebb hagymás szószt és egy, a húspogácsához hasonló lelkesedéssel meggrillezett lepényt, ami a másik két helyéhez hasonlóan szintén váratlanul nagyon jó. És látjátok a szalvétát, száraznak sem lehet mondani:</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc08058.jpg" alt="" /></p>
<p>Azt nem mondom, hogy csak a Yu miatt hagyd ott a másik két helyet, de ha te a keményebb grilleket szereted, mindenképp megér egy próbát.</p>
<p><a href="http://www.yugrill.hu/" target="_blank"><strong>Yu grill</strong></a><br />Budapest, 1092 Budapest, Ráday u. 61<br />Tel: 06307367996<br />H-V: 10:00-0:00</p>
<p> </p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/09/08/yu_grill_a_leggrillezettebb_balkani_etelek">here</a></span><span>.</span></p>
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https://bestbudapest.blog.hu/2015/09/27/understated_super_desserts_la_mimosa
Understated super desserts: La Mimosa
2015-09-27T13:02:56+02:00
2015-09-27T13:02:56+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>It’s quite interesting, that despite La Mimosa being only two streets away from me and on the way to my favorite breakfast joint <a href="http://varosban.blog.hu/2011/09/30/a_legjobb_reggelik_budapesten_panini">Café Panini</a> (in Hungarian), I only recently noticed it, even though it opened over a year ago. And then for my birthday my friend Ági grabbed a mille feuille from them and I instantly wanted to discover what this place was.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc08104_1280.jpg" alt="" /></p>
<p>The dessert was unexpectedly good, truly super in fact, rich in flavors from sweet to slightly tart, so that every bite was a little different from the one before. And it wasn’t just the taste, the textures were just right too, from the cream to the pastry.</p>
<p>So we paid them a visit recently and ordered a bunch of desserts.</p>
<p>This led us to discover two things:</p>
<ul>
<li>the mille feuille is absolutely amazing</li>
<li>but the other options aren’t bad either</li>
</ul>
<p><img src="https://m.blog.hu/va/varosban/image/dsc08100_1280.jpg" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc08116_1280.jpg" alt="" /></p>
<p>The family-run operation opened its first confectionary in Zugló (District XIV), which is where they prepare the desserts before bringing them over to the store in District XIII near Pozsonyi Road. What makes these treats so divine is that they are never overwhelmingly sweet. Each item is well-balanced within the boundaries of good taste, just like the location itself, which is so cute that it’s almost like Hello Kitty.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc08113_1280.jpg" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc08111_1280.jpg" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc08112_1280.jpg" alt="" /></p>
<p>A place like this is to be recommended as cold weather approaches, and, along with <a href="http://bestbudapest.blog.hu/2012/12/04/the_best_biscuits_in_budapest_la_delizia">Delizia</a> and the <a href="http://varosban.blog.hu/2013/08/14/vegre_rendes_fankbolt_budapesten">local donut shop</a> (in Hungarian), the area is set to become a confectionary powerhouse.</p>
<p> </p>
<p><a href="https://www.facebook.com/LaMimosaBudapest/timeline"><strong>La Mimosa</strong></a><br /> <strong>Address: </strong>1137, Budapest, Radnóti Miklós utca 45<br /> </p>
<p><strong>Opening Hours<br /></strong>Mon-Sun: 11 am – 9 pm</p>
<p><br /> <strong>Telephone:</strong> +36-30-227-1722</p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/09/10/visszafogottan_szuper_desszertek_la_mimosa">here</a></span><span>.</span></p>
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https://bestbudapest.blog.hu/2015/09/24/konyha_the_best_thing_that_could_have_happened_to_gastronomy_in_budapest
Konyha: the best thing that could have happened to gastronomy in Budapest
2015-09-24T12:13:44+02:00
2015-09-24T12:13:44+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>We’ve written about this place on several occasions, first when it opened and began serving <a href="http://varosban.blog.hu/2014/11/18/a_legjobb_ebedmenu_nyomaban_konyha">lunch menus</a> (in Hungarian), and then <a href="http://varosban.blog.hu/2015/03/03/van_egy_kanape_budapesten_amin_barmikor_eltoltok_egy_egesz_napot">Ádám discovered</a> (also in Hungarian) that he loves working from here. Fortunately, he’s not the only one.</p>
<p> </p>
<p>But something recently changed…</p>
<h4><strong>…drumroll…</strong></h4>
<p>Krisztián Huszár is now the head chef at Konyha!</p>
<p><img src="https://m.blog.hu/va/varosban/image/11947692_1661307060748718_8141488097488341407_n.jpg" alt="" /></p>
<p>(Photo: <a href="https://www.facebook.com/konyhabudapest/photos/pcb.1661307534082004/1661307060748718/?type=1&theater">Konyha</a>, Facebook)</p>
<p>We don’t want to come across as people who are more in the know than insiders and act as if this did not warrant an explanation.</p>
<p>In a nutshell, up until now, Huszár worked at <a href="http://bestbudapest.blog.hu/2015/05/03/zona_how_can_a_dinner_be_cheap_for_ten_thousand">Zóna</a>. It’s a restaurant that didn’t get a Michelin star, but, in addition to <a href="http://bestbudapest.blog.hu/2015/04/17/laci_konyha_the_pleasure_kitchen">Laci!Konyha!</a>, it was the place to get the best meals in Budapest regardless. Both were known for their sensational quality, and something else that’s frequently missing from Michelin-starred restaurants: experimentation, using flavors in any which way possible regardless of the so-called rules, so that the final product is always near perfect. What’s more important is that it becomes impossible to make it any more exciting!</p>
<p>That’s what made Zóna so great and why Laci continues to be so good.</p>
<p>And that’s why from now on Konyha will be unavoidable, which, owing to its rather odd origins became such a gastronomic mix that you can’t find anything similar anywhere else in the city.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07886_1280.jpg" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07889_1280.jpg" alt="" /></p>
<p>Let’s take a look at its key assets:</p>
<ul>
<li>It’s centrally located downtown</li>
<li>The interior is free of overdone elegance; you eat among bicycles and wooden boxes</li>
<li>The atmosphere is super relaxed; you can easily place your feet on the table and no one will bat an eyelash</li>
<li>The staff are young and friendly, but they are actually more like friends than waitstaff in its classical sense, which is a good thing</li>
<li>And in the middle of all of this is one of the city’s best chefs</li>
</ul>
<p> </p>
<p>And now imagine, that you’re working on your laptop, your feet on the wooden box as you share a joke with one of the waitstaff, as people flood around you, because this place has a large clientele, and then, without exaggerating, you receive a meal that only a very few places in Budapest could serve. You eat a three course lunch menu for 2,000, forints and drink free water from the pitcher placed on your table, and then, after this epic meal, you throw your feet back up and continue working.</p>
<p>The height of gastronomy has never been this laid back in Budapest.</p>
<p>And when I say pinnacle, I mean it.</p>
<p>I’ll say this even though yesterday’s menu was quite simple. Let’s be honest, what can make a tomato salad interesting? Well, if the chef hand picks the best tomatoes in the morning, and the necessary garnishing veggies, adds a little of this and that on the side, and then pours a sensational homemade mayo on top, which is not only creamy, but has a slightly sour taste to it that brings out the tomatoes’ sweetness. Then, well, you realize we’re talking about a whole different ballgame here.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07892_1280.jpg" alt="" /></p>
<p>Or if you look on the menu, you can see a Basque sausage with bean purée and a salad that doesn’t particularly stand out. Then once you start to eat it, you have difficulty deciding which part of it is the best. The bean purée, which is so creamy and understatedly sweet that you’ve never had anything like it before, or the spicy sausage that is the polar opposite, with the entire composition complemented by the salad. Or maybe you should just consider it a meal that is greater than the sum of its already delicious parts.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07893_1280.jpg" alt="" /></p>
<p>And the rice pudding is on an entirely different level from what we’ve become accustomed to. By the time I got to the dessert, I simply ran out of ways to describe it.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07899_1280.jpg" alt="" /></p>
<p>In other words, get your butts over to Konyha, which last Tuesday was so rammed, that Huszár, who previously had not prepared lunch menus, was no doubt quite stressed. Guaranteeing this quality with such quantities is not the easiest of things, and although I certainly wouldn’t wish anyone to have a nervous breakdown in the kitchen, you have to go and try it out.</p>
<p>But, to make things a little easier on the staff, we ask our readers to spread their visit out over the next couple of weeks, but do, of course, go there at some point.</p>
<p><a href="https://www.facebook.com/pages/Konyha/1509705845908841?sk=timeline"><strong>Konyha</strong></a><br /> <strong>Address: </strong>Budapest, Madách Imre út 8<br /> <strong>Phone: </strong>+36-30-633-3608</p>
<p><strong>Opening Hours: </strong>Mon – Thu: 9 am – 11 pm, Fri: 9 am – midnight, Sat: 10am – midnight, Sun: 10 am - 7 pm</p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/09/02/konyha_a_legjobb_dolog_ami_a_budapesti_gasztronomiaval_tortenhetett">here</a></span><span>.</span></p>
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https://bestbudapest.blog.hu/2015/09/17/yes_the_coolest_city_development_project_in_budapest_is_going_ahead_the_danube_embankments_will_be_t
Yes! The coolest city development project in Budapest is going ahead: The Danube embankments will be transformed!
