Vaulted ceilings, suits of armour, and a style that recalls the middle ages is unmistakable as you enter this place, but don't expect wooden platters of half raw meat carried by page boys or any of that nonsense. In fact this is one of the better restaurants there is for enjoying classic and contemporary Hungarian cuisine. Any number of different concepts have come and gone in the castle district but Alabárdos has stayed the test of time, thanks to the taste of the owner, Péter Andrusch, and the chef Attila Bicsár, who works comfortably in a variety of styles. Many people now employed in Budapest’s best kitchens got their start working here. We can recommend the roasted catfish from Tisza with porcini-crab strudel or the confit mangalica pork chops.
