“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.
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.
Chefportrait on Dining Guide. André Bicalho spoke about his roots, about the grandma’s kitchen, about Hungarian ingredients and his international team.
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!
The GastroCoach Magazine was enchanted by our new chef André Bicalho: “He says with a smile on his face that he came to Budapest exactly a year and two weeks ago, and it is been a year now that he is working for Baraka. He loves the city, although he has spent most of his time in the restaurant because he is desperately want to prove.”
“Budapest’s downtown has a hidden treasure away from the noise of the city. Many people have heard about Baraka, they know their name, but only a few know what craftwork is going on there. It gives an experience as if we were sitting in a premium restaurant in New York not in Hungary. The owner, David came from New York, André, the chef is from Brazil, and I was so lucky to meet both of them. “- Foodyny came and they were satisfied with our performance!
Gasztro Magazine has been published with our chef, André and some superb cocktail and fingerfood recipes for parties
Our chef André Bicalho introduces himself to Gasztro Magazine, and we also share some great cocktail and party recipes.
“They are discreet and do not particularly follow the marketing strategy of the other top restaurants of Budapest. They create the menu season to season and strive to provide maximum. We had a dinner at Baraka and we had a very pleasant surprise tasting the interpretation of André Bicalho. “- It is a great honor that WeLoveBudapest has come to us and has given only positive feedback about our restaurant.