Laurel
Beres Extra Brut Tokaj Sparkling Wine
Cold smoked Local Trout, Horseradish, Ginger, Tokaj scented Rice
Egg Yolk Nokedli, XO Sauce, Farmer’s Cheese, Lettuce, Lemon
Rooster Gyoza, Chicken Liver, Bacon, Chives, Soy
Seed Bread, Tomato Ragout, French Butter, Jerusalem Artichoke, Radish, Cucumber
Carp, White Asparagus, Salmon Caviar, Beurre Blanc
Beef Tartare, Sweet Brioche, Hungarian Cheese, Garlic, Coriander, Chilis, Lobster Mayonnaise
Rooster Ramen, Bok Choy, Mushrooms, Quail Egg
Catfish Paprikash, Egg Noodle, Mangalica Pork Fat, Cottage Cheese, Buffalo Milk Sour Cream
Romanian Lamb Spare Ribs, Pesto, Radish, Greek Yogurt with Rice Vinegar
Semolina Pudding, Semolina Crumble, Semolina Crisp, Sea Buckthorn Ice Cream
Baba au Rhum, Apples, Mascarpone, Walnut Streusel, Miso Caramel, Apple Reduction
Espresso
Pistachio Sponge, Freeze dried Raspberry / Goat Cheese Cheesecake, Graham Cracker, Red Currant / Malt Choux, Hazelnut, White Chocolate
Located in the vaulted cellar of a book shop Laurel is considered one of Budapest’s best Restaurants, Chef Adam Mede putting Michelin aspirations on display with plates that bridge Budapest to Asia in a manner that feels natural.
Offering Lunch and Dinner, the latter a seven course tasting menu expanded by Amuses and Mignardises upstairs, guests enter from the street to pleasant greetings as they pass by books and the bar.
Gracious and good at reading diners’ level of sophistication, a glass of Sparkling Tokaj poured prior to the arrival of line-caught Trout atop Rice perfumed by local Wine, the concept unveils itself quick by way of Egg Noodles in XO Sauce followed by Rooster Dumplings fortified by Liver and Skin.
Undoubtedly fine dining, but also homey in a way, it is after transitioning downstairs that Bread arrives with Dips and Pickles that lead well into crispy-Skin Carp in a pool of Caviar Beurre Blanc and bits of Asparagus.
Not afraid to use a little spice, Beef Tartare on Brioche with Chilis lent umami by Lobster Mayonnaise, it is after complex Ramen with broth infused by its mother that the night’s best dish arrives featuring Catfish draped in a Noodle and Hungarian Lardo with Paprikash Gravy.
Venturing to Romania for Lamb that arrives tender amidst fermented flavors, the Pesto adding an herbal finish, Semolina in forms cleanses the palate in preparation for a boozy Baba topped in everything from Apples to Mascarpone and Miso Caramel.
Back upstairs to finish, first Espresso then three Bon Bons, it seems fair to assume that a Michelin star is not far off for Laurel considering the combination of concept, execution and service.
www.laurelbudapest.hu