This is a pivotal point in Baraka history. It is one of the biggest shifts that we have made besides actually moving the restaurant. We are changing the concept, which is a huge step for a restaurant that has been opened for 17 years, but it is so important to change for many reasons, both from Baraka point of view and the guest’s side.
Roadster visited us again: “We are starting to have the feeling that this restaurant at Dorottya street is not belonging to the catering industry but the entertainment industry. Altough every single element is eatable, the menu is more like a show or a special performance. From scene to scene we will be surprised by something funny.”
Wine lists compiled in a self-serving manner. Overrated Hungarian items. Wines that are liked only by the sommelier but do not go well with the dishes. What mistakes can we discover on a wine list when we go to a restaurant? Wine expert Attila Fiáth draws attention to a few important aspects.
“Imagine one of your most pleasant gastronomical journeys where all the flavors, harmony and textures create unique culinary memories. Imagine Budapest’s most exclusive and very first fine dining foodie destination that opened for French-Asian cuisine lovers in 2001.” – this is how Best of Budapest began our introduction. Thank you.
WeLoveBudapest visited us. “It seems only yesterday that Portuguese-Brazilian chef André Bicalho took over the kitchen at upscale restaurant Baraka in Dorottya utca in Budapest’s city centre. Exemplary professionalism, precision, even playfulness, have underscored his work ever since – and now a new summer menu is particularly cheerful, with fruit brought to the fore. Nor have the solid rules of dining have been forgotten, here under the long and illustrious stewardship of Baraka’s husband-and-wife owners Leora and David Seboek.”
We showed some pictures about our tasty Summer Menu recently. Now we can show a wonderful video about the food we are creating for our truly loved guests.
David is a regular guest of FEM3 Café. Last time he showed his easy recipe of his secret pizza and pita.
Our head sommelier Péter Kovács gave an interview to Glamour about prestige wines. See the video.
Check the interview of Gastro Magazin with Attila Fiáth, head of our wine program. He is telling secrets about why our wine concept is so unique.
Attila Fiáth is a committed lover and educator of sophisticated wines, an acknowledged economist and international wine academic, and professor at Corvinus University of Budapest. Our wine program is led by him. Read his thoughts about the wine concept of our restaurant, he let us cath a glimpse behind the scenes.