If were talking about the sparkling gastronomic life of Budapest, most people think about the downtown of Pest. But our newest favorite place is a good example, that Buda has its own gemstones!

Frankó kitchen opened its doors in last august and soon became the favorite place of the neighborhood. The kitchen unites traditional Hungarian recipes with modern techniques and international flavors. The chef’s, David Szakonyi’s eclectic yet respectfully traditional approach to cooking creates a unique dining experience: he works with carefully selected and seasonal Hungarian ingredients and they serve small batch wines, artisanal beer and natural juices.

Frankó has daily menus with courses like cauliflower soup with coconut milk, strawberry soup with black pepper, coriander and marzipan, chicken pate with cranberry and salad, green pea risotto with citrus fennel, see food risotto, chicken heart with mushroom and lentils or chocolate mousse with truffle.

David, the chef is not a big fan of modern kitchen technology, for example, he doesn’t use sous-vide method. He prefers old, traditional procedures instead and uses offsprings in his menus, which may seem unusual for a modern housewife. Heart, liver, and brain are frequent items on Franko Kitchen’s menu, you can taste a roasted rabbit liver with pumpkin, lovage, goat cheese, caramelized pearl onions and wild mushrooms, for example. Of course, you can choose something else, but we highly recommend trying one of these curiosities if you come.