Vibrant and inspiring, our contemporary French brasserie overlooks the Chain Bridge and the Danube River. A Michelin-recommended restaurant, KOLLÁZS – the Hungarian word for “collage” – emphasizes creative combinations in every aspect of the dining experience.

hours

À la Carte Breakfast
Every Day 6:30 am – 12:00 noon
Buffet Breakfast
Every Day 6:30 am – 11:00 am
Sunday Brunch
12:00 noon – 4:00 pm
Lunch
Every Day 12:00 noon – 6:00 pm
Dinner
Sunday – Thursday 6:00 pm – 10:00 pm Friday & Saturday 6:00 pm – 10:30 pm
Bar
Sunday – Thursday Closes at 12:00 midnight Friday & Saturday Closes at 1:00 am
Take home pastries and signature cakes carefully crafted by the Kollázs Patisserie team. Order Takeaway

Menus

BreakfastLunch
Dinner

Highlights

  • Three friends sitting and laughing over a variety of breakfast dishes at restaurant table
    Kollázs Epic Breakfast

    Embark on a journey of refined indulgence at KOLLÁZS, where mornings are transformed into vibrant celebrations of taste and style. Delight in an exquisite selection of meticulously crafted breakfast offerings, from enduring classics to artisanal pastries, and wellness options that nourish both body and soul.

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  • People seated, sharing a buffet of brunch dishes
    Kollázs Sunday Brunch

    Brunch at KOLLÁZS, served every Sunday from 12:00 noon to 4:00 pm, features an à la carte three-course experience, including a choice of one starter, one main and one sweet, plus hot beverages, still and sparkling water, and fresh juices. Savour elegant egg dishes, KOLLÁZS classics and seasonal specialties. Enhance your experience with bubbly, cocktails or seafood delights such as Fine de Claire oysters and Oscietra caviar.

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Make your reservation. + 36 30 498 5816 Reserve A Table

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.

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