The story
At 94' Konyha & Bar, the kitchen draws from Vietnamese culinary traditions with a menu that balances bold, familiar dishes and creative twists. The restaurant earned a Michelin Bib Gourmand in 2026, a nod to its good quality, good value cooking — and the regulars who fill the modern, air-conditioned space on Falk Miksa utca confirm that recognition is well placed.
Pho is a cornerstone here. Tenderloin beef pho arrives with rice noodles, mung bean sprouts and lime, while the chicken version offers a lighter, equally fragrant alternative. The Mi Quang — Quang Nam-style rice noodles with shrimp, pork, quail egg and mixed salad — is a regional specialty that showcases depth of flavour. For something different, the Saigon dry pho (available with shrimp, chicken or tofu) tosses the noodles with cucumber, salad and the house’s signature 94’ sauce.
The katsu section includes chicken and ebi (shrimp) versions, both coated in panko and served with spicy mayo. Starters like spring rolls (pork and woodear mushroom with mango curry sauce) and summer rolls (duck breast with teriyaki and mango peanut sauce) set the tone. A vegan-friendly edamame and tempura veggie plate make the menu accessible to plant-based diners — the restaurant explicitly marks vegan options.
94' Konyha & Bar describes itself as pet-friendly and serves brunch, homemade pasta, soups, salads and coffee alongside its core Vietnamese dishes. The fusion elements — like fuision fried rice with Vietnamese sausages and kimchi, or the 94’ Gohan with tenderloin beef, fried rice, shoyu egg and XO sauce — reflect the kitchen’s willingness to play without losing focus. The result is a restaurant that feels both dedicated and inviting, where a Bib Gourmand makes perfect sense.
Recognition
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Details
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