Nonloso

Building a strudel is an art. After flogging and stretching the unleavened dough to make it thin and elasticated, the filling (most commonly grated apple and brown sugar, lemon, cinnamon and nuts) is added intermittently between pastry layers in order to create the ‘whirlpool’ effect. Lastly, it is baked to glorious golden perfection and then dusted with icing sugar when cool.

If you love pasta, you have to try this amazing tagliatelle! 😋❤️

Get ready to sink your teeth into perfection! 🍖 Our BBQ pork ribs are slow-cooked to mouthwatering perfection, slathered in smoky sauce that’s sweet, tangy, and utterly irresistible. 🔥 Grab a napkin and get ready for a flavor explosion!

Indulge in our signature pan-seared salmon, served on a bed of creamy asparagus-parmesan risotto, paired perfectly with tender asparagus spears. ☺️

You don’t know it, until you tried it!
If you like burgers put this beast on your bucket list! 🍔😍😋

The word tataki has two meanings when referring to Japanese food. The
first meaning is used to describe a piece of beef or fish that is seared on the outside but left raw on the inside.
The style of tataki cooking is thought to have been developed by a 19th-century samurai named Sakamoto Ryoma, who learned how to grill meat from the European foreigners in the city of Nagasaki.

Super tasty whole baked cauliflower with home-made cheese sauce 😋

Nagy izgalommal szeretnénk bejelenteni, hogy végre elkészült az éttermünk felújítása, és új, friss külsővel várunk mindenkit! Köszönjük türelmüket és bizalmukat, és várunk mindenkit szeretettel.
Gyertek, és élvezzétek velünk az új élményeket és ízeket!

Grilled salmon filet butternut squash risotto, brown butter sauce and baked sage leafes 😋

The T-bone Anatomy
What a lot of people don’t realize is the T-bone is a two-for-one choice cut. The famous T-shaped bone divides this prime cut of meat into two very different parts, one being of a tenderloin filet and the other is a top loin, which is better known as the New York Strip.
 
The New York Strip
The New York Strip is moderately tender with a bit of chew. While it’s not as fatty as other cuts of meat, it has great marbling throughout to bring out its beefy flavor. New York Strip is easy to cook, and easy to eat.
 
The Tenderloin
The tenderloin is the most tender, buttery, melt in your mouth cut of beef. If that’s not enough to satisfy your craving for sizzling succulence, it’s also low in fat. Often paired with flavorful sauces, the tenderloin is a highly prized choice cut of meat.
 
The Porterhouse
Another cut of steak that shares in the T-bone feature is the Porterhouse. Both steaks are cut from the short loin section of cattle, with one side of the T being a tenderloin filet and the other a New York Strip.
 
The difference between the two is the U.S. Department of Agriculture’s Institutional Meat Purchase Specifications state that the tenderloin of a porterhouse must be at least 1.25 inches (32 mm) thick at its widest, while that of a T-bone must be at least 0.5 inches (13 mm).

The History Of The English Breakfast Tradition

The idea of the English breakfast as a national dish, stretches back to the 14th/15th century and an English institution called the gentry, who considered themselves to be the guardians of the traditional English country lifestyle and who saw themselves as the cultural heirs of the Anglo-Saxons.

The story of the English breakfast begins in the country houses of the English gentry, with their notion of what constituted a proper Anglo Saxon breakfast and their tradition of social hospitality.

The gentry were considered to be a distinct social class, made up of those with 'noble and distinguished blood', landowners and 'genteel' families of long descent, this privileged layer of society also counted senior members of the clergy and the relatives of titled families within its ranks.

The gentry saw it as their duty to keep alive the practices, values, culture and cuisine of the traditional Anglo-Saxon country lifestyle. The great country houses of England, owned by members of the gentry and the centre of huge country estates, were important hubs of local society where the pre-hunt breakfast was considered to be a very important social event.

The gentry were famous for their breakfast feasts and in the old Anglo-Saxon tradition of hospitality, used to provide hearty full breakfasts for visitors passing through, friends, relatives and neighbors. They liked to indulge in 'full English breakfasts' before they went out to hunt, before a long journey, the morning after their regular parties and also when welcoming new arrivals to the estate.

The breakfast table was an opportunity for the gentry to display the 'wealth' of their estates in the quality of the meats, vegetables and ingredients produced on their surrounding lands. It wad also a chance to show off the skills of the cooks who prepared a selection of typical Anglo Saxon breakfast dishes for the residents and guests of the house to choose from and graze upon.

