An Innovative Idea

Easily one of the most talked-about gastro destinations in the capital, Time Out Market Budapest captures the energy that has made the city a favourite among locals and international travelers. The location is the recently renovated, simply iconic Corvin Palace on Blaha Lujza Square, originally opened in 1926.

Time Out Market’s concept is simple yet powerful: gather the best of the city in a single location. From contemporary Hungarian cuisine to global street food, craft cocktails and live performances, the market offers a slice of Budapest with 11 kitchens, three bars, five event spaces, and 540 seats indoors and on the rooftop.

Not Just a Food Venue

Unlike traditional food courts, Time Out Market selects its vendors through editorial curation, creating a carefully balanced mix of well-known names and rising talents. The result is an experience that feels authentic rather than commercial – a place where visitors can taste the city in one afternoon.

Culture is also an important part of the location: alongside the chosen food and drink, guests can enjoy concerts, community events, pop-up exhibitions and collaborations with local artists.

Among big names like M’EAT, Szalety and 101 Bistro, we recommend Casa Christa, a brand already associated with refined gastronomy and countryside hospitality near Lake Balaton. Its presence inside Time Out Market Budapest introduces a sophisticated, wine-focused atmosphere to the project, while also connecting the capital to Hungary’s growing fine dining movement.

As Budapest continues to evolve into one of Europe’s most exciting urban destinations, Time Out Market Budapest arrives at exactly the right moment: modern, cosmopolitan but unmistakably local.

Time Out Market Budapest
1085 Budapest, Blaha Lujza tér 1., Corvin Palace | Website

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Ingredients

Dough: 500 g flour, 30 g yeast, 2 dl milk, 2-2.5 dl water, 1 tsp. salt, 2 tbsp. oil, 1 tsp. sugar, oil for frying
Topping: sour cream, garlic, grated cheese

Directions

Heat cold milk, make it lukewarm. In a mug, mix sugar with crumbled yeast, and add half of the milk. Cover, and let it rise. In the meantime combine flour and salt in a bowl, and make room for the fluids (oil, yeast, and then the rest of the milk and a small amount of lukewarm water) in the middle by making a hole in the flour. Mix it all using a wooden spoon or your hands, and slowly add more water. When the dough is smooth and no longer sticks to the bowl, cover it with a clean cloth and leave it to rest (for about an hour) until it doubles in size.

The next step is to slightly sprinkle a flat surface like a tray or a pastry board with flour, and cut out about 10 cm pieces with oily hands that you’ll have to leave to rise on the tray, covered. Around 30 minutes later they are ready to be fried. Heat sunflower oil in a saucepan, stretch out each piece of dough into round shapes, and deep-fry them in both sides for about 1-1 minutes until golden brown. Place them on paper towels to drain the oil. Finally, sprinkle each piece with a pinch of salt, rub it with garlic, or douse with garlic water. Eat fresh and warm, topped with sour cream and grated cheese.

Drink Advisor

Complete the culinary experience with a glass of rosé spritzer.

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