“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.
“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.
Attila Fiáth is an ethusiastic expert and lover of sophisticated wines, a well-known economist and international bourgeois professor at the Corvinus University of Budapest, who has recently been appointed as a year instructor. An eternal traveler who’s always travelling around the world, visiting the world’s most important wine regions. He has studied at Cambridge and Harvard, and he’s currently a student of the Institute of Masters of Wine being nominated for the highly-skilled Master of Wine title.
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.