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Welcome

Pierrot is a refined yet comfortable and relaxed, friendly restaurant run by our several generation restaurateur family. We are located in a 13th century old bakery house and have been here for three decades. We are featured in the Michelin Red Guide since 2005 and have been awarded 2 hats by Gault Millau in 2011. Since Pierrot was founded in 1982 then as the first private café-restaurant in Budapest, many important people - actors, superstars, artists have visited Pierrot, among them the bands Depeche Mode and AC/DC, actors Marcello Mastroiani, Sir Roger Moore, Antonio Banderas, Jeremy Irons, Robert De Niro, Harrison Ford, Eva Mendez and Ryan Gosling. Pierrot has gone through several changes since 1982 but one thing has remained: In our family gastronomy is not merely a way of making a living but also a vocation in the best sense of the word. For decades we have regarded it our mission to make Hungarian cuisine and gastronomy shine in its old, pre-war glory again – you know, when Károly Gundel and Escoffier were still colleagues ...
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Events

It will be our pleasure to guide all of the essential elements for your event in order to ensure an unforgettable affair. Our managers are highly experienced in organizing events for groups of people as small as 15 and as large as 1800. Additionally, off-site events may be organized as well. No matter if it is a private event, a business dinner, a press conference, a wedding party or a gala dinner, or even an offsite venue, a dedicated event organizer is always on hand to coordinate every aspect of your event.

Wedding

The sophisticated Pierrot with its internal rooms and garden is the perfect choice for romantic wedding lunch and dinner. In two casually elegant room we can seated 70 people, and in original, 13th-century castle walls sourranded garden can seated 60 peeople. Sophisticated dishes, wide range of wines and on request live piano music. We can offer catering in outside venues too.

NEWS

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Fogadják szeretettel a Pierrot megújult weboldalát.

Classic Beef tartare with pickled cucumber and confit tomatoes

Ingredients: (for 10 people) 500 g loin 20 g salt 1 g pepper 40 g ketchup 50 g capers 40 g Shallot 250 g cucumber 60 g of dill 250 g tomato 5 cl olive oil 15 g of garlic 20 g of sugar 30 g mustard 40 g pickles 80 g lemon 60 g sugar 10 g sea salt 8 cl olive oil 2 cl white wine vinegar 300 g cream pepper 6 cl olive oil 200 g butter bread Preparation: For the beef tartare mix the capers, onions, cucumbers, ketchup, mustard, salt and pepper. For the cucumber, prepare a lettuce sauce from the vinegar, water, sugar and salt, then marinate the cucumber. Remove the peel of the tomato, blanche, then slice the garlic on it, sprinkle it with sugar and salt, then dry it. Bake the cream pepper in the oven until it’s black, then remove its peel, then add salt, pepper and a little olive oil. Put into a siphon and form it onto the plate. Whip the butter and form drops onto the plate.

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