Dinner at Stand – Budapest was our well-earned reward after enduring a grueling, multi-leg journey with exhausting layovers. Any trace of fatigue vanished the moment we arrived—the food was exquisite, and the warm, engaging hospitality made our travels feel like a distant memory.
Where to begin? The dining room was elegantly designed, with a glass-framed kitchen serving as its dynamic focal point. The atmosphere buzzed with energy, as our fellow diners—a lively, cosmopolitan crowd—were all in a celebratory mood, eager to share in the experience. At the next table sat an enigmatic yet charming Brit, whose path we would unexpectedly cross again in Budapest. My wife and I couldn’t resist playing a round of “what’s his story,” ultimately deciding he was an undercover arms dealer posing as a tourist.
We quickly felt at home, settling in for an unforgettable two-star dining experience. Michelin may call it “Excellent Cooking,” but Stand Etterem delivers so much more. With a knowledgeable English-speaking staff, inventive takes on Hungarian cuisine, and an incredibly favorable exchange rate, the evening was nothing short of extraordinary.
Our Dinner at Stand – Budapest
Our first five courses, a series of a single bites and soup, preceded by an obligatory Negroni, teased our palates with memorable flavors and textures. The last of the five, a re-imagined Hungarian Langos – fried bread with sour cream and comte’ cheese was a delicious, creamy bite.
Yellow Beetroot in Elderflower Vinegar with Horseradish, Buttermilk Sauce, Argan Oil and Sunflower Seed. Paired with Weingut Tenant- Grasnitzberg Sauvignon Blanc 2020.
Green Peas, Preserved Lemon, Green Herb Juice and Cheese Veloute with Crispy Pancetta and Pine Nuts. Paired with Bott Frigyes – Super Granum 2022 – Garam-mente.
Sterlit Filet, Langoustine, Cucumber Salad, Clam Sauce with Dill and Caviar. Paired with Foldi Balint – Szent Gyorgi-hegyi Keknyelu 2022.
Authentic gulyas soup took many forms while dining here and elsewhere in Budapest. All were served with a thinner broth, unlike grandma’s “goulash” stew we grew up with. This deliciously seasoned tender beef and broth, potato, braised carrot and onion redefined this classic dish. Paired with Sebestyen Csaba es Csilla – Gorogszo Bikaver 2019.
Charcoal Grilled Saddle of Venison, Fondant Potato, Forest Cornelian Cherry Jam and Barbecue Jus. Paired with Gere Attila – Villanyi Franc 2013.
Desserts
Chocolate, Strawberry, Rhubarb with Strawberry Compote, Pistachio Cream Diplomat and Chilled tea. Paired with Bott Pince – Csontos Tokaji Szamorodni 2021 – Tokaj.
Final Tastes
