Baraka

Frommer's Review

Since it opened in 2001 Baraka has become one of Budapest's most sophisticated restaurants, and a favorite among expats. Owned by an expat couple who have settled in Budapest, the place exudes a minimalist, yet elegant feel, which continues into the short, but exceptional menu. Hardwood floors, wrought-iron railings, and two large vases of colorful fresh flowers are about all there is to the decor, but the result is a sleek, cozy dining room which seats a few dozen downstairs and a few dozen more in the gallery. Daily specials are scrawled on a blackboard, and waiters are more knowledgeable and attentive than at the usual Budapest restaurant. The best part about Baraka is the menu, or course, which features Asian ingredients rarely seen on Hungarian menus, like hoisin, cilantro, lemon grass, tamarind, coconut milk, quince, and ginger to name a few. Ingredients creatively paired -- such as Atlantic cod with honey mustard figs and soba noodles -- are a pleasure to taste. Breads are house baked by pastry chef/owner David Seboek, who also prepares Baraka's luscious desserts, including the house specialty -- the chocolate volcano. Everything from the decor and the wine list to the service and the imaginative menu conveys the amount of thought and care put into this lovely little restaurant.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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