“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.
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.
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!