{"id":361,"date":"2023-05-30T11:47:41","date_gmt":"2023-05-30T09:47:41","guid":{"rendered":"https:\/\/cutandbarrel.com\/home-page\/"},"modified":"2025-10-30T15:17:47","modified_gmt":"2025-10-30T13:17:47","slug":"home-page","status":"publish","type":"page","link":"https:\/\/cutandbarrel.com\/en\/","title":{"rendered":"Home page"},"content":{"rendered":"

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<\/i>Reservations<\/span><\/a><\/div><\/div><\/div><\/div><\/section>

About us<\/h1><\/div>

Buda’s newest bistro restaurant, Cut&Barrel Salumeria and Vineria, has opened in the heart of \u00d3buda, in the imposing, rustic building of the old Goldberger textile factory.<\/p>\n<\/div><\/div><\/div>

We welcome you to a world of special steaks, South American dishes and wines!<\/p>\n<\/div><\/div><\/div><\/div><\/section><\/div>

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Michelin recommendation<\/p>\n

2024 & 2025<\/p><\/h1><\/div><\/div><\/div><\/div>

Michelin awards are given to restaurants that offer excellent cooking. Five universal criteria are taken into account: the quality of the ingredients, the harmony of flavours, the mastery of techniques, the personality of the chef through his or her cuisine and, equally important, consistency across the menu and over time.<\/p>\n

Our restaurant, Cut&Barrel Salumeria and Vineria, received the MICHELIN Guide Hungary Recommendation again in 2025, following its recognition in 2024.<\/p>\n<\/div>

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Gault & Millau Award 2026<\/h1><\/div><\/div><\/div><\/div>

Gault & Millau<\/strong> is an internationally renowned restaurant guide that evaluates restaurants and chefs based on various criteria, such as the quality of ingredients, creativity, harmony of flavors, presentation, and the overall restaurant experience.<\/p>\n

We are proud to announce that our restaurant has been awarded two chef’s hats by Gault&Millau<\/strong>.<\/p>\n

At Cut&Barrel, every bite tells a story: from carefully selected ingredients to unique flavor combinations, created in the spirit of modern cuisine, yet in a cozy atmosphere.<\/p>\n<\/div><\/div><\/div>

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About the restaurant<\/h1><\/div><\/div><\/div><\/div>

In our Bistro restaurant, we aim to offer our guests 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 core philosophy is to see food and meals as a community-building force. Latin cuisine always complements an important event, whether it’s a family gathering or a night of light entertainment; our food is always about connecting: it’s the essence of Basque cuisine. The Basques 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 in recent years.<\/p>\n<\/div>

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Chef<\/h1><\/div><\/div><\/div>
Andr\u00e9 Bicalho<\/div><\/div><\/div><\/div><\/div>
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Chef Andr\u00e9 Bicalho, a Brazilian-Portuguese chef with Brazilian-Portuguese roots who has worked in many fine-dining restaurants around the world, is the chef behind the newly opened Cut&Barrel bistro, which will feature Latin American-Basque contact cuisine. Andr\u00e9 has previously worked in many countries and 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 and Germany, and has completed a six-month internship at the 2 Michelin-starred restaurant Villa Ren\u00e9 Lalique in the Alsace region of France. In addition to our bistro restaurant, he also uses his extensive international experience as Corporate Chef of the Matador restaurant in Etyek, together with a team of mostly Latin American chefs.<\/p>\n<\/div><\/div><\/div>

Our Bistro restaurant perfectly reflects the multicultural spirit of Carlos Coelho, an Argentinian-born restaurateur who is also at home in Hungary and California: the owner of the Haraszthy Winery<\/a> in Etyek and the Matador restaurant<\/a> they run, he also dreamed up this new bistro concept, which also uses modern fine-dining technologies. Cut&Barrel has unique architectural solutions. In our restaurant, we prepare our dishes using seasonal and, where possible, local ingredients, using high quality cooking techniques, consistently incorporating smoky flavours into the dishes, striving to ensure that they are harmonious and do not distract from the wines. The most important ingredient of the restaurant is of course the quality of the meat: we use meat from all over the world to make steaks, sausages and cold cuts, based on our own recipes. The restaurant’s wine selection is complemented by the Hungarian wineries’ red wines from the sister wineries in Argentina and California, which are excellent with the barbecue dishes. The Winehub<\/a> wine centre and Cut&Barrel bistro in \u00d3buda offers a cosy terrace and unlimited free parking!<\/p>\n<\/div><\/div><\/div>

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