Since the end of March, the Spago Budapest restaurant in the Matild Palace has been waiting for its guests for Sunday brunch every Sunday between noon and three o’clock.
The world famous chef Wolfgang Puck and the restaurant’s executive chef, István Szántó when creating the menu, he followed the traditions of the Sunday brunch, but special attention was paid to the quality, presentation, and internationality of the dishes.
“The Sunday brunch genre in a five-star hotel is always a challenge. On the one hand, we associate it with an elevation, since when we eat Sunday brunch in an elegant place, our expectations are certainly higher, but on the other hand, there is also the fact that the quality of all you can eat offers can often be a problem even in a five-star hotel. We can completely eliminate the latter – he said about the concept Burak Cecen, the hotel’s Food & Beverage Director. – In other places, the entire range is put on the serving tables at noon and is essentially there until the end of brunch. Our restaurant has a show kitchen with several live cooking sessions. Spago Budapest’s culinary team works in the kitchen all the time during the brunch, and the sections are constantly replenished with fresh food.”
| Those who come to Spagó for lunch can choose from a wide international gastronomic offer |
| Photo: Matilde Palace |
The Spago Sunday brunch does not lack breakfast dishes either, and those who come for lunch can choose from a wide international gastronomic offer. Sushi and sashimi, an Italian antipasti section with a selection of local cheese, ham and salami, homemade pasta, pizza and hamburgers are available, but the classic French dish, quiche lorraine, is also available – the manager lists the range.
And the freshly sliced Black Angus ribeye steak will certainly be the highlight of the main courses.
| What could be the highlight of Sunday lunch like a Black Angus ribeye steak? |
| Photo: Matilde Palace |
“I put the emphasis on quality instead of quantity, we use carefully selected ingredients,” said chef István Szántó, adding that, of course, Wolfgang Puck’s recipes are also followed at the Sunday brunch. The wine selection is by the Michelin-awarded sommelier, Imre Rácz made in compilation.
At Spago’s Sunday brunch, children under the age of 6 can attend for free, and up to the age of 12 at half price, with a special kid-friendly menu section and entertainment programs prepared for them.
Tags: highlight Sunday brunch fivestar hotel Black Angus steak
