This season’s changes include updates to both the food and drink selection, along with a renewed music lineup. The cocktail list now features five new signature drinks, three bohemian-inspired options, two champagne-based creations, and an art-themed cocktail.
The current menu draws inspiration from iconic songs of the past decades. For example, Back to Black is a dark-toned, bold cocktail, while the alcohol-free Like a Virgin, with sage notes and Italian character, evokes a Venetian atmosphere. The drinks are designed to evoke personal memories and spark conversation through their flavors and presentation.
The food menu also shifts to emphasize higher-quality ingredients, with an increased focus on specialty meats and plant-based options. Last year’s popular coconut-crusted shrimp remains available.
“The flavor profiles of our dishes are always rooted in international inspiration: this time, several ingredients reminiscent of the Far East appear, such as yuzu, Japanese pepper, cherry blossom, and sake. With these twists, we want to nudge our guests out of the ordinary, ensuring that every minute spent here is inspiring and memorable,” said Tamás Somlai, Hilton’s head of Gastronomy, who is also responsible for the skybar’s concept.
The bar continues its collaboration with French champagne house Laurent-Perrier. This season, it will be the first location in Central Europe to offer the house’s Heritage champagne for purchase, debuting on May 22 during a special dinner event.
The evening will conclude with a dessert featuring Japanese-inspired sake and oriental elements, offering a different take on the traditional champagne dinner. Also available this year is a nine-liter La Cuvée Salmanazar magnum—rarely seen in the region.
As bar manager Tibor Bém noted: “The White Raven is a complex experience venue, which is built on three main pillars: the Budapest panorama, exceptional gastronomy and the inspiring musical world. The goal is for the guest to return not only for a drink or a dish, but for the entire atmosphere – an experience that they will remember the next day and beyond.”
Due to growing interest in the venue, advance reservations are recommended to enjoy the views, food, and ambiance without distraction.
Producing journalism that is worthy of the name is a costly business. For over 30 years, the publishers, editors and reporters of the Budapest Business Journal have striven to bring you business news that works, information that you can trust, that is factual, accurate and presented without fear or favor.Newspaper organizations across the globe have struggled to find a business model that allows them to continue to excel, without compromising their ability to perform. Most recently, some have experimented with the idea of involving their most important stakeholders, their readers.
We would like to offer that same opportunity to our readers. We would like to invite you to help us deliver the quality business journalism you require. Hit our Support the BBJ button and you can choose the how much and how often you send us your contributions.