2015-09-17T13:27:49+02:00
2015-09-17T13:27:49+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>This is something that we’ve been waiting for pretty much ever since we’ve been writing this blog: Budapest is launching a design tender for plans to better incorporate the Danube into the city. What this means is that the first important step will be taken, and if everything goes according to plan, in a few years’ time, the Danube will be further integrated into Budapest as it won’t be separated from the rest of the city by the embankments.</p>
<p>This is of course a very sensitive and difficult project, because two very important requirements have to be met:</p>
<ul>
<li>For the time being, there’s no way to remove road traffic from the embankments, since there’s no way of replacing these vital north-south arteries.</li>
<li>But it’s also nonsensical that we have this awesome river that’s impossible to approach for tourists and locals alike.</li>
</ul>
<p>There were ideas before, and it was about five years back that <a href="http://varosban.blog.hu/2011/03/22/budapest_lehet_a_legmenobb_varos_a_tersegben">we discussed Szeretem Budapest’s plans</a>, which showed a lot of promise.</p>
<h4><strong>Therefore, these are not the new, official plans, but illustrations from an earlier, wonderful proposal.</strong></h4>
<p><strong><img src="https://m.blog.hu/va/varosban/image/belgrad-rakpart_latvanyterv.jpg" alt="" /></strong></p>
<p><img src="https://m.blog.hu/va/varosban/image/belgradrakpart_nappal.jpg" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/gellerthegy_szebu.jpg" alt="" /></p>
<p>And projects such as <a href="https://www.facebook.com/danubeflow">Danube Flow</a> have for years tried to bring the issue to the city residents’ attention. The really cool part is that Budapest will launch a tender competition to utilize the Danube, with submissions accepted until November with the results to be announced in December. And if we can believe the municipal government, they’ll begin construction works in 2017, primarily from EU funds.</p>
<p> </p>
<p><strong>These are targeted grants, which cannot be redirected to hospitals or rescuing baby seals. </strong></p>
<p>The point is that the Danube project that for so long looked impossibly far away is suddenly within reach. It’s entirely possible that central Budapest will look radically different from how it currently does by the end of the decade.</p>
<p>According to the design competition, the following must be taken into consideration:</p>
<ul>
<li>The plans cannot eliminate motor vehicle traffic, or take it underground, unfortunately</li>
<li>Nonetheless, they will do their best to reduce vehicle traffic</li>
<li>Parking lots will be removed and the parking system will be overhauled</li>
<li>Traffic will reduced, and if it’s similar to the New Main Street in District V, that will already be a massive improvement</li>
<li>Freight traffic will be limited</li>
<li>They will develop green spaces, foot paths, bike paths, and:</li>
<li>All sorts of things will be built onto the Danube</li>
</ul>
<p> </p>
<p>What this means is that the river will become a part of everyday life, with floating exhibition spaces and stages. In the summer, we can sit out on the Danube to watch a performance, which could potentially be one of the best improvements to the city ever, if they don’t screw things up during the developments stages or aim for profit.</p>
<p>With respect to this, several illustrations of future plans <a href="http://epiteszforum.hu/vizi-kozterek-budapest-belvarosaban">appeared on Építészfórum</a> recently (in Hungarian). It’s worth taking a look at them, to see the various proposals and concepts so that we get some sort of idea of the possibilities (planned by Péter Nagy and illustrated by Bence Falussy):</p>
<p> <img src="https://m.blog.hu/va/varosban/image//kkikoto-d-2.jpg" alt="" /></p>
<p>The first stage of the project would be the embankment between Kossuth Square and Fővám Square (by the Great Market Hall):</p>
<p><img src="https://m.blog.hu/va/varosban/image/screen_shot_2015-09-03_at_08_52_38.jpg" alt="" /></p>
<p>Once this is completed, the second stage would continue on the Pest side up to the Dagály Baths near the Árpád Bridge.</p>
<p><img src="https://m.blog.hu/va/varosban/image/screen_shot_2015-09-03_at_08_53_13.jpg" alt="" /></p>
<p>Which would be followed by developments on the Buda side:</p>
<p><img src="https://m.blog.hu/va/varosban/image/screen_shot_2015-09-03_at_08_53_33.jpg" alt="" /></p>
<p>We’re now impatiently awaiting November and the submissions. If there are good plans and the best design is chosen, the winner will fundamentally contribute to increasing Budapest’s cool factor. It all comes with great responsibility, but even greater opportunity.</p>
<p>If you support this project, hit the like button, so that more people can discover it!</p>
<p> </p>
<p> </p>
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<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/09/03/ur_isten_johet_a_legmenobb_felujitas_budapesten_bevonjak_a_dunat_a_varosba">here</a></span><span>.</span></p>
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https://bestbudapest.blog.hu
https://m.blog.hu/va/varosban/image/belgrad-rakpart_latvanyterv.jpg
https://bestbudapest.blog.hu/2015/09/14/bamba_marha_a_budapest_burger_joint_goes_in_pursuit_of_the_fifth_flavor
Bamba Marha: A Budapest Burger Joint Goes in Pursuit of the Fifth Flavor
2015-09-14T16:41:29+02:00
2015-09-14T16:41:29+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>Ever since the gastro revolution, food renaissance, or whatever you want to call it occurred in Budapest, it’s become relatively difficult to share something truly new regarding food, especially when it comes to new hamburger joints opening in the city. We could write about some new place opening seemingly every day.</p>
<p>We’re not complaining, since the new places opening today offer the same quality you would have expected to find in the lower end of the premium category five years ago.</p>
<p>Of course, ever since we’ve been shown how to make a good burger, we’ve been making them quite well. To be noticed and stand out from the crowd, however, you have to do something big. And that’s exactly what the Marha Bamba Burger is trying to do, but more about that later.</p>
<p>It’s got a great location right by the Oktogon, almost a stone’s throw from the Burger King, from where it seems to be giving the finger to the international burger chain. The interior is somewhat enticing, but features too many warm colors that makes it far from the ideal location from which to post your lunch to Instagram.</p>
<p>What’s always a good sign, however, is that the burgers are cooked in front of you, the buns are homemade, the beef patties are 140g (1/3 pound) of chuck and suet, and all of them contain special sauces, which we always like. Naturally, we sampled the burger that gives the place its name, and concluded that Bamba Marha Burger really is a fine addition to the other places that have opened across Budapest.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07624.jpg" alt="" /></p>
<p>But what makes Bamba Marha special? It focused on umami.</p>
<p>Umami is the fifth flavor, which is not sweet, salty, sour or bitter, but is rather a “pleasant savory taste”. Foods that contain high levels of it are fish, cured meats, mushrooms, tomatoes, as well as cheeses, soy sauce, and for you Aussies and Brits, Vegemite and Marmite respectively. It’s also famously found in breast milk.</p>
<p><iframe width="750" height="422" src="https://www.youtube.com/embed/uSS94I56ELY" frameborder="0" allowfullscreen=""></iframe></p>
<p>And Bamba Marha did not leave anything to chance, since their flagship burger contains – you guessed it – beef, tomatoes, mushrooms and parmesan (but no breast milk). I swear you can taste something extra, just like when <a href="http://varosban.blog.hu/2012/10/09/kiprobaltam_az_otodik_izt">I visited Nobu years ago</a> (in Hungarian). In other words, it’s 97% placebo and 3% reality, but there is definitely something there.</p>
<p>And the burger is absolutely great. I really liked the bun; it’s not dry or too soft. The meat was well cooked and the idea behind it is quite exciting. The only shortcoming was that the salt appeared to be in the parmesan, meaning that the cheesy parts of the burger were very salty, while the non-cheesy bits barely had any salt.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07627.jpg" alt="" /></p>
<p>And with this, Bamba Marha can be considered among the best places in Budapest to grab a burger. The only potential problem could be their prices. This burger cost 1800 or 1900 forints, I can’t recall for certain. The small difference is not what matters, but it is quite a lot. You’ll get the Guitar Hero burger for the same price nearby at <a href="http://bestbudapest.blog.hu/2015/07/10/angus_beef_arrives_at_zing">Zing</a>, and that thing’s massive with two patties. Even if they don’t contain umami, the foods prepared by Ádám Susánszky – who launched Budapest’s burger culture – are so good that they remain a benchmark to this day. Bamba Marha is a great and exciting alternative, but I wouldn’t call it cheap.</p>
<p>And then let’s discuss why the place is special: the recipes were assembled by János Jancsa, the author of the <a href="http://burger.blog.hu/">Burgerblog</a>, and if we recall correctly, he’s one of the owners as well. We didn’t accept a discount, or rather paid it back double as a tip.</p>
<p><a href="https://www.facebook.com/bambamarhaburger/timeline?ref=page_internal"><strong>Bamba Marha Burger</strong></a><br /> <strong>Address: </strong>Budapest, Andrássy út 46<br /> <strong>Phone: </strong>+36-30-964-4664<br /> <strong>Opening Hours: </strong>Mon - Sun: noon – 10 pm</p>
<p> </p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/08/26/bamba_marha_megjelent_budapesten_az_anyatej_izu_hamburger">here</a></span><span>.</span></p>
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Best of Budapest
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https://bestbudapest.blog.hu/2015/09/10/what_is_it_like_to_arrive_at_keleti_train_station_as_a_stranger
What is it like to arrive at Keleti Train Station as a stranger?
