Somehow, the Mister found Fricska Gastropub our first week in Budapest, shortly after we began to establish rules for choosing lunch spots, such as no red-checked tablecloths, no life-size figures out front with cut-outs to stick your head through for silly selfies and no tour groups in evidence. Our recommendation for Budapest: Skip the tourist traps and seek this place out.
Tucked into a basement, Fricksa is intimate in size and huge on service, yet far from stuffy. The kitchen takes whatever is fresh in the market to create its own style of nouvelle Hungarian cuisine. Rich sauces and flavorful soups might reflect classic French techniques. Freshly made pasta would make an Italian chef proud.
We never knew what the choices on the prix-fixe lunch menu would be, but we quickly trusted the kitchen so much we tried dishes I would never have considered ordering elsewhere. Three courses ran slightly over $9 and never left us thinking of eating anything at night.
First-course offerings might include a soup, a salad, duck liver cream or a fish rollade. The seafood soups were amazingly flavorful, and a wild garlic soup featured some of that sexy garlic that only used to be found in the Soviet ‘Stans (reference to a much earlier post). Main courses led us to enjoy salmon, cod and bream. We dined on chicken, chicken livers, rabbit and veal, often accompanied by sophisticated vegetable purees and potages. My favorite, possibly, was tender rare lamb atop a pea risotto; the Mister’s was the best venison he ever has tasted. The tortellini and shrimp were wonderful, and the gnocchi with four cheeses decidedly decadent. Desserts might be parsnip cream with apples and strawberries, cinnamon crème brulee, an apricot mousse or a dark chocolate ganache playfully paired with peanuts and blueberry jam.
We often returned hoping for a repeat of our most recent lunch there, but everyday was different. We never left disappointed.
And one of our favorite features making us feel at home? Often the music track playing at Fricksa was all blues.
Definitely still experiencing a severe case of the miss-you-Fricksa blues.
Postcards from Barton Springs 
Fantastic looking food! 🙂
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