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2024
Recommended
•
2024
Restaurant with one Michelin star, one of the best places to taste Hungarian nouvelle cuisine in Budapest.
Onyx was revamped in 2024 to become Onyx Mühely, one of the best addresses in town for discovering new Hungarian cuisine. The restaurant, awarded a Michelin green star in 2011 for its quality and environmental commitment, offers a revisited Hungarian culinary experience, where each ingredient is carefully integrated into the final dish. Daily menus are designed for 16 guests seated facing the open kitchen. The atmosphere is intimate, elegant and relaxed. Service of exceptional quality.
Did you know? This review was written by our professional authors.
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Members' reviews on ONYX MÜHELY
4.9/5
25 reviews
Quality/Price ratio
Kitchen quality
Originality
Frame/Ambiance
Service
The ratings and reviews below reflect the subjective opinions of members and not the opinion of The Little Witty.
Visited in december 2023
What a unique dining experience. It was interesting to hear about the history of the establishment and also the explanations behind the food - creating a mental visual of the food via words was a first experience and a memorable one.
Most of the food was good with a few underwhelming dishes. The bread and main protein dishes were my favorite along with the mushroom soup - such interesting layers of flavor! The time in between dishes/courses was way too long. Understandably the kitchen team is preparing each dish on the spot by course, but can there be more prep work ahead of time? Our dinner lasted 3.5 hours and it certainly didn't need to be. The dinner should have been 2.5 hours max. Our reservation was for 8pm, yet we didn't begin until 8:17 due to stragglers. If people are late that's their problem; the restaurant should start - the rest of us were on time. We spent the last half hour dawdling over post-dinner digestifs and coffee. Could that be offered in conjunction with the multiple dessert courses rather than after? I had to ask for our check or we likely would have been there even longer. Time is money and we spent too long sitting there. Lastly, though most of the dishes were good, we were not full when we left. Consider some more substantial courses rather than two courses of foam and finger foods. Some improvements needed but overall a recommended experience to all.
Most of the food was good with a few underwhelming dishes. The bread and main protein dishes were my favorite along with the mushroom soup - such interesting layers of flavor! The time in between dishes/courses was way too long. Understandably the kitchen team is preparing each dish on the spot by course, but can there be more prep work ahead of time? Our dinner lasted 3.5 hours and it certainly didn't need to be. The dinner should have been 2.5 hours max. Our reservation was for 8pm, yet we didn't begin until 8:17 due to stragglers. If people are late that's their problem; the restaurant should start - the rest of us were on time. We spent the last half hour dawdling over post-dinner digestifs and coffee. Could that be offered in conjunction with the multiple dessert courses rather than after? I had to ask for our check or we likely would have been there even longer. Time is money and we spent too long sitting there. Lastly, though most of the dishes were good, we were not full when we left. Consider some more substantial courses rather than two courses of foam and finger foods. Some improvements needed but overall a recommended experience to all.
Visited in december 2023
Loved the experience! Unique, recommend if you are in Budapest
Visited in december 2023
Fantastisk oplevelse på øverste hylde
Visited in december 2023
3 big (Michelin) stars!
These are given for the food, which is really good but to be honest, the taste as a whole complete experience was a little bit of a disappointment and we have visited quite some Michelin restaurants by now.
This is not said to be rude, because I have big respect for the craftsmanship behind the food - and the food was really good - but from a 2-star restaurant team I did expect a bit more, taste wise, to be honest.
The atmosphere however and the choice of interaction with the guests was top class and well planned as could be - thanks for letting us in like this!
Only feeling during and afterwards was, when visiting a 2-star team I do expect to be blown away in taste compositions in the food and wine pairings (wines were only a wee bit above average - and that is as nice as I can put that without insulting anybody...) that underline why you pay big money to visit restaurants of this caliber - here I/we walked away with a feeling that we got more of a show than a dinner (food experience)... the show was great, but Michelin restaurants should be the other way around - more of a dinner (food experience) than a show...
P.S.:
Dear ONYX Creative Community
Thanks for the feedback/clarification, but I am aware of the history because we spoke to the team on the day of our dinner experience.
This review was meant as constructive feedback and we had a wonderful experience and with great food, but I still felt the experience was more a feeling of "the show" rather than the "food/taste experience" - which is also why my entire review was concerning "the 2-star team" rather than "the 2-star restaurant", because we were told that the main part of the team was the same, but just "different restaurant".
