BBJ: What are you most looking forward to in the summer of 2025 and beyond?
William Boulton-Smith: Professionally, to see the team grow in confidence and to move the business forward; privately, getting out on my bike, playing a bit of golf and enjoying the local wines.
Serkan Hüsünbeyi: I’m truly excited to see the city once again filled with art, life, and international travelers. At Matild Palace, we are preparing for a remarkable season: weekly DJ performances and thematic rooftop events at The Duchess will bring fresh social energy to the city. We’ve also just launched a brand-new signature cocktail menu at The Duchess, which is already receiving fantastic feedback. For us, summer is when hospitality meets inspiration, and when the spirit of Budapest comes most vividly to life.
Stephan Interthal: From a business perspective, I am optimistic that the summer months of July and August will be as successful in terms of tourism as the first half of the year has been, with solid increases in the number of international travelers arriving in our city. On a more personal note, I’m looking forward to enjoying some rounds of golf at Hungary’s excellent courses, perhaps at Botaniq in Mariavölgy, by Lake Balaton, or at Zala Springs.
Angela Saliba: Professionally, what excites me most is the opportunity to deliver truly memorable experiences for our guests. We’re continually enhancing our signature spaces to exceed expectations; the DNB terrace, for instance, offer stunning views, a refined culinary selection, and impeccable service. The Liz & Chain Rooftop Bar is another standout, known for having the best view in the city.
On a personal level, I’m looking forward to enjoying a short break with my family. Summer breaks offer the opportunity to slow down and reconnect.
Andrea Schwindt-Kiss: We are excited about the continued growth of luxury travel to Budapest and the city’s rising recognition as a premier global destination. This summer, I’m especially looking forward to welcoming a more diverse mix of guests from seasoned leisure travelers to next-generation luxury explorers.
Julia Selyukova: Summer in Hungary is always a season of energy and elegance. I’m especially excited about the vibrant lineup of concerts and cultural festivals, as well as the iconic Kékszalag (Blue Ribbon) sailing event on Lake Balaton; it’s such a unique celebration of sport and tradition. Looking ahead to autumn, I always look forward to the debut of the new repertoire at the Opera; it’s one of Budapest’s crown jewels.
BBJ: Budapest is emerging as a luxury tourism destination. The gastro scene has exploded in the past decade, the number of tourists arriving at the airport is breaking records, the F1 Grand Prix is a fixture, and MICE tourism is on the rise. What is missing from Budapest to take it to the next level?
Igor Buercher: Budapest has made impressive progress, from its culinary boom to significant events and a growing MICE sector. Still, direct flights from the Americas remain a key gap, especially given the importance of the U.S. luxury market and the edge cities like Vienna or Prague enjoy. Strengthening luxury retail would also help attract high-spending visitors, particularly from the GCC region. While air links to Asia are strong, markets like China offer untapped potential. Budapest’s charm is undeniable; it just needs to develop its infrastructure and services further.
WB-S: I would say that we need to improve the luxury shopping experience.
SH: To compete globally, Budapest needs not only more direct international flights but also a stronger presence of luxury brands in the city. Public-private collaboration is essential here. At Matild Palace, we’re proactively contributing; our vacant boutique retail space is currently under discussion with major international brands. Additionally, one of the world’s most iconic pâtisseries is expected to open a location inside the hotel by the end of the year. These kinds of investments will strengthen Budapest’s position on the global luxury map.
SI: I seriously believe the one major missing element is luxurious, high-end shopping. I don’t think that our beautiful Andrássy utca is internationally competitive. As a city, we must do everything to make shopping for international travelers more attractive, luxurious and desirable.
AS: One of the key priorities is improving international flight connectivity, particularly with direct routes between the United States and Hungary. Enhanced accessibility will be crucial in attracting long-haul travelers and expanding the city’s global reach. The development of a contemporary convention center would elevate Budapest’s appeal in the MICE sector and position the city as a serious contender for international business events. Finally, to fully establish Budapest as a top-tier luxury destination, there is a clear need to expand high-end retail offerings and introduce curated luxury services that not only enhance the guest experience but also attract higher-spending visitors seeking bespoke and exclusive experiences.
AS-K: The F1 Hungarian Grand Prix attracts thousands of high-profile visitors, showcasing Budapest’s stunning backdrop and driving demand for luxury stays and exclusive experiences. Simultaneously, Budapest’s central location, rich heritage, and growing infrastructure make it a prime destination for international conferences and events. We are optimistic about the expansion of global air routes to Budapest, which will further cement the city’s role as a key hub in Central Europe.
