Trattoria Toscana

With 25 years under its belt, Trattoria Toscana proves that there will always be a place for honest, heartfelt Italian cooking done right. Owned by Ferenc Baji, the restaurant was among the first in Hungary to put ingredients front and centre—sourcing directly from Italy. The atmosphere matches the commitment: the space channels a true trattoria spirit, with pizza-making in full view as part of the dining experience. Their dedication to Italian gastronomy has never wavered. Trends may come and go, but Trattoria Toscana remains exactly what Budapest diners first fell in love with—a slice of Italy that feels authentic and deeply familiar. During our visit, the Tuscan tomato soup was thick and well-spiced. The ossobuco came in a generous portion—tender, slow-cooked, and richly flavoured—though the risotto it rested on could have done with a touch more creaminess. The tiramisù, on the other hand, was flawless. Staff are attentive and well-trained, going out of their way to satisfy guests. The wine list is both rich and varied, with Italian and Hungarian selections available by the glass. Many are organic or biodynamic. Its prime riverside setting on Belgrád rakpart, with sweeping views of the Danube and Gellért Hill, only adds to its lasting appeal.