Budapest, Hungary

Anastasia Chukovskaya

The legend of the stone soup is part of Hungarian folklore: soldiers were returning from the war and the only food they have was a stone and a pot so surprised villagers watched them making a stone soup and helped with a carrot and some potato – bite by bite the soup appeared quite edible and everyone enjoyed the meal. Kőleves is a restaurant in the heart of the Jewish quarter with a patio, a street bar and a hostel. The interior is quite creative: grater and wine glasses chandeliers, plate-tiled bar and a collection of vintage coffee machines and pots scattered around the hall. One wall bears Kőleves manifesto: no pork, frozen food, GMO or additives: only fresh products grown at least 60 km far from Budapest. The menu honors Jewish ancestry of the place and Hungarian culinary traditions: goose-matzo-ball soup, goose leg with mashed potatoes and red cabbage, flodni cake (a matzo recipe). They have a special menu for vegetarians and Asian food loves (made of Hungarian ingredients)


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