In 2010, Costes Ráday was the first restaurant in Hungary to earn a Michelin star. The exquisite six-course tasting menu of head-chef Levente Koppány is inspired from near and far and includes a couple of memorable dishes. One of them is the slices of celery root molded in the shape of a ravioli and filled with a flavorful spread of stracciatella cheese and smoked eggplant. Each crunchy bite calls for another. Also delicious is the bite of beef tongue with a flavor-rich side of sliced pear, creamy parnsip, and hazelnuts with a savory Hungarian kadarka (if you opt in for the wine pairing), and the tender venison loin with earthy beets.
Nonetheless, one feels that more than a dozen years after its opening, Costes could use a revamp, both the austere interior and the unfocused culinary direction. Note that Costes Ráday has a sister location in downtown (Costes Downtown), also fine dining, but with a more casual air.