2015-09-10T14:51:10+02:00
2015-09-10T14:51:10+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>It was roughly a year ago that Hamu és Gyémánt magazine asked me to prepare a series of interviews with foreigners living in Budapest who have excelled in some area of the arts. I really enjoyed the project, since I got to meet 20-30 people who saw Budapest as their destination and finally got to spread their wings. Of course, the ratio wasn’t the most perfect, since four times as many Hungarians were moving away on a daily basis. Nonetheless, the thought filled me with joy that while our people were going abroad to try their luck, here were people who had come to Hungary to try theirs.</p>
<p>One of them was Fukui Yusuke, the Japanese painter and visual artist working out of <a href="http://varosban.blog.hu/2013/04/04/brody_studios_van_meg_mecenas_budapesten">Brody Studios</a> (in Hungarian). I came across one of his paintings on <a href="https://www.facebook.com/contemporaryartforyou?fref=ts">Facebook</a>:</p>
<p><img src="https://m.blog.hu/va/varosban/image//ena.jpg" alt="" /></p>
<p>Written on the painting is 1991. Nov. 7. Budapest Keleti. p.u.</p>
<p>For those who don’t know what that means in the space-time continuum, they won’t understand the painting. But I know how significant of a moment that was for Fukui Yusuke:</p>
<p><strong>That was when he disembarked at Keleti Train Station from platform 9 with his suitcase in hand.</strong></p>
<p>Yes, the same Keleti Train Station that has been in the international news recently owing to the ongoing refugee/migrant crisis.</p>
<p>Fukui travelled from Japan all the way here to Budapest, because he found a copy of Jenő Barcsay’s book <em>Művészeti Anatómia </em>(<em>Artistic Anatomy</em>). That was when he realized he wanted to study artistic anatomy, which is not taught widely around the world.</p>
<p>Many of our English readers can probably relate to how it felt to be thousands of kilometers away from their friends and family in a country with a culture different from their own (depending on where they came from), and to then find themselves in post-communist Hungary right after the system change. The differences with Western Europe were much more striking back then than today. Imagine what it must have been like to arrive then, not knowing anyone or speaking the language? As you get off the train, with your luggage in your hand, all you can think of is: ok, let’s go.</p>
<p>In all honesty, I don’t know what Fukui Yusuke was thinking at that moment. The reserved nature of the Japanese meant I was unable to break into his personal space. Other than the fact that he spent that night in 1991 in a hostel, and that he got to know a few locals in the bar below the hostel, I couldn’t get much out of him.</p>
<p>But the painting that allegedly tells the story is now here.</p>
<p> </p>
<p>On a recent Saturday, an exhibition of the artist’s work opened in a unique Budapest location, at the Everybody Needs Art open-air exhibition hall on Budafoki Road. To reveal why this location is extraordinary, here are a few pictures from their <a href="https://www.facebook.com/enaviewingspace">Facebook page</a>:</p>
<p><img src="https://m.blog.hu/va/varosban/image/11220097_457821004397159_962910980738910127_n.jpg" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/11885342_457822421063684_4517067981699071215_n.jpg" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/10547681_252145868330078_1107045748950662351_n.jpg" alt="" /></p>
<p>For those interested in an exhibition featuring the works of a Japanese painter who resides in Budapest and how he sees the world, well, you should go check it out.</p>
<p><strong><em>Fukui Yusuke’s – “Worlds on Canvas” exhibition opened on August 29 at the Everybody Needs Art Viewing Space. The event’s Facebook page </em></strong><a href="https://www.facebook.com/events/1482506582068851/"><strong><em>can be found here</em></strong></a><strong><em> with more information.</em></strong></p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/08/27/milyen_megerkezni_ismeretlenkent_a_keleti_palyaudvarba">here</a></span><span>.</span></p>
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city
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Best of Budapest
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https://bestbudapest.blog.hu/2015/09/07/budapest_s_prague-ization_begins
Budapest is finally getting a much-needed facelift
2015-09-07T16:46:38+02:00
2015-09-07T16:46:38+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>As recently as a few years ago, the differences between the two cities were quite striking. Following the system change, Prague was fitted with attractive stone sidewalks seemingly overnight, making the downtown area so impressive that millions of Western tourists suddenly found themselves wandering between its buildings in wonder.</p>
<p>By contrast, Budapest was a slowly meandering stream. Just five or six years ago, the downtown area barely had any renovated areas, and those that had been given a sprucing up were held up like shining beacons, such as Ráday Street and Liszt Ferenc Square. Conversely, we also did our best to hide those that hadn’t wound up quite how we’d have liked, such as the terribly overhauled Király Street, which received such awful decorative stones that there is a certain joy to be found in their destruction through everyday wear and tear.</p>
<p>And then, around 2010, the new Main Street was completed with actual stones that gave it an elegant appearance, and even though there are still screw ups now and then such as Váci Street with its embarrassing stonework, on the whole, the downtown area is finally starting to have some kind of coherent common appearance. And that's a good thing. The new Main Street, March 15th Square, the side streets and Kálvin Square have all been fitted with modern but elegant elements (street lights, bike racks and trash receptacles) and now even Szervita Square is receiving a face-lift, which will soon be completed.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07594_1280.jpg" alt="" /></p>
<p>I'm not saying that this will be the most inspired part of downtown, but it will finally fit with downtown’s new image, which fortunately took its inspiration from the best parts of the renovation works, instead of the disaster zone that is Király Street.</p>
<p>This is how things stand at the moment:</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07595_1280.jpg" alt="" /></p>
<p>You can see that the revolution will not happen, but Budapest will still be a few degrees more hip. Although not quite as cool as if Zaha Hadid’s planned office building had been erected:</p>
<p><img src="https://m.blog.hu/va/varosban/image/rbld_th_65d1300db123ce22f6e2569fb36764f8_1263_szerv_rend_0295_1.jpg" alt="" /></p>
<p>But still cooler nonetheless. We shouldn’t go into overdrive with these developments though, otherwise we might end up starting to resemble Vienna or Zurich, God forbid. Fortunately, however, there's enough rawness and chaos around downtown that it is far from looking like a sterile shop window.</p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/08/18/budapest_elindult_a_bepragulas_utjan">here</a></span><span>.</span></p>
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city
renewal
0
Best of Budapest
https://bestbudapest.blog.hu
https://m.blog.hu/va/varosban/image/dsc07594_1280.jpg
https://bestbudapest.blog.hu/2015/09/04/the_market_hall_where_wine_pours_from_the_walls
The market hall where wine pours from the walls
2015-09-04T09:26:42+02:00
2015-09-04T09:26:42+02:00
Gergő Helpers
https://blog.hu/user/972301
<p><strong><em>Here’s the newest in our series on Rákoczi Square. In the past, it had one of the worst reputations in the city, but these days it’s being rediscovered as a place where new and old architecture stand side-by-side in harmony. Rákóczi Square contains everything that makes District VIII (Józsefváros or “Josephtown”) exciting: all sorts share the seats that surround the reflecting pool, but you can find similarities between the people gathered here. In addition to the elderly playing their card games, the moms pushing strollers and the college student reading a book, you can also find faces twisted by their hard lives, not to mention the occasionally bizarre characters that still find their way here. All you need to do is find a seat, sit back, and watch.</em></strong></p>
<p>In the first section, we discussed reader’s choice <a href="http://bestbudapest.blog.hu/2015/06/02/exploring_budapest_s_most_exciting_square_part_i">Rákóczi Taverna</a>, and then later dropped in on <a href="http://bestbudapest.blog.hu/2015/06/26/exploring_budapest_s_most_exciting_square_part_ii_csiga">Csiga</a>, a place that could not be better located for the type of place it is. Then, last week, we visited the new, impressively designed and somewhat futuristic wine bar Oinos, where the kitchen leaves something to be desired. This time, we’ll check out the jewel in the crown of the square: Budapest’s Market Hall No. 2.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280924.JPG" alt="" /></p>
<p>Budapest’s market hall fever took off in 1896 with the construction of the Great Market Hall on Vámház Körút. Before that, traders and produce sellers sold their wares at various smaller markets. The new system allowed for centralization and maximization of prices, and the tight, even claustrophobic stalls that were fed with products arriving via various methods, including rail, ensured that Budapest’s hungry city dwellers could be provided with a high turnover of goods.</p>
<p>This was the second market to be built, between 1894 and 1896. A year later in 1897, other markets opened, such as those at Hold Street, Hunyadi Square and Klauzál Square. This new way of shopping soon became the norm.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280906.JPG" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280908.JPG" alt="" /></p>
<p>We have a fire to thank for the fact that Market Hall No. 2 is in such good shape. The building was gutted in 1988 and completely rebuilt before reopening in 1991.</p>
<p>Once inside, you’ll find yourself standing across from butchers and produce sellers, with one of the latter selling particularly nice products by the side entrance.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280916.JPG" alt="" /></p>
<p>This is where we’ll find Rezső Hortig, a dairy farmer from Lajosmizse, selling his cheeses and yoghurts. He sells fresh cow’s milk for 220 forints per liter. “Consumable after boiling,” the sign reads. I sampled the cheeses, which are the typical kind that belong to the widely available “homemade Hungarian cheese” category. The goat’s cheese was quite pleasant, with the smoked garlic cheese a bit too powerful. I couldn’t exactly taste the part that had come from the cow.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280918.JPG" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/img_0771.JPG" alt="" /></p>
<p>There is a fish stall with the name Aqua Shop, which has a wide selection, where you can find salmon, butterfish, red tuna and squid alongside Zander, trout and carp varieties. They don’t have huge quantities, just enough to sell.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280913.JPG" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280921.JPG" alt="" /></p>
<p>And there’s also the Wine Fountain, a magical place where you can tap wine directly from the wall.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280909.JPG" alt="" /></p>
<p>Bring your own bottle and they’ll fill it. If you don’t, you can buy a PET bottle in 2L or 5L sizes. The chardonnay and kékfrankos are 349/l, with the semi-sweet rosé and white wines running the same. The cabernet sauvignon and the secretive “sweet red” are a bit more expensive at 499/l. I took some dry rosé home with me and a cabernet sauvignon that won an award at the Kunság Wine Competition. The first one surprised me with its vibrant red color, and “red wine lite” aroma, while the latter did the same with its unripe blend of cabernet flavors. Which is what I expected. For these prices, they were entirely drinkable, if not exactly good. They originate from the Tápió-Vin winery in Pest County.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280912.JPG" alt="" /></p>
<p>There’s also a book exchange point by one of the stores on the side, where if you bring a book you can take another from the shelf. Obviously the books are not the most current. You can find all of the Dallas books, or the picture book <em>A Gépek Forradalma </em>by Jenő Randé, and another book published in the 1970s about anti-communism.</p>
<p><img src="https://m.blog.hu/va/varosban/image//p1280917.JPG" alt="" /></p>