We are very much looking forward to the new setup and would love to visit!
Thanks!
These are given for the food, which is really good but to be honest, the taste as a whole complete experience was a little bit of a disappointment and we have visited quite some Michelin restaurants by now.
This is not said to be rude, because I have big respect for the craftsmanship behind the food - and the food was really good - but from a 2-star restaurant team I did expect a bit more, taste wise, to be honest.
The atmosphere however and the choice of interaction with the guests was top class and well planned as could be - thanks for letting us in like this!
Only feeling during and afterwards was, when visiting a 2-star team I do expect to be blown away in taste compositions in the food and wine pairings (wines were only a wee bit above average - and that is as nice as I can put that without insulting anybody...) that underline why you pay big money to visit restaurants of this caliber - here I/we walked away with a feeling that we got more of a show than a dinner (food experience)... the show was great, but Michelin restaurants should be the other way around - more of a dinner (food experience) than a show...
P.S.:
Dear ONYX Creative Community
Thanks for the feedback/clarification, but I am aware of the history because we spoke to the team on the day of our dinner experience.
This review was meant as constructive feedback and we had a wonderful experience and with great food, but I still felt the experience was more a feeling of "the show" rather than the "food/taste experience" - which is also why my entire review was concerning "the 2-star team" rather than "the 2-star restaurant", because we were told that the main part of the team was the same, but just "different restaurant".
We are very much looking forward to the new setup and would love to visit!
Thanks!
Lezárult az étterem Metamorfózis korszaka, és ebből az alkalomból Utolsó Járat néven egy szuper, önfeledt fiestát rendeztek.
A Metamorfózis emblematikus ételei 13 tételes flying buffet formában jelentek meg, az este folyamán a pincérek folyamatosan hordták a finomságokat. A tálalás is fantasztikus, a kis tányérokon, vagy épp petricsészében érkező minden fogás kifinomult, aprólékosan kidolgozott volt.
A pezsgőt a Sauska pincészet biztosította, és mivel a házi, szuperfinom feketeszeder és fenyőrügy szörp mellett a Brut Nature pezsgő is korlátlanul állt rendelkezésre, így a hangulat hamar emelkedetté vált.
Óriási ötlet volt a graffiti, az idő előrehaladtával egyre többen ragadtak festék sprayt vagy filctollat, hogy egy rajzzal, felirattal nyomot hagyjanak az utókornak az üres falakon.
Bontottunk már pezsgőt sabragezsal, de itt kipróbálhattuk kalapáccsal is, ami egyáltalán nem volt egyszerű, különösen akkor nem, ha az ember már megivott pár pohárral. Van abban viszont valami dekadens, amikor a Vörösmarty téren kalapáccsal nyitom ki a kedvenc italomat, így kár lett volna kihagyni.
A szervezők ezen kívül is készültek érdekes programokkal!
Sok izgalmas dolgot tudtunk meg Niszkács Annától, az Onyx tulajdonosától, akivel egy Gerbeaud Ház túrán vettünk rész. Mesélt a kezdetekről, a Gerbeaud történetéről, macskanyelvről, konyakmeggyről, és átsétálhattunk a Gerbaud konyháján is.
Bepillantást nyerhettünk pár műhelytitokba is Góg Angéla food dizájner és formatervezőtől, megtudtuk, hogy az alkotói folyamat hosszú hónapokat ölel fel, milyen szerepe van a tálalásnak, a tányéroknak, illetve hogy egy menü hogy épül fel egy tematika köré. Angi olyan megszállottan és lelkesen tud beszélni az ételekről, formákról, színekről és ízekről, hogy órákig el tudnám hallgatni, majd rohannék főzni.
Molnárka Simon frissen sült, isteni állagú kenyerei a műhelykonyhában külön program volt, a belül puha-foszlós, kívül finoman ropogós kenyér tökéletes társa volt a kétféle vajnak, illetve a kis tálkákban kínált pecsenyezsírnak.
Ez volt az egyik legjobb gasztroélményem, sok ötletes programmal, finom ízekkel, és soha el nem fogyó pezsgővel, remélem kedves Onyx szerveztek még ilyet!