A fusion of Hungarian bistro cuisine as interpreted by star chef Ákos Sárközi, Fúzió combines the sophistication of Michelin-starred Borkonyha with the experimental approach of sister restaurant Textúra, and is now being presented within the informal surroundings of Time Out Market Budapest. We suggest you try the duck-liver bonbon with Tokaji aszú dessert wine, pear and breadsticks, then end your meal with Barackvirág – Peach Flower – as inspired by the revered Hungarian dessert Rákóczi-túrós. These are all familiar domestic flavours, only with a playful twist.
‘The beauty of food lies in its simplicity, but if you can manage to combine it creatively, then it can be everlasting.’ – Ákos Sárközi