In Hungary, Sunday meals are a cherished tradition. From húsleves to rántott hús, we bring the comfort of a Hungarian grandmother’s kitchen to your table.
In Hungary, Sunday lunch isn’t just a meal – it’s a ritual, a cherished family tradition that brings generations together around the table. It’s the time when the busy week slows down, and homes are filled with the comforting aromas of slow-cooked meats, rich soups, and freshly baked desserts.
A typical Hungarian Sunday lunch begins with húsleves – a clear broth made from chicken or beef bones, root vegetables, and spices, simmered for hours to extract every ounce of flavour. Served with fine egg noodles (cérnametélt) or vermicelli, it’s the quintessential starter that sets the tone for the meal.
Next comes the main course, often something hearty and nostalgic like rántott hús (breaded and fried pork or chicken cutlet), served with petrezselymes burgonya (buttered parsley potatoes), savanyúság (pickled vegetables), or a fresh seasonal salad. On other Sundays, you might find pörkölt (a slow-cooked meat stew) or töltött káposzta (stuffed cabbage) stealing the spotlight.
No Sunday lunch is complete without a touch of sweetness – perhaps a slice of rétes (strudel), túrós lepény (sweet cottage cheese cake), or a traditional somlói galuska for those with a serious sweet tooth.
At our restaurant, we recreate this comforting Sunday ritual every week, using authentic recipes and fresh ingredients – just like a Hungarian grandmother would. Whether you’re seeking a taste of home or discovering these dishes for the first time, our Sunday menu offers a warm, satisfying experience of true Hungarian hospitality.