Step inside Costes a culinary jewel nestled in Budapest’s vibrant heart. This isn’t just any restaurant. It’s a place where Hungarian tradition meets innovative dining. Imagine the warm contemporary interior. Soft lighting dances on modern artwork. Rich fabrics add to the cozy atmosphere.
Costes opened its doors in 2008 quickly becoming one of Eastern Europe’s first true fine-dining establishments. Chef Miguel Rocha Vieira initially led the kitchen. His expertise shaped Costes’ early success. He later handed the reins to Head Chef Eszter Palágyi in 2015. Palágyi brought her own unique flair. She honed her skills in prestigious London and Austrian restaurants. Her approach blends Hungarian culinary traditions with local bio products.
Costes boasts an innovative menu. The Kunság region’s high-quality duck liver is marinated in Tokaji wine. This is then served with fermented cucumber and dill. A perfect pairing is of course a Tokaji wine from 2010. For a taste of Hungary try the fisherman’s soup. Carp from Akasztó is used along with kápia paprika. The traditional royal matches pasta adds an elegant touch. Even desserts show creativity. The Walk in the Forest 2017 combines walnuts chocolate structures and pine tree mousse.
Sommelier Gabriella Gera enhances the Costes experience. She passionately presents a remarkable wine list. It features mainly Hungarian wines but also includes international selections. András Lexa the Operative Director ensures a smooth operation. His experience with international hotel chains and restaurants is evident. He and his team work hard to create unforgettable moments for every guest.
Costes is more than just a restaurant. It’s a culinary destination. It’s a testament to Hungarian gastronomy. It’s a place where you can savor the best of Hungary in a modern setting. This is Costes an experience to remember.