BABKA Budapest

In Újlipótváros—a gastro hub—it’s no small feat to stand out from the crowd. Yet Babka, a long-time local favourite at the very start of Pozsonyi út, has done just that. A place to wine, dine and socialise, it was named long before the eponymous Jerusalem-style cake became fashionable in Hungary. The interior strikes a curious and charming balance: part elegant grandmother’s flat, part bohemian Budapest ruin bar. Patterned tiles, statement lamps, old radios and well-thumbed books conjure a fine slice of Tel Aviv in the heart of the city. The kitchen orients to the Middle East, with occasional playful winks elsewhere. Regulars flock here for crowd-pleasers like shakshuka, offered in more than five variations, and the Yemeni goulash—a rich, saucy beef stew (not a soup)—created as a symbol of Hungarian–Arab friendship. The unofficial signature dish would have to be the duck gizzard shawarma: a deeply satisfying take on Middle Eastern street food, with a respectful nod to traditional Hungarian flavours. The cocktail menu is impressively broad, anchored by an extensive gin selection—served all day long, underscoring the notion that in Újlipótváros, revellers needn’t wait for sundown. A small terrace offers alfresco tables in fine weather, and the atmosphere is always lively. Artists and well-known local personalities are frequent faces. One of the owners, Attila Nemesvölgyi, plays an active part in this vibrant scene—and in the day-to-day life of Babka itself.