Roadster visited us again: “We are starting to have the feeling that this restaurant at Dorottya street is not belonging to the catering industry but the entertainment industry. Altough every single element is eatable, the menu is more like a show or a special performance. From scene to scene we will be surprised by something funny.”
“Imagine one of your most pleasant gastronomical journeys where all the flavors, harmony and textures create unique culinary memories. Imagine Budapest’s most exclusive and very first fine dining foodie destination that opened for French-Asian cuisine lovers in 2001.” – this is how Best of Budapest began our introduction. Thank you.
WeLoveBudapest visited us. “It seems only yesterday that Portuguese-Brazilian chef André Bicalho took over the kitchen at upscale restaurant Baraka in Dorottya utca in Budapest’s city centre. Exemplary professionalism, precision, even playfulness, have underscored his work ever since – and now a new summer menu is particularly cheerful, with fruit brought to the fore. Nor have the solid rules of dining have been forgotten, here under the long and illustrious stewardship of Baraka’s husband-and-wife owners Leora and David Seboek.”
We showed some pictures about our tasty Summer Menu recently. Now we can show a wonderful video about the food we are creating for our truly loved guests.
David is a regular guest of FEM3 Café. Last time he showed his easy recipe of his secret pizza and pita.
Our head sommelier Péter Kovács gave an interview to Glamour about prestige wines. See the video.
Check the interview of Gastro Magazin with Attila Fiáth, head of our wine program. He is telling secrets about why our wine concept is so unique.
“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.