For a truly local experience, don't skip having at least one meal in an étkezde. This category of restaurant is all about quick service (no lingering allowed), inexpensive meals, and traditional Hungarian dishes. At the good ones it's as close to home-cooked food as you'll find—at least outside of someone's house; at the lesser ones it can be more institutional. This tiny restaurant in the Jewish quarter, which has been open since the 1950s, is a local favorite, and on Saturdays (the only day of the week when sólet is prepared), there's a line snaking outside the door. The food here is "Jewish-style," which means that it offers some Jewish dishes, but that it's far from kosher (many dishes are made with pork). The daily specials are not translated to English, although the owner, who stands by the door wearing a white lab coat, can translate them into broken English). The stuffed peppers served in sweet tomato sauce are excellent, as is the roasted goose leg with red cabbage. As in most étkezdes there is just one dessert served daily, and no coffee or alcohol are available (remember, no lingering!). While you are here, don't forget to take a peek at the unique toe-less lace-up leather boots that the waitresses wear. This used to be standard footwear for local waitresses.