Ludwig Hotel

After travelling the world, Chef Jenő returned home to open this unique restaurant. Located in the heart of the city, it comes with concrete walls hung with mirrors, and a 21-seater counter which wraps around the large open kitchen. Red leather stools and placemats provide colour, while a trendy soundtrack adds to the vibe. The set menu showcases elements from Jenő’s travels via a series of refined, creative, sometimes playful dishes that burst with flavour. These are matched by some serious wine pairings, with the Hungarian option offering some wonderfully unique, bespoke choices.

Within a boutique hotel sits this small, sophisticated restaurant, whose open kitchen forms an integral part of the stylishly lit room. Shelves are full of jars containing colourfully preserved foraged fruits, vegetables and herbs, and the butter, lardo and Mangalitsa ham are all produced in-house. The surprise set menu is made up of intricate, exquisitely constructed dishes – many of which are updated versions of classic Hungarian recipes – and tables all face the wood-clad ‘pass’, where the chefs assemble the dishes in front of your eyes with skill and dexterity.

Elegance and sophistication lead the way at Costes, from the smart décor to the well-orchestrated service. Ask for a seat to the front of the main room for a feeling of space, then enjoy the eager anticipation as the sommelier presents an exceptional, mostly Hungarian wine selection. The modern 7 course tasting menu comprises memorable dishes which not only look stunning with their bright colours and artistic style, but are packed with vibrant, complementary flavours. Seasonality plays an important role here too, with the featured ingredients always informing you of what’s in season right now.

While it would be easy to do, to pass by this unassuming-looking restaurant near the Basilica would be a mistake. The kitchen here sources top-class ingredients, treats them with the utmost respect and allows them to shine. Subtle Hungarian influences run throughout dishes which are well-conceived, skilfully executed and have a notable intensity of flavour. There is an à la carte, but go for the tasting menu for the best experience. Wines are key here too: they offer 100 labels, including some of Hungary’s top producers, with many available by the glass.

Portuguese Chef-Owner Tiago and his Hungarian wife Éva have created a warmly run and deliciously different restaurant in the heart of the city. A bright front room with arched windows leads past the open kitchen to a more intimate room where patches of blue and white tiling hint at Tiago’s heritage. At dinner, pick from 5 or 7 courses – some have choices, allowing you to lead with either Portuguese or Hungarian influences, or to combine them for the best of both worlds. The interesting, flavour-packed dishes are poised and elegant, and Tiago has a deft touch when it comes to seasoning.

Your evening starts with an aperitif and snacks at the Chef's Table, before you are shown through to a barrel-vaulted cellar with an open kitchen. Here, the team work with calm efficiency and meticulous precision to create a 12 course tasting menu composed of highly sophisticated dishes packed with deep, well-balanced flavours and bags of personality. The setting beneath the castle is magical; for the full experience, stay the night in one of the nearby bedrooms and make the most of their spa.

Tucked away in the city centre on a small square, Cabrio’s tree-shaded terrace is the perfect place to kick back with a glass of wine. A 100% natural wine bar, it offers generously priced bottles from both Hungary and across Europe, and comes with a vintage look and a trendy vibe. The friendly team are keen to offer recommendations when it comes to both the wine and the concise selection of seasonal small plates (three per person is about right). Boldly flavoured, well-judged combinations could include burnt celeriac carpaccio, salmon trout tartare with green gazpacho or raspberry chocolate cr