The news broke recently, and unfortunately it's true! A on social media the closure of a trendy restaurant has been announced!
It seems that the iconic restaurant, which has been in business for many years, has not been able to cope with the difficulties of recent years. This closure is not just the passing of a simple restaurant, not just another victim of the economic situation or the pandemic. The disappearance of an epoch-making restaurant in Hungary Gastronomy from your palette.
As they put it on their Facebook page, touching and sad
„Dear LittleJudge family! After 10 years, we must sadly say goodbye to you. Thank you for the countless fun weekends, birthdays, get-togethers with friends, and evenings with a splash on the terrace. In peacetime, we've chowed down on fish soup, hunkered down during the pandemic, always found a way to be with you... , but now it's time to open a new chapter.
Hugs from the LittleJudge team ”
The LittleJudge
KisBíró's kitchen has been a prominent figure in Hungarian gastronomy for many years, Lajos Bíró led by. He is credited with many innovations and special dishes that are still a defining feature of Hungarian cuisine today. He worked at the Volga Hotel and the Olimpia Hotel, at the American Embassy, and during his time there he introduced many of the ingredients in our country. He was the first to introduce Chinese gastronomy at the Red Dragon Chinese Restaurant, and then ran the kitchen at the Museum Café until 2007.
In 2013, the restaurant opened in the Kisbíróhoz, which now looks set to close, much to the sadness of many. Not long ago, the Hungarian gastronomic community and professionals were delighted to learn that the restaurant's kitchen will be taken over by Dániel Bíró, son of Lajos Bíró. During his long stay abroad, he studied gastronomy and worked in several places before taking over. Unfortunately, we didn't get to enjoy this update for long, even though it could have been an old, yet new, addition to Buda's hospitality scene.
In the kitchen of Dániel Bíró you could taste great dishes such as French leek soup with fermented tomatoes, a vinegar cocktail tomato with a little fermentation; leek soup with soy, honey, lemon mustard seeds, basil coriander oil and a little caviar. Or confit and then roast cauliflower with a bit of squid ink, brown buttered hollandaise espuma foam, topped with basil oil. We hope to find out soon where to meet his fantastic dishes.
„... but now it is time to open a new chapter”
This sentence, added at the end of the announcement, gives some hope, although it is pointless to speculate, but hopefully the new chapter will be something better, something new, but true to the KisBíró tradition of the restaurant in the future. We wish you all the best!#
