New menu in an unknown fine dining restaurant in Budapest
2018. május 26. írta: világevő

New menu in an unknown fine dining restaurant in Budapest

There are fantastic restaurants here in Hungary, some of which don’t get the attention they deserve from the media. Quality and gastronomy content also considered. Here’s a new one from my series of unknown restaurants.

dscf5398_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

One of the signature desserts, a deconstructed carrot cake

I have already introduced to you Baraka’s winter menu. Since then, I have looked forward to how it’s likable Brazilian chef will surprise us again. He was speaking about gastronomy with such enthusiasm, which itself guaranteed the dining experience. The latin passion is felt in the dishes of the spring menu too: the fire remained from the winter menu, but growth and renewal came in.

dscf5332_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

The restaurant is an elegant and discreet place which does not follow the trends of today: dimmed lighting helps to highlight the open kitchen as a design element, making Baraka a great place for romantic dinners.

The bread deserves extra attention as they are made by David Seboek, one of the owners. The breads are so good, I liked the cranberry one the most. 

dscf5334_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg I don’t like foamed butter particularly (solid fits my taste better), but the bread is truly a masterpiece: you must be careful not to fill up with it before the real degustation.

dscf5364_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpgAs a preparation for my Japan journey, I tried an artisan Japanese gin (Etsu) and tonic, which was superb.

img_2894.JPG

A welcome bite with humour: liqueur caviar in an edible pouch:

dscf5335_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

Korean Whiskey Bonbon:

dscf5336_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

As a symbol of the spring renewal some more tasty bites on sticks: foie gras, quinoa,
macaron…

dscf5343_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

Then on to the degustation menu! (And some more dishes from the menu, which will be noted.)

Only the spicy, hot bouillabaisse remained from the winter menu, but not surprisingly as it is an incredibly good dish. There’s a gyoza in it (Japanese pasta) filled with steamed fish, seaweed and caper on the side.

dscf5347_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

Additional to the degustation dishes we tried the pigeon appetizer. The meat is from France, cooked perfectly, with gooseberry, tonka bean and kadaif pasta. It was superb.

dscf5348_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

As well as French foie gras, rhubarb, black currant.

dscf5350_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

They both looked amazing in real life!

foie_gras.jpg

Next starter of the degustation is „Niçoise”, smoked tuna, anchovy, olive, cured egg yolk, yuzu.

dscf5353_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

Moroccan octopus, passion fruit, dashi (a Japanese fish broth), cauliflower, tom kha, kaffir,
wakame (alga).

dscf5360_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

The official photo of this dish:

octopus.jpg

North Atlantic wild red mullet, bulgur, spinach, coriander, asparagus, miso mayonnaise. 

dscf5359_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

red_mullet.jpg

The other main course of the menu is New Zealand rack of lamb, carrot, orange pepper, kale, Tokyo beer.

dscf5372_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

dscf5366_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

lamb.jpg

And another main dish á la carte: Scottish salmon, mango, kalamansi, kale

dscf5377_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

We tried all the three desserts from the menu.

Blue cheese, coconut, cherry – recommended for the lovers of savoury-sweet desserts.

dscf5388_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

Silken tofu, coconut, cherry.

dscf5382_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

„Carrot cake”, red algae, miso.

dscf5398_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

We also tried the chocolate dessert with bergamot and olive oil.

dscf5405_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

And opened up:

dscf5408_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

Petit four and farewell present in the small box:

dscf5410_baraka_budapest_hungary_restaurant_vilagevo_jokuti.jpg

 

My summary about the winter menu was „it is full of exciting dishes, interesting combinations, balanced and well-composed plates. Baraka has a place in the line of the best Budapest restaurants!” This is still one hundred percent true. The young Brazilian chef has surprises for spring too, as he’s not out of creativity or enthusiasm, neither the courage to create new interesting dishes on a high technological level. Baraka is a fresh (and spicy) dash of color in the local market.

And they will change to summer menu soon!

Check out all my Budapest recommendations here and follow me on Instagram!

A bejegyzés trackback címe:

https://jokuti.blog.hu/api/trackback/id/tr6414004512

Kommentek:

A hozzászólások a vonatkozó jogszabályok  értelmében felhasználói tartalomnak minősülnek, értük a szolgáltatás technikai  üzemeltetője semmilyen felelősséget nem vállal, azokat nem ellenőrzi. Kifogás esetén forduljon a blog szerkesztőjéhez. Részletek a  Felhasználási feltételekben és az adatvédelmi tájékoztatóban.

süti beállítások módosítása