101 BISTRO

Budapest may now boast a dizzying array of Asian restaurants, but Taiwanese food remains in the shadows. A melting pot culture, its cuisine draws freely from Chinese, Japanese, American, French and Portuguese traditions – a playground of culinary freedom. That spirit pulses through 101 Bistro, which quickly gained cult status after its audacious decision to open at the very start of the pandemic – as bold, in fact, as Taiwanese cooking itself. The menu fits on one A4 sheet; lunch specials on another. The location, too, was a gamble: for years, Széll Kálmán Square was a rather bleak corner of Buda until new-wave eateries began reclaiming the space from tired old diners. As we write, chef Márton Keve is bowing out, with the restaurant shifting to a more collaborative model. Its public face is Boyin Lu – raised in China, long at home in Hungary – while the kitchen team now shares responsibility for new dishes. Their summer 2025 menu reflects this spirit, while maintaining 101 favourites: Sichuan spinach, san bei aubergine, shou pa chicken. A bold new arrival: phoenix claws – three chicken feet in fragrant, umami-rich sha cha sauce. The two-storey bistro with a minimalist courtyard and a terrace overlooking Buda’s busiest junction feels sleek. The wine list is tiny, but a strong line-up of cocktails – boozy and booze-free – and excellent teas more than make up for it. A separate sake menu offers tasting flights. The first of the 101 family, this bistro remains a firm favourite on the Buda side.