Why Fusion Cuisine Is A Key Aspect Of Hungary’s Dining Scene

"Blending Portuguese and Hungarian heritage, this chef-owned restaurant channels the childhood memories and family meals of Portuguese chef Tiago Sabarigo and his Hungarian wife, Èva. I can choose between a Portuguese or a Hungarian menu, or a tasting menu that combines the two, with dishes that change seasonally yet always include octopus, quail, and mangalitsa. The octopus—on the menu because Tiago’s father often grills it in his garden in Portugal—is a hit with guests, while mangalitsa pork, a favorite for its quality and a staple at Èva’s family occasions, anchors the Hungarian side. The aim is to evoke those shared memories and create new ones, a philosophy shaped by Tiago’s training at Gordon Ramsay’s Petrus and Miguel Vieira’s Costes Downtown." - The MICHELIN Guide UK Editorial Team