Anyukám Mondta Étterem

There are certain restaurants people make a pilgrimage to – and Anyukám Mondta is definitely one of them. Thanks to the dedication of brothers Szabolcs and Szilárd Dudás, what once was a small-town pizzeria has evolved into a refined Italian trattoria – in the best and truest sense of the word. Booking a table is a must, though the owner who runs the service always does his best to seat everyone as soon as possible. From the outside, you would never guess how popular it is. The restaurant is tucked into the corner of a small strip mall, and the interior has that cozy, homey countryside vibe. The menu is mostly Italian with a few Hungarian touches. Some ingredients are sourced straight from Italy, think D.O.P.-certified cheeses, cured meats, tomato sauces, and flour, while others come from nearby producers, like the mangalitsa pork from Megyaszó. Their pizzas are made in Neapolitan style, with long-fermented sourdough and the occasional playful twist, like the Ungherese. The dishes are thoughtful, without going over the top. They were one of the first to serve what’s now an iconic dish: Tuscan-style tripe. When we visited, it came in a house-made bread roll stuffed with blood sausage – absolutely outstanding. The dessert was a creamy Piedmont hazelnut millefeuille with crisp pastry layers, and it was truly unforgettable in both flavour and texture. The wine list is led by local producers from the Tokaj region, with a more modest Italian selection, and most wines are available by the glass too. Their homemade syrups are also for sale. It is a bit of a detour to get here, but one that is always worth it.