The story
FlyBy Steakhouse occupies a space in Budaörs directly above a premium butcher's shop, accessible by a staircase from the courtyard. Domestic and international pilots contributed to the interior design, infusing the room with a shared commitment to precision and attention to detail. The aviation-inspired décor feels light and modern, while plush chairs invite guests to linger. The terrace stays clear of traffic noise from the adjacent main road, preserving a calm atmosphere.
Chefs prepare meats over a custom-made charcoal grill built exclusively for this restaurant. The kitchen sources beef from Brazil, Argentina, Uruguay, the United States, and Hungarian farms, featuring Blonde, Charolais, and Angus cattle. Each cut undergoes a 60-day dry-aging process in the venue's dedicated chambers or Dry Ager cabinet. Gault&Millau highlights the Argentine Angus rib-eye served with spiced mashed potatoes and a pepper sauce, noting the sauce might work better on the side.
The menu extends past steak with dishes like Tuscan rabbit stew, a duck burger, and a lamb shank, accommodating diners who prefer poultry or game beyond standard steakhouse fare. Desserts match the kitchen's rigor, with the poppy seed cake and redcurrant sauce delivering moisture and gentle sweetness. The wine list remains simple but is curated to harmonize with the savory profiles of the charcoal-grilled selections.
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