Robinson Restaurant

For over 35 years, Robinson has been a fixture of Budapest’s dining scene and the City Park landscape. Owner Árpád László quite literally dreamed up the restaurant’s design, and after a long and complex development process, the multi-level venue was finally built atop City Park Lake. In Dávid Kugyela, Robinson has secured a chef who not only understands but truly embodies the restaurant’s style. A defining feature is its selection of premium cuts from renowned Italian butcher Dario Cecchini. While the menu leans heavily towards meat lovers, the pasta and risotto sections cater to vegetarians as well. During our visit, the tarragon veal ragout soup was excellent, with a well-seasoned broth, fine textures, and delicately sliced mushrooms. The tiramisù was equally outstanding - worthy of any Italian trattoria. The wine list, though moderate in size, includes selections from lesser-seen regions, yet its composition feels somewhat unstructured at first glance. As for other drinks, the restaurant keeps pace with international trends. With its prime location and top-tier cuisine, Robinson has long been a destination for celebrities, including international stars - exclusivity comes at a price, however. That said, the experience would feel more polished if olive oil and bread were included rather than charged extra.