Hidden on a back street near the Keleti railwaystation, the family-run two generation restaurant Rosenstein is worth the unlikely detour, with its sophisticated yet casual atmosphere that embraces you in its warmth. Owner and internationally renowned Chef Tibor Rosenstein, winner of the 2007 Hungarian Restaurateur of the Year Award, and his son, Robi, focus on good, authentic food and friendliness. Their mission: to make guests leave with a smile. There are several small dining rooms, where groups from four to thirty can hide away. It is unpretentious, with simple white tablecloths, fresh flowers, and original artwork adorning the walls.
The Rosenstein kitchen, however, is the heart of the house with a combination of colorful Hungarian cuisine, including a few Jewish favorites, and a fresh emphasis on international food preparation and presentation under Robi’s new direction. Begin with a traditional Jewish egg pâté with onion bound together with goose fat - a rich delicacy. Soups are excellent. The consommé with goose liver or the Hungarian fish soup are highly recommended. For a main course, try the fresh Vas-style catfish fillet with baby shrimp and home-made wide noodles. The fish is marinated in garlic milk to ensure its tenderness, then coated in herbs and paprika, and finished to a light crispness. Or try the rack of lamb in an herb crust with salsa verde and pan-fried potatoes.
The creamy mild green sauce with herbs is enlivened with cognac, and the supple meat is cooked as you like it. Have a glass of aged plum pálinka or some good wine to complement your meal. For a last touch, indulge in Belló’s Delight: hot blackberries with vanilla sauce and ice cream. It is guaranteed to make you leave Rosenstein’s with a smile.