Szeged · Oroszlán utca 4. · from 8 am
Breakfast, bistro and Neapolitan pizza in the heart of Szeged
A place where hunger is gently stilled and conversation goes deeper. Where we tell stories about life in the language of food.
Mon–Thu 8–22 · Fri–Sat 8–23 · Sun 9–22
Chef's special · for a few days, while stocks last
Beef cheek with ginger-chilli pumpkin purée
Beef cheek braised until tender, in the manner of a boeuf bourguignon, with its own jus. Served with ginger-chilli pumpkin purée, charred leek and quince, finished with toasted pumpkin seeds. The leek is cooked sous vide at 85 °C with butter, salt and thyme, then charred; the quince is cooked sous vide in a marinade of white wine, apple vinegar, star anise and ginger.
Allergens: milk, celery
8 990 Ft
Until noon, and after
Mornings mean pastries, eggs and coffee. Afternoons, a seasonal bistro kitchen. Pizza from the oven all day. Pick a time of day to see the full menu with prices.
Until noon
Croissants, eggs, spreads, sandwiches on sourdough and French toast.
After noon
Bistro cooking to the rhythm of the seasons: Korean tartare, goulash, pumpkin risotto, Mangalica, sea bream.
From the oven
Neapolitan pizza made to AVPN rules, from Marinara to Pesto di Parma.
Bakery
It all started with sourdough
We started simply: we wanted a place where wild-yeast sourdough bread has a soul. We still bake our bread and pastries in house, from the breakfast croissant to the slice served with the goulash.
2025 Kenyérlelke FestivalOur farmhouse bread won gold in the white/semi-brown category. Article in Délmagyar (Hungarian) →
Coffee
A cup of coffee, made with care
Coffee is never a side act here. We grind it fresh, dose it precisely and watch it run into the cup. We steam the milk until it's silky.
These are small gestures, yet they can change a morning, so we give every cup the same attention.
Gelato
Gelato from our own workshop
We make our gelato locally, in our own gelato workshop, to the highest professional standard. Every recipe is calculated to the gram, with restrained sweetness and no unnecessary additives.
The counter changes with the seasons: milk-based flavours with roasted nuts, and fruit sorbets. Take one for a walk around the city centre.
Neapolitan pizza, the way Naples makes it
Since summer 2025 we have been members of the Associazione Verace Pizza Napoletana. For us it is a matter of honour: we bring to the banks of the Tisza exactly the pizza you would look for in the alleys of Naples.
The dough is looked after by our pizzaiolo, Kristóf Csőke, who also competed at the Vera Pizza Napoletana Champion in Naples in 2026.
Pizza of the month · this month only
Bresaola & Pumpkin
- pumpkin purée base
- smoked provola
- bresaola
- shiitake mushrooms
- crispy sage
- toasted hazelnuts
- lemon-ginger gel
- chilli honey
7 490 Ft
On our tables
Swipe through. The menu changes with the seasons.
Stay
Stay the night
A two-bedroom suite in the Rudi & Fickó building, with a freestanding bathtub and a view of our terrace. Breakfast is just downstairs.
The namesakes
Two border terriers
Rudi and Fickó gave the place its name and its energy. Luckily, they don't do the cooking.
Our story →
Opening hours
| Monday – Thursday | 8:00 – 22:00 |
| Friday – Saturday | 8:00 – 23:00 |
| Sunday | 9:00 – 22:00 |
Mon–Thu 8–22 · Fri–Sat 8–23 · Sun 9–22