Shakshuka originated in North Africa, and most food historians believe its birthplace was most likely Tunisia. The word means to “shake up or mix together”, referring to the mixing of the cooked onions, peppers, and tomatoes in the skillet.

By comparison, shakshuka could be considered the more complex of the two dishes. This dish incorporates a wider variety of spices. This is simply due to where the dish is most common and which spices they favor. The other thing to pay attention to with shakshuka is the eggs. You’re essentially poaching eggs in the tomato sauce, and sort of baking the top where they are exposed.

After adding the eggs, cover the pan with a lid for a few minutes or put it in the oven where the eggs will cook more evenly. Look for white whites and slightly raised yolks to know they’re done. You can always leave them a little longer if you don’t like a runny yolk.

The croque madame—and its counterpart, the croque monsieur—originated in Paris around 1910. According to one story, the croque monsieur originated when a French chef ran out of baguettes for his cafe’s sandwich of the day. As a replacement, he sliced a loaf of white bread, assembled ham and cheese sandwiches, and toasted them until golden and crispy.

When the sandwich features a fried egg, it’s called a croque madame, as the egg resembles a woman’s wide-brimmed hat.

Nonloso Hungarian Bistro with an Italian name in the center of Budapest next to St. Stephans Basilica.

Caesar salad was invented by Caesar Cardini, an Italian-American restaurateur, in Tijuana, Mexico, in the 1920s. Legend has it that during a Fourth of July rush, Cardini improvised the salad using the ingredients he had on hand. The original recipe included romaine lettuce, garlic-infused oil, croutons, Parmesan cheese, raw egg, and Worcestershire sauce. Over time, variations have emerged, but the classic Caesar salad remains a popular and timeless dish enjoyed worldwide.

Try our amazing Somlói Cream Triffle! You’ve probably never heard of Somlói galuska, and yet it is one of Hungary’s favorite desserts. The name translates as “Somló dumpling” in English, Somló being a town near Lake Balaton, famous (moderately) for its hill and its wine. Calling it a dumpling is a tad misleading, as what we’re really talking about starts as a trifle-like cake made of several layers of sponge, custard, and raisins, and is then scooped into balls and served with whipped cream.

The Brief History Of Brunch

Love it or hate it, the time-honored testament to day-drinking we call brunch has existed since the 1890s. However, it hasn't always been Belgian waffles and huevos rancheros on Mother's Day. Where did brunch originate? What's up with Bloody Marys? What's the ideal menu for a brunch at home? Let's explore the brief history of brunch.
The very word "brunch," a portmanteau of the words breakfast and lunch, was reportedly first used in print in 1895 by British writer Guy Beringer. Beringer, a writer for Hunter's Weekly, wrote an article entitled "Brunch: A Plea," which made the case for a Sunday meal that was lighter than the typically heavy, traditional Sunday supper. ”Brunch is cheerful, sociable and inciting,” Beringer implored. ”It is talk-compelling. It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.” The popular periodical Punch picked up his article in 1896, and the idea began to spread, reaching American shores by the 1920s.

Food historians aren't in complete agreement on what the exact spread would have looked like at an old-timey brunch. Many believe the first brunches to have been England's hunt breakfasts, which were a feast of meats hunted that day, along with eggs, stews, fruits and sweets. Others believe it was the Catholics who first enjoyed a late-morning brunch, a result of their early-morning pre-church fasting.
In the United States, brunch got its start in Chicago, the halfway point on transcontinental train journeys made by Hollywood celebrities and the wealthy elite. Passengers arrived seeking a sophisticated late-morning meal, and the local hotels — like the famed Pump Room at the Ambassador Hotel (now the Public) — were only too happy to oblige, as most restaurants remained closed on Sundays.

Bacon wrapped pork chop with homemade tócsni
The origin of tócsni is unknown, but following the lead of its lapcsánka name, which originates from the Slovakian word chliebčanka (bread chunk), it is assumed that this dish comes from Felvidék (Upper Hungary, today Slovakia). Its preparation, presentation, and form vary by country as well. While most cultures consider it a side dish, tócsni served, similarly to lángos (beaver tails), with sour cream and garlic, has secured its place at our table with the status of a main course.

Historically, tócsni was always a regular and inexpensive weekly solution at the dinner tables of people from lower socio-economic strata, as it was essentially only a mixture of potatoes and flour being baked, typically with garlic. People may often differentiate between tócsni and lapcsánka, baking the two differently. While tócsni is typically baked, like crepes, in a pan without lard, lapcsánka is prepared similarly to lángos, with generous amounts of oil.
There is no question around how rich and unique our preparation of this dish is. This is especially the case when considering that tócsni is one of the most popular and well-known Hungarian dishes to the many tourists from the United Kingdom, attending Hungarian festivals and purchasing huge amounts of a food which, to them, is akin to their morning hash brown.

