{"id":14011,"date":"2015-12-16T12:29:58","date_gmt":"2015-12-16T12:29:58","guid":{"rendered":"http:\/\/www.flavorsandsenses.com\/en\/?p=1550"},"modified":"2019-04-07T23:51:03","modified_gmt":"2019-04-07T23:51:03","slug":"es-bisztro","status":"publish","type":"post","link":"https:\/\/flavorsandsenses.com\/en\/es-bisztro\/","title":{"rendered":"\u00c9s Bisztr\u00f3"},"content":{"rendered":"

\"\"<\/a><\/p>\n

A partnership between the luxurious hotel\u00a0Kempinski Corvinus<\/em>\u00a0and\u00a0Roy Zsiday, <\/em>an important\u00a0restaurateur<\/em>\u00a0from Budapest, gave origin, in April 2013, to the \u00c9s Bisztr\u00f3<\/em>.<\/p>\n

“\u00c9s” meaning “and” in Hungarian, an expression that recreates quite well the desired concept implemented to the space, creating an environment that mixes\u00a0the relaxation of a French Bistr\u00f4 with an American Steakhouse, a Deli and a coffeeshop, all with good taste details.<\/p>\n

\"\"<\/a><\/p>\n

The decoration was extremely well accomplished in that mix of elements not always easy to imagine together. A good use of the wood, with white walls, lined with animal motifs and animated and catching\u00a0lettrings<\/em>.<\/p>\n

\"\"<\/a><\/p>\n

On the counter, an elegant refrigerator shows, almost as the piece key of the decoration, the several saturated meat cuts, served with detail and rigour.<\/p>\n

\"\"<\/a>Seeing a Languiole knife over the table always means something good is going to happen, or almost!\u00a0<\/em><\/span><\/p>\n

Already nicely installed, in a wide and comfortable table, we are received with a good butter, at the right temperature, and an unusual bread, right off the oven, made in vase shaped clay.<\/p>\n

\"\"<\/a>Traditional Hungarian charcuterie<\/strong>,\u00a0foie gras and goat cheese\u00a0<\/em><\/p>\n

To start our trip to Budapest, nothing better than tasting some of its traditions, being the charcuterie and the foie gras<\/em> some of the highlights. Good prosciutto and chorizo, quite similar, in terms of seasoning, to the Spanish ones, the Hungarians are crazy for Paprika. Also good, the duck tureen and the delicate goose foie<\/em>, as well as the fresh goat cheese accompanying. An excellent start!<\/p>\n

Harmonizing was a light and fresh white of the\u00a0Tokaji<\/em>\u00a0region,\u00a0the\u00a0Mad’<\/em>\u00a02014 of the\u00a0Furmint<\/em>\u00a0caste with excellent minerality, proper of the vineyards of the Mad village.<\/p>\n

\"\"<\/a>Tafelspitz<\/strong><\/p>\n

As main course, one of the imports the Hungarians made during the times of the Austro-Hungarian Empire, the\u00a0Tafelspitz<\/em>, a comfort dish, served at \u00c9s<\/em>\u00a0in three times, with pomp and circumstance. First we consume the meat broth, clear, with no sign of greasiness and full of flavor! Also good the perfectly cooked vegetables. Delicious!<\/p>\n

For the second part, we take off the marrow of the pan and spread it over toasted bread. Perfect!<\/p>\n

\"\"<\/a><\/p>\n

To finish, the boiled meat with rosti potato, spinach cream and a spicy-horseradish sauce with apple. I’m not a fan of boiled viel, so I wasn’t seduced by this last part, although it tasted good and wasn’t overcooked, like it usually happens. High score to the sides.<\/p>\n

On the glass, a\u00a0Syrah<\/em>\u00a0of 2011,\u00a0Sauska<\/em>. A wine of complex aromas and spicy notes, with round tannins and a long ending.<\/p>\n

\"\"<\/a>“Rig\u00f3 Jancsi” Chocolate<\/strong><\/p>\n

To finish an already large and long meal, a chocolate mousse inspired in the Hungarian cake that steals the name of Rig\u00f3 Jancsi, a gipsy musician who lived a burning passion with Clara Ward, princess of\u00a0Caraman-Chimay. <\/em>A light and well prepared mousse, with the sugar very well balanced with the freshness of the raspberries in 3 textures, fresh, as a sauce and in spheres. A lovely ending!<\/p>\n

The service is casual and fun, with time to one or another joke or a lesson of the history and culture of the Hungarian gastronomy.<\/p>\n

\"\"<\/a><\/p>\n

Final Remarks\u00a0<\/strong>
\n\u00c9s Bisztr\u00f3<\/em>\u00a0manages to bring informality and a relaxed atmosphere to a luxury hotel, without neglecting the quality of the offer. The dishes are a nice fusion of the Hungarian gastronomy with the new tendencies of the steakhouses and bistr\u00f4s. It is for sure a place to take in account when planning to visit Budapest and if you want to associate the haute cuisine with a relaxed environment, right in the center of town.<\/p>\n

\u00c9s Bisztr\u00f3<\/a>
\nDe\u00e1k Ferenc utca 12, Hotel Kempinski Corvinus – Budapest
\n(+36-1) 429 3990
\ninfo@esbisztro.hu<\/p>\n

Vers\u00e3o Portuguesa<\/strong><\/em><\/a><\/span><\/p>\n

\u00a0Photos: Flavors & Senses with\u00a0Sony A7S<\/a><\/em><\/span><\/p>\n

Disclaimer<\/strong><\/span>
\nWe were at\u00a0\u00c9s Bisztr\u00f3<\/em>\u00a0by invitation of the Kempinski<\/em> Group,\u00a0whereas this not alter our work, being the opinion and the text of the exclusive responsibility of the author.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

A partnership between the luxurious hotel\u00a0Kempinski Corvinus\u00a0and\u00a0Roy Zsiday, an important\u00a0restaurateur\u00a0from Budapest, gave origin, in April 2013, to the \u00c9s Bisztr\u00f3. “\u00c9s” meaning “and” in Hungarian, an expression that recreates quite well the desired concept implemented to the space, creating an environment that mixes\u00a0the relaxation of a French Bistr\u00f4 with an American Steakhouse, a Deli and…<\/p>\n","protected":false},"author":5,"featured_media":25745,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2098,1986],"tags":[1654,2068,1997,1748,2069,1995,1867,1904,1951,1956],"class_list":["post-14011","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-budapest","category-casual","tag-budapest","tag-es-bisztro-en","tag-hotel-en","tag-hungary","tag-kempinski-en","tag-restaurant-en","tag-restaurants-2","tag-top-tables","tag-where-to-eat","tag-where-to-stay"],"yoast_head":"\n\u00c9s Bisztr\u00f3 - 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