Sólet (cholent) chez Barnabé

Budapest, Hungary


Sólet (cholent) is a traditional Jewish stew. It is usually simmered overnight for 12 hours or more, and eaten for lunch on Shabbat (the Sabbath). Cholent was developed over the centuries to conform with Jewish laws that prohibit cooking on the Sabbath. The pot is brought to boil on Friday before the Sabbath begins, and kept on a blech or hotplate, or placed in a slow oven or electric slow cooker until the following day.

Menu composition:

  • Main course
  • Dessert
  • Alcoholic beverage


  • Format: Lunch
  • Type: Hungarian cuisine
  • Characteristics: Organic

Guest preferences

  • Minimum: 2 people
  • Maximum: 6 people
  • Table suited to: Locals, Tourists, Foreigners

Previously at Barnabi's table

Discover some dishes out of Barnabi's kitchen in order to whet your appetite!

  • Sólet (cholent)

    Sólet (cholent)

    Main course

    Sólet (cholent) is a traditional Jewish stew

  • Mákos guba (makówki)

    Mákos guba (makówki)


    Mákos Guba are different names for a traditional poppy seed-based dessert from Central Europe.