Borkonyha Winekitchen, Budapest, 4/1/16

entrance
entrance

This medium sized restaurant offers a la carte as well as a 5 course degustation with optional wine pairings. It is a smart, stylish place that also has bar seating. It was full the evening we were there and the noise level was fairly high but it was workable and just gave the place a very lively atmosphere. Waiters were efficient and nice but not overly friendly, although obviously an experienced bunch. There appeared to be a number of tourists as well as a local people and a wide range of age groups. We may have come in as a large group was getting their order because there was a extraordinarily long pause after the soup course. This is their third year to receive a Michelin star rating.

interior
interior
lots of photos
lots of photos
interior
interior
table set up
table set up
menu cover
menu cover
wine list
wine list
menu
menu

 

The bread service includes 3 types with the sweet bread being the favorite. Mercifully they only served one type of butter.

bread basket- sweet bread, white with caraway and squid ink dyed
bread basket- sweet bread, white with caraway and squid ink dyed
butter
butter
wine
wine
wine back
wine back
Frankie checked out the wine decanter
Frankie checked out the wine decanter

 

We started with the duck liver with lightly pickled beets. It was served with crumbles colored with squid ink and a raisin sauce. I am a lover of seared foie gras but this was even better when mixed with the accompaniments. The buttery crumbs, sweet raisin and tart beet made a perfect combination with the rich liver. This rates a Wow and plate licker designation.

Duck liver in "black soil", beetroot spaghetti, raisin cream
Duck liver in “black soil”, beetroot spaghetti, raisin cream
IMG_5289
Beef sirloin with celery cream, banana cake, carrot balls and ball of orange fruit.

 

Next was the yellow carrot soup with a mild coconut flavor and a spicy shrimp ball which was just barely cooked. It was perfectly balanced and flavored and left a wonderful aftertaste.

Yellow carrot soup with spicy curry shrimp ball.
Yellow carrot soup with spicy curry shrimp ball.
as plated
as plated
Frankie approved
Frankie approved

 

The salmon trout was served with an amazing pea ragout that contained a few mashed ones with the sweet whole ones – it burst with lovely pea flavor.

Salmon trout with green pea ragout and celery.
Salmon trout with green pea ragout and celery.
close up
close up
IMG_5258
The salt container was the perfect height for Frankie to see around the dining room

 

The beef was nicely cooked but a tad dry in the chew. It was saved by the creamy celery and brown sauce. The banana cake seemed weird to me but blended surprisingly well. It was a good dish but not spectacular with the side parts being better than the beef.

IMG_5289
Beef sirloin with celery cream, banana cake, carrot balls and ball of orange fruit.
close up
close up
Frankie looked for leftovers
Frankie looked for leftovers

 

The cake was served with hazelnut ice cream and a little piece of something with a heavy bit of delicious icing. The other adornment was a crisped thin slice of the sweet bread. Tasty enough.

Hungarian cake: sponge cake with vanilla ice cream
Hungarian cake: sponge cake with vanilla ice cream
Frankie approved
Frankie approved
Frankie found some strings to play with in the bathroom
Frankie found some strings to play with in the bathroom
boy's bathroom logo
boy’s bathroom logo
Frankie posed with the wallpaper
Frankie posed with the wallpaper

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