A river-fish-focused csárda close to the Great Church, this is the place to try the great Hungarian fish soup, halászlé — a deep red, paprika-driven broth made with carp and catfish from the Tisza. The other house speciality is fogas (pikeperch), grilled whole or stuffed. The atmosphere is folk-themed in a thoroughly un-ironic way; the food is the point and it is consistently very good.
A meal here with wine costs a fraction of what something similar would in Budapest. Open for lunch and dinner; the kitchen closes earlier than the bar.