In September 2026 Nonloso became Abigél Bistro. Nothing about the address changed and we are still on Zrínyi utca, a few steps from St. Stephen’s Basilica in the centre of Budapest, but the direction did. For years this bistro carried an Italian name while cooking Hungarian food, and it felt right that the name should finally say the same thing as the kitchen.

What we cook is Hungarian, and we mean that plainly. This is not fusion and nothing here is borrowed from another cuisine, because the foundation is Hungarian and stays that way. What we have changed is the lens we look through. Familiar dishes are lighter where lightness suits them and more precise where precision does, and in every case we try to stay close to the ingredient itself. We are not trying to reinvent anything, only to bring more clarity and balance to food that already means something.

That work begins long before the kitchen. We buy from a small group of Hungarian producers we know well, and we build the menu around whatever is genuinely at its best that week rather than around a fixed idea, which means the food changes as the seasons do.

The kitchen is led by Pál Tóth, who joined us at the start of 2026. He made his name at Kővirág in the Káli Basin and then at Alabárdos in Szeged, where the restaurant earned a Michelin recommendation under him. He cooks seasonally, precisely, and with a quiet appetite for experiment, and that way of thinking now runs through everything that leaves our kitchen.

He also knows when to stop, which matters more than it usually gets credit for. Quality tends to come from restraint, from knowing when to add something and when to leave it alone, so every plate is put together with a reason behind each element on it.

The same thinking carries over into the glass. Our wine list is built on Hungarian cellars chosen for what is in the bottle rather than what is on the label, and our drinks treat Hungarian ingredients with the same contemporary eye the kitchen does. Hungarian flavours, seen differently, which is where the whole idea comes from: Taste Hungary. Differently.

We are open from breakfast through to dinner, and we have tried to make the room feel calm and unforced, closer to arriving somewhere familiar than to walking into a restaurant. It is a place to slow down in, and to actually be present at the table.

The goal is to give you more than a meal: something built on trust, consistency and genuine care, and a place worth coming back to.

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