Pata Negra Asador

For over 20 years, the name Pata Negra has been synonymous with Spanish flavours in Budapest. Emerging from the acclaim of its beloved tapas bars, El Asador de Pata Negra was launched in 2017, showcasing the art of charcoal grilling. Steaks and seafood sizzle succulently over the embers, with solomillo, ribeye, and T-bone steaks adding depth to the repertoire, complemented by a selection of classic tapas. Most tapas are elegantly presented, though the plating can occasionally feel arbitrary. Certain decorative elements—such as microgreens—do not always complement the dishes. The wine list is dedicated exclusively to Spanish wines, offering a comprehensive and well-structured selection across regions and grape varieties, but it is a shame the vintages are not indicated. On the plus side, many options are available by the glass. As for spirits, the selection is broad yet tends towards mainstream choices. Addressing the technical flaws in grilling techniques encountered during our visit could significantly boost the overall rating.