Eat in Budapest

In spite of a snobbish name, Bábel is a modestly snobbish place. It’s interior reflects the current modern trend in Budapest gastronomy widely used in places like Donatella’s Kitchen, Tom George and many more.

I went there for a business lunch and stayed there until 18.30 without noticing that the usiness lunch place close at 16.00 for two hours until reopening as a chic trendy restaurant at 18.00. Part of the crew were very polite and attentive but still I’m afraid we were only allowed to stay because we were drinking non stop.

The food was delicious, although the fois gras mousse with baby beetroot salad (EUR 9.8) had such a small portion of mousse that is outrageous even by high-end gastronomy standards. But it was amazingly light and fresh, although not to be compared with Ráspi’s fois gras mousse (I’ll post about it soon).

The filet of trout with cauliflower and pearl barly risotto (EUR 9.6) was not just wonderfully good looking but also very tasty: thin slices of fish perfectly firm (or soft, from another angle) and very well spiced, although many may think it had too much spicy on it (I’m not one of them).

Their wine recommendation (Chateau Kajmád Cabernet Sauvignon 2006) wasn’t the best especially considering that we picked a far more sophisticated St. Andrea Áldás Cuvée (2006) before. But it was alright, we finished off the whole Áldás cuvée and then just ordered glasses of Cabernet wihch they opened in front of our eyes (a major achievement in Hungarian hospitality).

The restaurant is perfectly located ta the end of váci street just 100 meters from Fővámtér ’s touristic market.

More information: http://www.babeldelicate.hu/

Let’s start with the facts: Csalogány 26 restaurant is ugly. Now, keep reading.

Ideally hidden from the tourist trails and businesses in one of the ugliest areas of the 1st district, Csalogány 26 mostly attracts people who would like to eat well. The slightly pretentious service is in contrast with the honestly ugly, although new interior. You wouldn’t guess from that that Csalogány 26 was recently chosen one of Hungary’s top 10 restaurants.

Their wine list suggests good taste and I’d say that you can pair relatively well with most items on the short and frequently changing menu. I scored at first: Ráspi’s Sauvignon Blanc from 2007 is truly amazing. About the wine, please see the full review and other here.

The shrimp carpaccio with wasabi and mango sauce was fresh and tiny. The service guys new exactly when was appropriate to offer more wine (we only ordered one glass each of us (2) but ended finishing off a whole bottle).

It was sort if interesting to see on a plasma screen how the chef was preparing my fish, which was btw wonderfully cooked, spiced and served.

The goat cheese cream was very tasty and lightweight but the plum ice cream didn’t taste plum at all.

The bread which is served abundantly during and in between courses was fresh and excellent.

I paid HUF 5 500 for the 3 courses and it was well worth it.

Advance booking is recommended.

It’s a top pick for everyone, but only because of the food. Location is poor, interior is ugly and service staff is mixed.