The Rosemary Organic Hungarian Restaurant

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Lewisham
New Cross Road
The Rosemary Organic Hungarian Restaurant

The Rosemary Organic Hungarian Restaurant is a cozy and welcoming eatery that specializes in Hungarian cuisine and serves up organic wines. Located at 178 New Cross Road, London, the restaurant offers live music events every Friday, featuring talented musicians and local jazz bands. With a reputation for delicious food and friendly service, The Rosemary is a must-visit destination for anyone looking to indulge in authentic Hungarian flavors.
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Recent social media posts

30/06/2025

Dear friends of Rosemary,

As we prepare to close our doors, we want to take a moment to say thank you – from the bottom of our hearts.

The past few weeks have been filled with an overwhelming outpouring of love, kind words, and thoughtful messages from so many of you. Your bookings, visits, and warm wishes have meant the world to us and reminded us why we started Rosemary in the first place: to share good food, good wine, and good company.

Every conversation, every smile across the table, every celebration held within our walls has left a mark. We feel incredibly lucky to have been part of your lives – whether for a special evening out, a quiet lunch, or a spontaneous drop-in that turned into something memorable.

Thank you for supporting us, for believing in what we created, and for making Rosemary feel like home. We’ll carry the memories with us always.

With warm appreciation,
The Rosemary Team

With love and Thanks,
Mihály and József

29/06/2025

𝐒𝐮𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 😋🥁
Hungarian style Ratatouille / Lecsó

Ingredients
* 6 medium tomatoes cubed
* 4 yellow wax peppers or banana peppers or cubanelle pepperscut into medium pieces
* 2 medium onions thinly sliced
* 1 teaspoon sweet paprika powder
* salt
* ground black pepper
* 2 tbsp vegetable oil

1. In a pot, sauté the thinly sliced onions in vegetable oil over low heat, stirring frequently, until translucent. Do not let them burn. Salt lightly to help tenderize them. Add a small amount of water, if necessary, to keep them from sticking to the pan.
2. Add the cubed tomatoes, cover and simmer for 5 minutes.
3. Add the peppers (cut into medium sized pieces) and 1 teaspoon of sweet paprika powder, sprinkle with ground black pepper and cook for another 5-8 minutes. I do not like to overcook, because then the skin of the peppers cook off. Cooking tip: Do not burn the paprika, or it will become bitter.
4. You can have it with bread, with eggs, rice or sausage. 

23/06/2025

Dear Customers, The last day of the Rosemary is 29th of June, Sunday. Please, come and enjoy the Hungarian hospitality, delicious food , wine , atmosphere with us.
Book your table.
Mihaly https://therosemary.london/book-a-table/

22/06/2025

Sunday Recipes 🥁😋
Meggyleves / Sour cherry soup

Ingredients
* 1 kg sour cherries
* 4 Tbs sugar
* 1 Tbs flour
* 1 generous cup of sour cream
* 5-6 cloves
* 2 star anise
* 1 cinnamon stick
* Zest of one lemon
* Pinch of salt
* Water

INSTRUCTIONS
1. In a large pot, cover the well-washed, pitted sour cherries with double the amount of water and add the sugar.
2. Then, in a spice-holder, add the cinnamon sticks, cloves and star anise, along with the lemon zest and pinch of salt and bring it all to a slow boil (about 25-30 minutes). Reduce the heat to medium-low, and simmer until the fruit is soft, about 6-7 minutes. Remove the spice holder.
3. In a small bowl, whisk together the sour cream and flour with a 60 ml of hot cherry liquid from the pot. Add another 60ml of liquid and whisk until the mixture is smooth, then slowly add the rest of the soup, constantly stirring so no lumps form. Set aside to cool, stirring from time to time, then place in the refrigerator until well chilled.

15/06/2025

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬😋🥁
Cottage cheese dumplings / Túrógombóc

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
* 500g dry, crumbly cottage cheese
* 2 eggs – separated
* 100g semolina
* 2 tablespoons sugar
* 2 tablespoons vanilla sugar or 1 teaspoon vanilla extract
* Zest of 1 medium lemon
* 12 tablespoons white breadcrumbs or ground walnuts
* 2 tablespoons oil (for toasting the breadcrumbs)
* Icing sugar, for dusting

Method
1. Separate the egg yolks from the whites. Whisk the egg whites until stiff peaks form. In a separate bowl, beat the egg yolks with the sugar and vanilla sugar (or extract).
2. Place the cottage cheese in a bowl and crumble it finely, or press it through a sieve. Add the egg yolk mixture, the beaten egg whites, semolina, and lemon zest. Mix thoroughly to combine.
3. Set the mixture aside for 20 minutes to allow the semolina to absorb some of the moisture. Meanwhile, gently toast the breadcrumbs in oil over a low heat until golden, then set aside.
4. Bring a large pot of lightly salted water to a gentle boil.
5. With damp hands, shape the mixture into dumplings.
6. Carefully lower the dumplings into the boiling water. Stir gently for the first minute to prevent sticking. Reduce the heat and simmer uncovered until the dumplings float to the surface.
7. Remove the dumplings with a slotted spoon, drain briefly, and roll them in the toasted breadcrumbs or ground walnuts.
8. Dust with icing sugar and serve warm, optionally with a dollop of sour cream.

