We are somewhat creatures of habit. Most Saturday evenings when in Budapest, unless invited out or at a concert, the opera, the ballet or, occasionally, the theatre (we have to know a play really well to see a performance given in Hungarian), we find ourselves in Rosenstein, a long established and highly regarded family-run restaurant close to Keleti pályaudvar, the Eastern Railway Station.
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| The welcoming lights of Rosenstein |
This has, over several years, become a routine - eagerly anticipated throughout the week - and where we are welcomed by the exceptional staff, greeted by the owner and given the same table which is large enough to accommodate up to two others on the occasions when we invite friends to join us.
The menu is wide and varied with dishes to tempt the most discerning palate. In addition, a ‘Specials’ board, which changes every few weeks, is a further temptation. But now, in November, we celebrate the Feast of Saint Martin which, traditionally, includes the cooking of geese. For this, each year, the restaurant has, over and above the normal menu, its specialty Saint Martin dishes (we apologise to those who prefer not to eat meat - there are always excellent vegetarian options).
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| The Feast of Saint Martin at Rosenstein |
In all the years of dining at Rosenstein we have never been disappointed, nor were we this last Saturday when after a first course (one of us goose confit, the other a mixed salad) we both opted for the roast goose breast which could not have been more delicious.
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| Roast goose breast cooked to perfection served with a Tokaji sauce |
Normally we resist a pudding. But on this occasion we were intrigued by the description, roughly translated, as chocolate goose leg. Any resemblance to any part of a goose was, perhaps happily, not immediately recognisable but the taste, of the lightest chocolate enveloping sour black cherries, was out of this world. Utter perfection!
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| The chocolate pudding, we shared, with additional ice cream |
Rosenstein rightly deserves its reputation, built up over more than a quarter of a century and during which time it has received numerous awards. Everyone, from the celebrities whose pictures line one wall, to the traveller coming from the train station in search of dinner, is afforded the warmest of welcomes. It is, in our view, a Nemzeti Kincs (National Treasure) and long may it thrive.
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| Rosenstein continues to win many awards |
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| The celebrities gallery in a corner of the restaurant |
I have never had goose, curiously I watched an episode of Iron Chef America where goose was to be utilized in five different ways. I did once have peasant and that was the best dish I have ever had.
ReplyDeleteDarling Linda,
DeleteWe can certainly recommend goose as not only delicious but also a welcome change to chicken of which we tend to eat rather a lot. On this particular occasion, the goose was served with a quince sauce which was a perfect accompaniment.
Yes, we like pheasant too but it can be rather fiddly with so many small bones, not to mention the gunshot pellets. A relative used to make pheasant pie which was a delicious treat and very much a flavour of autumn.
Hello Jane and Lance, Your post reminds me of my great-aunt Sari (I think she was born in Hungary), who also roasted a goose as her contribution to the family Thanksgiving. When it was held at my house, I always made a stock later from the carcasses of chickens, turkey, duck and goose, that had an unusually rich flavor.
ReplyDeleteI used to have some favorite restaurants in Taipei, but many have closed or are too difficult to get to, especially when considering the constant rain here. I am not really a restaurant person anyway, preferring to relax at home.
--Jim
Darling Jim,
DeleteIt does sound as if your great-aunt could have been Hungarian. Her name would certainly suggest so as first names are often shortened with an 'i'. So, Feri, Sari, etc.etc.
The stock sounds perfect. Luckily here we can get lots of chicken and turkey bits and pieces which make wonderfully delicious stock material for sauces and gravy.
We can well understand a preference for relaxing at home than venturing out to a restaurant. Now, after so many years, Rosenstein has become a home from home for us, so it is just like eating at home without the shopping, the preparing and the washing up!!
Hi again, That last comment was from me. I don't know why Google is now always reverting to not-signed-in status on blogs, and so the comments are rendered anonymous. If we are supposed to think that they are not tracking our every move so closely any more, we are not so easily fooled.
ReplyDelete--Jim
Darling Jim Again,
DeleteWe always recognise your comments. Endlessly kind and thoughtful whether they arrive 'Anonymously' or via 'Parnassus', we are always delighted to hear from you.
We have long since abandoned hope of ever understanding how social media in all its guises actually works...or does not work. It is a miracle to us that across this virtual sea, like-minded individuals across the globe can still find each other.:):)