Since opening in 2019, they have closed twice due to Covid and moved once, but one thing remains the same. Thanks to their enthusiasm, beautiful plates and dedication to their guests, the Oops! Bistro has caught the attention of Michelin inspectors for the 3rd year in a row.
The multi-acclaimed, fantastically juicy burgers and AVPN-certified pizzas Jancsa Jani and his fellow owners have moved up a level in the hospitality industry and opened their first (and we hope not last) restaurant with bistro dishes. The concept of Hoppá! is characterised by an exciting fusion of Hungarian and French cuisine, a concept they have stuck to ever since. Dániel Takáts of Zellerbahn was entrusted with the kitchen management and menu design of their first outlet on Andrássy út, but he is not the only member of the team there. After Dani decided to take a break from catering, his former colleague Márton Irtó was asked to take over.
The menu was then largely revamped, taking into account the concept that had already been developed, but with a slightly greater emphasis on presentation. “I like to have a variety of colours, shapes and textures on the plate, so for me visuality was given a more prominent role. I think that's where it becomes a profession, that's what distinguishes a very good housewife - or even a university student from a chef, that the whole is not only delicious, but also beautiful in its elements. And it's our job to be able to give the guest a complex experience.”
Despite the difficulties caused by the epidemic - or perhaps because of them - a very cohesive team has been forged. “First we had to learn to crawl, then to sit, then to stand. The whole restaurant was served by 5-6 of us, no kitchen help, no handmaid, but á la carte, chef's menu and lunch menu. We did everything ourselves, sweating blood, but we really wanted it to be good.” - says Marci.
Not for professional recognition, but for guest satisfaction
As it should be, all the hard work paid off and the first Michelin recommendation arrived. This was “only” a list of places in Budapest, but Hoppá! was included in the list of 20 noteworthy restaurants. The accolade has given the restaurant a good boost, but a star was never the goal, which is partly why they don't have a tasting menu. Instead, their focus is on making the most of a monthly changing menu, and the regular menu items represent a consistent value for money that will appeal to many diners.
“Of course we were very happy about it, but that was never the main point, that's not why we created a plate. I don't think anyone who is driven to get a star every day is a good professional. There is a lack of heart and soul there. I want to see satisfied customers first and foremost, and that is the mission of the restaurant. That's where the name comes from, to make the guest wonder about a particular dish, to give him an experience he hasn't had elsewhere. To unlock flavour memories that take you back 30 years to grandma's kitchen, or to the table laden with mum's fried meat. That being said, anyone who says they don't want a star for once is, in my opinion, lying. I'd be happy to get there professionally myself, but that's not why I get up in the morning.”
The Oops! Bistro team cooks food with a story
Due to the location, the ratio of foreign to Hungarian guests is currently 70-30%, but this does not mean that the domestic audience is not offered, in fact, it is. And the menu is specifically designed to appeal to both sides. The regular menu includes classics such as beef soup, chicken paprikash and cottage cheese dumplings, while the French line is evident in the duck liver parfait, veal rabbit parfait and crème brulée. The flavours and techniques of the two cuisines interact and are then brought together in one perfect dish.
Our company supplies the raw materials for chicken paprika, duck dishes and mangalica loin, as well as the constantly changing range of cheeses. wagyu, a lamb's foot, a marhapofa and the St James' shell also comes from us. Among these, Marci highlights the Satu Mare duck liver and the farmhouse chicken quality and flexibility in ordering.
“I'm very sympathetic to the fact that if something is not available, it doesn't mean that it can't be obtained.” When I ask him what his favourite thing on the menu is, he clearly highlights the cottage cheese dumpling. I have family ones too. my recipe one that I was shown at my apprenticeship, and then I started to develop my own. I experimented a lot with eggs, semolina and the melted butter ratio, and then - literally - kneaded together the recipe that was perfect for me. It's light, but it's got staying power, and the crumbs are ideal, so I think it's just right. I also really like to work on the cheese genre, because always a new challenge, where there is more room for creativity.”
Even if getting a star is not on the agenda, the Oops! team is definitely worth a look. They have succeeded in representing a place in Budapest where consistent quality, professional humility and a commitment to guest satisfaction meet at the same high level.
Address: 1051 Budapest, Október 6. utca 15.
