22 November 2012
After that unpleasant experience at Borkonyha, I needed a re-affirmation of my commitment to Hungarian cuisine and restaurants for my last meal — and on Thanksgiving to boot. So I chose somewhere that has all the accolades: Tigris.
I had no booking, but there was a spare, un-made table for 3 that they happily put me into. I had offered to eat quickly, but they said: “no, you are our guest for the evening, you enjoy yourself.” Now this is top-class hospitality, and my faith in Hungarian restaurants returned in a flash.
I immediately relaxed, even though they turned away several walk-in parties. I felt a little guilty, but they told me to relax… 🙂
I began my dining experience this evening just as a very large group came in. Apparently this place, well-regarded in Michelin guide, does attract lots of foreign groups. But it does not detract from the service, as they seem to be used to it. This cozy little place that is reminiscent to a family trattoria is just perfect for this evening.
After an amuse bouche of local cream cheese with apples (yummy!), the starter for my Thanksgiving dinner was the humble garlic soup. This creamy version, cooked with almonds and a late splash of red cabbage, really hit the spot on a cool evening. Now as a garlic addict I could have used a stronger garlic presence, but this was pretty good.
It worked with a nice Hungarian white they recommended. Mind you it was not the most expensive on the menu, but it worked well with this dish. I strongly recommend Hungarian whites as they are often too under-rated.
For my main I switched to a red they also recommended, one that accompanies my feast to the button. This beauty presented itself soon, a wonderful variation on mangalica. Now this was tons better than the variation I had for lunch…
In this version, there was two very juicy pieces of loin, cooked perfectly — pink inside. The mangalica is such a sweet meat you really gotta eat it like that. And as an extra treat, there’s also two pieces of cheek. Now this was just heaven, melting in my mouth. The cauliflower, one of my very favourite vegetables, worked very well with the pork. The picture really, really doesn’t do this justice!
I was more than happy at this point, and I enjoyed a very nice glass of Tokaji to rest before my dessert arrives. I usually skip the sweet stuff, but one dish really caught my eye. It was the goat cheesecake with walnut ice cream. Wow…
This was pure heaven, the goat cheese unapologetically strong, tempered by the nuanced walnut ice cream. This was just fabulous!
After a nice pálinka to close the dining experience, I must say Tigris has totally restored my faith in Hungarian restaurants. The food fantastic, the service fantastic. It’s become my favourite restaurant in Budapest! Just look at some of the other dishes on their menu! I need to eat 3 or 4 more meals here to take it all in!