The short history of Gulyás!
A few miles before the Danube reaches Budapest, the river turns to the south, flowing parallel to one of its mightiest tributaries, the Tisza, some 70 miles to the east. Between them lies the heartland of the Great Hungarian Plain. Without natural barriers, this wild grassland was for most of history a passage for warriors: first the Huns, then the Mongols, and later the Turks, who occupied it for 150 years until they were finally expelled in 1699. Along the tense border zone, they left a culinary legacy: coffee and coffee shops, the thin-layered pastry now known as strudel, and chili plants. Recently introduced from the Americas, probably Mexico, chilies had delicate flowers and hollow berries that ripened from green to shades of yellow and red. Nobles grew them as ornamentals in their walled gardens, whence they gradually made their way to the garden plots of peasants. By the end of the 19th century, the Hungarians had bred new varieties of chilies, found ways to process them, and created their defining spice, paprika. They sprinkled the red powder on bread and lard, or on fresh cheese, added it to their salami, introduced it into their river fish soups, and used it in abundance in their new national dish, goulash.
The invention of goulash began with one of the humblest groups in Hungarian society, the cowherds, according to the distinguished Hungarian ethnologist Eszter Kisbán. Groups of five or six single men, with their dogs and a couple of horses to pull their supply cart, spent months or even a year at a time out on the plains tending tall, slender gray cattle with long upturned horns. They cooked for themselves in large cauldrons slung from a pole supported by posts over an open fire, using simple, nonperishable supplies: millet, lard, bacon, onions, salt, and sometimes black pepper. If one of the cattle died or was slaughtered, the cowherds would feast on a rare dish of fresh meat, a simple stew made by browning the meat in lard and onions, adding water and, if available, black pepper. At some point, they began substituting coarsely ground dried red chilies from home gardens for the pepper.

The history of Gin&Tonic!
In the 1700s, Scottish doctor George Cleghorn discovered that quinine could treat malaria. By the 1800s, British soldiers stationed in India were drinking gin (or any available booze) and tonic to get their daily dose of quinine—the active ingredient in tonic—to ward off malaria. “The Gin and Tonic drink has saved more Englishmen’s lives, and minds, than all the doctors in the Empire,” Winston Churchill once said.
As you can imagine, with a celebrity endorsement like that, the Gin and Tonic soared in popularity in the 1900s. Many were adding a squeeze of lime at this point for added health benefits. Fast forward past those dark decades for most cocktails (the 70s through the 90s) and transport yourself to Spain, where the Gin Tonica began is rocketing to stardom in the early 2010s. Popart sized wine glasses, known as copas, are filled with artisanal gins and tonics and swirled with an elaborate salad of botanicals. Although it’s a simple cocktail, like all well-made drinks, there’s a finesse to mastering the G&T. Martin Cate, owner of legendary tiki bar Smuggler’s Cove, lends some pointers. “A few key things that I look for in a good G&T: I think it should be bracingly cold, I think the sweet and bitter balance must be perfect, and that the mouthfeel mustn’t be syrupy. It should have very bright carbonation, and the gin should speak up proudly and not be buried under tonic.”
But no pressure. With only two ingredients, you’ve got this.

BBQ Pork Ribs 🤤
The history of BBQ ribs is as diverse as BBQ itself. It’s a path that began in the Caribbean, traveled north by Spanish Conquistadors, moved overseas to the Americas, and then seasoned with flavors of European settlers.
The history of ribs could not be complete without mentioning how and when pigs arrived in the Americas. On the insistence of Queen Isabella, Christopher Columbus brought pigs along on his voyage to Cuba in 1493. However, Hernando de Soto landed in Tampa Bay, FL in 1539 with America’s first 13 pigs. In just about three years the flock grew to over 700 pigs, both domesticated and wild! Since that time and throughout U.S. history, BBQ pork ribs have become the quintessential American food.
There are many cuts of ribs that we enjoy today. From baby back ribs to spare ribs, or rib tips and riblets. What kind is your favorite?
* Baby Back Ribs
Baby back ribs come from the top of the rib cage between the spine and the spare ribs, below the loin muscle. The rack is shorter at one end, due to the natural tapering of the pig’s rib cage. A rack of back ribs contains a minimum of eight ribs but can include up to 13 ribs.
* Spare Ribs
Spare ribs are taken from the belly side of the rib cage, below the section of back ribs and above the breastbone. They are fatter and contain more bone than meat, but more fat which makes the ribs more tender than back ribs. The shape is almost rectangular.
* Rib Tips
Rib tips are short, meaty sections of rib attached to the lower end of the spare ribs, between the ribs and the sternum. These do not contain bone and are cut away from the spare ribs.
* Riblets
Butchers create riblets by taking a full set of spare ribs and cutting them in half. It produces a set of short, flat ribs with a uniform shape and size. Once considered a waste product, riblets have become popular for their excellent flavor and lower cost.

