Peter Kovács has recently returned to his homeland of Hungary after several incredible years of honing his wine skills abroad in Aspen, Colorado. He has developed a broad knowledge of International wines and has brought his years of sommelier experience back to Budapest, and quickly joined Baraka’s team. He searched for a fine dining establishment that would allow him to use his expertise in international wines and at the same time explore the exciting developments with the wine scene here in Hungary. His passion and wide knowledge for wines from around the world help Baraka create some of the most interesting wine pairings that work wonderfully with our eclectic menu.
This year’s theme of our Spring Menu is GROWTH, reflecting not just the more classic idea of blooming rebirth after winter, and in our case more conceptually so the emergence of our own development as professionals and the growth of Baraka as a restaurant. Premieres on 13th March for You.
The owner of Baraka, David Seboek is a regular guest of the FEM3 Café’s morning show. It’s February, so it’s no wonder he’s making a donut!
The GastroCoach Magazine was enchanted by our new chef André Bicalho: “He says with a smile on his face that he came to Budapest exactly a year and two weeks ago, and it is been a year now that he is working for Baraka. He loves the city, although he has spent most of his time in the restaurant because he is desperately want to prove.”
Have you heard about the Rolling Cocktails of Baraka? Check it!
“Budapest’s downtown has a hidden treasure away from the noise of the city. Many people have heard about Baraka, they know their name, but only a few know what craftwork is going on there. It gives an experience as if we were sitting in a premium restaurant in New York not in Hungary. The owner, David came from New York, André, the chef is from Brazil, and I was so lucky to meet both of them. “- Foodyny came and they were satisfied with our performance!
Bar, drinks, culture. The Cocktail Blog visited us and attendet at our Olda Fashioned Night: “One of my favorite cocktails were made at the Baraka Restaurant at the Old Fashioned Night, and I was able to get to know some of the great fine dining meals as well. The most exciting cocktails was the red wine – goat cheese twist, and the most elegant line was represented by the Asian version of Japanese whiskey and sausage.”
Valentine’s Day is a special occasion what reminds us how to love, why to love and especially the most important, to love. Throughout the past 17 years of celebrating the event, Valentine’s Day at Baraka has became a very unique romantic gourmet journey for foodies who love the finest details. We’re talking about the special night with the owner couple, Leora, and David and the executive chef, André Bicalho from Baraka.
Gasztro Magazine has been published with our chef, André and some superb cocktail and fingerfood recipes for parties
Our chef André Bicalho introduces himself to Gasztro Magazine, and we also share some great cocktail and party recipes.
“They are discreet and do not particularly follow the marketing strategy of the other top restaurants of Budapest. They create the menu season to season and strive to provide maximum. We had a dinner at Baraka and we had a very pleasant surprise tasting the interpretation of André Bicalho. “- It is a great honor that WeLoveBudapest has come to us and has given only positive feedback about our restaurant.