TATI

The story

TATI Budapest: Farm-to-Table Hungarian Cooking on Dohány Street

TATI sits at Dohány utca 58-62 in Budapest, where its modern Cuisine menu reworks Hungarian classics with produce from the team's own farm. The restaurant is listed as Michelin Recommended (2026) and earned 12.5 points from Gault&Millau (2026).

Head chef and cooking style

Head chef Gábor Soóky leads the kitchen, and Zsolt Haraszti has joined him to reimagine local dishes. Paprika chicken, creamy squash stew, potato dumplings and Mămăligă with ewe's cheese all appear in a contemporary form. The kitchen also ferments its own vegetables, which reach the table both fresh and pickled.

Dishes on the plate

The menu changes with the season. Recent plates have included pork croquette with green beans and dill, trout with fennel and herb oil, and goat's cheese with raspberry and oats. Gault&Millau praised a wild boar sausage with quince chutney, seasoned boldly and finished with paprika from the Fajsz Manufactory. A tasting menu runs in both standard and fully vegan versions, and the August special was a potato prósza topped with venison loin and chanterelles.

Room and service

The dining room is urban and polished, with natural wood and rural touches such as hay bales. Staff can explain where each ingredient comes from, which suits guests who want the story behind the plate. Weekends bring a farm-style brunch, and the space is also used for private dinners and events for up to 150 guests.