The best meat dishes in downtown, Budapest, at the Liszt Ferenc square.
Nothing is as easy as answering the question “what makes Meat on Fire special”.
We don’t need any clichés, like “we are passionate about our food” or “our service is outstanding”, or “the exquisite interiors”. We’re way beyond that…
So what makes us stand out then?
That we really know the meat we serve.
The we pay attention even to the slightest details: all of are dishes are made using premium wood-charcoal, and we know how to bring our meals alive by choosing the best smoke flavours.
We always watch passionately how the flame kisses our rib eyes to create the perfect medium-rare steaks.
That the best bits are aged in our own dry aging cabinet.
That we’re constantly innovating, our evolving recipes are the guarantee that you’ll always get the best experience.
That we know if you try out our ribs; you’ll never want to eat anywhere else.
Testimonials:
Menu
BBQ Caesar Chicken
Chicken leg filet, smoked for 2,5 hours.
2,500;-
Meat on Fire Sandwich
American break, pork chuck, cheddar sauce, bacon, fried eggs, french fries
2,800;-
Pulled Pork Sandwich
American bread, pork shoulder baked for 8 hours, BBQ sauce, coleslaw salad
2,900;-
Spare Ribs
Served with pickles.
3,900;-
Grill Chicken Baked on Charcoal
Baked on smoker for 2,5 hours, BBQ coating
3,100;-
Rib Eye Steak
Aged beef.
6,900;-
Charolis Tomahawk
From dry aged beef.
2,900;-/100g
BBQ Knuckle
Baked for 5 hours, 450g
3,800;-
Opening Hours
Monday - Sunday11:30 -24:00
Lunch Menu
Monday - Friday12:00 - 15:00
