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Locally breaded chicken and homemade sauces await you at Blaha Chicken Tenders. And if you happen to be in the right place at the right time, you can also get a free meal. Yes, you read it correctly.
Blaha Chicken Tenders will open its doors for the first time on February 7th, 2026 on Blaha Lujza Square. The new street food place bases its entire offering on a single ingredient, chicken, and consciously places emphasis on simplicity, speed, and consistent quality. The concept is led by the Fat Mama team from Kazinczy Street, and the daily operations and professional direction are overseen by a chef with decades of experience.
The choice of location is not accidental: Blaha Lujza Square is one of the busiest transport hubs in Budapest, where tens of thousands of people pass by every day. The new eatery is located on the arcaded section of Rákóczi Street, right next to the bus stop for bus number 7, with a size and operation optimized specifically for street food consumption.
“We basically deal with à la carte catering, but at the beginning of last year a nice friend of ours approached us saying that he had a small space that he couldn’t do anything with and that it shouldn’t be empty,” recalls Ádám Márton, the managing director of Blaha Chicken Tenders, recalling the beginnings. “Chicken is an extremely popular ingredient in Hungary, so we were looking for a concept that was simple, lovable and easy to implement. We didn’t want a classic fast food restaurant, but clean, quality street food.”
One ingredient, full focus
The entire offering of Blaha Chicken Tenders is based on chicken. The meat comes from domestic sources, the breading is done locally, and the dishes are prepared exclusively after order. The side dishes and accessories also form a narrow but consciously structured selection: french fries, coleslaw, American-inspired Texas Toast and various homemade sauces complement the main element.
“The gastronomic trends of 2025–2026 clearly point towards simplicity and quality,” says the managing director. “Building on a single ingredient is not only a conceptual decision, but also a professional advantage. This way, it is much easier to guarantee consistent quality, processes are faster, and the guest knows exactly what to expect. This focus helps us not to stray from our goal, which is simple, high-quality, domestic street food.”
From Fat Mama to Blaha
There is serious organizational and professional experience behind it. Fat Mama has been a stable player in Budapest’s hospitality industry for years, with a large team and mature operations. This knowledge has been transferred to the new location as well.
“At Fat Mama, we work with a team based on the Anglo-Saxon model, and we are bringing this approach to Blaha Chicken Tenders as well,” says Ádám Márton. “The essence of the collaboration is to ensure that the guest experience and quality remain at the same level in all units. The same professional knowledge is behind the kitchen work, and our chef is a guarantee that what we put out is of a consistently high standard.”
From the kitchen side, the biggest challenge is simplicity and quick reproducibility. In a street food environment, contingency has no place: the product must bring the same quality even at peak times.
“The biggest professional challenge is to always prepare the food in the same way, even with high turnover,” emphasizes the managing director. “The goal is to create a real win-win situation between the guest and the producer: the guest always gets what he expects, and we can maintain the value in the long term.”
1000 Free Chicken Portions on February 7th
Blaha Chicken Tenders will officially open to the public on Saturday, February 7th, 2026 at 1074 Budapest, Rákóczi út 54. On the opening day, the organizers will also have a special surprise for the first guests, giving away 1000 free portions of food to those interested.
Photo: Blaha Chicken Tenders
