Search
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

„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!

2018_COE_Logos_white-bkg_translations_hu_HU

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

Full Hungarian breakfast
Ft 1,800

DEBRECZINER SAUSAGE, CRISPY BACON, SUNNY SIDE UPP EGGS, CHERRY TOMATOES, RADISH, SPRING ONION, 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 2,700

150GR. SLOW COOKED PORK BELLY, PEANUT BBQ SAUCE, PAK CHOI, CORIANDER, PICKLED CUCUMBER AND MARINATED RED ONION IN A FLAT BREAD

PORK STEAK BURGER, CHIPS
Ft 2,700

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

Classic
Ft 2,700

6,5oz beef, our burger sauce, romaine lettuce, tomato, pickled cucumber, red onion + chipd, our burger sauce

Bacon & Cheese
Ft 3,200

6,5oz Angus beef, our burger sauce, romaine lettuce, red onion marmalade, tomato, cheddar, 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

4,5oz 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)

Dry aged Charolais rib eye or boned sirloin (occasionally available!) / (Price/ 100 gr)
Ft 1,200

(Rib eye or New York Strip)+ seasonal steak garnish, jus (1,800 FT)

3 weeks dry aged Red Angus boned rib eye (Price/ 100 gr)
Ft 1,350

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

3 weeks dry aged Red Angus boned sirloin (Price/ 100 Gr)
Ft 1,500

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

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

Chicken breast, grenaille, celery, sage
Ft 3,600
PIGLET SHANK, RATATOUILLE, EGG BARLEY RISOTTO
Ft 3,600
RABBIT PAPRIKASH, DUCK GREAVES NOODLES, PICKLES
Ft 3,900
HALF OF ROAST DUCK
Ft 4,200

cottage cheese lasagna, sour cream, duck greaves

Goat cheese salad, carrots, dill (v)
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 Guests,
We would like to draw your attention to the fact that TWO LOCATIONS of MEATOLOGY operating in Budapest! Consider this when you choosing the location! Our system works with tables for 4 (for example, if You would like to come 3 you should book 1*3; If you will have 10 you need to book 2*4 and 1*2). Please contact us via phone or email if you need any further informations!
Many thanks,
Team of Meatology

FOGLALÁSI SZABÁLYOK

Kedves Vendégeink!
Szeretnénk felhívni szíves figyelmüket, hogy mostantól BUDAPESTEN KÉT HELSZÍNEN működik Meatology! Legyenek tekintettel erre a cím kiválasztásánál! A rendszer 4 fős asztalokkal gondolkozik (Például, ha 3-an szeretnének jönni, akkor 1-szer foglaljanak 3 főre, ha 10-en, akkor 2*4 és 1*2 főre kell asztalt foglalniuk). Legyenek szívesek hívják az éttermet, vagy írjanak email-t, ha kérdés merül fel vagy segítségre van szükségük!
Köszönettel: a Meatology csapata

HARIS KÖZ 4.



BAJCSY-ZS. U. 15.



Sorry, the comment form is closed at this time.