<p>Unfortunately, you won’t find a good baker. There’s a Fornetti and a Lipóti, with the only enticing bread to be found at Pék Pont, for 900 forints per kilo under the name of Aristano bread.</p>
<p><img src="https://m.blog.hu/va/varosban/image/img_0772.JPG" alt="" /></p>
<p>I looked through the sausage varieties ranging from horse to mangalica, and asked for samples at two places from the best looking examples. I asked for paprika pork crackling, without the skin, for 1950 forints, as well as mangalica bacon and not-so-special bacon. All of them were fine, but none stood out.</p>
<p><img src="https://m.blog.hu/va/varosban/image//p1290297.JPG" alt="" /></p>
<p>Unfortunately, the market only hits a middling to high level of quality, but at least all of this is in a friendly and airy environment. The side of the building also contains an Asian foods store, where you can purchase Eastern ingredients and spices, complete with a “Keep Calm, we’re Open Sunday” sign. Aside from that, everything has an old Josephtown vibe, just a bit cleaner.</p>
<p><a href="https://www.facebook.com/pages/R%C3%A1k%C3%B3czi-t%C3%A9ri-V%C3%A1s%C3%A1rcsarnok/480208765372125"><strong>Rákóczi Square Market Hall</strong></a><br /> <strong>Address</strong>: 1084 Budapest, Rákóczi tér 7.<br /> <strong>Opening Hours</strong>: Mon 6 am - 4 pm, Tue - Fri 6 am – 6 pm, Sat 6 am – 1 pm</p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/08/13/a_vasarcsarnok_ahol_a_falbol_is_bor_folyik">here</a></span><span>.</span></p>
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market
gastro
city
0
Best of Budapest
https://bestbudapest.blog.hu
https://m.blog.hu/va/varosban/image/p1280924.JPG
https://bestbudapest.blog.hu/2015/09/01/how_we_celebrated_bread_on_august_20th_the_soul_of_bread
How we celebrated bread on August 20th - the Soul of Bread
2015-09-01T10:08:11+02:00
2015-09-01T10:08:11+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>In addition to Saint Stephen, we also celebrate the New Bread on August 20th. In honor of this, <a href="http://bestbudapest.blog.hu/2015/04/11/my_favorite_baker_has_just_opened_a_new_store_pekmuhely">Józsi the Baker</a> organized a competition where bread was finally accorded the respect that it deserves. We didn't bake a massive loaf or string out of it that some state official can then cut in two, we simply asked everyone to</p>
<h4><strong>bake bread that makes you proud. </strong></h4>
<p>The competition featured professional bakers and home-cooked breads alike. For more on the ideas and rules, see <a href="http://varosban.blog.hu/2015/07/30/robbantsuk_be_a_budapesti_kenyerbombat">my earlier post in Hungarian</a>. This time, I'll primarily share pictures on how the whole event went down.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290473.JPG" alt="" /></p>
<p>Margitutcakilenc proved to be a wonderful host for the event. It was airy, had ample space and the location gave the event a village market atmosphere.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290472.JPG" alt="" /></p>
<p>The organizer went around distributing his croissants. And what was characteristic of the whole event was that no one asked for any money for their products: there was no registration fee, and the location and musicians performed for free. Tilla, MC’d the event without asking for a dime, while the coffees provided by Casino Mocca and the wines poured by Bortársaság were all provided at no cost.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290477.JPG" alt="" /></p>
<p>The sitar’s sound provided a unique atmosphere, with the crumbling plaster walls offering a delightful visual backdrop.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290481.JPG" alt="" /></p>
<p>The food prepared by Margitutcakilenc was so amazing that we fell off our seats. Offcuts of meat with onion marrow and similar things. It was a fantastic way to follow the third kilo of bread.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290488.JPG" alt="" /></p>
<p>A rustic idyll in Buda.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290498.JPG" alt="" /></p>
<p>They managed to assemble quite a serious jury. It contained professionals, such as Tamás B. Molnár, who was immediately elected jury president, and Frigyes Vomberg from the Bocuse d’Or Academy, as well as professional chefs Viktor “Vili” Varju, Ákos Sárközi and Krisztián Huszár, Anikó Kurunczi from Bortársaság and of course the bloggers: Mária Libor from Limara Péksége, András Jókuti from Világevő, Csaba Bíró from Boldog Briós, and myself representing Egy Nap a Városban (this blog’s Hungarian name).</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290499.JPG" alt="" /></p>
<p>And we smelled and sampled. Points were awarded according to appearance, crust, crumb, aroma and flavor. Owing to the large number of entries, the jury will only judge the professionals in the future, with the amateurs being judged by the bakeries.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290508.JPG" alt="" /></p>
<p>The public was allowed to sample the breads once the jury was finished with them.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290509.JPG" alt="" /></p>
<p>Conducting an interview with Józsi is a rather simple feat, since you don't have to wait long for him to say something quotable.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1290510.JPG" alt="" /></p>
<p>The winners in the amateur white/semi-wheat category. We encouraged them to open bakeries, since it would mean three new places worth shopping at in Budapest. It's a guaranteed business proposition as there is plenty of surplus demand for high-quality bread in this city.</p>
<p>I've never before seen so many exciting breads as I did at the Soul of Bread competition. It was fantastic to see and taste and finally not have to sample mass-produced products, which have their low-quality unsuccessfully disguised by various dubious means. All breads prepared for the event were baked the way you’re supposed to: with attentiveness, thoughtfulness, or, as Józsi likes to say, with love.</p>
<p><em>All of the photos can be found in the gallery:</em></p>
<p></p><ul id="gallery-1440141786" class="blh-gallery count-20"><li class="image-1"><a title="" href="#gallery-1440141786_1"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290472.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290472.JPG?s=xs" /></a></li><li class="image-2"><a title="" href="#gallery-1440141786_2"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290473.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290473.JPG?s=xs" /></a></li><li class="image-3"><a title="" href="#gallery-1440141786_3"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290474.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290474.JPG?s=xs" /></a></li><li class="image-4"><a title="" href="#gallery-1440141786_4"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290477.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290477.JPG?s=xs" /></a></li><li class="image-5"><a title="" href="#gallery-1440141786_5"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290478.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290478.JPG?s=xs" /></a></li><li class="image-6"><a title="" href="#gallery-1440141786_6"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290481.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290481.JPG?s=xs" /></a></li><li class="image-7"><a title="" href="#gallery-1440141786_7"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290482.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290482.JPG?s=xs" /></a></li><li class="image-8"><a title="" href="#gallery-1440141786_8"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290484.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290484.JPG?s=xs" /></a></li><li class="image-9"><a title="" href="#gallery-1440141786_9"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290488.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290488.JPG?s=xs" /></a></li><li class="image-10"><a title="" href="#gallery-1440141786_10"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290492.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290492.JPG?s=xs" /></a></li><li class="image-11"><a title="" href="#gallery-1440141786_11"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290495.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290495.JPG?s=xs" /></a></li><li class="image-12"><a title="" href="#gallery-1440141786_12"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290498.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290498.JPG?s=xs" /></a></li><li class="image-13"><a title="" href="#gallery-1440141786_13"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290499.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290499.JPG?s=xs" /></a></li><li class="image-14"><a title="" href="#gallery-1440141786_14"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290502.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290502.JPG?s=xs" /></a></li><li class="image-15"><a title="" href="#gallery-1440141786_15"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290505.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290505.JPG?s=xs" /></a></li><li class="image-16"><a title="" href="#gallery-1440141786_16"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290506.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290506.JPG?s=xs" /></a></li><li class="image-17"><a title="" href="#gallery-1440141786_17"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290508.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290508.JPG?s=xs" /></a></li><li class="image-18"><a title="" href="#gallery-1440141786_18"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290509.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290509.JPG?s=xs" /></a></li><li class="image-19"><a title="" href="#gallery-1440141786_19"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290510.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290510.JPG?s=xs" /></a></li><li class="image-20"><a title="" href="#gallery-1440141786_20"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/p1290514.JPG" alt="" data-thumb="http://varosban.blog.hu/media/image/p1290514.JPG?s=xs" /></a></li></ul>
<p> </p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/08/21/igy_unnepeltuk_a_kenyeret_augusztus_20-an_kenyer_lelke">here</a></span><span>.</span></p>
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bakery
bread
0
Best of Budapest
https://bestbudapest.blog.hu
https://m.blog.hu/va/varosban/image/p1290473.JPG
https://bestbudapest.blog.hu/2015/08/28/an_amazing_lamb_sandwich_in_budapest_bestia
An amazing lamb sandwich in Budapest: BESTIA!
2015-08-28T16:58:23+02:00
2015-08-28T16:58:23+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>It’s relatively rare these days for me to find some kind of food in Budapest where I’m smiling as I stuff it into my mouth because it’s so new and good. In the glory days of the blog at the start of the gastro revolution, there was always something new and exciting to report on daily, but these days we’ll only write a post from every fifth or sixth visit to a restaurant, since the new field has so many average and unremarkable places. It’s quite possible that these places would have been sensational in the early 2000s, but, since then, the bar has risen so high in Budapest that if you want to succeed, you really need to do it well.</p>
<p><img src="https://m.blog.hu/va/varosban/image/1545061_694132310692132_66211796149894010_n.jpg" alt="" /></p>
<p>So, last week, I paid a visit to Bestia by the Basilica, which has a beer theme such that even the pissoirs are made from reused kegs, and where you can sample 30 varieties of specialty beer (which I skipped, since I don’t know much about beer and it’s wasted on me). So I hung out in the restaurant, ate the lamb-based bestrami sandwich, all the while with a massive grin on my face.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07494_1280.jpg" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07500_1280.jpg" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07498_1280.jpg" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07501_1280.jpg" alt="" /></p>
<p>This sandwich is not simply good. It’s good in such a different way from the others that I was at once satisfied and surprised.</p>
<p><strong>A new taste!</strong></p>
<p>And all of it perfectly prepared. The bread was sensational, toasted just right and spread with delicious fat. The cheese had character and was elastic like wood adhesive, while the grilled eggplant was such a wonderful addition to the greasy, crispy soft lamb that I kept casting my mind back to it days later.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07505_1280.jpg" alt="" /></p>