JS: Budapest has grown into a truly exciting destination, but there’s room for more. A greater presence of high-end international retail brands would help elevate the shopping experience, and direct flights from major U.S. cities would make access easier for American travelers eager to explore Central Europe’s hidden gem.
BBJ: Apart from your own hotel, which is your favorite hospitality setting in Hungary and why?
IB: Budapest’s hospitality scene is thriving, and it’s great to see so many standout spots. For cocktails, Black Swan and Elysian never disappoint. On the Buda side, Déryné is a timeless favorite with a unique charm. For a taste of local culture, the Széchenyi Baths are iconic. And beyond the city, Hungary’s wineries and countryside estates are well worth exploring.
WB-S: There is a little local restaurant where I live called Elysee; the food is great, but, more importantly, so is the welcome.
SH: I love the understated elegance of boutique hotels around Lake Balaton. With their harmony of nature, design, and heartfelt service, they offer a poetic contrast to the pace of the city.
SI: The restaurant and hotel scene has improved nicely over the past 24 months, with the arrival of renowned international restaurateurs like Wolfgang Puck (Spago) and Dani Garcia (Aleli), adding value and culinary exposure to our city.
AS: I would have to say Lake Balaton. It’s a place where hospitality meets serenity; there’s something truly special about the atmosphere there. The “Hungarian Sea” offers a more laid-back, yet refined experience that blends relaxation, nature, and local culture in perfect harmony. It’s the kind of place where time slows down, and you can genuinely unwind.
JS: Tokaj remains one of my personal favorites. The region offers breathtaking natural beauty, rich winemaking heritage, and a sense of quiet sophistication that’s hard to match. It’s where hospitality meets harmony.
BBJ: If you have a VIP guest in for the weekend, what should they not miss to catch an authentic flavor of Budapest and Hungary?
IB: When hosting a VIP guest, we aim to blend cultural richness with modern luxury. A private water limousine ride on the Danube is a stunning way to take in the city’s iconic skyline. For lunch, Le Petit Beefbar offers a chic yet relaxed setting with elevated comfort food. An afternoon walk along Andrássy Avenue and through the Buda Castle District captures the city’s elegance. To help guests recharge, I recommend unwinding at Away Spa at W Budapest. For dinner, Salt Budapest offers a refined Michelin-star experience with local flair. The day ends perfectly with a nightcap at a rooftop bar, overlooking the sparkling city lights.
WB-S: Walk the river and the city, both sides, up to the Castle, the Jewish Quarter, and, if possible, get to Margaret Island; there is so much going on.
SH: A slow breakfast in a historic café, sunset drinks by the river, a signature dinner at Spago, and a final toast at The Duchess with music and cocktails.
SI: Apart from the many excellent restaurants and bars, especially in downtown Budapest, I always recommend that our guests explore all areas of the city within a 500-meter walking distance and, for the evening, the Jewish Quarter behind the Synagogue. It offers a truly authentic flavor of the city, with many unique and individual restaurants operated by families over generations.
AS-K: We believe in providing thoughtful support throughout every stage of our guests’ stay, ensuring that each experience feels personal, seamless, and memorable. When it comes to discovering the true spirit of Budapest, my top recommendation includes four unmissable elements: the Danube, stunning architecture, champagne, and a unique excursion. Picture a private Danube cruise at sunset with breathtaking views of the city skyline, a guided stroll through the Castle District, and an evening at Étoile Champagne Bar. For something truly special, guests can venture outside the city for a captivating truffle-hunting experience followed by a gourmet meal.
JS: A soak in one of our world-famous spas, a twilight river cruise along the Danube, and a relaxed stroll through the historic city center, especially at “golden hour,” offer the perfect blend of culture, relaxation, and romance.
• Igor Buercher, W Budapest
• William Boulton-Smith, Dorothea Hotel, Budapest, Autograph Collection
• Serkan Hüsünbeyi, Matild Palace, a Luxury Collection Hotel, Budapest
• Stephan Interthal, Kempinski Hotel Corvinus Budapest
• Angela Saliba, Budapest Marriott Hotel
• Andrea Schwindt-Kiss, Párisi Udvar Hotel Budapest, the Unbound Collection by Hyatt
•.Julia Selyukova, Four Seasons Gresham Palace Budapest
This article was first published in the Budapest Business Journal print issue of June 27, 2025.
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