Rosenstein Vendéglő
Hungarian restaurant · Józsefváros ·
Hungarian-Jewish family cuisine: goulash, paprikash, cholent
Hungarian-Jewish family cuisine: goulash, paprikash, cholent
"At Rosenstein, a Hungarian-Jewish family is gloriously preserving their generational cuisine and forging a new chapter in Budapest’s gastronomic scene. Opened in 1996 by Tibor Rosenstein, the family business is run by the semi-retired chef, his wife, and kids. Today, Rosenstein is the centerpiece of Budapest’s historic Jewish Quarter, which has flourished in recent years with kosher establishments revitalizing once derelict buildings with modern takes on Hungarian-Jewish culture. An evening at Rosenstein is a timeless experience fueled by fine Hungarian wines and paprika-spiked classics, like the crowd-favorite chicken paprikash and matzo ball soup. A leatherbound menu also features lesser-served delights, like roast goose, a cholent Sabbath stew cooked overnight, as well as paprika-braised tripe, a tangy lung stew, and other offal-centric dishes (which have, notably, been served here long before nose-to-tail cooking was hipster-cool). The restaurant is a triumphant outcome for a man who survived World War II and the Soviet occupation in Budapest. After his parents were murdered at Auschwitz, Rosenstein was raised by his grandmothers and learned to cook with modest means. It led to an impressive culinary career at important Hungarian establishments like Kispipa and the Grand Hotel before he realized his lifelong dream of opening his own establishment. While Tibor’s adult children keep the business rolling, the octogenarian and his wife still take great joy in cooking and seating patrons during their golden years. Yet, it would be remiss to say Rosenstein is stuck in the past. Despite the richly preserved wooden interiors, the menu stays dynamic with changing chefs’ specials and, recently, the younger Rosensteins’ came out with a deli line of kosher coffee roasts and craft beers. Many of the family’s recipes were also published in The Rosenstein Cookbook, with a new edition planned for the restaurant’s 30th anniversary in 2026. Know Before You Go Reservations are essential, so be sure to book well in advance." - barbarawoolsey
"There are many places in Budapest to find a decent goulash or chicken paprikash, but the city’s undisputed king of traditional Hungarian food is Rosenstein, a family-run restaurant opened in 1996. Other favorites include the stuffed pepper and the pan-seared foie gras with potato croquettes in a sweet Tokaji sauce. In a nod to the owners’ Jewish ancestry, on Fridays and Saturdays the restaurant also serves cholent, the slow-cooked Sabbath dish of baked beans topped with beef, and flódni, a rich Jewish Hungarian layered cake. Rosenstein is a bit outside the city center, but well worth the trip." - Tas Tobias
"Delicious Hungarian dishes including goose and chimney cakes. The restaurant offers a delightful culinary experience."
"In a nondescript quarter of Pest, tucked behind the Keleti train station, this old-school place run by a Jewish family serves up arguably the most reliably satisfying Hungarian food in town."
Anqi
Allen L.
Zandra G.
József D.
Ellie B
Amir S.
Andrew S.
Yehia B.