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SLOW FOOD, FAST

OUR STORY

Tibi and Peter are brothers. If we take Tibi who spent 1 year in Canada, 1 in Ireland, 4 in England, over 7 years of experience as a restaurant owner in Hungary, and Peti who had 3 in England then over 4 in the IKON Debrecen as a chef, how many ounces of meat do you think there is in a MEATOLOGY pork steak burger?

MEATOLOGY has come to life behind the Basilica as a result of this world experience and the brothers’ effort to bring real homey tastes of their childhood back. And finally here comes our philosophy: SLOW FOOD, FAST.

That’s it. Come in, taste it, it’s fast and awesome. Bloody awesome.

Péter Pataky chéf
Tibor Pataky manager

MEATOLOGY BUDAPEST

„We can call them sandwiches, however, there would be no point referring to them like this as we get definitely more both in taste and vision. "

We Love Budapest

"No frills just perfect meat. And as for their motto ’Slow food, fast’ it is not just like an impressive quotation from Coelho – courses in Meatology include meat matured for over 12 hours."

GASTRO GUIDE BUDAPEST

"The brand new place of Peter and Tibor Pataky not only reflects the expertise of the brothers perfectly but also enhances the reputation of Hungarian gastronomy. "

FOODYNY

“Seeing a new brand on the rise is always a great experience especially if there is a strong gastronomic concept behind it.”

Burger Blog Budapest

“Those who are not so keen on extraordinary can eat salmon pappardelle but why not to try something much more exciting especially when the menu is full of them?”

WMN MAGAZIN

“Chef Peter Pataky does not show anything special – he just cooks with many tastes and the greatest ease: the way he learned it from his grandparents and later well-known cooks.”

BORSMENTA MAGAZIN
Meatology Budapest

our menu

The up-to-date chef offer is available in the restaurants!

For first meal (11:00-14:00)

Full Hungarian breakfast
Ft 1,800

1 Debrecziner sausage, homemade mustard, crispy bacon, 2 sunny side up eggs, cherry tomato, radish, spring onion, homemade mustard, flat bread

Homemade pork Debrecziner sausage
FT 1,800

a pair of pork sausage, homemade mustard, horseradish, flat bread

HOMEMADE MANGALITSA DEBRECZINER SAUSAGE
FT 2,100

PAIR OF MANGALITSA AND HUNGARIAN GREY CATTLE SAUSAGE, HOMEMADE MUSTARD, HORSERADISH, FLAT BREAD

FULL HUNGARIAN BREAKFAST

Burgers (11:00-22:00)

STICKY PORK BELLY SANDWICH, THAI SLAW
Ft 2,900

5,5 oz slow cooked & roasted pork belly, peanut, bbq sauce, pak choi, coriander, pickled cucumber & sushi ginger and marinated red onion in a flat bread, thai slaw

PORK STEAK BURGER
Ft 2,900

7 oz boston shoulder steak, homemade pickles, romaine lettuce, baconnaise and chips

Classic burger
Ft 2,900

6,5 oz Angus beef, our burger sauce, romaine lettuce, tomato, pickled cucumber, red onion, chips, our burger sauce

Bacon & Cheese burger
Ft 3,500

6,5 oz Angus beef, foie gras, our burger sauce, romaine lettuce, red onion marmalade, tomato, provolone cheese, bacon, chips, our burger sauce

Meatology burger
Ft 5,200

6,5oz Angus beef, foie gras, our burger sauce, romaine lettuce, red onion marmalade, tomato, provolone cheese, bacon + chips, our burger sauce

GOAT CHEESE BURGER (V)
Ft 2,900

4,5 oz grilled goat cheese, marinated red onion, walnut, mayo and rocket with a little salad on the side

RAGACSOS CSÁSZÁRHÚSOS LEPÉNY, THAI SLAW
Please ask your waiter about the cuts!

