MÁK restaurant — Restaurant in Budapest

Food heaven for foodies on a budget for both locals and turists!

If you can't afford a dinner menu, but like trying out fine dining dishes and interested in the non-turistic version of Hungarian cuisine, this is a very good place to try. Mind you, portions are small but they are big on flavour.

Offers for fermented house made juices is a nice addition on the list of 'something different and can't try anywhere else'. We normally strategically looking for things like that on a drinks menu. An interesting non-alcoholic drink from a nice wine glass, yes please!

The welcome 'mushroom tea' was a bright start, we all agreed that we could have the full course of mushroom soup, delicious! It makes me think about a soba noodle soup with mushrooms and a soy marinated egg with that stock as I love asian food. Now, I really want one...😆 Thank you.

The most stand out dish from the menu is indeed the smoked carrot starter. Unless you hate horseradish, it is a must try, highly recommended.👌 As simple as it sounds, it is just as complex, every bite is a journey. The onion filled potato roll and ham was my little brothers favourite, meat lovers look out for that one!

For mains both is a classic with loads of modern twists and turns. I can't help but love a pork dish that I had at home growing up, and that flavour infused with freshness and surprisingly complementing choice of ingredients. It has creativity in it, feels like a 'touch' of a foodie who really loves to eat and therefore to cook. Hungary rather has very few quality fish resources, yet the catfish was similar to a fresh sea fish, which is a rather rare feet to achieve around here.

On the dessert all 5 of us choose the poppy seed option. Why? Because we somehow all wanted something warm. 😄 Pan fryed sweet poppy dough with a rosehip compote and vanilla sauce. The rosehip in center stage makes all the difference. Again, an old classic with a bit of modern twist. Nice.

But I still remember the modern take on the classic hungarian plum dumpling dessert from years ago. It also was in the lunch menu, I probably will forever remember that. Ice cream tasting exactly like the plum dessert and the little added components that made the experience surprisingly close to the real dish. If only I could taste it again.

Overall, can't...

Mák Restaurant in Budapest, under the culinary direction of Chef János Mizsei, offers an innovative exploration of Hungarian cuisine, blending traditional recipes with modern culinary techniques. The 5-course "medium" menu I experienced showcased a commendable use of vegetables, with the smoked carrot dish, accentuated by horseradish and elderflower, standing out for its imaginative use of texture and flavor.

The enthusiasm of Mák's team in delivering exceptional service is notable. Their dedication is clear, and it contributes significantly to the dining experience. This commitment, coupled with their evident aspiration for Michelin recognition, speaks to a restaurant on the cusp of greater acclaim.

However, Mák's pursuit of excellence is slightly overshadowed by certain aspects that need refinement. The lighting, for instance, is overly bright, detracting from the ambiance. A restaurant of Mák's caliber would benefit from a more nuanced lighting design, one that complements the culinary experience by creating an atmosphere that is both intimate and conducive to focusing on the flavors presented.

The wine pairing, featuring Hungarian selections, while acceptable, lacked inspiration. An area ripe for improvement, a more thoughtful and adventurous wine list could enhance the overall dining experience, offering pairings that resonate more deeply with the flavors of the dishes.

In conclusion, Mák Restaurant presents a compelling case for the evolution of Hungarian cuisine, rooted in tradition yet daring in its execution. With some adjustments, particularly in ambiance and wine curation, it has the potential to transcend from a promising establishment to a distinguished culinary destination...

Quirky, exceptional food - something quite different! If you fancy something quite different, this is the place to go. We went to Mak as it was in the Lonely Planet travel guide - with good reason! The food is very quirky and experimental. We chose the taster menu of the month, as well as the veal onglet main. All food was presented very professionally, looking and tasting great. Sometimes the combinations were a bit odd, and there was a lot of fish and seafood (including some of the starters that were served as extras - would be good for staff to let people know in advance for those who don't eat fish or seafood), but it was all very well cooked and lovely to try. The wine was also very good, and staff helped us make a good choice. Staff was very friendly and professional, they explained a lot about the different courses. The only downside was that we had to wait a long time in between courses so that we spend about 2-3 hours in the restaurant, from starters to desert. As I had ordered a mains and my partner the taster menu, I had to wait a long time for my dinner. However, staff served surprise courses, additional starters and a pre-dessert, probably to make our wait a bit shorter. Otherwise this is a great restaurant, something different for the taste buds, for which you would pay double the price in London....