Bemutatkozás

A Kacsa Vendéglő a budai Viziváros szívében, a Fő utca és Kacsa utca találkozásánál 1987 óta várja vendégeit. A vendéglő alapító-tulajdonosa, Rozsnyai Áron szakértelme garantálja a látogatók gasztronómiai élményét. A kínálatban a magyar és nemzetközi konyha különlegességei mellett természetesen kacsa specialitások is szerepelnek, melyekhez Magyarország legkiválóbb borait kínálja a házigazda. A békebeli eleganciát idéző enteriőr, a Zsolnay teríték és az élő muzsika remek hangulatot teremt az ínyenc falatok elfogyasztásához. A vendéglő délidőben csendes munkaebédek, este pedig családi-, baráti vacsorák színhelye, de a szeparéban lehetőség adódik kisebb, zártkörű események, üzleti vacsorák lebonyolítására is.

A New York Times írta:

"A decade ago, I had a memorable meal at the foot of Castle Hill, with strolling gypsy violinists pouring out the Brahms at a place called Kacsa Vendeglo that looked as if it hadn’t changed its menu or decorations since the Great War. On this visit, we found a fresh violinist, still playing Brahms though he had added some Billy Joel and had his CD’s for sale. The tablecloths were white and the menu was still an old-fashioned ramble through Hungary’s familiar dishes, emphasizing duck (kacsa in Hungarian) in a blizzard of forms. The place is decidedly out of step with Budapest’s cutting edge, which leans toward fusion at places with names like Baraka, Kepiro and Voro es Feher Borbar (Red and White Wine Bar)."

A New York Times cikke

The Boston Globe írta:

"Tired from walking, we didn't do much at night other than eat. One could devote a book to the art of goulash, Hungary's meaty soup-stew seasoned with paprika -- because, while served everywhere, its preparation and flavor is infinitely variable. I ordered it at least a half-dozen times and loved every hearty, mildly spicy bite. But the best Hungarian meal we had, part terrific food and part Masterpiece Theatre, was at Kacsa Vendeglo, or Wild Duck, a small Old-World restaurant in Buda. It is hard to say which was more memorable, the crispy duck with mashed root vegetables or the graceful entertainment provided by the waitress and waiter assigned to our table. Whether delivering sparkling water or our dome-covered, steaming plates of food, they seemed to be dancing a subtly choreographed pas de deux. The house violinist was prodigiously talented and thankfully kept his distance."

A Boston Globe cikke