<p>I didn’t try any of the other mains, but the Bestrami sandwich is right up there with the best in the city, which at least suggests that their other options are quite good as well. I tried a cheesecake too, which, while not memorable, was nonetheless still tasty. Quite a few restaurants in Budapest cooperate with confectionaries, but although this isn’t one of the best I’ve tried, it’s still good enough to leave you happy.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07509_1280.jpg" alt="" /></p>
<p>As for the prices: they are acceptable. It’s not a cheap location, but it’s tolerable, since pastrami in Budapest can run up to 2900 forints in the neighborhood, and it costs less here. I was quite content, had a soft drink and left behind 4,500 forints, including the 12% service fee, which, given the location, is entirely reasonable.</p>
<p><a href="https://www.facebook.com/bestiabudapest"><strong>Bestia</strong></a><br /> Szent István tér 9-11<br /> <strong>Telephone: </strong>+36-1-300-7575<br /> Sun – Wed: noon - midnight<br /> Thu – Sat: noon – 2 am</p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/08/14/vegre_egy_uj_iz_budapesten_a_bestia">here</a></span><span>.</span></p>
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gastro
0
Best of Budapest
https://bestbudapest.blog.hu
https://m.blog.hu/va/varosban/image/1545061_694132310692132_66211796149894010_n.jpg
https://bestbudapest.blog.hu/2015/08/26/exploring_budapest_s_most_exciting_square_part_iii_oinos
Exploring Budapest’s most exciting square: Part III - Oinos
2015-08-26T16:41:02+02:00
2015-08-26T16:41:02+02:00
Gergő Helpers
https://blog.hu/user/972301
<p><strong><em><span>In Central Budapest, you’ll find a square that’s been revived from the dead, so to speak. In the past, it had one of the worst reputations in the city, but these days it’s being rediscovered as a place where new and old architecture stand side-by-side in harmony. Rákóczi Square contains everything that makes District VIII (Józsefváros or “Josephtown”) exciting: all sorts share the seats that surround the reflecting pool, but you can find similarities between the people gathered here. In addition to the elderly playing their card games, the moms pushing strollers and the college student reading a book, you can also find faces twisted by their hard lives, not to mention the occasionally bizarre characters that still find their way here. All you need to do is find a seat, sit back, and watch.</span></em></strong></p>
<p>In the first section, we discussed reader’s choice <span><a href="http://bestbudapest.blog.hu/2015/06/02/exploring_budapest_s_most_exciting_square_part_i">Rákóczi Taverna</a></span>, and then later dropped in on <span><a href="http://bestbudapest.blog.hu/2015/06/26/exploring_budapest_s_most_exciting_square_part_ii_csiga">Csiga</a></span>, a place that could not be better located anywhere else for the type of place it is. In this post, we’ll check out the square’s newest establishment, the Oinos wine bar and bistro.</p>
<p>Here’s a quick spoiler: the kitchen alone does not merit a post. But since we’re exploring the square, studying the trends and new directions, we couldn’t leave it out. Especially since it really is an important establishment, because it’s not run down in the slightest, as opposed to the other places in the area. In fact, it’s quite the opposite.</p>
<p>So let’s take a peek at Oinos:</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1270907.JPG" alt="" class="imgnotext" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280936.JPG" alt="" /></p>
<p>And to show the maximum contrast, here are the former stores located across from the market hall:</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280946.JPG" alt="" /></p>
<p>Oinos is therefore an interesting experiment. Has the square matured enough to give a home to this level of establishment? Will those passing by stop to try the Italian and Hungarian wines on offer, and order a sockeye salmon steak with cauliflower on the side?</p>
<p><img src="https://m.blog.hu/va/varosban/image//10984156_988294904554553_8312996832382373662_n.jpg" alt="" /></p>
<p style="text-align: right;">(via the Oinos Facebook page)</p>
<p>I believe that the rejuvenated Rákóczi Square has a bright future, but it’s not quite here yet. There are two reasons for this.</p>
<p>One is that <strong>it’s still too early</strong>. The neighborhood is only just beginning to come into its own, and it’s much more worthwhile to follow the authentic lead of Csiga and Rákóczi Taverna, and to slowly increase the level of quality, than to come charging out of the gates with a bistro that looks like it would blend in well a few doors over from the Four Seasons.</p>
<p><img src="https://m.blog.hu/va/varosban/image//p1280934_1.JPG" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280932.JPG" alt="" /></p>
<p>Those with no knowledge of English won’t even be able to navigate their <span><a href="http://oinos.hu/hu/">webpage</a></span> without clicking randomly, since there’s no way of switching it to Hungarian.</p>
<p>Another thing – and perhaps the most important – is that <strong>Oinos’ kitchen is average</strong>. It’s got some fanciness, but tries to be more than it really is. This also doesn’t help in terms of fitting in. For 1190 forints they offer a two course lunch menu, which when I visited consisted of store-quality mozzarella, lettuce and balsamic vinaigrette, and some slightly flavorless tomatoes. The main was a slightly nauseating sweet and sour chicken with potatoes, if I recall correctly. It didn’t leave that much of an impression.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280938.JPG" alt="" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280941.JPG" alt="" /></p>
<p>You can also order pizza. A capricciosa costs 1990 forints, and the type named after the place runs at 2390. From noon to 6pm, a pizza and lemonade or <em>fröccs</em> costs only 1700 forints. We had high hopes since the owner is Italian as far as we know. But they were not met. The pizza is thin crust, but offers an experience akin to sitting in a tourist trap in Rome that isn’t expecting returning customers.</p>
<p><img src="https://m.blog.hu/va/varosban/image/p1280939.JPG" alt="" />This place is unlikely to thrive on Rákoczi Square due to its kitchen and atmosphere of artificiality. Of course, there’s room for improvement on both counts. What is for certain is that it does have one positive going for it: it raises the bar for new places, meaning that in a few years, if someone wants to open a new restaurant, they’ll have to use this as a benchmark.</p>
<p><span><a href="https://www.facebook.com/OinosWineBarBistrot"><strong>Oinos<br /> </strong></a></span><strong>Address:</strong> 1084 Budapest, Rákóczi tér 7.<br /> <strong>Opening Hours:</strong> Sun-Thu 11:00 am - midnight, Fri-Sat 11:00 am - 1:00 am</p>
<p><strong><em>Disclaimer: as is our custom, we arrived unannounced and paid the bill from our own pockets, because that’s the kind of guys we are!</em></strong></p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/08/05/korbejarjuk_budapest_legizgalmasabb_teret_3_oinos">here</a></span><span>.</span></p>
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gastro
italian
neighborhoods
rákóczi_square
0
Best of Budapest
https://bestbudapest.blog.hu
https://m.blog.hu/va/varosban/image/p1270907.JPG
https://bestbudapest.blog.hu/2015/08/21/the_buddog_the_budapest_hot_dog_has_arrived
The Buddog – the Budapest hot dog – has arrived
2015-08-21T10:10:15+02:00
2015-08-21T10:10:15+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>You always need to experiment and invent new things, otherwise no one will be interested in what you have to offer ever since the street food revolution arrived in Budapest. There are just too many good options, so you have to stand out from the crowd.</p>
<p>And then so it happened that one day a food truck parked itself in the Rombusz Kert in District IX. It transformed itself into a traditional greasy spoon diner surrounded by four walls, and then they began to sell hot dogs, except with sausages instead of wieners.<img src="https://m.blog.hu/va/varosban/image/dsc07081_1280.jpg" alt="" class="imgnotext" /></p>
<p>This was a good decision, as there’s only so much you can do with a wiener. As <span><a href="http://varosban.blog.hu/2014/09/04/mi_a_hot_dog_felsofoka_hot_dog_cold_beer">I wrote</a></span> last year about Hot Dog Cold Beer, which sells absolutely fine hot dogs and adds their own wonderful ideas, no matter how great the preparation and presentation is, it’s still a hot dog, which you don’t exactly want to spend more than a thousand forints on.</p>
<p>Buddog, however, uses sausage, for which you’ll easily pony up a thousand on the shores of Lake Balaton. It’s easier to stomach the price, and sausage can be spicier than a hot dog ever will be, and any special touches will only complement the sausage instead of overpowering it.</p>
<p>You can ask for Hungarian sausage (<em>kolbász</em>), which has lots of paprika, or Bavarian sausage, with a meal ranging from 790 to 1490 forints, but the more expensive option is duck sausage. The condiments are grilled onions, orange mustard, baby spinach, alfalfa and of course: the bun.</p>
<p>We sampled the BLT (Hungarian sausage, bacon, tomato, mayo, romaine lettuce), and the Dallas Cowboy (Bavarian sausage, pulled pork, coleslaw, Dijon mustard, grilled onions), and the fact of the matter is that we were quite satisfied with both.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07074_1280.jpg" alt="" class="imgnotext" /></p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07072_1280.jpg" alt="" class="imgnotext" /></p>
<p>From the pictures they had on display, I was expecting to be a bit disappointed, but the BLT running at 990 forints was so inspired and fresh that I wanted another one. This of course was also because it’s not that big. It’s the perfect-sized snack to grab between lunch and dinner if you’re feeling a bit famished, but it’s not enough to fill your stomach. You’d probably need to double up for that, or, even better, two people can buy three and split one of them.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07078_1280.jpg" alt="" class="imgnotext" /></p>
<p>Or you can always just order a Dallas Cowboy, which in terms of portion size is bigger, and contains other ingredients, such as pulled pork, which was quite surprisingly well prepared, seeing as most places in the city don’t get it right, aside from <span><a href="http://www.sophieben.hu/">Sophie&Ben</a></span>, which is the heir to <span><a href="http://varosban.blog.hu/2012/12/12/a_hamburger_es_az_o_nagytestvere">Varieté</a></span>, location and all.</p>
<p><img src="https://m.blog.hu/va/varosban/image/dsc07077_1280.jpg" alt="" class="imgnotext" /></p>
<p>So, in short, the arrival of the Buddog is a good thing. Go eat one.</p>
<p><span><a href="https://www.facebook.com/BudDogFoodTruck/info?tab=page_info"><strong>Buddog</strong></a></span><br /> Budapest, Ráday utca 10-12<br /> Mon-Sat: noon – 11 pm<br /> Sun: 2 pm to 10 pm</p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/08/04/elkeszult_a_budapesti_hotdog_itt_a_buddog">here</a></span><span>.</span></p>
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gastro
fast_food
0
Best of Budapest
https://bestbudapest.blog.hu
https://m.blog.hu/va/varosban/image/dsc07081_1280.jpg
https://bestbudapest.blog.hu/2015/08/19/in_search_of_the_mahung_secret
In search of the Mahung secret
2015-08-19T13:08:54+02:00
2015-08-19T13:08:54+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>Not long ago, <a href="http://varosban.blog.hu/2015/05/07/az_ember_aki_csucsra_jaratja_a_turmixolas_muveszetet_mahung">I wrote about Péter</a>, the owner of the Mahung Gastrojuice Vegabistro Veganpub, who I met years ago in a produce market. At the time he prepared (or “Mahunged”) five types of smoothies, as the sign in the window stated, which today has expanded to over 300 drinks with the most unique blends. And it recently relocated from Bródy Sándor Street to the beer shrine known as Élesztő, behind a bar in the summer and in an enclosed, pleasant nook in winter.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1290168.JPG" alt="p1290168.JPG" class="imgnotext open-in-modal" /></p>
<p>I was instantly curious. Here’s a person who has spent years working out how to best blend juices, smoothies, fruits, vegetables and spices together. If you mention any two produce items to him, he’ll quickly add three more, which when combined create a terrifyingly delicious flavor. I tried to discover some tricks of the trade from him, but that’s easier said than done.</p>
<h4>No matter what we tried, the end result was always that we had to taste our concoction to see if it was any good, since there are no rules set in stone. You just have to Mahung.</h4>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1290184.JPG" alt="p1290184.JPG" class="imgnotext open-in-modal" /></p>
