Went there not long after New Year and was able to get a table for two by booking the previous day (magyarul). The place was full by 2030. The dominant language among the guests was Hungarian, though Russian was spoken at a nearby table. Wine: the Juhfark was excellent, the glass of sárga muskotály with pudding likewise. Food: the goose liver-cum-fish sushi didn't work, the tastes are too disparate, though they were good separately. My stuffed cabbage was about adequate, I thought the forcemeat was on the dry side. My companion's wood pigeon was good. Service was reasonably attentive given the number there and our glasses were refilled without having to signal. We ordered exclusively from the dishes on the blackboard and I would have tried the slow-cooked goat, but there was none, as we were informed by the waiter at the outset. Will certainly go there again.

This single diner was able on a Thursday in early June to make a reservation for 2000 on the following night. Several would-be drop-ins were turned away that Friday -- they were wearing tourist clothing and approached the maitre d' in English -- tables were unexpectedly found, however, for another couple or two speaking Hungarian. Overall, Magyar were at a third of the tables; I heard German and American being spoken at the others. The food was excellent. The service was attentive and precise, with one exception: After I had had a glass or two from my bottle, kept at some distance from my table, the waiter returned with the news that one of his colleagues had mistakenly poured out my wine for persons in a different party, and so I was comped another bottle to make up for the house's error. I didn't complain.

Some choices on the menu were... Hungarian, like the carpaccio of mangalica belly. (Delicious, but after a roll spread with mangalicaszir, not the wisest selection.) Others were competent-international. Perhaps I didn't give the chef a chance to show off his best work, to draw on his own cuisine. I do wonder what he could produce as a variation on cherry soup, what sauces he would match with tarhonya, how he would deconstruct and re-assemble turos csusza.

Wonderful for a meal on an expense account at any time. Wonderful for a particular treat out of one's own pocket. Go.

The food is expensive, and possibly not at the polished quality level seen in similar places in Bp. However what was really interesting was the service: a wine restaurant where they wouldn't refill our glasses without being vigouously waved over? Very strange. Furthermore our bottle was stored out of reach on a table in the corner so I had to walk over to collect it - only to be stopped by the waiter - and when the wine ran out they did not attempt to sell us another bottle, but left us waiting dry mouthed. I thought they would have been falling over themselves to encourage us to consume as much as possible. On the other hand it helped keep the bill down.

For a place supposedly connected with the Bock organization its wine price are very high for Budapest. The food was decent although not in the biggest of portions. As for service I would call it inattentive.

wine was excellent and the waiter pretty tolerant of our slightly inebriated state - especially when we started to sing along to the accordion player!! the food was hit and miss but never dull. starters of lakso (sp?) and beetroot were pretty good. i then had pigs hearts - which were excellent and cooked to perfection. My partner had a weird canelloni which came with a similar sauce to the hearts - it seemed like an experiment that just didn't come off... puddings were ok but not brilliant.

would definitely reccomend it for those who have a bit of cash and are feeling adventurous.

A truly interesting idea much better executed than might be expected, this is the first mid-to-high-end eatery to be formally linked to one of Hungary's leading winemakers, in this case József Bock, who makes excellent reds in the sun-baked southern town of Villány. The offerings are both local and, to a lesser extent, international, and we haven't yet heard a bad word about either. Meanwhile, the restaurant also serves as a retail outlet for Bock wines, and other related goodies. All in all, a must-visit for anyone interested in wine and good, hearty food.