Dèli Part Woodfired BBQ

The BBQ craze of the 2010s has long since cooled, leaving only the true originals standing. Among them, József “Dzsozi” Baricza – pitmaster supreme and revered doyen of Hungary’s BBQ scene – would still be at the smoker if the apocalypse came. Since 2018 he has ruled the roost on the banks of the Sió, where mighty slabs of meat take centre stage. The setting is pub-like and no-nonsense: fake grass, picnic benches, no pretension. Brisket, pork belly and ribs emerge imbued with smoky depth, while the four-flavour BBQ sausage selection is a masterstroke. Sides such as rosemary-fried new potatoes and green apple coleslaw shine. This is the kind of place where you can order a burger or steak with your eyes closed – such is the immutable reverence for the meat.