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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

“Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusan tium doloremque lauatium.”

Marco Williams

„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

“Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusan tium doloremque lauatium.”

Sofia Mayer

"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

“Sed ut perspiciatis unde omnis iste natus error sit voluptatem accusan tium doloremque lauatium.”

Marta Williams

"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
Meatology Budapest

our menu

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

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

+ 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 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!

You can only reserve your table 4 hours before the required time. If you would like to reserve sooner than 4 hours, please call the restaurants on the number above!

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!

Legkésőbb 4 órával a kívánt időpont előtt tudsz foglalni online. Ha 4 órán belüli időpontra foglalnál, kérlek hívd az éttermeket a fent található számokon!

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.