HILDA Budapest

One of the must-visit restaurants in the city center, the Hilda is a place no Hungarian guest should miss, also tourists can get to know reimagined Hungarian flavours the best way possible. The impressive interior is defined by a giant mosaic that evokes the Art Nouveau era of Budapest. Ágnes Szalai is not only the owner but also a careful host, paying great attention to the restaurant's “farm to table” philosophy, working with the best Hungarian farmers and winemakers. Even regulars do not get bored of the menu. Renátó Kovács’s vibrant and joyful kitchen constantly updates its offerings, and the rhythmic work in the open kitchen adds to the experience. The chef’s energy, boldness, and technical expertise are impressive, and the menu is full of culinary surprises. The fish soup made from the fish of Akasztó is served with polenta: the ingredients “cook together” right in front of the guests in the hot fish broth. One of the city’s best goulashes is made from beef cheeks and appears on the menu as Gulyás Royal. The half a dozen little stuffed cabbages from Szabolcs county have perfectly textured Mangalitsa pork, and the mix of pickled and sweet cabbage creates a masterful sweet-sour balance. It is open only for dinner during the week, and on weekends, from noon until late in the evening. The chef’s flavours are intense, deep, and powerful; his kitchen team is loyal and close-knit. Hilda is one of the true gems of Pest.