ONE POTTHAT NEVERRUNS EMPTY
We started in 2019 with one kettle and twelve chairs. The goulash went on the fire at six; by noon half the street was eating lunch with us.
Today we have 70 seats, a daily lunch menu and an evening bistro, but the pot is the same. We cook from market produce, pinch the nokedli by hand and fry lángos to order.
Rotyi is the neighbourhood's kitchen: quick at lunch, slow in the evening, always warm.
Bence Kovács
Head chef, founder
“If it isn't bubbling, it isn't Hungarian.”
He learned to cook in his grandmother's kitchen in Kiskunhalas, then spent ten years in kitchens across Budapest and Vienna. At Rotyi he cooks family recipes the way a weekday lunch should be: fast, generous, from the heart.
From the market
Every Monday we shop at the Hold utca market and from local growers.
By hand
Nokedli, csipetke, lángos dough: made here every morning.
For everyone
Vegan, vegetarian and gluten-free dishes every day.