08/06/2025

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬
Újházi tyúkhúsleves / Újházi Chicken Soup

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

* 1 small chicken (about 1.5kg), jointed
* 2 teaspoons salt (plus more to taste)
* 12 whole black peppercorns
* 4 cloves garlic, peeled
* 1 onion, halved (leave the skin on)
* 2 parsnips, peeled and quartered
* 1 turnip, peeled and quartered
* A wedge or a few outer leaves of savoy cabbage
* ½ head cauliflower, broken into florets and rinsed
* ½ celeriac (celery root), peeled and halved
* 2 carrots, peeled and cut into chunks (for the broth – to be discarded)
* 3 medium carrots, peeled and julienned (for the soup)
* 1 tomato
* 1 teaspoon tomato purée
* 1 Hungarian wax pepper or yellow bell pepper, cored and deseeded
* 100g green peas
* 125g mushrooms, cut into 2.5cm (1 inch) pieces
* 1 bunch fresh parsley, tied with kitchen twine
* 75g noodles – ideally snail-shaped (csigatészta) or angel hair pasta
* 3.5 litres cold water

1. Place the cleaned chicken pieces in a large pot and cover with 3.5 litres of cold water. Bring to a gentle boil, skimming off any foam or impurities that rise to the surface using a ladle. Reduce to a low simmer and continue skimming as needed.
2. Add the turnip, cauliflower, parsnips, carrot chunks, celeriac, halved onion, garlic cloves, tomato, tomato purée, wax or bell pepper, ginger, peppercorns, and tied parsley. Season with salt. Simmer gently, uncovered, for about 1½ hours, until the meat is very tender.
3. Use a slotted spoon to remove and discard all the vegetables used for the stock and remove the chicken pieces and set them aside. Strain the broth through a fine sieve into a clean pot.
4. Add the julienned carrots to the strained broth and simmer gently until tender (about 20 minutes). Then add the green peas, mushrooms, and noodles. Cook for a further 10 minutes, or until the vegetables and pasta are cooked through.
5. Meanwhile, remove the skin and bones from the chicken. Cut the meat into bite-sized pieces.
6. Taste the broth and adjust seasoning with more salt if needed. Serve hot.

30/05/2025

After the many trips we had in the Italian countryside with my wife, we decided to turn our beloved Rosemary restaurant into an Italian Trattoria for one night a week. We’ll be making fresh handmade pasta with great classics and some unexpected new sauces ( smoked salmon and dill, hello!)
Come and see us cook like nonna on Wednesday night. A bowl of pasta and a great glass of organic wine for only £15. Book ahead to avoid disappointment.

25/05/2025

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 😋🥁
Jam filled buns / Lekváros bukta

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬

* 600g flour
* Pinch of salt
* 3 tbsp sugar
* 2 egg yolks
* 1 whole egg
* 300ml milk
* 60g melted butter
* 25g fresh yeast
* Plum jam or any thick fruit jam
* 1 beaten egg (for egg wash)

1. In a small amount of warm milk mixed with a pinch of the sugar, dissolve the yeast. Let it sit for 10–15 minutes until it becomes frothy and starts to rise.
2. *mIn a large bowl, combine the flour, salt, sugar, egg yolks, whole egg, milk, and the activated yeast mixture. Mix into a soft dough. Once the dough comes together, knead in the melted butter. Knead by hand (about 10–15 minutes) until the dough becomes smooth, elastic, and pulls away cleanly from the sides of the bowl and your hands.
3. Place the dough in a lightly oiled bowl, cover with cling film or a clean cloth, and let it rise in a warm place until doubled in size—approximately 45 minutes, though this can vary.
4. Turn the risen dough onto a well-floured surface and roll it out to about 1 inch (2.5 cm) thickness.Cut into palm-sized squares. Add a generous spoonful of jam to the center of each square. Roll up each piece, sealing the jam inside, and tuck the ends underneath. Place them seam-side down in a baking dish, spaced just slightly apart (they’ll rise and bake into one another).
5. Cover the buns with a cloth and let them rest for another 30 minutes to rise further.
6. Preheat the oven to 180°C. Brush the tops of the buns with the beaten egg. Bake for about 25 minutes, or until golden brown on top.
7. Remove from the oven and carefully tip the buns out of the baking dish. Turn them right-side up and let them cool slightly.
While still just warm, pull apart the buns, dust with icing sugar, and serve.

