The correspondent of the New York Times visited Hungarian restaurants

Lisa Abend, the correspondent of the New York Times visited restaurants in Budapest. She visited the Onyx, the Mák Bisztró, the Pesti Disznó and the Macesz Huszár. In her view, hospitality, time travel, professionalism and mangalica characterize the modern Hungarian cuisine.

Lisa Abend notes that in Budapest it is not possible to enter into a restaurant without taking  willingly our coats off. She appreciates the warm hospitality that is a real time travel, together with the creamy soups and meat stews. However, she also detected that the Hungarian cuisine is moving toward lighter meals and toward a more modern approach.  (index)