Fleischer Restobar — Restaurant in Budapest

I found this place on Google Maps, as it was quite highly rated and not too far from where we were staying. We attempted to call and see if there were spots, but could not get through so we decided just to walk in. At about 9pm, the place was relatively full and the other tables were reserved, so they happily sat us as the bar. We had no problem with this and the staff were very friendly.

We began with two cocktails. I had the “Fleischer Secret - Winter Edition”. This was one of the tastiest cocktails I have ever had, although not the strongest if you’re looking for something with more kick! The margarita was also good, but their special cocktail took the crown between the two. Between the shared plates, the tartare and carpaccio came first. The portions were relatively large, and the prices were very acceptable. The tartare was delicious and the fresh sourdough with truffle butter was an amazing compliment to the already sophisticated flavors. The carpaccio was also amazing and tasted extremely refreshing. Next we were served the popcorn prawns in the bao buns. This was another win and the flavors were immaculate. The squash dish was the waitresses recommendation, and the house specialty. It did not disappoint. The flavor contrasts were great and this is definitely one of the most unique dishes I have ever had. The pulled duck was our final dish and it too was a great order.

Overall, we had a great time. The service was all friendly and we had some great conversation with the waitress. The interior is nicely done and it was nice of them to accommodate us without a reservation. I would absolutely recommend this place to people who are trying to have some refined food at a...

Fleischer Restobar: Where Budapest's Heart Meets Culinary Symphony

In the heart of downtown Budapest, Fleischer Restobar awaits, exuding an elegant yet understated ambiance. The decor strikes a chord between sophisticated simplicity and refined elegance, creating an unforgettable dining experience.

The staff here are efficient and polite, making every visit seamless. Even without a reservation, they try to accommodate guests although it already happened that I had to return another day, yet each visit remained consistently delightful.

And then, the pièce de résistance—the chef's artistry showcased in small plates designed for sharing (or guarding). The menu may be petite, but it's full of dishes that intrigue. Curious about unique ingredient pairings? Trust the chef's expertise. As you taste, you'll embark on a flavor journey that turns doubts into pure satisfaction.

Don't overlook the cocktail bar, a place for simple yet delightful drinks that pair well with your meal, adding an extra touch to your dining experience.

In summary, Fleischer Restobar isn't just a place to dine; it's an experience that marries ambiance, service, culinary ingenuity, and a dash of mixology to create an unforgettable symphony for...

Honestly, I’m a little bit of a harsh food critic myself but this was incredible. After asking for a table in a Hungarian pub opposite and being full, I stumbled across this place. After quickly seeing the reviews I went and asked for a table. There isn’t much room but by god did the food make up for it. It’s more of a small plates/ tapas style but you still get some Hungarian plates thrown in the mix. The presentation paired with the flavourful dishes were incredible. I would recommend the Red Kuri squash, goats cheese and mango if you’re a goats cheese lover and the Beef Tartare with some sourdough was immense. I don’t usually treat myself to dessert either but if the food is that good it’s a given. The Passionfruit cake with dark chocolate brownie just topped the cake (pun completely intended). It was a delicious combination of hard brownie with the soft passionfruit twang with hints of hazelnut. I would mention tho you’ll be paying around 3500 - 6000 per dish so it’s not exactly a cheap dining experience. If you’re in Budapest and want to try someone fancy and just end your trip on a high, I would...