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Onyx

  • Writer: Badger
    Badger
  • Apr 9, 2018
  • 4 min read

Updated: Aug 8, 2018

For our last night in Budapest, we went to Onyx. I dined here in December and at the time was a 1-star Michelin restaurant, but I felt it was ready for 2-stars. The Michelin guide seemed to think the same and has since been upgraded, congratulations to them and we were excited to try it out as an official 2-star restaurant.

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The place is elegant and more upscale than the other eateries we visited in Budapest. There are two dining rooms, a front one that looks more old fashioned and out of an earlier era, then the back dining room that is much more modern and is where we sat.

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Elegant place setting.

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A champagne cart was brought around to kick the meal off.

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In sticking with trying local wines as much as possible, we tried a Hungarian dry sparkling wine from the Tokaji region. It was lightly toasty, but had a good mineral and green apple finish.

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A nice warm towel was brought out in a creative way with a cloth that was rolled up and opened itself when poured with a rosemary and lemon infused warm water.

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We went with the tasting menu and it was great they had a gluten free version for MsFlamingo. I went with the wine pairing to give a good sampling of Hungarian wines a try.

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The meal started with a couple amuse bouches, the first consisted of a blini and parmesan, then a parmesan crisp with tuna and another with scallop. All were fantastic!

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The next amuse was a very fresh piece of okra fried with dollops of paprika cream.

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The bread baskets were brought out next. To start, the regular bread basket was great with a whole variety of freshly baked breads.

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But what we loved and I very much appreciated, was a bread basket of gluten free bread for MsFlamingo. I've tried a lot of gluten free breads with her and these were easily the best I've had anywhere.

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Two types of butter, sweet cream and pistachio infused.

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The first course was salsify with beet root and parsley puree. A very fresh way to start the meal, the vegetables were incredibly fresh and flavorful.

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The next wine was Sauv Blanc based with great minerality, acidity and stone fruit backbone.

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The next course was a cod carpaccio with a buttermilk cream and tapioca, caviar, dill and rye croutons. The fish was very fresh and the textures worked well together.

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The next wine was from a collective and was a heavier style white. It went well with the next course.

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The next course was a rillette ball with cabbage and savory cream.

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What was awesome is since MsFlamingo had the gluten free menu, instead of a rillette ball, they gave her a sous vide egg. Her version was better, the egg was magnificent and elevated the dish to another level.

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Next up was the first red wine of the night. It was similar to a pinot, but was more earthy and the raspberry notes weren't so in your face. Very elegant and went amazingly well with the next dish.

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The next course was a roll of trout cooked perfectly on top of a fish based sauce and fresh made noodles. This dish had flavors very reminiscent of home style dishes, but elevated several levels.

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For MsFlamingo they brought her scallops which were good and not fishy.

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The next wine was officially a pinot noir and was very Burgundian in style, but I didn't like it as much as the prior wine.

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For the next soup course, I had a mushroom veloute which was superb.

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MsFlamingo had the consomme which was very flavorful and had a slight spice. The sous vide egg was fantastic.

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For the main there was a really nice wine that was merlot and had great texture, slightly earthy, yet solid and deep blackberry and cherry notes. Very nice!

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The main course was a dry aged rib eye with a root puree and ravioli with mozzarella inside. A tasty and savory dish.

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We were quite stuffed at this point and the intermezzo was perfect to help us get ready for the dessert. This was an awesome intermezzo with a nettle shaved ice, chocolate powder and horseradish ice cream. Very refreshing and tasty.

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With dessert in Hungary, of course you had a Tokaji. This one was an Aszu of 6 puttonyos and 2007. Intensely sweet with a good acidic backbone and great caramel flavors. We loved it.

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For dessert MsFlamingo had the pumpkin dessert which she liked.

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I had the chocolate dessert which was fantastic.

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MsFlamingo remarking on the wine collection for the night!

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Just when we thought we couldn't eat anything more, they brought a mignardes trolly around.

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Amazingly I found room for four more tiny bites. All four bites were excellent.

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Of course they brought a digestif cart around and being the last night in Hungary, I went with one last Unicum Riserva.

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I'm going to miss this stuff.

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Another great meal at Onyx and deserving of two stars. The food was fantastic, the wine pairings really fun and tasty. A great way to cap off our Budapest visit.

Trip links:

- Dux

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