Corinthia Hotel Budapest revamps kitchen concept

A new food concept has been launched at the Corinthia Hotel Budapest's Brasserie and Atrium restaurant: farm-to-table food, serving up the best of the land in Hungary. It is simple food made from outstanding ingredients, farmed within the country’s borders and favoring small producers.

The hotel selects food that is prepared using components originated exclusively from inland economies of the highest standards, including modern environmental management and sustainable development.

Guests of Brasserie & Atrium can enjoy the real flavors of Hungary. Visitors in February may discover the delicious tastes of award-winning trout and salmon from Bajcshal, and the organic mangalica meat produced by Bari András located in Szendrő, near the Aggtelek National Park. Each month during the year the hotel offers meals built around produce that Hungary’s lands yield and the farmers bring from their farms to our table.

Virtual Event

HOTEL OPTIMIZATION PART 2 | Now Available On-Demand

Survival in these times is highly dependent on a hotel's ability to quickly adapt and pivot their business to meet the current needs of travelers and the surrounding community. Join us for Optimization Part 2 – a FREE virtual event – as we bring together top players in the industry to discuss alternative uses when occupancy is down, ways to boost F&B revenue, how to help your staff adjust to new challenges and more, in a series of panels focused on how you can regain profitability during this crisis.

The hotel’s chef, Balázs Ölvedy, is obsessed with quality and his hallmarks are the best ingredients, seasonality and sustainability. Balázs was born in Transylvania where they procured and produced almost everything by themselves.  He and his team remodeled the previous, Hungarian and international fine-dining menu of Brasserie and Atrium so that each course is adjusted to the ingredient, not the other way round. It has taken thousands of miles to get to every corner of the country and find those free-range farms and small-producing suppliers that match the new concept.

Suggested Articles

New research suggests 64 percent of hospitality professionals believe the risk of a data breach increases when employees work off site.

Three hotels that previously were branded under the Cotelier Hotels brand will be converted to the Life House brand. 

After two weeks of occupancy surpassing the halfway point, the numbers dropped for the week of Oct. 18–24.