True story.

The last time I visited Trattoria Toscana, I got into a conversation with the restaurant manager. I had just finished my plate of Goose liver ravioli with dried plum and buttered sage — one of those dishes that makes you sit back and take a moment.

“You know,” he said, refilling my wine glass with a generous pour, “even the owners pay for their meals here. Every single time.”

I raised an eyebrow. “Seriously?”

He nodded. “Of course. They get a 20% discount, but they still pay. Because that’s the rule. No free meals — not for family, not for friends, not even for them. If the food is worth it, it’s worth paying for.”

I laughed. “Well, that makes a 15% discount with Queen Code sound pretty fair, doesn’t it?”

He grinned. “Exactly. You’ll still be paying, but you’ll be paying less for something truly worth it.”

What makes it stand out?

• Authenticity: Run by people who truly know Italian cuisine.
• Service: Friendly, professional, and English-speaking staff.
• Quality: Everything is fresh, and you can taste the difference.
• Experience: Feels like a little piece of Tuscany in Budapest.

Address: Belgrád rakpart 13-15, 1056 Budapest
Opening hours: Sunday-Wednesday: 12:00 noon – 11:00 PM; Thursday-Saturday: 12:00 noon – 12:00 midnight
Reservation: +3613270045
Payment methods: Cash, Credit/Debit cards, SZÉP card (Hungary)

What to try?

• Any of the Gourmet pizzas
• Livorno-style Cacciuccio seafood soup
• Mushroom risotto with truffle cream

Good to know for foreigners:

• English-speaking staff – You can easily order and ask for recommendations.
• Reservations recommended – It’s a popular spot, especially in the evening.
• Outdoor seating available in good weather with a beautiful river view.

Exclusive for my readers:
With Queen Code membership, you’ll get 15% off the bill.

When I visited De’ Finci at Móricz Zsigmond körtér, I ended up chatting with the owner on the terrace. It was a quiet moment before the lunch rush, and he was sipping a large Americano, true to the Italian-American style they serve here.

“This place is my New York take on Italian street food,” he told me. “Roman-style pizza by the slice, proper cannoli, arancini, and lasagna. Everything you’d expect from a no-nonsense, good Italian spot.”

I glanced at the counter inside. There were trays of crispy, rectangular pizza slices topped with fresh ingredients, golden arancini waiting to be served, and a row of perfectly filled cannoli.

The coffee menu was also different from the typical Italian espresso bars in Budapest. The cups were bigger, catering to those who, like me, enjoy their coffee a little more leisurely.

“What about the name?” I asked.
He grinned. “We wanted something that sounds properly Italian but also has a little local twist. De’ Finci, it’s a play on the word fincsi in Hungarian, meaning tasty.”

As we talked, I mentioned Queen Code. He listened, nodded, and then said, “So, members get a discount when they eat here?”

“That’s the idea,” I said.
“Smart,” he replied. “Okay, count us in. Queen Code members get 20 percent off.”

Address
De’ Finci – Móricz Zsigmond körtér 8, Budapest, 1117

Reservation
+36705533655

What makes it stand out?
Authenticity, with an Italian-American owner who knows his flavours. The place is casual and quick, making it perfect for a grab-and-go meal or a relaxed coffee stop. They also have outdoor seating, so you can enjoy your slice in the heart of Buda.

What to try?
They serve pizza by the slice in Roman style, crispy and fresh, straight out of New York’s best playbook. Their coffee cups are bigger, perfect for those who enjoy a more relaxed coffee experience. The classic desserts, like cannoli, make you feel like you are in a Little Italy bakery.

Good to know for foreigners
Staff speaks English, so ordering is easy, and they will explain everything.

Queen Code membership
With Queen Code membership, you get 20 percent off your bill.

“I bet you wouldn’t dare to hold a live lobster,” Szabolcs, the manager of Bigfish Seafood Bistro, says with a playful grin. Before I can react, he reaches into the tank and pulls out a massive lobster, its claws moving lazily in the air. He handles it like it’s second nature, but there’s amusement in his eyes. Szabolcs is the kind of restaurateur who instantly senses a guest’s hesitation—whether it’s skepticism about seafood or the deeply rooted belief that “Hungary just isn’t the place for good fish.”

“No good fish? Then try this,” he says, sliding a plate toward me. Crispy fish & chips, made from cod. “You know what the Brits said when they tried it? That it’s better than what they get back home in Brighton.”

I lower my voice, as if revealing a secret. “Be honest, Szabolcs. How many guests walk in here actually loving seafood?”

He laughs. “Not many at first. But you know what happens? They start safe — maybe salmon or sea bass. Then they get curious. One day, they ask about scallops. Next time, they’re ordering oysters. It’s all about taking that first step.”

And that’s the twist: Bigfish isn’t just a restaurant—it’s a training ground for future seafood lovers. If you don’t know what to order, they’ll guide you. If you have no idea what turbot or octopus tastes like, they’ll explain. If you’re hesitant, they’ll suggest something that feels familiar but still offers a new experience.

“The seafood market concept isn’t just for show,” Szabolcs says as we walk past the ice display. “People see exactly what they’re eating. No tricks, no surprises. You point to a fillet, we weigh it, cook it, and in a few minutes, it’s on your table.”

Then, without warning, he places two steaming bowls in front of me. One is a Bajai-style Bigfish soup, its deep red broth rich with paprika. The other is a Marseille-style bouillabaisse, glowing with a warm orange hue, infused with the essence of the sea.

“Why these two?” I ask.

“Because both come from fishing communities. The Hungarian one is for those who love home flavours; the Marseille one is for those ready to venture further.”

Before I can even process the flavours, he sets down another dish: paella with saffron rice and seafood.

“I’m not just serving fish here,” Szabolcs says as I take my first bite. “I want people to understand the stories behind these dishes. These recipes were born in fishermen’s homes, and now they’re here in Budapest.”

Then he gestures to the octopus resting on the ice. “Most people are unsure about trying octopus for the first time,” he says. “But here’s the thing: it has a mild, slightly sweet flavour, kind of like lobster or scallops, but with a firmer, meaty texture. If it’s cooked right, it’s tender — not rubbery. If you like shrimp or calamari, you’ll probably love octopus too.”

And here’s the lesson: most people don’t dislike seafood — they dislike badly cooked seafood. At Bigfish, they won’t let you get lost — they’ll guide you through a world that may seem unfamiliar at first, but soon becomes something you won’t want to live without.

As I stand up to leave, Szabolcs calls after me: “So, next time — octopus?”

I pause for a second, then smile. “You know what? Maybe I will.”