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.
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.
Have you heard about the Rolling Cocktails of Baraka? Check it!
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.
The winter for André represented by the beautiful faces of the element, FIRE… This inspiration fires up our new, debuting winter menu. Premieres on 12th December for You.
“One of my favorite memories was when a couple came to Baraka to celebrate their wedding which took place in 1999. I sent them two glasses of a beautiful rare 1999 Tokaj Aszu as a gift to toast to their anniversary. It was a memorable moment for me as throughout the evening we formed a bond as we got to know each other through wine, and they were very emotional as well, thanking me with a big hug from both.”