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Cafe KorvsCsalogany 26 Etterem
Both restaurants are praised by expert writers. On balance, Cafe Kor is preferred by most professionals compared to Csalogany 26 Etterem. Cafe Kor comes in at #5 in Budapest with accolades from 7 sources like Travel + Leisure, Fodor's and DK Eyewitness.
Cafe Kor
Concierge
Frommer's
Travel + Leisure
DK Eyewitness
Rough Guide
Fodor's
Sas utca 17, St. Stephen's Basilica, Budapest 1051, Hungary
From $0/night
Concierge "Kör is one of the perennial best in town."
Frommer's "It has escaped my imagination why so many travel writers award grandiose praise to this restaurant." Full review
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Request a seat far from the specials to avoid feeling smothered.
Travel + Leisure "The menu favors fare lighter than is typical in Central Europe: the carpaccio, steamed leg of veal, and grilled ewe-cheese salad receive consistently high marks from the natives." Full review
DK Eyewitness "Popular bistro-style place, serving good salad plates and Hungarian/European-inspired dishes."
Rough Guide Star
"Top-drawer restaurant a few paces down from Borkonyha, with a very relaxed feel, despite a boxy interior that seems overrun at times."
Fodor's "The wrought-iron tables, vaulted ceilings, and crisp white tablecloths give this chic bistro a decidedly downtown feel."
Csalogany 26 Etterem DK Eyewitness
Michelin Guide Rough Guide Fodor's Frommer's
Csalogany u. 26., Budapest 1015, Hungary
From $25/night
DK Eyewitness "Popular and trendy restaurant/café with a modern, bright and breezy Mediterranean interior."
Michelin Guide Michelin Plate
"Simple neighbourhood restaurant with a homely, bistro style." Full review
Rough Guide "Notwithstanding the very ordinary location and occasionally muted atmosphere, this is undoubtedly one of Budapest’s finest restaurants."
Fodor's "Perennially on the Michelin radar, Csalogány 26 is one of the few truly great restaurants on the Buda side, and it's an ideal place to dine after or before taking in the Castle District." Full review
Frommer's "The menu has a mix of modern Hungarian dishes that use mostly local ingredients (like pike perch from Lake Balaton and suckling pig) and French bistro classics, with the occasional seafood dish. " Full review
