This stylishly restored space houses this restaurant - with a large open dining space plus terrace seating, a sleek bar, plus there is a top wine shop, and there are plans for a fine-dining eatery here too. For now guests are welcomed by an English speaking team into a space where rustic charm meets contemporary culinary ambition.

While the restaurant's interior retains the industrial charm of its Hungarian origins, featuring exposed brick walls and dark wood accents, the food at Cut & Barrel is inspired by the warmth and richness of Latin American and Basque traditions.

Such a guiding philosophy centers around food as a shared experience, with many dishes designed for communal enjoyment - served on platters that bring people together around the table.

Signature dishes include house-made charcuterie, and inventive tapas like tuna tataki with guacamole. According to the Michelin Guide it is their own charcuterie and succulent steaks from the Josper grill that lead the way. The culinary offerings are complemented by an extensive wine selection, featuring labels from the owner's various wineries.

At the helm is Chef André Bicalho, a Brazilian-Portuguese talent whose résumé includes top-tier kitchens across Europe. With over 15 years of experience in Spain, Portugal, England, Belgium, and Germany, he brings refined technique and authentic Latin flair to the dishes.

Menu Highlights - Latin American & Basque Delights

From vibrant starters to wood-fired mains and signature desserts, Cut & Barrel’s menu is designed for connection, celebration, and unforgettable taste. The starters showcase bright, bold flavors and elegant presentation, and a few highlights include:
 

• Ceviche de vieriras, pepino, manzana verde, rocotto – A refreshing scallop ceviche with cucumber, green apple, and red chili pepper (5,900 HUF).

• Rosa de salmon – Salmon gravlax served with passion fruit, yellow chili, and fresh radish (6,900 HUF).

• Tartar de carne (100 g) – A signature steak tartare with tartufata sauce, cured egg yolk, and fried capers (6,900 HUF).
   

The main courses are all about fire, flavor, and finesse. Certain meats are prepared using a Josper wood-fired grill, which lends a smoky, juicy character to each cut. One of the top crowd-pleasers is the Spectacular Grill Platter (19,900 HUF). Designed for two, it includes tira de asado, house-made chorizo, marinated grilled chicken, BBQ ribs, steak potatoes, and two sauces.

Other impressive mains include:
 

• Tenderloin (220 g) – A perfectly grilled premium cut (16,900 HUF).

• Secreto iberico (500 g) – A flavorful, marbled pork cut, grilled to tender perfection (12,900 HUF).

MUGE STEAKS – The Meat Sommelier’s Picks

For steak connoisseurs, the MUGE STEAK selection offers exceptional options:
 

• Bife angosto (300 g) – A succulent striploin cut known for its full-bodied flavor and firm texture (19,900 HUF).

• Bife ancho sin tapa (300 g) – A juicy cube roll (rib eye), prized for its marbling and rich taste, grilled to highlight its natural depth (19,900 HUF).
   

The menu also features empanadas and special salads, ensuring there’s something for every palate. Sides include roasted vegetables and perfect fries. Every dish is made using seasonal and, when possible, locally sourced ingredients. The focus is always on balance - bold but never overpowering, allowing the wine pairings to shine.

Speaking of wine, Cut & Barrel’s cellar features not only Hungarian reds, but also bottles from sister wineries in Argentina and California, offering ideal companions for grilled meats and charcuterie.

Carlos Alberto Coelho: Meet the Man Behind the Concept

Cut & Barrel reflects the multicultural vision of an Argentinian-born entrepreneur with deep ties to Hungary and California, called Carlos Alberto Coelho. He is also the owner of the Haraszthy Winery and Matador Restaurant in Etyek, and so Carlos is no stranger to blending innovation with heritage.

His motto of “Work hard, play hard, be good, have a good time” well fits the spirit of this restaurant.

As he explained in a recent XpatLoop interview, Cut & Barrel is about connection, “Latin cuisine always complements an important event, whether it’s a family gathering or a night of light entertainment; our food is always about connecting.”

Sweet Course & Final Thoughts

The dessert menu offers satisfying sweet endings with a Latin twist, for instance:

• Almendrado, naranja, avocado – White chocolate, almond, orange sorbet, and avocado cream (3,400 HUF).

• Chocolate y maracuyá – A white and milk chocolate pairing with tangy passion fruit (3,400 HUF).

• Tarta de queso – A signature cheesecake served with malbec wine sorbet (3,900 HUF).

No steak place is complete without a strong wine list, and Cut & Barrel doesn’t disappoint. A curated selection of Malbecs anchors a wine menu designed to enhance the deep, smoky richness of grilled meats. Whether you’re a connoisseur or simply curious, the staff will guide you to the perfect glass.

While most of Budapest’s steakhouses are concentrated in the downtown Pest area, Cut & Barrel offers a refreshing alternative in a quieter part of the city. Given the feeling here of cosy sophistication, the layout and style suits both intimate dinners and relaxed group gatherings.

The staff are knowledgeable and friendly, offering suggestions for wine pairings or cooking styles, and English is spoken fluently — a big plus for the city’s international residents.

With a relaxed atmosphere, decent terrace, free on-site parking, and wines that elevate the entire experience, Cut & Barrel is fast establishing itself as Budapest’s premier spot for Argentinian steak and Latin-inspired hospitality.

Though it’s not in the center of Pest, Cut & Barrel’s peaceful Buda location makes it a great escape from the downtown buzz — and well worth the journey given its commitment to quality, attention to detail, and genuinely welcoming atmosphere.

To close it’s worth knowing they also offer a refined business‑lunch menu (12:00–14:30) including tartare or asparagus soup, mains like pork tenderloin or grilled chicken, dessert, and a salad - all for 7 900 HUF plus a 15% service charge it’s a bargain given the quality.

Address:
1036 Budapest, Pacsirtamező utca 41.

Opening Hours:
Tuesday – Friday: 12:00 – 21:30
Saturday: 18:00 – 21:30
Sunday & Monday: Closed

More:
cutandbarrel.com/en