18/05/2025

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 😋🥁
Chicken tarragon soup / Tárkonyos raguleves

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
- 1 medium onion, finely chopped
- 1/2 small celery root, peeled and cubed
- 100 grams of green peas
- 2 carrots, peeled and sliced
- 1 parsley root, peeled and sliced
- 3 large or 5 medium white mushrooms, cut into large pieces
- 1 teaspoon tarragon
- 200 ml heavy cream (20-30%)
- 1250 ml water
- Ground black pepper
- Salt
- Juice of half a lemon
- 250 grams chicken breast fillet, cubed (optional)

1. In a soup pot, sauté the onions in vegetable oil over low heat until translucent. Lightly salt to tenderize them.
2. If using meat, add it to the pot and season with salt and pepper. Sauté until browned on all sides.
3. Add carrots, parsley roots, and celery root cubes. Pour in the water, cover, and cook for 10 minutes.
4. Add green peas and mushrooms. Continue cooking until vegetables are tender.
5. Remove the pot from heat. In a bowl, mix heavy cream with some soup liquid, then pour the mixture back into the pot (to temper the cream).
6. Add tarragon to the soup and bring to a boil. Once boiling, turn off the heat and slowly add lemon juice, tasting as you go.
7. Adjust lemon juice to taste. Avoid adding too much; the soup should be refreshing, not overly lemony.

11/05/2025

𝐒𝐮𝐧𝐝𝐚𝐲 𝐑𝐞𝐜𝐢𝐩𝐞𝐬 😋🥁
Hortobagyi Pancake / Hortobágyi palacsinta

𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬 𝐟𝐨𝐫 𝐭𝐡𝐞 𝐩𝐚𝐧𝐜𝐚𝐤𝐞𝐬:
1 egg
150 g Flour
300 ml milk
100 ml sparkling water
0.5 tsp Salt
1 tsp Sugar

𝐅𝐨𝐫 𝐭𝐡𝐞 𝐟𝐢𝐥𝐥𝐢𝐧𝐠:
500 grams chicken breast fillet
1 tbsp oil
1 large onion
1 cup sour cream
1 tbsp Flour
2 tsp sweet paprika powder
1 Salt
1 pepper
1 tomato

𝐏𝐚𝐧𝐜𝐚𝐤𝐞𝐬
- Mix one egg, sugar, salt, half the milk and the flour, then slowly add and mix the rest of the milk and the water until the mixture is smooth.
- Pour a teaspoon of vegetable oil into a crepe pan and heat it. Cook until lightly browned turn, and cook the other side.

𝐅𝐢𝐥𝐥𝐢𝐧𝐠 (paprikás csirke):
- Chop the onion finely, and saute it in a small quantity of shortening until the onion is glassy. Take it off the stove, then add the paprika powder, salt, pepper and chicken breast fillet.
- After you put it back on the stove, add 2 cups of water and cook until the chicken is soft.
- Put the whole pepper and tomato in the pan, and cook it with the chicken. If needed, add more water.
- When the chicken is tender, take the tomato and pepper out.
- Mix flour with sour cream and add it to the chicken. Mix well, and cook for three more minutes.
- Preheat oven to 180C.
- When paprikás csirke is ready, cut the chicken fillets into small pieces. Fill pancakes with the paprikás csirke, roll them up, and place them by each other in a casserole.
- Pour the leftover onion-paprika-sour cream mixture from the pan on top of the pancakes and place in the oven for 10 minutes.

Don’t forget - now you can order delish Hungarian dishes from us on Deliveroo and JustEat! 😍

Address

178 New Cross Road
London
SE14 5AA

To get to the restaurant located on New Cross Road, you can take the Overground train to New Cross Gate station, and it's a short walk from there. Alternatively, you can take bus numbers 21, 36 or 436 which stop very close to the restaurant. If driving, there is limited street parking available in the area but it is advisable to use a pay-and-display car park nearby as on-street parking can be difficult at times.

Website

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What people say

Hungarian cuisine is known for its rich flavors and hearty dishes, and The Rosemary Organic Hungarian Restaurant on New Cross Road in London certainly lives up to that reputation. With a lovely and friendly atmosphere, this restaurant offers a truly authentic Hungarian dining experience. One of the standout features of The Rosemary is their selection of organic wines, including the sweet biodynamic Szóló - Dolce Musa 2021 with its balanced sweetness of candied orange and peach compote paired with vanilla and cinnamon. The restaurant's beautiful flowers and unique ceramics create an everyday wilderness that adds to the charm of the place. And if you're looking for something special, The Rosemary often hosts live events with music inspired by Jazz, Middle Eastern, and Classical music. Plus, they even gifted their guests a complementary gerbeaud cake to celebrate the Coronation of King Charles III! Overall, The Rosemary Organic Hungarian Restaurant is a must-visit for anyone looking for delicious Hungarian food in London.