<p>The original five smoothies Péter prepared have grown into several hundred over the years, not to mention the ones invented on the spot. Péter makes the drinks according to what his customers want or are in the mood for, and just as a musician who composes in his mind then writes the finished piece down, he also assembles the flavors together from memory. Without even touching a fruit, he already has a sense of what the final product will be.</p>
<p>The result of years spent experimenting is not only that Péter mixes more types of juice, but that some fundamental things have changed as well.</p>
<p>The technology at his disposal has expanded. In the early stages, he only had a blender with which to prepare everything. These days he has a thermomix, which is a food processor and lets him press the juices. There’s a huge difference between pressing and blending, such as the picture below illustrates:</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1290188.JPG" alt="p1290188.JPG" class="imgnotext open-in-modal" /></p>
<p>The one on the left is blended apple juice, while the one on the right is pressed. The left one is a bubbly, somewhat pulpy thick juice, while the one on the right is a clean, pulp-free drink. And this is what decides the next step, for Péter would only add carrot, beetroot or other vegetables to the pressed juice, since the blended variety is more limited to fruits. Additionally, what is quite important is the filter’s permeability. If you take a really good peach but use a very fine filter, you’ll end up with a pulp and largely taste-free juice, but if you let the pulp through, that’s how you’ll get the most flavor from it.</p>
<p>What’s changed? It’s still a matter of principle that everything be freshly prepared, because half an hour later a smoothie is not quite the same as when it’s fresh. These days, however, Péter no longer prepares the apple juice himself that serves as the basis for the smoothies, but purchases pressed organic apple juice from a producer in Szabolcs. We tried it, and the stuff is really tasty. In part it’s made from topaz and florina apples, and has a strong flavor like no other apple juice that I’ve tried.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1290190.JPG" alt="p1290190.JPG" class="imgnotext open-in-modal" /></p>
<p>“If you can buy boxed apple juice, that’s a degree better, but even those usually have shortcomings. They’re made from the types of apples specifically grown for their juice, or sometimes it’s a mix of apple types, or even sometimes a few ‘bad apples’ that you wouldn’t necessarily want to eat find their way into the batch. There’s no such risk here,” Péter adds, who met the organic farmer through the farmer’s daughter, who was one of his customers.</p>
<p>Of course, the quality continues to improve with respect to the other ingredients as well. It’s not as if the former produce market manager didn’t know when a melon was ripe before, but he was not always certain when to use cranberries or blueberries, or when farmed or woodland fruits were best.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1290178.JPG" alt="p1290178.JPG" class="imgnotext open-in-modal" /></p>
<p>Péter has become an expert in the world of spices and is now becoming more acquainted with balsamic vinegar. If we ask him to, he’ll use a pipette to add some drops of the stuff he got from the Tokaji Wine Vinegar House, which is aged in Tokaj wine barrels, and which deliciously changes and shapes the favors of the fruit and vegetable juices. Just a few drops in your drink and it will seem as if he had used completely different ingredients.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1290176.JPG" alt="p1290176.JPG" class="imgnotext open-in-modal" /></p>
<p>Suddenly, Péter places in front of us one of his favorite concoctions, a pressed orange and celery juice, with a splash of Aperol. Once again, I can taste that unbelievable balance that I’ve only tasted before in the fruit blends. Not a single flavor seems out of place, but you can still taste everything that went into it, except for the alcohol. “With gin, this would be a much stronger cocktail,” Péter mentions one of the varieties.</p>
<p>And if we take the alcohol-including varieties, something else must be considered: what works with a given spirit? Gin works well with blackberry lavender (lavender flower, preferably from an organic shop), spiced with lemon, a little allspice, star anise and juniper berries. Vodka mixes well with savory drinks, celery, cucumber and other vegetables. Rum is fundamentally used in preparing sweet drinks. “Perhaps if we add bear grass to pineapple, it’ll turn out better with some rum. Who knows, you just have to give it a try,” Péter muses, who would be happy to prepare his millionth variation on things right then and there.</p>
<p>But in some cases, alcohol just completely ruins a juice, no matter how good all of the individual ingredients are. Sometimes nothing works with it, for the alcohol blots out four or five flavors without adding anything in its place other than the alcohol itself.</p>
<p>If a guest asks for a drink, the first question is, are they hungry or thirsty? If hungry, then the sweeter, alcoholic drinks are suggested. In such cases the blender is the better option, with such basic ingredients as banana, avocado, peach, cucumber or cantaloupe, and the spices can be added in rich helpings as well. Thirsty guests are provided with pressed juices in more harmonic combinations. What also matters is whether someone wants an energy boost or just to relax. In the summer cold drinks calm while warm flavors enliven. Lavender is considered to have a calming effect, but according to Péter it tends to be the opposite.</p>
<p>In the meantime, we receive a banana smoothie that contains rhubarb, mint, cinnamon and lemon. Don’t use any milk, the mahungmeister says. “You can use an apple juice base to which you can add strawberry, raspberry or pineapple, and it can take some vegetables too, such as spinach or sorrel”. We receive another smoothie that contains bits of coffee beans, so that the drink crunches between our teeth. Sour cherry and avocado goes well alongside the coffee beans, which usually aren’t used this way, with the avocado easily swapped out in favor of bananas. And of course apple juice, and a blender.</p>
<p>If we use watermelon, it’s worth pressing it all the way to its rind, we’re told. This takes the juice on a journey in need of lemon. You can complement it with celery or orange, and almost all spices go well with it. We can mix cantaloupes with watermelons, in roughly a 1:2 ratio in favor of the watermelon. Another great summer drink is the sorrel-pear smoothie, using an apple juice base, with lemon and mint or allspice.</p>
<p>We felt a bit overwhelmed from all the examples and opportunities after spending three hours on the crash course in the Élesztő courtyard where the Mahung counter is located. We expected to learn some nice basic things for beginners, but Péter would have none of it and tried to get across to us the relativity that has become a system in his head, but would be chaos for everyone else. Not to worry, we’ll just have to pay him lots more visits so we can get used to it.</p>
<p><em>Péter is currently experimenting with ginger beers, some of which are available for tasting, while cocktails should be available by the time of publishing. Prices can be seen here: </em></p>
<p><em><img src="https://m.blog.hu/be/bestbudapest/image/p1290185.JPG" alt="p1290185.JPG" class="imgnotext open-in-modal" /></em></p>
<p> </p>
<p><strong>Mahung Gastrojuice Vegabistro Veganpub</strong></p>
<p><em><br /></em><strong>Address</strong>: 1094 Budapest Tűzoltó u. 22.<br /><strong>Opening Hours</strong>: <br /> Tue–Fri: 10:00 am - 10:00 pm<br /> Sat: 11:00 am - 9:00 pm<br /> Sun: 2:00 pm - 7:00 pm</p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/07/31/megprobaltuk_ellesni_a_mahungolas_titkat">here</a></span><span>.</span></p>
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0
Best of Budapest
https://bestbudapest.blog.hu
https://m.blog.hu/be/bestbudapest/image/p1290168.JPG
https://bestbudapest.blog.hu/2015/08/16/oriental_soup_house_fantastic_asian_soups_prepared_right_in_front_of_your_eyes
Oriental Soup House: Fantastic Asian soups prepared right in front of your eyes
2015-08-16T11:19:26+02:00
2015-08-16T11:19:26+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>Újlipótváros, the southern part of District XIII, is a peculiar area, for although the locals would have the means to support nice restaurants if they were to open in the area, you’ll only find a handful of options. Although it contains one of Budapest’s best restaurants in <a href="http://bestbudapest.blog.hu/2015/04/17/laci_konyha_the_pleasure_kitchen">Laci!Konyha!</a> and there are great spots for breakfast such as Panini, Sarki Fűszeres or Édesmindegy, or the garden pub Figaro and a good juice bar in <a href="http://bestbudapest.blog.hu/2015/05/10/the_best_offensive_against_influenza_tutu_and_fruit_soups">TüTü</a>, the food choices in the area are still of the traditional type: a bunch of places that would fit well in Ádám’s Karcsikám (“My dear Charlie”) series of places whose continued operation defies logic. In those places, you’ll get bad or not particularly good food on a red and white checkered tablecloth, but at a relatively high price given the area.</p>
<p>And now, rather unexpectedly, a new place has opened at Philippe and Balzac’s old location:</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc07035_1280.jpg" alt="dsc07035_1280.jpg" class="imgnotext open-in-modal" /></p>
<p>It truly was a surprise, since I didn’t even realize they were doing any work inside. Then on a Sunday not so long ago, I saw them drawing menus on the boards. By Monday, they had opened their doors, and they even managed to open on time on Tuesday.</p>
<p>And what shows this area’s ability to fill new restaurants is that just 24 hours after the joint first opened, and without any form of advertising, the place was packed. The restaurant is imaginatively and cleverly decorated, and I could barely find a free spot in the downstairs area, from where I could see the chefs working in the open kitchen – under a lot of pressure.</p>
<p>Just like I am working on this post. We apologize in advance.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc07016_1280.jpg" alt="dsc07016_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc07011_1280.jpg" alt="dsc07011_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc07018_1280.jpg" alt="dsc07018_1280.jpg" class="imgnotext open-in-modal" /></p>
<p>The concept is great, serving fundamentally Asian soups such as pho and similar bowls, as well as a few drier options. The kitchen is totally open, without even a window separating guests from the chefs, who are a mix of Asians and Hungarians such as the head chef, who, if I understood correctly, is also the owner. Her family also works here, for, if I heard the friendly waitress correctly, she addressed the kitchen boss as Mom.</p>
<p>And what you can see is very pleasing: fresh spices and ingredients prepared as if everything was on camera for a kitchen reality show where it’s important that everything looks good and tasty. In this case, this is not done just for the cameras, but to ensure that the food will also be good.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc07032_1280.jpg" alt="dsc07032_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc07033_1280.jpg" alt="dsc07033_1280.jpg" class="imgnotext open-in-modal" /></p>
<p>And the final product delivers: we had a small serving of duck and crab soup, which ran to 1,300 forints, but as the picture reveals, “small” isn’t exactly the best term to use:</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc07021_1280.jpg" alt="dsc07021_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc07022_1280.jpg" alt="dsc07022_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc07025_1280.jpg" alt="dsc07025_1280.jpg" class="imgnotext open-in-modal" /></p>
<p>These were excellent soups with an undeniably Asian twist, with the crab soup having more character with its exciting citrus flavors. The aroma and consistency of the crab balls was perfect, and the way the basic ingredients were prepared was superb.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc07029_1280.jpg" alt="dsc07029_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc07030_1280.jpg" alt="dsc07030_1280.jpg" class="imgnotext open-in-modal" /></p>
<p>We asked for pasta dumplings, which were also splendid with regard to presentation, pasta springiness, and the stuffing and sauce was just as you would expect to find in an Asian restaurant in Budapest or anywhere else in the developed world. (In Asia, soups such as this are several degrees murkier and less domesticated). Additionally, it will only cost you what you would expect to pay at a fast food joint a few streets over.</p>