Kürtőskalács 😋
This Hungarian tube-shaped pastry popularly known as chimney cake traces its origin to the medieval era Székely Land—back then a part of the Kingdom of Hungary. The first known recipe titled Kürtős kaláts’ à la Mrs Poráni was found in a 1784 cookbook written by Transylvanian countess Mária Mikes de Zabola.

The pastry shells are made from sweet yeast dough that is rolled in granulated sugar, basted in melted butter, and spit-roasted over charcoal. Freshly baked, kürtőskalács shells can be topped with additional ingredients such as ground walnuts or powdered cinnamon, but they're also often filled with ice cream or whipped cream.

Kürtőskalács was once a festive treat favored by the Hungarian upper class, but over time it spread among the common people and became a part of everyday consumption, readily available as a street snack, and a big hit at festivals or similar outdoor events. An almost identical but slightly smaller Czech version of this sweet pastry goes under the name trdelník.

The history of Wiener Schnitzel.
Wiener" means Viennese (from Vienna) in German. As the name suggests, the Austrians are accredited with the creation of the Wiener Schnitzel. The Wiener Schnitzel was perfected by the Austrians to become the delicious dish known today by every German and found in most German restaurants. However, the origin of the Schnitzel actually goes back to the 7th century Byzantine Empire.

The story goes that the Kaiser Basileios I (867-886AD) prefered his meat covered with sheets of gold. And what he liked soon became popular with the wealthy. But, this practice became too expensive, so an alternative was created - "yellow gold" (bread crumbs).

Over the years, the use of bread crumbs in coating meat spread to neighboring lands. It was in Milan, Italy, in the 1800's where the Austrian Joseph Graf Radetzky discovered a dish called "Costoletta alla Milanese" - a thick veal cutlet, coated with bread crumbs, and sauteed in butter. Radetzky, who was commander over the Austrian troops in Italy (1831 to 1857), reported military, political, and even culinary information back to the Austrian Kaiser.

The Salmon of Knowledge
In the river Boyne there was a magic fish called the Salmon of Knowledge. It was said that the first person to taste its flesh would be wiser than all other men. Finegas was a poet who lived near the River Boyne, where he read books and wrote poems. He was one of the wisest men in Ireland. Finegas had tried for seven years to catch the fish but he had no luck.

A young warrior named Fionn had come to live with Finegas. Fionn was unaware of the legend about the salmon of knowledge. When Fionn asked Finegas why he spend his days fishing, Finegas just smiled and gave no answer. Then one morning in springtime, Fionn heard a shout and a mighty splash. Finegas had caught a salmon. It was a beautiful fish and its body shone like silver. Finegas immediately knew he had caught the salmon of knowledge.

Finegas was tired after his struggle to catch the fish so he told Fionn to cook it. Finegas warned Fionn not to eat the fish, not even a mouthful. Fionn built a fire and cooked that salmon very carefully, but when he was turning it, the hot skin burned his thumb. He quickly put his thumb into his mouth to take away the pain.

When Fionn brought the fish to Finegas. The wise poet noticed there was something different about Fionn. There was a new wisdom in Fionn’s eyes. “Have you eaten any of the salmon?” Finegas asked. Fionn told Finegas he hadn’t, but then he remembered he had burnt his thumb and put it in his mouth. Finegas knew at once that Fionn now had the wisdom of the salmon of knowledge. Finegas was very sad, he knew he would never be the wisest man in Ireland, but he was happy for Fionn. Soon afterwards Fionn left Finegas. Fionn went on to become leader of the Fianna and the greatest warrior they had ever known.

No need for words, just enjoy this scenery.

We really like the saying: "Breakfast like a king".
When you come to Nonloso you dine like kings and queens every time.

Who could say no to our rubust angus beef burger?
For our vegetarian friends we can switch the meat for crispy smoked gomolya chees grilled on the stove.

Gulash soup for starters is always a good idea!