About us
Cut&Barrel Salumeria and Vineria, Buda’s newest bistro restaurant, has opened in the heart of Óbuda, in the imposing, rustic building of the old Goldberger textile factory!
You are welcome to enjoy our special steaks, South American dishes and wines!
About the restaurant
In our Bistro restaurant, we aim to introduce our guests to contact-cuisine dishes that blend the basics of Basque and Latin American culture.
By combining the two cultures, we have created a unique selection that harmoniously complements each other.
Our basic philosophy is that we see food and meals as a community-building force.
Latin-Cuisine always complements an important event, whether it’s a family gathering or just a night out: our food is always about making connections. This is the basis of Basque cuisine. The Basque people love food and can’t imagine gatherings of friends or family without sitting around a table. It’s no coincidence that Basque gastronomy has become one of the most atmospheric cuisines in Europe.
Chef
Chef André Bicalho, a Brazilian-Portuguese chef with roots in fine-dining restaurants around the world, is the chef behind the newly opened Cut&Barrel bistro, which will feature Latin American-Basque contact cuisine.
André has previously worked in many countries in various fields directly or closely related to gastronomy. He has been living in Europe for over 15 years, working in Spain, Portugal, England, Belgium, Germany and completing a six-month internship at the 2 Michelin-starred Villa René Lalique restaurant in the Alsace region of France.
He also brings his extensive international experience to our new bistro restaurant, as well as Corporate Chef of the Matador restaurant in Etyek, together with his predominantly Latin American team.
The new bistro-restaurant is a perfect reflection of the multicultural spirit of Carlos Coelho, who was born in Argentina but is also at home in Hungary and California. The owner of Haraszthy Winery in Etyek and the Matador Restaurant, which they operate, also dreamed up this new bistro concept, which also uses fine-dining technologies.
Cut&Barrel Bistro has a unique architecture, seasonal ingredients and high quality kitchen technology to create dishes that will leave a lasting impression. We consistently incorporate smoky flavours into our dishes, always taking care to ensure that they are in harmony and do not distract from the wine. The quality of the meats is the most important ingredient of the restaurant; we use meat from all over the world to make steaks, sausages and cold cuts, as well as our own traditional recipes. In addition, we place great emphasis on the use of local and seasonal ingredients.
The restaurant’s wine selection is complemented – in addition to the Hungarian wines – with red wines from the sister wineries in Argentina and California, which are excellent for pairing with the grill dishes.
The Winehub Wine Centre opened in Óbuda and. Cut&Barrel bistro offers a cosy terrace, unlimited and free parking!
