Hellooo from Budapest! Yes, here I am in Budapest, with my dear Tinu to watch the world athletics games 2023! Bucket list item (check). It has been a superb weekend of athletics and I still cant quite get over seeing some faves; live in the sports arena! When I tell you we were loud, We were L O U D!!!
The stadium literally was a buzz at the final races and that Dutch team win? Pheww!!!! Nothing like seeing an event live! To end the weekend we had dinner at Ramazuri Bristronomy located up in the buda castle area. The views from up here is glorious and we managed to catch dusk,
We sampled the taster menu and it was fantastic! We started off with a tall glass of hugo spritz and amuse bouche which was salmon and beef tartare in paprika pastry, yummy!
The first course, simply called bread and butter. Now you know when the menu states ‘bread and butter’ there is nothing simple about it right? The bread was sourdough bread but the butter? Made with mint and caper!
Exactly, ain’t nothing simple about that okay? In hindsight we should have known ha! The second course red tuna ceviche, cucumber, quinoa, artichoke, ginger and was pour over…like 😮 The quinoa formed the base, red tuna, seeds, pickeld radish paired with organic prosecco and the aromatic cucumber (the aroma was just divine) was poured over!
Do you see the colours??? If this was the only dish that formed the taster menu, it would have been fine because this dish was IT! The melon soup was the next course and this too was a pour over served cold! Very welcomed in this Budapest heat! Melon soup, apricot, Goat cheese mousse, almonds. The presentation was interesting too. The Goat cheese on the left of the plate and apricot on the right and the melon soup poured all over!
The Goat cheese mousse was ever so light and the apricot was spot on, paired perfectly with a complimentary glass of Chardonnay from the chef! I did say Chef was on it right? ouu, it was good you see! Tenderloin, Hasselback potatoes, mushrooms, cream and scallions, was course number four and according to Tee; ‘the tenderloins be TENDER’ ha! Opening the scallions revealed stuffed mushrooms (didn’t have that cos onions!), the potatoes was giving dauphinoise vibes .. It was flavourful!
Pudding was lemon cheese cake with raspberry mousse and almond. This cake was super light & fluffy, tangy from the raspberry mousse and it had texture like 🤔???
Tee and I are of the opinion that this was a cooled cheese cake and not baked because aint no way with this base? Literally soft and cream layer! Ugggh.. served with pudding wine that nulled the sharpness of the raspberry into a soft sweetness on your palate! Dang! It was scrumptious!
Ahh Budapest! This is not goodbye but till next time …
Egészségére
Ndidi
Addendum: Brunch is a must do in Budapest and Stika is where it is at! You lot know what to do, go try their mimosa’s and breakfast options 😉👌!
