Padron Tapas Bár

When Padron first opened in 2013, tapas was not an unknown concept in Budapest—but truly authentic Spanish cooking, unadapted to local tastes, was still a rarity. Since then, the small plate culture has found favour with diners, and Padron has blossomed into something of a cult tapas bar on the local scene. Tucked away on a quiet street in the Palace District (home to many aristocratic palaces and grand residences built in the 19th century), this tiny venue channels Iberian charm. The guest area has windows on both sides, with high tables packed closely together and colourful tiles adding character—just like in tapas heartlands. The menu is long and invitingly eclectic, with crowd-pleasers such as blood sausage balls with caramelised apple and roasted marrow bones with gremolada. We began with a classic tortilla, lifted by the addition of roasted peppers for extra flair. The croquetas de jamón (ham croquettes) made us feel like we were in Spain. Likewise, the Basque-style chistorra sausage—stewed in a red wine ragù—was strikingly authentic. A generous portion by tapas standards, it made the most of the onion-wine pairing, and most importantly, the sausage itself was premium quality. The espaldilla de cordero—lamb shoulder with fig and goat’s cheese—bordered on excellence, though the meat hadn’t warmed through entirely, leaving a hint of suet on the palate. Only the house wine is Hungarian; the rest of the list is a Spanish fiesta, and pleasingly, all wines are available by the glass. A charming spot, ideal to just pop in—or for a bite at an outside table to sample Spanish flavours in their truest form.