42 Restaurant

We found 42restaurant because of the videos of Alexander the Guest and came for the food. The menu is well thought through with very good wine and non alcoholic drinks pairings. The sommelier Loretta is fantastic! She and our personal host for the evening Nicolette are exceptional - thoughtful, caring and knowledgeable. A really wonderful evening with such sweet people, who made us feel welcome and share the passion. Thank you for being there for us! The menu starts with great craftsmanships and beautiful aromas. Clear cut and well executed to start but it got even better mid menu. Then the flavors started to become more than just the sum of each other. Some of the dishes are surprising other like little paintings, some unexpected and some comforting. All around a great evening. Thank you!

In practice, after the opening of the restaurant, we are carefully cleaning up what is currently available. The philosophy itself, the concept, gripped us from the beginning. The Kostolomenu contains nice Hungarian "cheeks" (of course, with a twist), but nothing is out of the ordinary, nothing is thought out, which I think adds a lot to the food. Just to mention a small example: I don't think there is anyone in the world who, except for the chef (Barna Adam), would smuggle raspberries into a dish! The thing works against this. (Really!) We would never have invented the extra year on our own, but we managed to raise the hanger to a new level. They highlight a couple of things that pleasantly surprised us: - The Wine Parositas (cozepso level) was not only the sommelier, but the wines found their place on their own as well as with the food. - Since we spent the night there as well, we can recommend the eterem sallas with complete satisfaction. It is clean and orderly, and the staff are helpful and friendly. - I don't know if this WOW was just for us, but I highly recommend the gourmet breakfast to anyone staying here. I don't consider myself a marketer, but if you can have dinner with a Michelin star, then it's more suitable for breakfast. 5(!) hangers, which not only in terms of price, but also in terms of service/service, shows what similar (or better) places offer. +1: There was one thing that surprised us more than once during dinner, and it may seem trivial: The plates and the vegetables. It seems that they were selected with good care, without wasting time and energy. Overall, we were very satisfied and would return if possible. Thanks to the whole team!

Amazing Michelin star restaurant for which we can specially after seeing the owners successful YouTube channel (check out YT: Alexander the guest). The tasting menu with local wine pairing was a great adventure and was full of surprises. Service was super friendly and always there when we needed them to be. Will visit again in the future for sure. We stayed over night at the Room42- which i recommend as well.

We visited the Michelin-starred 42 Restaurant and were curious to see how chef Ádám Barna impressed the judges. The amuse-bouche was served on a bed of pebbles, filled with fake pebbles, which proved to be a playful start, and this inventiveness accompanied the 9-course tasting menu as well. Among the appetizers, my favorite is the very spicy green mango salmon trout with amazingly delicious sun-dried tomatoes, and the saffron coconut cauliflower, which appeared on the plate in several forms. Both are fantastic flavor bombs! The smoked sturgeon tempura yogurt with snowy heart salad promised a lot, but now the idea and the presentation were more exciting than the taste - the small cubes of sturgeon were quite tasteless and the smoke was not felt. The sea bass and the iconic mangalica crispy cabbage made up for it! The lobster bisque served around the perfectly baked fish is extra tasty, and the salmon caviar mixed into the sauce went perfectly with the mangalica. Unfortunately, lobster and sturgeon caviar, which can be requested separately for the dishes, were forgotten, even though it would have crowned this delicacy. I think the best main course was quail with truffles and celery. The meat is wonderfully crumbly, juicy, fragrant with truffles, and the fried celery is a great side dish. The butter tender sirloin is also delicious, but the paprika jus stole the show - you can rarely taste such a juicy, thick, vibrantly colored sauce, we slurped it up to the last drop with the sourdough bread. My partner's favorite dessert was the spicy-sour green apple, which comes in four different textures, and the siphoned apple foam was literally foam on the apple :) The milk rice was my favorite, it's a great idea to mix puffed rice into the soft mass, which also hid cherries and pistachios, so it's a real textural treat. At the end of the dinner, surprise dessert snacks arrived, and the raspberry, crunchy chocolate bonbon was so delicious that I asked the nice waitress for another one... We tasted the non-alcoholic drink pairings and received exciting, mainly tea-based cocktails. It was interesting, but next time we'll stick to the wine list. It was an enjoyable dinner, with divine flavors and polite service - thank you!