The 18 Best Fine Dining Restaurants In Budapest

In 2010, Costes was the first restaurant in Hungary to earn a Michelin star. Today, despite the fact that Budapest boasts many Michelin-starred places, Costes still has a special cachet. The restaurant is once again helmed by Portuguese chef Miguel Rocha Vieira, under whom Costes first won its Michelin accolade and who cut his teeth in the kitchens of the legendary Spanish chef Ferran Adrià.

Babel is a Michelin-starred restaurant in the heart of Budapest's downtown offering a classic fine dining experience: the hushed, dim dining room has only a dozen tables, all set with white linen. Babel serves dishes inspired by Transylvania, the chillingly beautiful, mountainous region cradled by the Carpathians and known for its long and contentious history (today, it's part of Romania with a sizeable Hungarian community). The proof that this is more than empty marketing slogan is the young head-chef himself, István Veres, a Hungarian native of Transylvania.

Stand Restaurant is the fine dining project of local celebrity chef-duo, Szabina Szulló and Tamás Széll, and follows the success of Stand25, their highly acclaimed casual restaurant on the Buda side of the city. Here too, their success was almost immediate: accolades quickly poured in, and the restaurant won a Michelin star in 2019, less than a year after opening.

You'll need to trek out to the outer part of District 7, a working class Budapest neighborhood, to experience the elaborate food prepared by chefs Ádám Csaba and Donát Mogyorósi at Olimpia Restaurant. Instead of a fixed menu, Olimpia uses a blackboard to present the daily-changing dishes, which vary based on seasonal ingredients. The result? Absolutely superb, especially for the prices.

Könyvbár is an upscale restaurant within Budapest's Jewish Quarter. Head chef Zoltán Decreceni brings a Michelin experience to this snug, book-lined space, which has become a tourist favorite following praise from the New York Times. The food here doesn't easily fit into any mold: there are both Hungarian classics (goulash soup) and international foods (risotto with scallops) on the slim menu, which changes seasonally. What unites these beautifully plated dishes is how good they are. Take the fogas, once Hungary's prized fish, arriving on a bed of creamy cauliflower and ringed by crunchy and colorful slices of the vegetable.

In the early aughts, chef Balázs Pethő was one of the people who pioneered Hungary's food revolution at a time when comically backward communist-era practices still reigned supreme in many Budapest kitchens. A whole crop of younger cooks, many of them established head chefs now, cut their teeth under Pethő's tutelage. The family-owned Csalogány 26 is Pethő's long-standing fine dining restaurant, located on the ground floor of a Buda residential building near the Danube.

The sleepy outer part of Budapest's District 9 is an unlikely place for an upscale French restaurant so it's against the odds that here hides Petrus, the Bib Gourmand-awarded bistro of Hungarian owner-chef Zoltán Feke. You might think that the vintage Citroën car parked inside the restaurant overdoes the French countryside vibes but the snug space is comfortably elegant. Petrus's slim menu features both classic French bistro food — onion soup, baked camambert and the like — and fine dining fare. The tasting menu skews to the latter, the a la carte offerings the former.

Located in the heart of downtown Budapest, Textúra is the sister restaurant of Borkonyha, the Michelin-decorated establishment across the street from it. At Textúra, too, you can experience executive chef Ákos Sárközi's brand of technically precise cooking. Rather than piling the menu with updated Hungarian classics as many Budapest fine dining restaurants do, Textúra relegates the local staples to a supporting role. How come? Sárközy is a Hungarian celebrity chef and many of the customers here consist of his fans, for whom faraway dishes hold more appeal than yet another bowl of goulash, no matter how good it is.

MÁK Bistro is a fine dining restaurant in Budapest finding inspiration in the New Nordic cuisine. Accordingly, head chef János Mizsei, who trained in Denmark and Sweden, serves up bright-tasting flavors from seemingly everyday ingredients. Mizsei is known to go out of his way to scout for unlikely suppliers, like a farmer who collects birch sap in a Hungarian village. The dishes are heavy on vegetables and fish, both of them prepared in light sauces. The interior shows obvious Scandinavian inspirations: the bare, exposed brick dining rooms have sleek wooden tables stripped of tableclothes.

St. Andrea is an upscale restaurant near Budapest's city center, occupying the ground floor of a luxury office building. They don't don't shy away from showcasing classic Hungarian dishes through a fine dining prism, for example the 6-course "traditional innovation" tasting menu features stuffed cabbage with mangalica pork, a stew of tender beef paired with egg dumplings (pörkölt), and lecsó, a beloved Hungarian-Serbian summer dish packing ripe summer vegetables and crisped-up sausages. The 6-course tasting menu runs €60 per person, or €110 with wine pairing. St. Andrea's waitstaff is kind and informed—they're one of the best service teams in Budapest.

Tucked away on a steep side street within the Castle Hill lies one of Budapest's most expensive, special-occasion restaurants: Arany Kaviár. As you'd expect from a place that specializes in high-priced caviars, the exquisite dining rooms, lined with maroon and golden tapestry and heavy drapes, exude an air of opulence. Apart from fish roe, they offer two tasting menus — a “Hungarian Fish” and a “Traditional” Russian — and plenty of chilled vodka and premium wines for pairing.

Thanks to a late Hungarian businessman, Andy Vajna, with top Hollywood connections, Budapest is home to a Nobu, the world’s fanciest chain restaurant (Robert De Niro is an owner of the parent company). This upscale Japanese-Peruvian establishment is located inside the dim ground floor of the five-star Kempinski hotel smack in the middle of Budapest's downtown.

Fausto’s Ristorante, which opened in 1994, is a classic fine dining restaurant in Budapest with a hat-tip to northern Italian fare. Forget pizza and Caprese salad; here scallops, foie gras, flatfish, and venison loin are the gastronomic currency. A couple of egg pasta and risotto are also available, made with deliciously rich sauces. The decor is traditional fine dining: soft background music drifts from the background of the dim dining room, which has only a dozen tables, all set with heavy linen tablecloths. Under the vigilant eyes of owner Fausto Di Vora, always dressed in a chef's coat, an army of waiters quietly scurry around the tables that tend to fill up on Friday and Saturday evenings with well-heeled tourists and local businesspeople.

La Perle Noire is a high-end restaurant occupying the ground floor of Mamaison, a four-star hotel on a quiet section of Andrássy Avenue (peppered with residential villas and embassies, Budapest's Andrássy Avenue is often compared to the Champs-Élysées). Let's get the bad news out of the way: La Perle Noire's interior is anything but cozy — rows of dark furnishings lend a constrained formality to this oversized space. The good news? There's a green terrace overlooking Andrássy to escape the inside and offering an exclusive dining experience in the warmer months.

Salon is a fine dining restaurant in Budapest inside the historic and jaw-droppingly ornate New York Café, one of the city's top tourist attractions. Salon's seasonal dishes feature the usual suspects of Hungarian fine dining — foie gras, roast quail, mangalica pork, and venison saddle. The dishes are visually impressive and flavorful. The 7-course tasting menu will set you back by €95 per person (€145 with wine pairing). A 4-course option is also available for €65 / €110. Head chef András Wolf is in charge of both the New York Cafe and Salon, but their kitchens are operated separately.