Call us to book your table. +36 (1) 268 5408 Online Reservations

Vibrant and inspiring, our contemporary brasserie is a collage of many European culinary influences converging in a Budapest landmark against the timeless backdrop of the Danube.

hours

Breakfast
Every Day 6:30 am – 12:00 noon
Lunch
Every Day 12:00 noon – 6:00 pm
Dinner
Sunday – Thursday 6:00 pm – 10:00 pm Friday and Saturday 6:00 pm – 10:30 pm
Bar
Sunday – Thursday 12:00 noon – 12:00 midnight Friday and Saturday 12:00 noon – 1:00 am

Signature Dishes

  • Octopus and Scallops

    With sausage and potato paprikash

  • Gourmet fall dessert, small glazed loaf with artisanal garnishes, ice cream, melon pieces
    French Toast

    With quince and walnuts

The Team

Árpád Győrffy

Executive Chef

Chef Árpád fell in love with cooking in the busy kitchen of the Budapest-based Alabárdos. Going beyond his training in traditional Hungarian cuisine, Chef Árpád is reinventing the modern bistro kitchen in an elevated brasserie style. Recently, he was one of six finalists in the world’s most prestigious cooking competition, the National Bocuse d’Or Hungary.

“Taste a dose of adrenaline!”

Gábor Becker

Head Sommelier

As a young child, Gábor Becker helped his family during the harvest in the Mór wine region. After many years spent within the Hungarian fine dining and Michelin-starred scene, gastronomy became one of Gábor’s greatest passions. Today as Head Sommelier at Four Seasons Hotel Budapest, he’s compiled a thoughtful wine selection consisting of both well-known international labels, as well as Hungarian specialties. Dry Tokaji, Somló and Burgundy wines are some of his favourites.

Attila Menyhárt

Pastry Chef

Inspired by his heritage and decades of family traditions, upon completing pastry school, Attila set sail to explore the world and pursue his dream of becoming a pâtissier, just like his grandfather and great-grandfather had been. Having worked all over Europe developing his own style, Attila is known for his haute patisserie creations, showing an appreciation for seasonal ingredients and a keen sense for details, with a focus on quality and uniqueness. His favourite sweet is dark chocolate, and current flavour combination is pumpkin with muscovado and wine, or honey with ginger, yogurt and quince.

“My style is modern and sophisticated.”

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