For my final evening in Budapest, I was able to get a reservation at Onyx which looked like a more classic upscale fine dining restaurant. It had 1-Michelin star and I was excited to see how it'd compare to Borkonyha and Costes.
The dining room definitely felt classical instead of modern, fine and fitting for an adventure.
Elegant and more formal feeling place settings.
I really loved instead of bringing a warm towel, they brought a tightly wrapped towel and poured lavender hot water over it and as it expanded could use it. I appreciate these fun details.
I went with the 8-course tasting menu and wine pairing to get their full experience.
I forgot to snap a picture of their champagne cart, but I asked for a Hungarian sparkling wine instead of Champagne. It was excellent with a mineral backbone, green apple, citrus and a little brioche on the finish.
A trio of amuse bouches were incredibly tasty. The top was a blini with creme fraiche and smoked fish, the right was a crispy wafer with cream and crunchy cracklings, the bottom left was a purple yam/chip with a sauce.
Then a stunning bread basket, all baked in house and it took everything in me to not eat the whole thing. I appreciated two butters, one being classic plain and a pistachio.
First official wine pairing of the evening, a crisp white to kick things off.
The first dish which was more an amuse than official course was a slow roasted onion, fantastic flavor and preparation.
The next dish was the roast salsify, beetroot and a parsley sauce.
It was incredibly tasty and the parsley worked well to counteract the rich root.
They next dish was a fun presentation of cod, sturgeon, caviar, rye bread croutons and buttermilk sauce. Most components on their own were fine, but when mixed together it was really good.
Next up, a fuller bodied white wine.
It paired very well with the rilette of ball and cabbage sauce.
The trout and fish sauce dish was probably my favorite savory course. It combined supremely fresh trout, with a mouse inside and cooked perfectly (it must have been sous vide), but the whole thing was served over noodles with a fish sauce and very reminiscent of some of the street dish flavors, but done in fine dining - sensational!
Onto the red, a full bodied merlot that had firm, yet elegant tannins, dark fruit, low acid and long finish. With a little bit of earthiness, it was a really nice wine that was a bit St Emilion in style.
The mushroom veloute was perfect and not too heavy.
Then a dry aged rib eye was fantastic, rich and as a huge steak fan - this one was textbook!
A beautiful intermezzo of nettle, horseradish and fennel. The combination was refreshing and super flavorful. I wish I could get this on a warm day anytime.
A nice dessert Tokaji that was lighter and a bit more acidic which helps with a rich dessert.
A beautiful presentation and flavors of chocolate, pistachio, raspberry and more that I don't remember, but just knowing I loved it.
And a final glass of Unicum Riserva to cap off this wonderful meal and stay in Budapest.
Mignardises cart to take home, one of each works perfectly!
Onyx was fantastic, amazing food and definitely true fine dining. In my opinion it deserves a 2nd Michelin star for the food, service and execution. I'd definitely recommend dining at Onyx if you find yourself in Budapest.
Trip links:
- Onyx
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