“André Bicalho is following French- Asian fine dining cuisine, and the owners decided for a restaurant with metropolitan atmosphere, that could operate anywhere in the world from Berlin to New York. But we are lucky enough to have it here, in Budapest.” – thank you for your kind words Roadster.hu.
“The American-born David Seboek with his Hungarian roots once learned from a psychology in New York. Now he cooks the bread in his fine dining restaurant in the heart of Budapest with a flourishing hand and a cheerful smile on his face.” Origo met with David and made a great interview.
Meet Balázs who took his passion for cooking and decided to make it his career after completing his studies in economics.
We are honored to have been voted restaurateurs of the year for modern restaurants by Best of Budapest, the publication for excellence in hospitality in Hungary.
“Do you know which fine dining restaurant of Budapest is the one where the chef serves on the edge of the plate? What the Brazilian-Portuguese chef André Bicalho and his team presents every night in front of the guests’ eyes beyond the full glass show kitchen is unmatched in the topgastronomy palette of the capital. Here is the three main ingredients of the special recipe of the Baraka Restaurant at Dorottya Palace.”- Tourism Online was really satisfied with the Baraka experience.
How a typical English muffin is made? David showed the secrets at FEM 3 Café’s morning show and he offered different flavoring as well.
“We felt as we were in a completely different dimension when we arrived at the romantic, futuristic, yet sophisticated and exclusive restaurant at Dorottya Street Restaurant. Baraka’s French-Asian fusion cuisine was one of the first restaurant in Budapest which represented the fine-dining genre to the gastro scene of the capital, and since the opening in 2001, it is one of the best restaurants in the city, according to the best-known magazines.” – Marie Claire came, and picked us as the favorite place of the week.
We are so proud that many gastro experts are amazed by our new menu. Check the critic of Vendéglátás Magazin, and read the whole article.
Since opening Baraka in 2001, we can say that our concept has changed over the years. We are constantly learning about the business, our customers, and how Budapest’s culinary scene is evolving. One of the most important things lately that we have learned is, even after all these years, how much we still have to learn.
Chefportrait on Dining Guide. André Bicalho spoke about his roots, about the grandma’s kitchen, about Hungarian ingredients and his international team.