Menza étterem és Kávézó - Budapest

Another one of the dumbest chulus is the slug. is next to one of the great avenues of the city, which flows to the plaza of the heroes. Although it's far from t... read more Another one of the dumbest chulus is the slug. is next to one of the great avenues of the city, which flows to the plaza of the heroes. Although it's far from there. they are in a very moving area at night, very typical to go to dinner something on the terraces in summer. and the site is spectacular: its decoration is fantastic and is a very cozy place. Surprised you have quite high music, as it is a kind of mix between the lunch bar and the restaurant. The food is delicious. is traditional Hungarian: meats, entering.

We are right now in the open due to your comments, but we are not dripping anything. the vegetables in the grill were not very there, bitter and hard. second we... read more We are right now in the open due to your comments, but we are not dripping anything. the vegetables in the grill were not very there, bitter and hard. second we have ordered oca liver with mushroom risotto and very scarce liver and risotto very abundant but it was white rice with no taste at all with 3 mushrooms above. Now let's get the dessert. Yesterday we had dinner in the front that is called fresh coffee and certainly much better.

We have ordered Hungarian wine and food and everything perfect! High music but it is worth having dinner here! a lively restaurant for after a day of a lot goin... read more We have ordered Hungarian wine and food and everything perfect! High music but it is worth having dinner here! a lively restaurant for after a day of a lot going for budapest! located on the street liszt, with many bars and restaurants! undoubtedly a great place to eat!

My Menza “Full” Favorable Review As usual I 'm always looking at photos of plates before I walk into any restaurant to have a good idea of what I want before lo... read more My Menza “Full” Favorable Review As usual I 'm always looking at photos of plates before I walk into any restaurant to have a good idea of what I want before looking at the menu. But in this instance I could not do that because ALL of the ISP companies here in Budapest are really, really bad, total garbage. I never would have thought that Hungary would have such a catastrophic communication(s) network everywhere and that is in hotels, restos, public buildings, public transport and spaces, etc., etc. everywhere but sadly it does. I couldn 't get my crappy T Mobile service to work, nor connect to the resto 's wi fi despite the gallant efforts of the manager Zsolt post order and table delivery. So not seeing the plate pics caused me to order the wrong dish based on the recommendations of the waitress saying it was her favorite dish on the menu, (hard to believe but I foolishly did), yet she probably says that every dish is her fav to sell it. What I had delivered were thin disc, dried, pork medallions on a bed of sour cream and raw onions on a fried dough. That was basically it despite the menu description sounding better and more enticing. I expected thick, rounded, lumps of juicy pork loin on a thick slice of Hungarian fried dough bread ...and a thicker, gravy style, salted demi glaze would substitute better than a sour cream which should be cupped on the side as an extra. I was surprised by their interpretation of the dish and was immediately disappointed by its appearance. But I didn’t want to bother with sending it back so I figured I have to power through it out without enjoyment. But the waitress came by early to ask me how it was and seeing my despair she offered me an out by telling me to send it back. So I gladly agreed to exit out of that dish and start over. The manager Zsolt came by to talk about the plate and he understood the situation clearly and tried with an enormous effort to rectify the problem with different dish ideas, using his own phone to access plate photos, even talking to his I.T. techie to fix the resto 's wi fi which was impossible at the time. I was impressed by Zsolt 's determination to make good on the problem by making sure the next replacement dish was primo. But too much time had gone by and I was in a short time window before going back to the hotel and planning my logistics for the MotoGP Balaton the next day. So I was forced to bail out at that point and take a rain check on a long, fine dining experience. To my surprise Zsolt told me that my soup was on the house, (which was a great soup actually). Hungarian wild mushroom, locally sourced venison, Hungarian potato dödőlle dumplings and the broth had a nice balance of light salt with a soft sweetness to it. Just some input on the soup; larger venison chunks would be an improvement. The meat was minced way to small. If its a weight to profit issue, it would be better to give 3 or 4 large meat chunks, instead of 10 little, minced morsels. And 3 or 4 dödőlles to match the meat count as I think I had only 2 of them. Center pile them all in the middle of the bowl (dödőlles on the bottom) for better visual presentation. I would have happily paid for my soup, I thought it had great taste and potential, but Zsolt graciously passed it off as its not an issue. And that shows the measure of a true, professional restaurant manager that a $10.00 dollar soup is meaningless, its the integrity and reputation of the restaurant that is of the utmost importance. Any high end restaurant should think of itself as an institution of honor because their service role to the public is so grand and carries much responsibility. After all, you are feeding us so we put our trust in you, for instance in not to poison us. I 've been food poisoned by some restaurants in the past, (mostly in Ukraine) even parasitic poisonings with giardia lamblia and bacterial E.coli and its not fun. I promised to make good back to Zsolt in a later revisit and try some different plates the following week, but that will now be the week after that. This was my 2nd time at Menza, the first being in 2020 Covid times and I recall the food and the service being excellent back then. I usually talk to the resto managers when I go somewhere since we share the same passion for food so now I’m thinking it was Zsolt who I talked to 5 years ago after when he said he had been at Menza for 14 years. If it was him in 2020 then his service was superb back then and continues to be to this day. Zsolt is a valued asset to this Menza institution and a really nice guy, a motorider and anyone who rides motorcycles is a cool dude in my opinion. Next time he said he was going to give me a tour of the kitchen since I 'm a former chef myself working in 2 family restos back in America. An invitation a chef cannot turn down. Thus, I highly recommend Menza, their dishes have good color, good product placement, creative ideas, highly presentable. An idea for Menza high end clients there was a famous American chef Charlie Trotter that had a 6 month wait for a table at his Chicago restaurant. His national TV show The Kitchen Sessions with Charlie Trotter had a Chef 's Table in the corner of the kitchen where special clients could watch the inner makings of a dinner service while eating or sampling foods or a tasting menu. Its a good sales ploy for any high end restaurant, Does any restaurant provide this exclusivity here in Budapest? Probably not, so why not be the only, maybe at Menza?

The lamb chops were tender and tasty, with almost no lamb smell. The duck breast risotto was slightly cooked, and the risotto was very delicious. The staff had... read more The lamb chops were tender and tasty, with almost no lamb smell. The duck breast risotto was slightly cooked, and the risotto was very delicious. The staff had a good service attitude, and it was a very good experience overall. Meal type: Dinner Price per person: Ft 8,000–10,000 Food: 5 Service: 5 Atmosphere: 5