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.
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.
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.
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.
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.