KOLLÁZS - Brasserie & Bar

For those wishing to dazzle friends visiting from abroad and reveal Budapest at its most captivating, Kollázs is an obvious choice. For Hungarians too, it is a rare pleasure to bask within the walls of the storied Four Seasons Hotel Gresham Palace, with its picture-perfect terrace views of the Chain Bridge, the Danube, and Buda Castle. The welcome befits the location, and the formal grace one expects in a grand hotel only enhances the experience. What truly sets the restaurant apart is the warmth woven into its elegance, inspired by the spirit of a French brasserie – chic yet convivial, vibrant with energy. The Art Nouveau interiors delight the senses, and during the live-music brunches, the atmosphere envelops guests in a warm embrace. Chef Árpád Győrffy’s career has blossomed at Kollázs, masterfully balancing the demands of a luxury hotel restaurant with his own creative voice. A deep connoisseur of classical French cuisine, he handles with assured skill ingredients seldom seen on Hungarian menus, such as escargot, pigeon, lamb, and delicate sea fish. The Hungarian classics on the menu stand proudly beside the French: flavour-rich, meticulously crafted goulash, ratatouille, paprika chicken, and somlói galuska (Hungarian trifle) guide foreign guests on a glorious voyage through Hungary’s culinary heritage. Győrffy is careful to present them in their authentic forms, steering clear of overly experimental reinventions. The kitchen shines in its ability to breathe new life into old flavours while excelling at must-have staples such as French onion soup – delivered here in resonant, layered tones – while steak and chips is elevated to luxury through USDA prime sirloin, golden house-cut potatoes, and a silken béarnaise. The Mont Blanc dessert, rarely found elsewhere, has taken on emblematic status, theatrically prepared tableside – a must for chestnut fans. The in-house Múzsa Bar and patisserie uphold the same exemplary standards, collectively ensuring that Kollázs is fully deserving of its three Gault&Millau toques.