Named one of the top 15 luxury hotels in the world by Tripadvisor in 2020, there's no rooftop selection that doesn't feature the High Note SkyBar on the roof, with food to suit every palate. We found out what their secret is...
A lovable workplace
Although Viktor Hiermann, who currently runs the kitchen, had previously wanted to be a police officer, life eventually led him to catering. After finishing school, he gained experience in Austria and then joined the team at Émile in the Gerbeaud House in Buda, where he developed his skills alongside young, enthusiastic colleagues like him. He joined the Aria Hotel Budapest team in 2017 as junior sous chef and since 2021 he has been leading the kitchen as executive chef. „It's a very nice place to work, with good ownership and great colleagues. We have a fun schedule, you can discuss everything with your superiors and if something breaks, a new one arrives in a few days. One of the big problems in the domestic hospitality industry is that in many places allow assets to depreciate and equipment, there's none of that here. But perhaps what I like most about being here is that we are given freedom and trust. We can cook what we feel is good.”
Modern bistro with conscious kitchen technology
The menu at Aria Hotel Budapest changes twice a year, with a spring/summer and an autumn/winter menu. The dishes are simple, but each has a special twist, and of course the menu is shaped to some extent by the public. Viktor believes that there is no food to be ashamed of. And for a hotel, it's only natural that certain dishes are almost obligatory. „It's true that a chef's biggest dream is not to make a Caesar salad or a hamburgert but I never had a problem with that. And if it has to be that way, you have to make sure it's the best it can be. I don't cook for the profession, I cook for the guests, and their satisfaction is the most important thing to me.”
In addition to the classics, they also serve many really exciting dishes, such as a vegan dish inspired by kale stew or a fried chicken mangalica, served with the usual parsley potatoes truffles and remoulade is also included. The new menu is a joint effort. Viktor is happy to involve all his colleagues in the brainstorming, from starters to desserts. In the kitchen, a total of 18 people work with the pastry team to ensure that the guests are satisfied.
Quality ingredients for perfect meals
There can be no question that good food can only be made with good ingredients, and Matusz-Vad is here to help. For the current menu, our company supplies them with the ingredients for the Tatar beefsteak steak, rib-eye steak, as well as the duck leg, served with creamy capunti, devil's mushrooms and grana padano. „One of the reasons why we like working with Matusz-Vad is that the goods are always impeccable and you can place your order until 7pm, which is very convenient for us. We also have a great relationship with the regional representative, who helps us a lot in finding the right product and price and is flexible in dealing with any problems that may arise,” says Viktor.
Aria Hotel Budapest is not just for foreigners
Thanks to its design, the hotel in the fifth district is also the perfect choice for domestic guests, whether it's a business meeting, a coffee with friends or a celebration. Café Liszt, located on the ground floor, offers a delicious breakfast brunch lovers, and for those with a sweet tooth, there's a selection of beautiful macarons from Chez Dodo Macaron Manufactory. Inside, the Music Garden, with its unique architecture, is the perfect place for world-changing conversations, accompanied by pleasant music and fine wines. And for high life lovers, the High Note Skybar offers impeccable service, fantastic food and cosmopolitan cocktails for a Friday night out, birthday party or wedding, no event is unfeasible.
The restaurant and rooftop terrace are almost always full at weekends, so be sure to book a table if you want to be sure.
Address: 1051 Budapest, Hercegprímás utca 5.
