Morzsa

good quality, good value cooking

If you want to feel like you are in a global city whilst in Pécs, head straight for Morzsa. It’s an inviting space, contemporary in design, centred around a long communal table—ideal for larger groups, but even more intriguing to share with strangers. The kitchen is helmed by Attila Kurucz, a name synonymous with progressive cuisine. Here, that spirit takes the form of an idiosyncratic bistro kitchen, with just as much emphasis placed on the in-house bakery as on the dishes themselves. The sourdough workshop, led by Lili Tomin, could easily carry the place on its own. Scandinavian-style pastries and breads also find their way into the food on the menu—like in the rare treat of a proper French onion soup, rich and concentrated, it was beautifully paired with sourdough topped with first-class melted cheese. Kurucz has truly found his home at Morzsa. His kitchen is marked by bold, inventive plates, punchy flavours, and the precision and creativity of a fine dining background. Small plates and shared tastings suit the forward-looking bistro style perfectly. A distinctly cosmopolitan attitude envelops the whole enterprise. Morzsa serves world-famous Danish Coffee Collective brews, offers an adventurous list of organic wines, and even the beer and spirits menu reflects a finely tuned personal taste. It doesn’t come cheap, but this is the kind of place where you can trust the chef and baker blindfolded.