<p>I highly recommend it.</p>
<p><a href="https://www.facebook.com/orientalsouphouse/info"><strong>Oriental Soup</strong></a><br /><strong>Address:</strong> Budapest, Balzac utca 35</p>
<p><strong>Opening Hours:</strong></p>
<p>Mon-Thu: 11:30 am - 10:00 pm<br /> Fri: 11:30 am - midnight<br /> Sat: noon - midnight<br /> Sun: 12:00 - 10:00 pm</p>
<p><strong>Telephone:</strong><br /> +36-1-790-5364</p>
<p> </p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/07/23/oriental_soup_house_szuper_azsiai_levesek_amik_a_szemed_elott_keszulnek">here</a></span><span>.</span></p>
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0
Best of Budapest
https://bestbudapest.blog.hu
https://m.blog.hu/be/bestbudapest/image/dsc07035_1280.jpg
https://bestbudapest.blog.hu/2015/08/13/petit_cafe_what_it_would_be_like_if_food_carts_caught_on_in_budapest
Petit Café – what it would be like if food carts caught on in Budapest
2015-08-13T16:06:01+02:00
2015-08-13T16:06:01+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>Those who have walked along Király Street in recent weeks have probably come across this:</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1290083.JPG" alt="p1290083.JPG" class="imgnotext open-in-modal" /></p>
<p>Or, from a closer angle:</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1290085.JPG" alt="p1290085.JPG" class="imgnotext open-in-modal" /></p>
<p>Yes, we’re talking about a café and bicycle in one, or rather, a mobile coffee shop. They ride over here at 9 in the morning and sit around until 5 in the afternoon, when they ride home with all their equipment, generator and all.</p>
<p>Yup, they also have a generator, since for the time being they haven’t managed to get electricity from the neighboring stairwell. It’s a long story that one of the owners Gábriel doesn’t wish to discuss, so let’s just call it bureaucracy. But, we should mention there were no problems in acquiring permits from District VII. The café rents the area from the local government, which in Hungarian terms was quick to grant approval: it only took two and a half months to issue the necessary permits.</p>
<p>Because grabbing a coffee from a bicycle and slurping it as you walk, now that’s cool. It’s the kind of thing you can only do in District VII, on Király Street’s left side, since the other side of the street is District VI, which isn’t as forthcoming with operating permits.</p>
<p>But can’t we all agree it’s a nice addition to the street?</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1290087.JPG" alt="p1290087.JPG" class="imgnotext open-in-modal" /></p>
<p>Well, isn’t it?</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1290090.JPG" alt="p1290090.JPG" class="imgnotext open-in-modal" /></p>
<p>The café au lait is a bit watered down, the treat you can get on the side is a store-bought Marlenka, but we’re not expecting the height of culinary achievements out of a place as cute as this. I waited five minutes for a coffee, because the generator refused to start, but that was not a problem, as it gave us time for a quick chit chat.</p>
<p><strong>Petit Cafe</strong><br /> <strong>Address</strong>: Király utca - Csányi utca corner</p>
<p> </p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/07/13/na_ilyen_lenne_ha_a_elterjednenek_budapesten_a_kajakocsik_petit_cafe">here</a></span><span>.</span></p>
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0
Best of Budapest
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https://bestbudapest.blog.hu/2015/08/10/porc_the_necktied_butcher
Pörc: The necktied butcher
2015-08-10T11:58:41+02:00
2015-08-10T11:58:41+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>To be honest, I wanted to write this post back in the winter when Pörc, which is originally from Balatonkenese, first appeared in Budapest. The place was famous for selling quality cuts of meat in an area not exactly famous for quality ingredients (even though they produce some excellent cheeses, salamis and hams, there aren’t any stores to sell them), and also because the owner was famous for wearing a necktie as he greeted his guests.</p>
<p>Jenő Kocsis didn’t become a butcher on a spur of the moment decision, for he is the scion of a dynasty of butchers that goes back roughly 150 years, and a person who decided to focus on quality ingredients for his customers. This of course also brings in return customers as people are far more likely to remember a sales person who wears a tie and provides good service than the one who can’t be bothered with appearances.</p>
<p>These two characteristics were enough for Pörc to be one of the big hits of last year, which made an appearance in Budapest outside of the beach season to guarantee income throughout the year. It opened in Lövőház Street, where more and more exciting things are going on all the time. If you’re in Buda and looking for some light, good food, you absolutely should check this area out.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06652_1280.jpg" alt="dsc06652_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06665_1280.jpg" alt="dsc06665_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06669_1280.jpg" alt="dsc06669_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06664_1280.jpg" alt="dsc06664_1280.jpg" class="imgnotext open-in-modal" /></p>
<p>Jenő brought the winning Balaton formula to Budapest, for the shop is elegant, the products are sensational and you can find some real rarities among them. Sausages, salamis and bacon fill the shop, which is so elegant that you could display jewelry instead of meat from behind the counter without needing to redecorate.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06667_1280.jpg" alt="dsc06667_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06672_1280.jpg" alt="dsc06672_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06674_1280.jpg" alt="dsc06674_1280.jpg" class="imgnotext open-in-modal" /></p>
<p>There are some easy to recognize items such as beef wieners, which actually contain real meat, quality liverwursts, but you’ll also find bacon wrapped in meat and wrapped side-rib, and there’s also greaves and crackling. The prices are quite acceptable as well: most of the cuts are priced at below 3,000 forints per kilo, and if something costs more, you won’t find it cheaper anywhere else. The smoked salami costs 600 forints per dekagram (100g), and the winter salami isn’t much cheaper.</p>
<p>The good news is that you can taste samples in person, and if you compliment something on its quality, they’ll give you some spare cuts. They also prepare sandwiches, and in truth they’ll create something out of whatever you may desire. I suggested they invent something new and not long after I was presented with this:</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06653_1280.jpg" alt="dsc06653_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06660_1280.jpg" alt="dsc06660_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06656_1280.jpg" alt="dsc06656_1280.jpg" class="imgnotext open-in-modal" /></p>
<p>At first, it didn’t inspire much confidence, looking like something I could throw together myself in five minutes at home. But as you begin to eat it, you’ll arrive at the goose breast fillet and find yourself in a different dimension: this is the most expensive cut they sell in the store, at 850 forints for ten dekagrams, but it’s so good and intense, that it’s worth the price. You don’t just wolf this down like you would bologna, you’ll eat it in small bites, so it lasts as long as four times as much of something else would.</p>
<p><a href="https://www.facebook.com/porcbuda/timeline?ref=page_internal"><strong>Pörc BUDA</strong></a><br /><strong>Address:</strong> Lövőház utca 27.<br /><strong>Telephone:</strong> +36-70-280-4182<br /> Mon-Fri: 8 am – 8 pm<br /> Sat: 8 am – 2 pm</p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/07/21/porc_a_nyakkendos_hentes">here</a></span><span>.</span></p>
<p> </p>
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0
Best of Budapest
https://bestbudapest.blog.hu
https://m.blog.hu/be/bestbudapest/image/dsc06652_1280.jpg
https://bestbudapest.blog.hu/2015/08/02/the_costume_designer_who_makes_me_love_buying_clothes_for_my_wife
The costume designer who makes me love buying clothes for my wife
2015-08-02T19:18:32+02:00
2015-08-02T19:18:32+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>Fashion is not a topic that we really discuss on the blog. Part of the reason for this is that we can’t say we’re all that knowledgeable about it, not to mention that we’re men, and the picture below pretty much illustrates everything we know about the topic:</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/54cd067d75c57_esq-02-james-bond-skyfall-2012-mdn-39265360.jpg" alt="54cd067d75c57_esq-02-james-bond-skyfall-2012-mdn-39265360.jpg" class="imgnotext" /></p>
<p>In contrast to this, women are spoiled for choice, and I’m not thinking merely of cuts or colors, but that they can fundamentally change their appearance. Pants, a skirt, a dress, a shirt, blouse, t-shirt, and other items I have no clue about.</p>
<p>It’s always pleasing to see the final result, but unfortunately the first steps of this process are quite boring and dragged out: shopping. Fortunately, my wife Évi does not spend hours browsing clothes stores (ok, at least not more than two), but when we go to a mall to shop for clothes, I do just as other men do. I begin by shopping for myself, then I collapse into a quiet apathy on a bench, punching away at my phone. The upshot is she doesn’t really take me with her anymore.</p>
<h4>With one exception. There’s one clothing designer whose clothes I love to check out, give to Évi to try on, and then jump for joy when she likes it. It’s none other than Pipetta Knitwear.</h4>
<p>Their clothes are like works of architecture or an exciting façade. The designer plays with the material’s wrinkles and way it sits so that the item of clothing deserves its own team of structural engineers. The clothes become tighter in some unique areas and expand in even more unusual places. I suppose I must have a wrinkle fetish or something.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1190107_1.JPG" alt="p1190107_1.JPG" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1290115.JPG" alt="p1290115.JPG" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1240258_1.JPG" alt="p1240258_1.JPG" class="imgnotext open-in-modal" /></p>
<p>I first met Katalin Nádasdi at a WAMP design fair, after Évi had previously ordered some clothes from her online. I already found the clothes to my liking at the time, and then later we visited the Pipetta workshop: it’s located in a block of flats in District XVI.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1190116.JPG" alt="p1190116.JPG" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1190113.JPG" alt="p1190113.JPG" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1190115.JPG" alt="p1190115.JPG" class="imgnotext open-in-modal" /></p>
<p>Kati launched the brand in 2002 with her friend Imola Farkas. She graduated from high school with a specialization in drawing, becoming a women’s clothing preparer, later attending the Budapest Technical College before graduating from the Moholy-Nagy University of Art and Design in 2005. This goes some way toward explaining why I love to see her work on Évi:</p>
<h4>I look for structure in clothes.</h4>
<p>And that’s it. It’s what I look for in buildings, in clothes, in wine and in music. Of course, you can take it to such extremes that no one will wear your clothes, at least not in public. But Kati’s clothes are the type you can easily wear.</p>
<p>And Kati also has this to say about her clothes:</p>
<h4>She works with finely looped materials combined with woven fabrics.</h4>
<p>But since I don’t exactly understand what she means, I won’t add further comment. The most important thing for me is the structure.</p>
<p>Here are some professional photos of her other work, not featuring Évi.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/16.jpg" alt="16.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/8_2.jpg" alt="8_2.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/_mg_3212.jpg" alt="_mg_3212.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/_mg_9254.jpg" alt="_mg_9254.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/zocskar_andi_08_03_281.jpg" alt="zocskar_andi_08_03_281.jpg" class="imgnotext open-in-modal" /></p>
<p>And this is Kati:</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/onarckep.JPG" alt="onarckep.JPG" class="imgnotext" /></p>
