He handles it like it’s second nature, but there’s amusement in his eyes. Szabolcs is the kind of restaurateur who instantly senses a guest’s hesitation - whether it’s skepticism about seafood or the deeply rooted belief that “Hungary just isn’t the place for good fish.”

“No good fish? Then try this,” he says, sliding a plate toward me. Crispy fish & chips, made from cod. “You know what the Brits said when they tried it? That it’s better than what they get back home in Brighton.”

I lower my voice, as if revealing a secret. “Be honest, Szabolcs. How many guests walk in here actually loving seafood?”

He laughs. “Not many at first. But you know what happens? They start safe — maybe salmon or sea bass. Then they get curious. One day, they ask about scallops. Next time, they’re ordering oysters. It’s all about taking that first step.”

And that’s the twist: Bigfish isn’t just a restaurant—it’s a training ground for future seafood lovers. If you don’t know what to order, they’ll guide you. If you have no idea what turbot or octopus tastes like, they’ll explain. If you’re hesitant, they’ll suggest something that feels familiar but still offers a new experience.

"The seafood market concept isn’t just for show," Szabolcs says as we walk past the ice display. "People see exactly what they’re eating. No tricks, no surprises. You point to a fillet, we weigh it, cook it, and in a few minutes, it’s on your table."

Then, without warning, he places two steaming bowls in front of me. One is a Bajai-style Bigfish soup, its deep red broth rich with paprika. The other is a Marseille-style bouillabaisse, glowing with a warm orange hue, infused with the essence of the sea.

"Why these two?" I ask.

"Because both come from fishing communities. The Hungarian one is for those who love home flavours; the Marseille one is for those ready to venture further."

Before I can even process the flavours, he sets down another dish: paella with saffron rice and seafood.

"I'm not just serving fish here," Szabolcs says as I take my first bite. "I want people to understand the stories behind these dishes. These recipes were born in fishermen’s homes, and now they’re here in Budapest."

Then he gestures to the octopus resting on the ice. “Most people are unsure about trying octopus for the first time,” he says. “But here’s the thing: it has a mild, slightly sweet flavour, kind of like lobster or scallops, but with a firmer, meaty texture. If it’s cooked right, it’s tender — not rubbery. If you like shrimp or calamari, you’ll probably love octopus too.”

And here’s the lesson: most people don’t dislike seafood — they dislike badly cooked seafood. At Bigfish, they won’t let you get lost — they’ll guide you through a world that may seem unfamiliar at first, but soon becomes something you won’t want to live without.

As I stand up to leave, Szabolcs calls after me: "So, next time - octopus?"

I pause for a second, then smile. "You know what? Maybe I will."

Bigfish Seafood Bistro
1061 Budapest, Andrássy út 44
 

Words by  Zoltan Hevesi