Here is a simply but delicious recipes to tempt your taste buds this summer, a strawberry & yoghurt Sweet Bruschetta. More
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These simple stuffed peppers with Parma Ham are delicious and healthy – just right for a light and summery lunch. To make this tasty treat, put the bulghar wheat in a bowl with the stock and spring onions, then add tomatoes and parsley. More
Who doesn’t like ‘all you can eat’ buffet? The best thing about ‘all you can eat’ buffet is that you can eat as much as you like, the entire menu at a fixed price, that is if you can fit all in your stomach. For someone like me, who can eat a horse when I am hungry, Trofea is like a heaven.
A group of friends came to visit Budapest last week and we’ve decided to try Trofea for a few good reasons. Firstly, we can all eat like there is no tomorrow. Secondly, drinks is included in the fixed price, so we don’t have to worry about drinking too much as most restaurant make their profit from their over charged drink price tag. Thirdly, since my friend is only here for a few days, Trofea is the best choice as a place to try most of the local Hungarian cuisines.
There are a 4 different Trofea Grill restaurants in Budapest. However, they are not all the same. There are three Trofea Grill and one Trofea Grill Etterem. They even have the same logo, except Trofea Grill Etterem has the trademark on their logo. Both Trofea Grill and Trofea Grill Etterem offer buffet, but with different price. Trofea Grill charge 3499 HUF per person (Mon-Fri 12 noon – 5 p.m), whereas Trofea Grill Etterem charge 3899 HUF per person (Mon-Fri 12 noon – 5 p.m). As for most buffet restaurant in Budapest, they both have different prices for evenings, weekend and national holiday.
So what is the different between the two and why are there two different Trofea Grill you asked? Well, they have different web-site. Trofea Grill’s web-site is www.trofeagrill.com and Trofea Grill Etterem is www.trofeagrill.eu (notice, one is .com and the other is .eu). So what happened?… I was once told by a local Hungarian, that they used to be the same brand which owned by two people. For some reason, they didn’t get along and decided to split up and out-comes two different restaurants with the same name. Whether this is true or not, I don’t know.
Looking at their web-site, Trofea Grill is more traditional, the restaurants has a more traditional design and decor, the gallery shows old fashion photos and the English version is obviously translated by computer. Comparing to Trofea Grill Etterem’s web-site, which is modern and written in proper English. The restaurant interior also look modern, sleek and feels much higher class. The restaurant photo gallery looks good and the food photo gallery shows a good varieties of selections but the quality of the photography can be better. Anyway, we’ve decided to go to the more modern (seems to be more foreigner friendly) Trofea Grill Etterem at Margit Krt. The restaurant was very easy to get to and very easy to find. It’s located along the tram line number 4 & 6 and there is a stop right outside the restaurant. You really can’t miss it. We arrived at the restaurant at around 12 noon and we got served straight away by a friendly waiter who can speak good English. We were seated quickly and ordered our drinks.
I’ve decided to have a good look around first. The first thing I noticed was the great selections of food. There was an island in the middle of the room where starter, salad, bread and cold food were located. Then on left hand side of the room was deserts. In front of me and on the right hand side were hot food.
I started with my favorite Hungarian goulash soup. It smells gorgeous! It was red and thick-ish like how it should be. There were chunks of beef, Hungarian sausages and vegetable in the soup. It looks delicious and it tasted fantastic. Honestly, this goulash soup was one of the best I’ve had in Budapest. The cold food/ starter choices were great. There were a good selection of cold ham, salami, quiche, pate and sushi. I took a little bit of everything to try. They were fresh and tasty. As for the hot food, there were just too many good food to choose from. There were venison stews cooked in red wine sauce, roasted duck legs, stuffed cabbage wrap cooked in tomato sauce, deep fried chicken fillet, all sort of boiled vegetables, rice and noodles, just to name a few. They all tasted so good that I had about three portions of everything (Did I mentioned I can eat a lot).
There is also a different area where you pick your food from a glass display unit. There were a great selections of marinated fish, chicken and pork. This was where you pick what you like and a chef will cook it in front of you. I chose a selection of fish to try. The cooking was a little slow as there was a group of us standing there waiting, but it was worth the wait. The fish was juicy and tasty. I did return for more.
As I was getting almost full, I’ve decided it’s time for desert. Again, we were spoiled for choices. There were all different types of cakes, chocolate, fruits and ice-cream. I can’t help but pick a bit of everything to try. They also tasted so good. They chocolate cake was full of favor and the mousse was creamy. My stomach was right at the bursting point, so I decided to finish my meal with a cup of vanilla and chocolate ice-cream and a latte.
Overall, I love this place. The food was fantastic, the service was great and the price is reasonable considering drinks are included. I definitely highly recommended this restaurant to everyone. Will I go again? for sure!
My verdict: Highly recommend
The secret of any good barbecue is the marinade and allowing time for the meat to marinate. This easy to prepare, delicious marinade doubles up as a glaze to give you a really good barbecue flavour but you don’t have to use a barbecue, a normal grill or oven will work just as well . More
Show your Italian flair by making this simple yet classic recipe. Gently fry spring onions until soft, and then add white wine and peas. Stir the spring onion and pea mixture into the cooked linguine along with
Parmigiano-Reggiano cheese and strips of Parma Ham. To finish, top with more freshly grated Parmigiano-Reggiano cheese and basil leaves. Buon appetito! More
Mushrooms are always a good standby: available all year round, low calorie, low carbohydrate and low fat, they are suitable for everyone, including vegetarians. This recipe can be made in advance and served warm or chilled, depending on the weather. Serve with some warm, crusty bread and you have the perfect light lunch dish or dinner party starter. More
Hungarians loves their soups. They are well known for their Gulyásleves (goulash soup), halászlé (Fisherman’s soup) and hideg meggyleves (sour cherry soup). For the first time, they’ve arranged The Budapest Soup Festival (Budai Levesfesztivál) 2013, which was held at Elvis Presley Park in District II this year from April 26th – April 28th. More
Fresh and flavoursome, these canned wild Alaska salmon spring fishcakes make a great light lunch or starter. Combine the fishcake ingredients and blend in a food processor to form a smooth paste. Then, chill in the fridge until ready to use. Drop spoonfuls of the mixture into hot oil and cook until golden brown. Serve with sweet chilli sauce, lime wedges and delicious spring greens for a seasonal finish! More
Tomatoes! They’re sweet, juicy, and delicious. They are also a great and refreshing fruit for the summer. One serving of red, ripe, raw tomatoes (one cup or 150 grams) is a good source of Vitamins A, C, K, folate and potassium. Tomatoes are naturally low in sodium, saturated fat, cholesterol, and calories. Tomatoes also provide thiamin, niacin, vitamin B6, magnesium, phosphorus and copper, all of which are necessary for good health. So let me introduce you the first tomato recipe for this year. More
We tend to think that the French and Italians have the lead when it comes to tarts and pies made with tomatoes and onions. But think again: those ultra-health conscious Finns have a food culture all of their own and here is a simple and very versatile Finnish recipe. More
Start your Spring in style with these delicious Parmigiano Reggiano crisp canapés.
Simply mix Parmigiano Reggiano and plain flour and spoon rounds of the mixture onto a baking sheet. Grill for a few minutes until golden brown and crisp. Decorate with lemon crème fraîche, hot smoked salmon, fennel and plenty more Parmigiano Reggiano! More