SIMALIBA Belvárosi Csárda

The traditional Hungarian inn, the 'csárda', is deeply rooted in the Hungarian soul – and it never fails to charm tourists either. While there is no thatched roof on this restaurant near Váci Street, little enamel pots and mini cauldrons set the tone for a modern take on the csárda-style, with a subtly folk-inspired interior. The name Simaliba – a bit of Hungarian slang – might not be the wittiest, but the play on libasor (meaning 'goose row') definitely lands well. The star here is a whole lineup of goose dishes – a smart move, since this top-quality local ingredient tends to get overlooked outside of St. Martin’s Day. At Simaliba, they serve goose liver, leg, breast, and even a legendary cholent all year round. Viktor Varju – aka Varju Vili – is one of Hungary’s low-key culinary pros. Now corporate chef for the Mellow Mood Hotels group, he brings a mindful approach and decades of experience to Simaliba, and that thoughtful spirit comes through in every corner of the place. Service is quick and friendly, the drink list is solid, and the food is all about comforting, satisfying Hungarian flavours. When we visited, the veal paprikash was just right – the meat was tender, the sauce rich with umami and a salty depth, and the buttery noodles lived up to its name. The chef’s cottage cheese dumplings are a creative twist: more of a cold dessert with creamy curd cheese on a bed of rum-kissed marzipan, topped with crunchy toasted panko. Do not let the touristy location put you off – both locals and visitors will find something to love here.