Budapest Marriott Launches Renovated Restaurant and Bar

Hotels

After eight weeks of renovations, the Budapest Marriott Hotel has presented its renovated DNB Budapest restaurant with a brand new “farm to table” concept, as well as a new bar dubbed the “Liz and Chain”.

The interior of DNB Budapest.

“Our two goals with the renovation are increasing the number of guests not from the hotel, and providing a pleasant time to hotel guests,” noted Arne Klehn, general manager of the hotel at the launch event attended by the Budapest Business Journal.

“I am proud that, while the transformation was a long process and hard work, we could always count on our chefs, the hotel’s entire staff, and their enthusiasm,” he added.

Both the restaurant and bar have a new design; however, while the DNB Budapest has not changed position from the restaurant that previously occupied the space, the area the bar now utilizes was used for different aims prior to the ground floor renovation.

The style of the latter is in line with that of the lobby and the rest of the ground floor, featuring a lot of marble as well as paintings by Hungarian artists, depicting themes such as the famous lion sculpture at the foot of the Chain Bridge. The bar offers breakfast and lunch, as well as a special afternoon unlimited champagne offer and a classy selection of cocktails. There several bookshelves containing English-language works in the area as well.

Iconic Inspiration

The hotel says that Liz and Chain will also host a number of exclusive events including tastings and tea afternoons. With the Budapest Marriott located between the Elizabeth Bridge and the Chain Bridge, the name itself is a nod towards these two iconic elements of the capital’s landscape.

The design of the new DNB Budapest restaurant was inspired by the Bauhaus style and cubist art, similarly to the rest of the hotel’s interior, the Marriott told the BBJ. The designers utilized brass, steel, granite, oak, white Carrara marble and leather to create a modern, yet warm atmosphere. The restaurant also offers an impressive view of the Danube, as reflected in the choice of name.

In line with the “farm to table” concept, the restaurant offers Hungarian-style dishes with high-quality, locally sourced ingredients, paired with wines from acclaimed domestic wine regions. The menu presented to the press offered some truly local elements while complying with the international trend of focusing on the quality of ingredients, instead of creating overly complex dishes.

The starter was a harmonious cold composition of heritage beetroot, pearl millet, basil pesto, and sultanas, accompanied by an excellent Szekszárd Rosé. As the main course, a grilled fogas (pike-perch) fillet was served with baby fennel, river crayfish, Hungarian white wine sauce and, naturally, a glass of Hungarian white.

The new concept was introduced by Roland Varga, who recently joined from Bestia (a steak and craft beer specialty restaurant near the Basilica at Szent István tér) and executive chef Konstantinos Kranakis, a seasoned expert with more than two decades of international experience. DNB Budapest seats 210, and will present a new seasonal menu four times a year.

ADVERTISEMENT

Varga puts 2021 GDP growth at 7-7.5% Analysis

Varga puts 2021 GDP growth at 7-7.5%

Opposition parties to begin PM candidate primaries Elections

Opposition parties to begin PM candidate primaries

New managing director at the helm of Wolt Hungary Appointments

New managing director at the helm of Wolt Hungary

Budapest bike-sharing scheme boasts record ridership City

Budapest bike-sharing scheme boasts record ridership

SUPPORT THE BUDAPEST BUSINESS JOURNAL

Producing journalism that is worthy of the name is a costly business. For 27 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.