Tigris Étterem, Budapest, 3/30/16

exterior
exterior

This medium sized place is open all day and so was perfect for us to visit as soon as we hit town around 2:00. It was the lobby of a hotel about 100 years ago. The staff were most gracious even though we were the only guests for a while. In fact both of the men who helped us spoke great English and were very helpful in selecting our meal and wines. Tigris is known for its selection of foie gras dishes which is another reason to get there.

Entry
Entry

The waiter told us how Hungary is the #2 producer of goose foie gras in the world but 90% of their production goes to France. They produce goose rather than duck foie gras and their producers have abandoned the force feed process for one that uses temperature control to naturally stimulate the geese to eat more. It was a wonderful, reasonable meal with such friendly and fun service – it was the perfect start to our trip and a first class introduction to Budapest.

Interior
Interior
interior
interior
table set up
table set up
menu cover
menu cover
foie gras menu
foie gras menu
soups
soups
cold appetizers
cold appetizers
hot appetizers
hot appetizers
main course 1
main course 1
main course 2
main course 2
dessert menu
dessert menu
non alcoholic drink menu
non alcoholic drink menu
alcohol
alcohol
Frankie practiced gymnastics on the curtain rod
Frankie practiced gymnastics on the curtain rod

We started our meal with an amuse bouche of tomato soup that was very tasty and adorned with a crispy piece of bread that added the needed texture to the dish. Their bread tray included a few selections that all were of a softer variety of bread.

amuse bouche: tomato soup
amuse bouche: tomato soup
bread selection
bread selection
my choices- Paprika bread and roll
my choices- Paprika bread and roll
butter
butter
w
w
Frankie climbed the candle
Frankie climbed the candle

 

Then the foie gras sampler that included a piece wrapped in fat (light round one) that was with spicy white cabbage and basil, a simple terrine, foie gras in dark chocolate and a brulee style foie gras which was whipped and had a hard sugar coating on the outside.  All were scrumptious but I think I liked the simple slab the best however the whipped style was a close second. Next we had the roasted foie gras smaller portion that was served with fruits and an exquisite sauce. The chocolate sauce here worked better that the foie coated with it.

foie gras variations
foie gras variations
something sweet to drink with the foie gras
something sweet to drink with the foie gras
Roasted foie gras with fruitbread and dark chocolate paprika pureé
Roasted foie gras with fruitbread and dark chocolate paprika pureé
Frankie loved the foie gras
Frankie loved the foie gras

 

The pork cheeks with ravioli had foie gras sauce on it but they also brought an extra bowl in case you wanted more and who wouldn’t? The pork was tender and moist and fat free. The cabbage filling in the pasta was almost sweet and made a perfect accompaniment to the dish. The lamb was very tasty and a small enough shank that you could eat it and not be overwhelmed. The cabbage was still slightly al dente and wrapped up tender potatoes that all together made a fun dish.

Mangalica pork cheeks with cabbage ravioli and foie gras veloute´
Mangalica pork cheeks with cabbage ravioli and foie gras veloute´
extra sauce
extra sauce
lamb shank and cabbage wrapped potatoes
lamb shank and cabbage wrapped potatoes
another angle
another angle

 

For dessert we ordered a traditional Hungarian cake, Dobos torte, which is milk chocolate with sponge cake. It was served with spun sugar and a divine caramel sauce. It was lovely!

Dobos Cake New Style
Dobos Cake New Style
inside the cake
inside the cake
Frankie liked the modern bathroom
Frankie liked the modern bathroom
She really liked the floor tile
She really liked the floor tile
Our wonderful waiter
Our wonderful waiter
The sommelier
The sommelier
Frankie wanted to take the wine lamp home!
Frankie wanted to take the wine lamp home!

 

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