Alelí

What could enhance the prestige of the Budapest scene more than a world-renowned chef like Dani García opening his second restaurant in the city? His first, Alelí Budapest, set the stage. The world-class chef handpicks his teams with an astute eye, and here his first key signing was Giorgio Cavicchiolo, who arrived from one of the country’s finest Italian restaurants, bringing not only expertise in Italian cuisine but also in-depth local knowledge. The spacious downtown restaurant is a visual feast. Within the historic walls, a glass partition reveals a pizza oven, making it clear that Italian cuisine rules the roost here. We would define Alelí with an unusual term: a fine trattoria—familiar, beloved Italian flavours executed to an exceptionally high standard. Tableside preparations further elevate the atmosphere. Even the simplest appetiser, the focaccia, bears the chef’s signature, and the kitchen showcases the finest expressions of Italian comfort dishes—gnocchi, classic cacio e pepe spaghetti, or tiramisù. The Neapolitan pizzas, made from dough proofed for 48 hours, are a highlight, while the Lángos Montanara, blending Italian and Hungarian traditions, has already become an iconic dish. Alongside top-tier Mediterranean ingredients, select local products also feature. The extensive wine list balances the Italian-Hungarian axis beautifully while also featuring some of the finest bottles from around the world. The champagne selection is outstanding, as is the range of wines available by the glass. Alelí is living proof that a trattoria can reach world-class heights.