”I became a confectioner by chance” – Interview with Andrej Ivetic. Andrej is our exceptional pasty chef who became a confectioner by chance. By the present day he is working as a real talent who has a very impressive vision on his mind for a fine level of the art of pastry, back in time, Andrej wanted to be a chef. We were talking about the start, passion and life itself.
Welcome Baraka’s new video in the name of the beautiful love for Budapest, the art of fine dining and the most important, for each other. We were talking about the first steps, inspiration and the flavors of love with Leora and David Seboek, the founders of Baraka. Where did Baraka came from? What has changed…
The Nightly Baraka Dinner Party is launching our summer season with our fresh ever changing menu and new opening hours. We are now exclusively preparing for the dinner experience, with new light but intense dishes full of summer flavors and surprises. Our new sous chef form Brazil, André Bichalo, has quickly found his place…
Look into the art of baking through the special recipes of Baraka’s restaurateur and bread expert, David Seboek. At this time, in the highlight: our sweet and airy black sesame brioche, a real, light classic from the oven with a unique fine dining twist. Wishing you a joyful & feel-good baking time! With love, Baraka…
Gourmet restaurant in the 5th district. Check the article of Budapester Zeitung.
In the kitchen with David Seboek.
Budapest’s most exciting main course is love.
Every weekend is a party at our restaurant!
He studied psychology in New York before he was falling in love baking bread. Than came the real love, his wife Leora. And together they were falling in love Budapest. David is speaking about the story of Baraka.
Follow the recipe of David Seboek, owner and bread expert of Baraka restaurant, and get the fine dining quality easily.