Goli Étterem

Goli has breathed new life into the former Goldberger textile offices on Arany János Street. The owners—Petra Saás and Péter Tausz, known for their Fruccola restaurants—stay true to their vegetable-centred philosophy. At the helm of the kitchen is chef Harel Zakaim, who defines the restaurant’s identity through the bold flavours of charcoal cooking. Most of the dishes—vegetable and meat alike—are prepared over embers. The open kitchen isn’t merely a visual feature; it’s an integral feature of the restaurant’s energy. Here, the concept of sharing is more than a buzzword—it’s a core principle. The menu features iconic Middle Eastern plates such as hummus served in a mortar, smoky grilled aubergine, and meltingly tender chicken shawarma. With finesse and fresh, vibrant flavours, they prepare lamb empanadas and lollipop lamb chops to perfection. Desserts include time-honoured favourites like pomegranate muhallebi and knafeh. The wine list is compact and currently the weakest link—it would benefit from a broader selection and more confident knowledge from the staff. The cocktail offering, however, more than makes up for it: a line-up of original signature drinks evoking the aromas and spices of the Levant. Music is far more than mere background here—it sets the tone and brings the room to life. The intimate space, filled with eclectic, homely details, enhances the lively, buzzing atmosphere. Goli feels like a slice of Tel Aviv transplanted into Budapest—an invigorating addition to the city centre’s dining scene.