Real dishes (11-22)

Homemade pork Debrecziner sausage
FT 1,800

a pair of pork sausage, homemade mustard, horseradish, flat bread

HOMEMADE MANGALITSA DEBRECZINER SAUSAGE
Ft 2,100

a pair of mangalitsa and Hungarian grey cattle sausage, homemade mustard, horseradish, flat bread

Beef cheek Eszterházy style, knedle, capers
Ft 3,600
Piglet shank, autumn pottage (GF)
Ft 4,500

cauliflower, yellow beetroot, brussel sprout

HALF OF ROAST DUCK
Ft 4,500

prune Pommes Anna, homemade plum jam

Chicken supreme, carrot and celery kuzu gnocchi, Foyot sauce (GF)
Ft 4,800
6 weeks dry aged Charolais bone-in rib eye (occasionally available) | (Price/ 100 gr)
Ft 2,000

+ seasonal steak garnish, jus (1,800 FT)

3 weeks dry aged Red Angus boned rib eye OR sirloin (Price/ 100 gr)
Ft 1,500

+ seasonal steak garnish, jus (1,800 FT)

Autumn salad, green apple, yellow beetroot, walnut (V) (GF) (LF)
Ft 2,400
malaccsulok
Our Chéf:

Péter Pataky

If it were a sensational tabloid style article, I would mention some facts about my 3-year-long  experience in England such as having the chance to cook for Jamie Oliver, Raymond Blanc or Gwyneth Paltrow.

Actually I would even share when Michelin star chefs ate my Hungarian potato stew with great relish.

I would recall when my grandpa was teaching me how important patience is when barbequing in the garden or how my father was teaching me to slit a bream and prepare it for those who did not have the chance to grow up beside the river bank like me and my brother.

Meatology is the essence of all the tastes experienced in our life so far, where we tend to serve meat with meat. Many times.

Pataky Péter790X830

FOR TWO LOCATIONS! | KÉT HELYSZÍNRE!

Reservation / Contact

BOOKING RULES

Dear Friend!

If you would like to make a reservation or to just let us know you’re thinking of us in a letter, please take care of the two different Meatology locations!

You could find us near the Bazilika (Bajcsy-Zsilinszky u. 15., Budapest 1065) and in the Haris köz (Haris köz 4. Budapest 1052)!

Online booking: Choose in which Meatology restaurant you would like to book a table, and notify us at least 4 hours before the desired time! (Our system works with 4-person tables. For example, if you are 3 friends, you should book 1 table, but if you are 10 friends you need 2 table for 4 people and 1 table for 2 people.)

Offline booking: If you are out of the online booking period, choose in which restaurant you would like to have a reservation and call the phone number of the selected Meatology!

We are available if you have any questions or concerns.

Contact us via phone or email!
Best, the Meatology-team

FOGLALÁSI SZABÁLYOK

Kedves Barátunk!

Ha szeretnél asztalt foglalni, bejelölni a barátaidat és a vacsorátok helyszínét egy képen, vagy csak küldenél nekünk egy offline köszönő levelet, ügyelj, hogy két címen is találsz Meatology éttermet!

Jelen vagyunk a Bazilikánál és a Haris közben is!

Online foglalás: Válassz melyik Meatology éttermünkben szeretnél asztalt foglalni, és legkésőbb 4 órával a kívánt időpont előtt jelezd nekünk! (Rendszerünk 4 fős asztalokkal dolgozik. pl.: ha 3-an jöttök, akkor 1db asztalt foglaljatok, de ha 10-en vagytok 2db 4 fős asztalra és 1db 2 fős asztalra lesz szükségetek.)

Offline foglalás: Ha kicsúsztál az online foglalási időből, válassz melyik étteremben szeretnél asztalt foglalni, és hívd, a kiszemelt Meatology telefonszámát!
Ha szeretnél tőlünk kérdezni, vagy segítségre van szükséged az asztalfoglalással kapcsolatban, hívj fel bennünket, vagy vedd fel velünk a kapcsolatot e-mail-ben!

Üdvözlettel, a Meatology-csapat

HARIS KÖZ 4.



BAJCSY-ZS. U. 15.