<p>You can meet the designer at one of the WAMP design fairs, or you can get in touch with her via <u><a href="https://www.facebook.com/pipetta.knitwear">Facebook</a></u>.</p>
<p><strong><em>Disclaimer: We visited the workshop without mentioning our blog, and we’ve purchased all of the clothes ourselves, because that’s the type of guys (or in this case girls) we are.</em></strong></p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/07/17/a_ruhatervezo_aki_miatt_imadok_ruhat_vasarolni_a_felesegemnek">here</a></span><span>.</span></p>
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fashion
clothes
0
Best of Budapest
https://bestbudapest.blog.hu
https://m.blog.hu/be/bestbudapest/image/54cd067d75c57_esq-02-james-bond-skyfall-2012-mdn-39265360.jpg
https://bestbudapest.blog.hu/2015/07/29/the_first_year_anniversary_of_one_of_budapest_s_best_and_worst_memorials
The first year anniversary of one of Budapest’s best and worst memorials
2015-07-29T11:08:00+02:00
2015-07-29T11:08:00+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>There’s this “thing” on Szabadság Square, which was erected a year ago in total secrecy in memory of the German occupation, and which has serious shortcomings both aesthetically and with respect to its message.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsfg.jpg" alt="dsfg.jpg" class="imgnotext open-in-modal" /></p>
<p>It’s quite kitsch and looks as if the construction manager of a gated community decided that what was really missing was a faux-ancient decoration, not to mention that the Germans are represented as an evil eagle and the Hungarians as the Archangel Gabriel, which is quite inaccurate considering that many local officials and residents showed a disconcerting proclivity for ratting out their Jewish neighbors and acquaintances, of whom the majority were sent to Nazi death camps. Most people don’t realize that the largest “Hungarian cemetery” is actually Auschwitz, where Hungarians were the largest ethnic group among the victims. There were even occasions when the Nazis asked the Hungarian authorities to ease up with the trains since they couldn’t keep up the pace.</p>
<p>But let’s get to the point: the awful memorial that cost more than 200 million forints has been surrounded by one of Budapest’s most exciting and frequently discussed memorials, which cost exactly nothing.</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06924_1280.jpg" alt="dsc06924_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06923_1280.jpg" alt="dsc06923_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06921_1280.jpg" alt="dsc06921_1280.jpg" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/dsc06916_1280.jpg" alt="dsc06916_1280.jpg" class="imgnotext open-in-modal" /></p>
<p>It was built by the relatives and friends of the deceased, the actual victims of the German occupation, with whom there was little discussion when the official memorial was prepared. But it doesn’t actually matter, if they hadn’t built that angel-eagle thing, this wouldn’t exist either. Left in memory of the Jewish victims, you will see pebbles, small shoes, luggage, letters and books that combine to form a memorial that even the best museum team could not have put together. This was assembled piece by piece and it contains everyone’s personal story, tragedy and memory. This mosaic comes together to paint something honest and personal, which avoids the kitsch and unnecessary pathos found in the state’s constructions. Many died: family members, adults, kids and the relatives, friends and descendants left behind recall them as they wish, not how they are told to. If you walk by there, stop for a moment to take it all in. It’s well worth your time.</p>
<p></p><ul id="gallery-1437291085" class="blh-gallery count-20"><li class="image-1"><a title="" href="#gallery-1437291085_1"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06928_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06928_1280.jpg?s=xs" /></a></li><li class="image-2"><a title="" href="#gallery-1437291085_2"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06925_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06925_1280.jpg?s=xs" /></a></li><li class="image-3"><a title="" href="#gallery-1437291085_3"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06926_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06926_1280.jpg?s=xs" /></a></li><li class="image-4"><a title="" href="#gallery-1437291085_4"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06927_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06927_1280.jpg?s=xs" /></a></li><li class="image-5"><a title="" href="#gallery-1437291085_5"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06933_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06933_1280.jpg?s=xs" /></a></li><li class="image-6"><a title="" href="#gallery-1437291085_6"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06905_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06905_1280.jpg?s=xs" /></a></li><li class="image-7"><a title="" href="#gallery-1437291085_7"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06906_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06906_1280.jpg?s=xs" /></a></li><li class="image-8"><a title="" href="#gallery-1437291085_8"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06907_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06907_1280.jpg?s=xs" /></a></li><li class="image-9"><a title="" href="#gallery-1437291085_9"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06908_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06908_1280.jpg?s=xs" /></a></li><li class="image-10"><a title="" href="#gallery-1437291085_10"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06909_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06909_1280.jpg?s=xs" /></a></li><li class="image-11"><a title="" href="#gallery-1437291085_11"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06910_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06910_1280.jpg?s=xs" /></a></li><li class="image-12"><a title="" href="#gallery-1437291085_12"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06911_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06911_1280.jpg?s=xs" /></a></li><li class="image-13"><a title="" href="#gallery-1437291085_13"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06912_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06912_1280.jpg?s=xs" /></a></li><li class="image-14"><a title="" href="#gallery-1437291085_14"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06913_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06913_1280.jpg?s=xs" /></a></li><li class="image-15"><a title="" href="#gallery-1437291085_15"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06914_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06914_1280.jpg?s=xs" /></a></li><li class="image-16"><a title="" href="#gallery-1437291085_16"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06915_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06915_1280.jpg?s=xs" /></a></li><li class="image-17"><a title="" href="#gallery-1437291085_17"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06917_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06917_1280.jpg?s=xs" /></a></li><li class="image-18"><a title="" href="#gallery-1437291085_18"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06918_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06918_1280.jpg?s=xs" /></a></li><li class="image-19"><a title="" href="#gallery-1437291085_19"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06920_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06920_1280.jpg?s=xs" /></a></li><li class="image-20"><a title="" href="#gallery-1437291085_20"><img class="imgnotext" src="https://m.blog.hu/va/varosban/image/dsc06922_1280.jpg" alt="" data-thumb="http://varosban.blog.hu/media/image/dsc06922_1280.jpg?s=xs" /></a></li></ul>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/07/20/egy_eves_az_egyik_legbenabb_es_az_egyik_legjobb_emlekhely_budapesten">here</a></span><span>.</span></p>
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cult
city
0
Best of Budapest
https://bestbudapest.blog.hu
https://m.blog.hu/be/bestbudapest/image/dsfg.jpg
https://bestbudapest.blog.hu/2015/07/24/a_great_lunch_where_you_would_never_expect_it_castro_bistro
A great lunch where you would never expect it – Castro Bistro
2015-07-24T12:31:50+02:00
2015-07-24T12:31:50+02:00
Gergő Helpers
https://blog.hu/user/972301
<p>Following up on our <u>sightseeing in Madrid post,</u> let’s get to a lunch in Budapest prepared by the chef who joined us in the Spanish capital with his wife as the winner of the Vodafone competition.</p>
<p>No, really!</p>
<p>During our trip, we learned that our traveling companion Jani is the chef at Castro Bistro, which I can’t say excited us all that much at first, since when we thought of Castro, what came to mind was a couple of laid back beers in the evening or a place to grab a coffee in the morning as you look onto Madách Square. We’d only consider ordering food here if we were really hungry or had no energy to walk elsewhere.</p>
<p> <img src="https://m.blog.hu/be/bestbudapest/image/p1280725.JPG" alt="p1280725.JPG" class="imgnotext open-in-modal" /></p>
<p>But while we were in Madrid, Jani began telling us of the weekly menu, and Csaba and I were soon rethinking things. These are some of the things we heard:</p>
<ul>
<li>Ginger sorrel with jalapeno-infused wheat dumpling</li>
<li>Venison stew with cranberries cooked with juniper and served with crispy potatoes and arugula</li>
<li>Turmeric green asparagus soufflé and spinach brown rice rolls with a warm pineapple white tea sauce</li>
<li>Chicken breast strips fried in cashew-pumpkin seed crumbs and served with a Greek peasant salad and new potato chips</li>
<li>Tuna fillet wrapped in sundried tomato and Balkan cheese and steamed in paprika skin, served with early summer mixed salad and pistachio basmati rice</li>
</ul>
<p> </p>
<p>These are the lunchtime menu mains, with a three-course meal costing 1,200 forints. The dishes come from peoples and regions all over the world, and are all described in such a way that you end up feeling like one of Pavlov's dogs. We were instantly hungry, which was something only a Madrid tapas bar could remedy.</p>
<p>I still had some reservations when I paid a visit to Castro unannounced and ordered the following:</p>
<ul>
<li>Forest mushroom cappuccino with pumpkin seed</li>
<li>Chicken leg fillet with Turkish olives and red lentils, served with lovage cottage cheese dumplings and colored peppercorn Brie sauce</li>
<li>Strawberry crepes with mango sauce</li>
</ul>
<p>This is what they brought out:</p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1280714.JPG" alt="p1280714.JPG" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1280718.JPG" alt="p1280718.JPG" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1280719.JPG" alt="p1280719.JPG" class="imgnotext open-in-modal" /></p>
<p><img src="https://m.blog.hu/be/bestbudapest/image/p1280721.JPG" alt="p1280721.JPG" class="imgnotext open-in-modal" /></p>
<p>Behind the fancy names we found familiar flavors. The cappuccino was the soup, the <em>hasé</em> we could have mistaken for a <em>kifli</em>, and the crepe wasn’t all that different from the Hungarian variety, which in all reality, doesn’t differ that much to begin with. But this was immensely superior to the ones they sold on the street in Montmartre for 2-3 euros each.</p>
<p>The soup was flawless. Jani knew exactly that the cream needed a little crunchy pumpkin seed, but he did not stop there, for he topped it with high quality pieces of pastry. Regarding the main, I was particularly happy that he went with the chicken leg, which has become quite overlooked lately and which was presented in an inspired way, while the dumpling and red lentils were an excellent side. The crepe was a worthy way to close the feast.</p>
<p>For me, Castro Bistro has become not just a small beacon with respect to its lunch menu, but a major lighthouse. I’m not saying Jani’s kitchen is better than all of the other restaurants in Budapest, just that for this price and in such nice surroundings, you won’t get a meal as good as this anywhere else.</p>
<p><a href="https://www.facebook.com/castrobistro"><strong>Castro Bistro</strong></a><br /> <strong>Address</strong>: 1075 Budapest Madách Imre tér 3.<br /> <strong>Opening Hours</strong>: Sun-Thu 11 am - midnight, Fri-Sat 11 am – 1 am</p>
<p> </p>
<p><span>Translation provided by Helpers Business and Immigration Services. Find us at </span><a href="http://www.helpers.hu/" target="_blank">www.helpers.hu</a></p>
<p><span>You may find the original article <a target="_blank" href="http://varosban.blog.hu/2015/07/01/szuper_ebed_ott_ahol_nem_szamitanal_ra_castro_bisztro">here</a></span><span>.</span></p>
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