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.
