Teyföl

Teyföl burst onto the scene with the same youthful energy and momentum that defines its team. They dare to be playful - even humorous - while following an old stage rule: even the best jokes only work if they are executed with precision. Brigitta Szászfai and Bence Póti saw potential in Szentendre, as well as in the often-overlooked gems of Hungarian cuisine. In their kitchen, humble potato pasta is reborn as a vibrant dish, while chef Alex Kulcsár creates memorable plates such as the not-a-stew celery dish or creamed savoy cabbage elevated with kale and Chinese cabbage. They are transparent about their ingredients, sourcing from local farmers and incorporating a range of organic products. Even a simple opening like “máykrémes kenyér” (bread with liver paté) impressed during our visit - an airy chicken liver mousse paired with crisp-on-the-outside, fluffy-on-the-inside potato doughnuts, topped with aged cheese and wine jelly. The “(Not) Your Grandma’s Hearty Soup” is another standout, a deeply flavoured beef consommé with shredded beef neck and perfectly cooked vegetables. The “teybegríz” (semolina pudding) is light and airy, perfectly complemented by chocolate crumble and salted caramel made with smoked salt. The frequently updated wine list highlights small Hungarian wineries, and the beer selection also comes from craft breweries. They place special emphasis on quality non-alcoholic drinks as well. While there is still room for minor refinements - such as table settings and plating - their performance is already remarkable. Many restaurants lose momentum after an initial burst of enthusiasm, but since opening in 2023, Teyföl has remained as fresh, charming, and professional as it was on day one.