TATI Farm to Table

The Restaurant

TATI opened in late 2022 on Dohány utca — the same street as the Great Synagogue — in a converted ground-floor space that the owners spent eight months stripping to a clean industrial brief: polished concrete floor, exposed white-brick walls, oversized timber tables, and a glass-walled show kitchen at the back of the seventy-cover room. The restaurant earned its Michelin Guide recommendation in 2023, becoming one of the rare Erzsébetváros addresses recognised by the guide outside the Pest centre.

Chef Gábor Soóky leads the kitchen with a working farm-to-table operating model that almost no other Budapest restaurant matches: TATI owns its own farm in Biatorbágy (about twenty kilometres west of the city), where it grows vegetables, herbs, and edible flowers, and runs a small flock of laying hens. The menu reimagines Hungarian classics through this provenance discipline: a deconstructed gulyás with hand-pressed beef tartare, a chicken paprikash that builds the sauce from house-cured paprika and slow-cooked stocks, a langos-form sourdough flatbread with smoked sour cream and house-cured trout roe. The pasta is hand-rolled daily.

The wine list is fully Hungarian by design — about a hundred and twenty labels organised by the country's seven primary regions (Tokaj, Eger, Villány, Somló, Etyek-Buda, Szekszárd, Mátra) with multiple natural-process producers and a serious by-the-glass programme. The sommelier team will walk a careful client through Hungary's wine landscape in twenty minutes; many international visitors leave with a refreshed sense of Tokaj that no other city presents this fluently. For Budapest's serious dining floor, TATI is the modern-Hungarian flag carrier.