"Budapest's temple of foie gras, in an 1839 Hild building with 10,000 wines — book Tigris's gourmet menu to close a deal."
About Tigris
Tigris picked one ingredient and built a restaurant around it. The ingredient is foie gras, and the restaurant has been Budapest's address for it for years, at Mérleg utca 10 in District V, in a building from 1839 designed by the architect József Hild. The cellar holds more than ten thousand Hungarian bottles, from Szepsy in Tokaj to Gere in Villány. Head chef László Jámbor runs the kitchen. The Michelin Guide listed Tigris in 2009, 2010 and 2011; it is not starred today, but it remains the city's serious goose-liver room.
The Kitchen
The signature is the Four Seasons of Foie Gras, and it is the dish to judge the kitchen by: a summer version with chamomile and apricot, an autumn one with mangalica and paprika, a winter treatment of truffle, plum, dark chocolate and pistachio, a spring one with vanilla and cream. Around it sit roasted foie gras courses and classic Hungarian fine dining — this is technique applied to tradition, not reinvention for its own sake. László Jámbor cooks the way the room wants to be cooked for: precise, rich, unhurried.
The other half of the restaurant is the cellar. Ten thousand bottles, almost all Hungarian, is a genuine claim to make in a country whose wines are still underrated abroad, and the pairing of Tokaji with foie gras is the reason a meal here adds up. Pricing reads as Budapest fine dining: main courses have run roughly HUF 5,500 to 9,900 and the gourmet menu around HUF 22,500, before wine, though figures edge up year to year. Order the foie gras, lean on the sommelier, and the bill is fair for what lands.
The Room
A quiet, elegant room in a nineteenth-century District V building, a short walk from the Chain Bridge and the Parliament. The mood is formal-classic rather than trend-driven — white linen, soft light, well-spaced tables, the kind of hush that lets two people talk business or mark an occasion without raising their voices. Service is old-school and attentive, led by a sommelier who knows the cellar. Dress smart. This is a room built for a long, considered dinner, not a quick stop.
Best for Closing a Deal
Book Tigris to close a deal for three concrete reasons: the quiet District V room and well-spaced tables let a real conversation happen; one of Hungary's deepest wine cellars gives the evening gravitas and a long, easy reason to stay at the table; and the classic foie-gras cooking impresses without demanding attention the way a theatrical tasting menu would. Let the sommelier lead and the room does the work. Pair it with our Budapest dining guide, the global guide to closing a deal, and tables for a birthday in Budapest.
Not for
Not for vegetarians or anyone who does not eat foie gras — goose liver is the entire premise of the restaurant, and a meal here without it misses the point. Skip it for a casual, modern night out.
Frequently Asked
Is Tigris in Budapest worth it?
Yes, if foie gras and Hungarian wine are the point. Tigris has built its name on goose liver — its Four Seasons of Foie Gras is the signature — and it pours from a cellar of more than 10,000 Hungarian bottles, with names like Szepsy and Gere. The cooking is classic Hungarian fine dining rather than avant-garde. Go for the foie gras and the wine list, in a historic District V room.
What should I order at Tigris?
Order the foie gras — it is the whole reason the restaurant exists. The Four Seasons of Foie Gras runs through seasonal treatments, from a summer chamomile-and-apricot version to a winter truffle, plum, dark chocolate and pistachio one. Add a roasted foie gras course and let the team match Tokaji or a Villány red from the cellar. The gourmet menu is the simplest way to see chef László Jámbor's range.
How much does Tigris cost?
It is priced as Budapest fine dining: main courses have run roughly HUF 5,500–9,900 and the gourmet menu around HUF 22,500, before wine. The cellar is where the bill can climb — there are over 10,000 Hungarian bottles, so order with intent. Prices edge up year to year, so treat these as a guide. Reserve ahead; this is a sit-down dinner, not a walk-in.
Is Tigris good for closing a deal?
Yes. A quiet, elegant District V room in an 1839 building, classic Hungarian cooking and one of the country's deepest wine cellars give a business dinner gravitas without theatre. The pace is calm and the tables let you talk. Order the foie gras, let the sommelier lead on wine, and the room does the rest. See our guide to closing a deal for more.
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Practical Information
AddressMérleg u. 10, District V, Budapest 1051
NeighbourhoodInner City (District V)
CuisineModern Hungarian · foie gras
ChefLászló Jámbor
SignatureFour Seasons of Foie Gras
Gourmet menu≈ HUF 22,500 (mains HUF 5,500–9,900)
Cellar10,000+ Hungarian wines
RecognitionMichelin Guide 2009–2011
