Just got back from dinner. It's got one Michelin star, I think the only starred restaurant in Hungary. It deserves it. Here's what I ate:
Started with guinea fowl with tarragon and mustard. The fowl was perfectly roasted, crispy skin and moist and tender, a small but not too small starter size. The tarragon and mustard were together as a cream on the side. There was also a sweet potato cream. It was accompanied by lightly marinated fresh tomatoes and a very light, fluffy, slightly browned on one side goat cheese. It sounds heavy, it wasn't. It was a great starter.
With it came breads baked on the premises. The black bread was fantastic. Usually I prefer dense, heavy black bread, but this was light with a crunchy crust and a lot of flavor. The waiter suggested a dry Hungarian riesling from the area around Balaton Lake in the north. By itself it was okay, nothing special. But it paired perfectly with the fowl.
Main course was a baked Margallca pork (chop) with watercress, ginger and mushroom. The chop was a little crispy on top, it must have been seared or baked initially in a very hot oven. And it was fork tender throughout. It came with some sort of mushrooms, not sure what sort, but nicely cooked so as to retain their texture, a celery root cream with ginger that was fantastic and a bunch of watercress on top.
It paired perfectly with a southern Hungarian wine made from the Kardaka grape by the Sauska winery.
I then finished it off, or so I thought, with a very fresh mixed dark greens salad with chopped hazelnuts and a light dressing made with, I'm pretty sure, hazelnut oil. It was very refreshing.
I didn't order dessert but they brought me one anyhow. (I felt a little embarrassed as I am not a food reviewer or anyone significant in the food world, but as I was taking notes about the food they might have thought otherwise.) Dessert was a lemon cake with gorgonzola mascarpone (and a crispy, slightly bitter thin slice of lemon that complemented it perfectly.) And it was served with a small glass of a sweet late harvest moscatel from Tokaj. I don't normally like dessert wines but this one went very well with the dessert.
All told I was one very very happy diner. The service was impeccable, the place is comfortable and attractive and the damage came to 12,700 forint (US$55 / 41 Euro) including a 10% tip - although I tossed in an extra 1,000 forint as everything was so perfect.
If you are in Budapest - go there.