5 million servings of food prepared at Óbuda’s favorite restaurant

By: Trademagazin Date: 2025. 12. 17. 11:45

🎧 Hallgasd a cikket: Nyelv: Sebesség: 1.05×

Although gastronomic trends come and go, ingredients change, and fine dining and top quality are now available here, most people are actually always looking for the flavors of their childhood. There is a place in Óbuda where time has truly stood still. And the secret is nothing other than constancy and half a century of unwavering quality. Their history is proof that the foundation of Hungarian cuisine is taste and unwavering adherence to tradition.

The Óbuda Lacikonyha, founded in 1972, has fried more than half a million crispy chicken legs in recent decades. Including other dishes, the total number of dishes prepared has already reached 5 million. The tastes of Hungarians have changed almost nothing during this time, the three most frequently requested, constant “hits” in both winter and summer: robber meat, roast and meatballs. But sausage and sausage are also popular classics.

Loyalty spanning generations

The founder, known to everyone as Aunt Éva, ran Óbudai Lacikonyhá for 49 years, and the main mission of Tamás, who took over the baton, was to preserve the recipes:

“I can say for sure that Hungarians are not looking for adventure in food, but for coziness. This is our gastronomic security. Guests come here as if they were coming to their grandmother’s for lunch. They know that they will not be surprised.”

Reliable, guaranteed quality means an emotional bond. The backbone of the clientele is made up of regular guests.

“It is not uncommon for three generations to return: grandparents, parents and grandchildren come together for breakfast or dinner, the guests feel as if they are coming home, the atmosphere is family-like” – says the owner.

Aunt Éva still tastes today

About 150-200 portions of food are prepared daily at the Óbuda Lacikonyha, but the flavors are exactly the same as what was offered 53 years ago.
“The guarantee of authenticity, which far surpasses any quality assurance system, is that Aunt Éva occasionally visits us unexpectedly to personally check the fried food. The recipes are Aunt Éva’s legacy, which we have not changed. For example, we strictly bread the chicken thighs just before frying, so that the texture and color of the fried chicken are perfect. We only use fresh meat, never frozen!”

– emphasizes Tamás.

Expansion in the spirit of tradition

Tradition still comes first at Óbudai Lacikonyha.
“We modernized the “standing” nature of the store so that you can also eat while sitting, thus making the environment a little more comfortable. At the same time, we would like to continue to represent the quality, traditional flavors that Hungarian cuisine means to many people in the future”

– says Tamás.

In the Hungarian hospitality industry, there is an increasing demand for traditional restaurants such as Óbudai Lacikonyha, meaning that the demand for home-made flavors and consistent, reliable quality will remain in the long term. While Hungarian gastronomy is constantly looking for new paths, loyalty and quality are the most reliable recipes.