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Wine and Food

Alexander van Dülmen

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Dessert

Aranyszarvas, Restaurant, Budapest, Hungary

Aranyszarvas, Restaurant in Budapest, Hungary

5,5 points      UNFORTUNATELY THIS RESTAURANT IS SHUT DOWN since 2017

This has been my favorite restaurant in Budapest for many years. It became a place of many lunches in the Hungarian capital as some years ago the office of an affiliated company I worked with was WP_20150303_007just around the corner. Today I only come at night and it is very nice as well.

This restaurant offers an appropriate mix of classic style, elegance and coziness. You feel immediately very snugly like in a familiar big living room.

The food is a perfect combination of high end Hungarian cuisine and an excursion into southern European styles.

The menu is constantly changing and oriented to the seasons, but probably also to the weekly inspirations of the chef. What I really like is that you recognize an individual character and – let’s call it – a signature in all of the dishes. Whether you take the fish, chicken or some lamb, the way it is prepared and cooked is somehow similar, always down to earth in its substance but subtly flavored.

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Facil, Restaurant, Berlin

Facil, Restaurant, Berlin

7 points

As I wrote: Weinbar Rutz is my favorite restaurant in Berlin. This is because of its very special concept of a wine bar and a restaurant. If you ran a real competition between the two very exciting chefs, Micheal Kempf’s style is of course different than Marco Müller’s, but both would deserve two Michelin stars (although only Michael Kempf has two (!)).I really see parallels between the two. Like Marco Müller, Michael Kempf uses mostly regional products but is able to combine those with global and modern flavors. Perhaps Michael isn’t so experimental (any more) and less risky but therefore you are on a safer side with him. His cooking creations are remarkable and just wonderful! I’ve never had a really strange culinary experience there, which I actually have had once a while elsewhere.

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