St. Andrea Restaurant
Fine dining restaurant · Budapest District VI ·
Fallow deer stew, apple ravioli, business lunch
Fallow deer stew, apple ravioli, business lunch
"This stylish bar-cum-restaurant with wine-themed décor is owned by a small boutique winery and the creative dishes are designed to match their wines – some of which aren’t sold anywhere else in the world! The evening sees an à la carte which appeals to all, while during the day there’s a great value set lunch menu that’s a hit with the local business community. Dishes are refined and well-presented, with a mix of local and international flavours. You might find beetroot with blueberries, rosehip and cheese; mangalitsa tenderloin with letcho; or duo of duck with carrot, orange and vanilla." - Michelin Inspector
"Set inside the historic Eiffel Palace near one of Budapest’s main train stations, this chic yet unpretentious dining room opened in 2015 and sets the mood with soft jazz, wine-lined walls, ivory tablecloths, and intimate lighting; businesspeople favor it for lunch, evenings turn loud and happy, and the kind team is reluctant to turn guests away even when fully booked. As an extension of the St. Andrea wine estate in Eger, the kitchen pursues simple, elegant plates where technique stays discreet, all in the spirit of doing good. Head chef Endre Kollár, promoted in October 2020 after serving as sous chef, channels an orchard-and-forest upbringing: he treats smoke as a sixth taste used sparingly, highlights game across the menus (except the vegetarian), and crafts a not-to-be-missed fallow deer stew (dám pörkölt) with porcini and tarhonya inspired by his grandmother. Edible flowers and fermentation reflect childhood lessons and a zero-waste ethos; though portions are elegantly small, the food feels hearty, warm, and lavish, with older guests often recognizing the traditional flavors even if they can’t pinpoint the technique. Expect dishes like duck liver terrine sprinkled with flowers, a venison burger, and fried mangalica pork with smoky remoulade and baby romaine, or stop in simply for a glass of the estate’s unique wines." - Le Guide MICHELIN
"St. Andrea has a fabulous egg barley side dish to go with its exquisite fallow deer stew (dám pörkölt). Don’t look away from the sweet pasta, and try the stunning apple ravioli at Pasztell!" - Le Guide MICHELIN
"Expect a fabulous egg barley side dish to go with an exquisite fallow deer stew (dám pörkölt), and compare fine-dining chefs’ versions of túrógombóc here." - Le Guide MICHELIN
"In Hungary the first star restaurant is back open for business." - Le Guide MICHELIN
Farr
Philip B.
Lucy S
Pops N.
Zsolt S.
Charles M.
Marton S.
Tamas Bakos A.
