Anyukám Mondta Étterem

The story

Anyukám Mondta Étterem in Encs blends Italian cooking with local Hungarian roots

The founders and their return home

Anyukám Mondta Étterem in Encs brings a grounded approach to Italian cooking. Brothers Szabolcs and Szilárd Dudás spent years working as a head waiter and chef across Italy before a brief New York chapter pulled them back home. They transformed a simple corner pizza counter into a full trattoria that recently drew a Gault&Millau rating of fourteen. Their hands stay active in the dough, reflecting a deliberate choice to keep production inside the building.

The kitchen and signature plates

The menu bridges Mediterranean techniques with local produce, sourcing D.O.P. tomato sauces and flour alongside nearby Mangalitsa pork. Long-fermented sourdough forms the base for their Neapolitan pizzas, while freshly baked bread rolls carry Tuscan-style tripe mixed with rich blood sausage. A recent visit highlighted a crisp Piedmont hazelnut millefeuille that layered delicate pastry with dense cream. Every component stays close to the counter, allowing the Italian kitchen to adjust seasoning before the plates leave the pass.

The dining room and drink selections

You would not expect such steady demand from a quiet corner unit in a small commercial block. Warm lighting and rustic finishes create a relaxed setting where locals gather for extended meals. The cellar prioritizes Tokaj producers, offering regional whites alongside a focused Italian wine list. Guests can also purchase bottled syrups made on site, extending the kitchen’s sweet touch beyond the dinner service.