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.
- 6:30 am – 10:30 am
- Monday – Saturday 12:00 noon – 3:00 pm
- Light Fare
- 3:00 pm – 6:00 pm
- 6:00 pm – 10:30 pm
- Sunday Brunch
- 12:00 pm – 3:00 pm
- Octopus and Scallops
With sausage and potato paprikash
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 BeckerHead 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.