Restaurant Costes is a remarkable fine-dining restaurant in the centre of Budapest. It is located in the Ráday utca street in the Pest area, right in the heart of the city. Ráday utca is a famous eating area and especially the Hungarians themselves like to eat here. In summer, the atmosphere is vibrant with many terraces and food stalls. In winter, it is all about cosiness and warming culinary moments with friends and family.
Restaurant Costes is housed in a small and beautifully renovated building at the beginning of the street. The interior is warm and contemporary with lots of fabrics, modern artworks and well-placed lighting. There is one long dining room, with several separate private booths for more intimate dinner moments. At the backside of the restaurant, one can also discover a beautiful floor to ceiling wine cabinet. The restaurant is only open for dinner. Restaurant Costes opened its doors in the summer of 2008. Other culinary recognitions followed and Costes restaurant quickly became one of the first real fine-dining restaurants in Eastern Europe. The chef responsible for this success was Miguel Rocha Vieira, who we know from his beautiful restaurant Fortaleza do Guincho in Cascais, Portugal. For more information about this restaurant, please consult this review.
Miguel managed Restaurant Costes for seven years and in 2015, he handed over the sceptre to Head Chef Eszter Palágyi. Miguel still oversees the menu but Eszter is responsible for the full creation of the dishes. Head Chef Eszter Palágyi gained experience in famous places such as Hibiscus London, Aspinal Private Club London, L’Atelier De Joel Robuchon London, and Taubenkobel Austria. Her biggest influence was Taubenkobel in Austria and that is translated in her cuisine today, with lots of local and bio products in the dishes.
Today, the kitchen of Head Chef Eszter Palágyi can be described as an innovative, creative interpretation of the Hungarian cuisine, with traditional influences and many local ingredients. High quality duck liver from the Kunság region is marinated in the famous Tokaji wine, and completed with fermented cucumber and dill. Of course, the suggested pairing wine is a Tokaji wine, from 2010. As a fish course, the famous fisherman’s soup is served with carp from Akasztó, kápia paprika, and tradition royal matches pasta. Creativity is definitely present in the desserts such as the ‘Walk in the forest 2017’, where walnuts are combined with chocolate structures and a pine tree mousse.
Sommelier Gabriella Gera serves a remarkable wine pairing and serves her beauties with passion. She works mainly with Hungarian wines but her wine list also features many great international references. Operative Director András Lexa is in charge of the operations of restaurant Costes (and restaurant Costes Downtown). András worked for several international hotel chains and restaurants and is driven by passion for gastronomy. He manages his team with professionalism and flair and makes sure every guest has an unforgettable experience.
Restaurant Costes is not only one of the first fine-dining restaurants in Budapest, it is, and remains, one of the best restaurants in Hungary. Head Chef Eszter Palágyi, overseen by Miguel Rocha Vieira, serves a very creative version of the Hungarian cuisine with traditional influences and many local, high quality ingredients. A dinner at restaurant Costes is a fine-dining experience where Hungarian tradition meets innovative dining.
Written by Sven & Frank
