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.
The Nightly Baraka Dinner Party is launching our summer season with our fresh ever changing menu. We are now exclusively preparing for the dinner experience, with new light but intense dishes full of summer flavors and surprises. Our executive chef, André Bichalo has brought his knowledge and creativity for the new summer menu again which has added another dimension to the Baraka dining experience.
“Summer in Budapest is sweet and sunny, and fun is always in the air! There’s joy of relaxation because it’s the vacation season, a period of good times with friends and family outdoors, moments to chill on terraces or along the banks of the Danube. For this year’s summer inspiration, we chose to represent the many frivolous faces of SUMMERTIME FUN” Read the inspirations behind our new summer menu.
Baraka is one of the most exciting restaurants in Budapest. It was one of the first restaurants which was focused on fine dining cuisine in Hungary. Year after year Baraka’s cuisine is recommended by the Michelin Guide. In the following video we will demonstrate how we are bringing our amuse bouches to the next level. Our talented chef prepares macarons and cakepops placed into a wheatgrass base, but these flavours might surprise you. The amuse bouche is a small teaser of the culinary journey before you.
“There are fantastic restaurants here in Hungary, some of which don’t get the attention they deserve from the media. Quality and gastronomy content also considered. Here’s a new one from my series of unknown restaurants.” – Jokuti! Thank you for the food critic.
“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.
Once upon a time there was banana with cream and lots of sugar – French-Asian fine dining cuisine nowadays
“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.