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 since beginning?
David: We both arrived to Budapest (separately) in the late 1990s, when the international restaurant scene was not really a thing yet. The thought to open a fine dining restaurant was not what we had in mind, but a café that sold French pastries, and simple but great food. We opened Baraka in 2001 because we felt that a restaurant that served the food that we love was really missing here in Budapest. It became a vehicle for David to make homemade pastries which he learned during a one year apprenticeship in France, and Leora to put her hobby and passion for design to good use. The cuisine of Baraka has evolved quite dramatically since opening. Many of the ingredients we use today were not available in the early 2000s. For us, the restaurant was a much smaller scale than it is today. It had a bistro feeling. Today, there is no doubt what Baraka is about once you enter. Everything about the food, design and service is sophistication.
Leora: Baraka was born as a small bistro which served good food for foodies.. It was almost 17 years ago,and the restaurant scenery at budapest was very limited. We felt the need for a easy going ,healthy,light,intresting food.salads and fish.food which is not deep fried.. David has just arrived from Franch were he was apprentice in one of the best patisseries in the country. We started to cook very simple dishes, and David was baking his amazing desserts.sometimes when we did not have a cook (chef) David would cook and me will be the waiters. It was very romantic.. we could do it since we were open only at Dinner time and 6 days a week. Our mornings will start at the nagymarket where we bought all the vegetables and fish/meat. If we saw a nice ingridiance we rill prepare it for dinner. It was very informal place for food lovers.
Where does inspiration come from?
We are inspired by people from all over the world, whether it is us who is travelling to another country and seeing and tasting what makes that culture special, or our guests at Baraka who really appreciate the experience we strive to provide.
Leora: The inspiration is always been: we are making a place that I want to be a guest. Food that I would love to eat.
The fact that me and David came from different cultures, flavors, cuisine and our love to food and traveling. Our curiosity and hard working made Baraka what it was and is. There is no dish that reflect the restaurant but the flavors, texture, combination, imagination, creativity is our stamp.
What is the dish that reflects Baraka spirit?
David: One dish that greatly reflects what Baraka is about is our seared duck breast with Chinese five spice served with quinoa, sweet potato, blood orange and mulled wine foam. This dish very well shows the French and Asian influences which shows throughout our menu, the use of Hungarian duck, while it shows a variety of techniques.