This building was constructed in 1876 in eclectic, Neorenascence style. First, a "National Coffee House" was put into operation here. Originally opened in the early seventies, in the memory of renowned Hungarian author Krúdy Gyula, the "Red Mail Coach Restaurant" got its name after the famous novel "Vörös Postakocsi" by the writer.

“RED MAIL COACH” is traditional Budapest restaurant with authentic Hungarian cuisine. It cannot be said, that the Voros Postakocsi Restaurant in Ráday Street really stands out from the others, but anyone looking for a Hungarian culinary experience shouldn't pass it by.

This traditional fully licensed restaurant, specializing in Hungarian dishes, has been a firm favourite for over three decades, serving authentic, well-cooked and reasonably priced food to its predominantly local Clientele. The premises are very prominently situated in the downtown of Budapest on the historic Ráday Street, which nowadays has turned into the Gastro Street of Budapest, giving home to more than 40 restaurants and cafes.  Customers of the Vörös Postakocsi Restaurant enjoy a fine, relaxed and friendly atmosphere in which to dine. With its fresh linen tablecloths and napkins, candlelight and easy live background music, the décor is warm, welcoming and comfortable - all the essential ingredients for an excellent evening out. Over the years this restaurant has built an excellent reputation for offering good service, an excellent and varied wine list and wholesome traditional Hungarian dishes, utilizing fresh ingredients, which are cooked to order.

The restaurant’s modern kitchen enables the provision of consistently first class quality food in supremely comfortable surroundings. Many customers are the second generation of this business’s original Clientele having been introduced to the delights of this restaurant by parents and family.

Visitors to the restaurant experience the inviting atmosphere of the turn-of-the-century Hungary and have the chance to savour the specialties of the middle-class cuisine of the period. The original wood interiors provide a warm atmosphere in winter, but in summer it's worth sitting out on the terrace under the shade of the parasols.

The restaurant offers a wide range of carefully selected meals from authentic and modern Hungarian cuisine. Traditionally heavy dishes are rendered light, courtesy of organic meat, dairy products and vegetables. The menu offers several vegetarian options.

Hungarian cuisine is known all over the world, but there is much more to our cooking than goulash soup and a generous sprinkling of paprika. Down the centuries, Hungary’s top chefs and a legion of committed grandmothers have drawn influences from Turkish, Slavic, French, Italian, Austrian and German cooking. As a result, Hungarian cooking is actually quite difficult to define. But there are some ever-present ingredients, including tejföl (sour cream), túró (curd, often, but not always sweetened), szalonna (smoked bacon or pork fat), cumin or caraway, garlic, sauerkraut, and of course paprika. Not to be missed specialities include goose liver, kolbász (spicy sausage), salami, palacsinta (pancakes, both sweet and savoury) and paprikás csirke (paprika chicken).

We formed the Restaurant’s Menu around the Foie Gras and other Hungarian specialties.

Our chefs worked hard and made the tremendous job to raise the Foie Gras preparation to the maximum level. Thus, the 7, above the average, goose liver specialties were born. The Foie Gras is usually prepared by frying it in a pan or turning it into some kind of terrine or pâté. We offer to your attention several delicacy dishes from the best quality Hungarian fattened goose liver, created by our chefs.

The worthy place among our meals has won Hungarian Mangalica pork, the Grey Cattle beef and wild Ceps or Porcini mushrooms.

Hungarian Grey Cattle – szürkemarha – live all year round on the open pastures, grow freely and eat only natural herbs without any industrial additives. Therefore, a healthy and tasty meat, cooked by skilled hands of Hungarian chefs, is highly appreciated among the followers of natural nutrition and can be named as organic product. Particularly delicious and fragrant meat of Grey Cattle best tastes in traditional dishes like: goulash, beef stew (pörkölt), beef tenderloin “Budapest”. We, in Vörös Postakocsi Restaurant, cook all beef dishes from the meat of Hungarian Grey Cattle.

Fish meals selection can be found in our restaurant, ranging from traditional Hungarian dishes, like Catfish Stew “Paprikash” to the real rarities, like Sturgeon steak.

We have put together for you such specialities, like Escargot plate, where the varieties of tastes meet together.

The restaurant's wide selection of modern Hungarian wines is a treat for all. The Red Mail Coach offers more than 70 kinds of bottled wine, half of which is also available by glass at very attractive prices. We set up the wine list from the most famous wine regions of Hungary. By reshaping and renewing our wine offerings, we gave a major role to the domestic small craft producers, wineries, which produce the so called Kézműves Bor or Artisan Wine. Each step in wine-producing process (pruning, picking, wine-making) is made by hand with very low level of machinery usage, and, usually, by the wine-grower himself. That is why these wines are completely free of chemicals and are all natural.

The selection of beers offered in Red Mail Coach includes something for everyone's taste. We give you the opportunity to taste the famous Hortobágyi Pancakes, tender Veal “Paprikash” or crispy Wiener Schnitzel traditionally served to delicious dark or light beer Dreher, which is the leader of "beer fashion" among Hungarian national beers.

There is also an extensive range of authentic Hungarian fruit brandy – pálinka, often served as aperitif. Palinka is a way to fortify yourself before breakfast, lovely for lunch, a great start to dinner and does double-duty as a nightcap. Palinka, at 40-50% alcohol, is a uniquely Hungarian, mostly plum or apricot-based brandy.

Your waiter will give recommendations on the selection of drinks to your meal.

Vörös Postakocsi Restaurant serves lunch and dinner seven days a week and is available for private parties. The restaurant emphasise friendly service at moderate prices.

The Red Mail Coach Restaurant welcomes enthusiasts of good cuisine, and anyone seeking to experience the revived tastes of old Hungary.

The Restaurant has two dining Rooms with total capacity of more than 100 seats. The Restaurant serves up to 60 guests in a spacious Krúdy Room.  The tranquil atmosphere of the establishment's Library Room offers a perfect setting for business lunches or friendly gatherings. The Library Room boasts seating for up to 40 guests, sit down, or up to 60 for a reception, with flexible table arrangements. The Library Room may be secured as a private or semi-private venue. Dancing and entertainment are available.

The spacious terrace, with room for 80 people, is available for guests from April until the end October.

In 2004 the restaurant was decorated by Hungarian Catering Association with “Védnöki Tábla” award (the meaning is: Guarantee of Quality for meals and service).

In 2012 the Restaurant has received a TripAdvisor® Certificate of Excellence award.