Celebrate kids’ day together with the family in KOLLÁZS – Brasserie & Bar!
Gresham Palace is gloriously positioned on the East bank of the Danube River at the foot of the Chain Bridge, was built between 1904-1906. The building was designed by architect Zsigmond Quittner, in Art Nouveau style, or rather it’s Hungarian equivalent „Secession”. The Gresham was built to host the aristocrats and riches of the era, with the Gresham Life Assurance Company occupying the first floor and part of the ground floor, and apartments the rest of it.
The left corner of the building had originally been a Café, almost from the beginning, it was called Gresham-Venezia. Later the Café hosted the so called Gresham Circle that was made up by Hungarian artists and the intelligentsia.
Four Seasons Hotel, opened in 2004, is the rebirth of the city’s century-old Gresham Palace, acclaimed as one of the world’s finest Art Nouveau buildings with its soaring winter gardens, grand staircases, stained glass, mosaics and ironwork. After a five-year restoration, the Hotel is a dedicated historical, world heritage building.
Árpád Szücs’s confectionary is based on the high French standards, putting local ingredients forward, inspiring from the old, middle-class sentiment, creating top quality pastries and dessert variations. His goal is to revive the splendid hospitality of the Hungarian coffee houses from between the two World Wars.
Árpád Szücs challenged himself all across the world from Shanghai to Paris – he is a multiple Hungarian Confectioner Champion, in 2012 he became the World Champion in Luxembourg. He worked in Milan, in Tain-l’Hermitage,and also finished the École du Grand Chocolat, which is the haute école of Valrhona, the French premium chocolate manufacturer. His experience and passion is the extra ingredient in every dough, or any sweet temptation in KOLLÁZS. Furthermore he is especially proud of his carefully tested bread recipes, like the KOLLÁZS baguette or its other version with delicious, crunchy walnuts. Not to mention the sorbets and ice-creams, which raise the quality to another dimension.
“Hospitality through thick and thin.”
After graduating at the Budapest Business School, he went to Germany then on a cruise ship in America. He gained experience in classic fine dining at a prestigious restaurant in Bermuda carving Rack of Lamb, preparing tableside Steak au Poivre and Crepes Suzette. He returned to Hungary to be part of the opening team of Le Meridien and later on to Corinthia Hotel Budapest.
Missing the sun and the sea he went to Cyprus and worked in different, 5 star hotels as Restaurant Manager and Food and Beverage Manager for over 5 years.
Creativity is his number one driving force which lead to great F&B concepts in Cyprus and then back again in Bermuda where he joined the Southampton Fairmont.
He considers his greatest experience those 3 years he spent on the Azamara Quest, Boutique Luxury Cruise Ship where he was in charge of the 4 restaurants. The most memorable part of this period was 3 days after the ship suffered a fire in one of the engine rooms, disabling the cruise in the middle of the Indian Ocean, with no electricity. Despite of no air-conditioning available due to the fire and very limited facilities, the guests had such a great time that they did not want to leave the ship…
The idea of a vibrant, very diverse restaurant like KOLLÁZS immediately got him and it was no question that he wanted to be part of it.
“Take a dose of adrenaline!”
KOLLÁZS’s chef is about to reinvent the modern bistro kitchen in luxury brasserie style. He believes everything is about textures and variations – to create exciting bistro plates without following the classical style or trend, smudging a little wind into it, to present rather sophisticated meals, than classical brasserie dishes.
Originally he wanted to become a pilot, however he fell in love with the atmosphere of a professional kitchen. He started his chef-journey at the Budapest-based Alabárdos, where he soon became a Sous-Chef. After he settled as the Executive Chef of the prestigious Russian restaurant, Arany Kaviár.
Árpád participated in several competitions and won the 2nd place in the National Cooking competition in 2011. In 2013 he won the 3rd place within the Bocuse D’Or Hungary competition.
Dependability/constancy and the big picture
Real wines are not produced, but yield, and the situation is the same with the real sommeliers.
Mátyás Szik is still a newcomer in his field, however he has already won twice the Hungarian Sommelier Championship – in 2013 and 2014.
He puts the emphasis on the local wines in his selection, from classic premium level to unique, forward-thinking, out of ordinary wine specialities. He promises some real big names on the recent wine list, preferring environmentally conscious producers.
He had gained his qualification at the most prominent national training center, Borkollégium. For three years he has been Head Sommelier at Prime Steak House in Budapest.
He believes being a sommelier is a complex task, a real collage of knowledge and scopes. Professional background, situation awareness, good communication are essential skills to be able to address a wine to a guest – and when the sommelier is able to trigger this setting, the wine speaks for itself.
Linking kitchen with the bar
Their role is to create heavenly drink compositions day by day. Our highly skilled bartenders definitely gained recognition amongst the cocktail lovers of Budapest.
Norbert Schok bartended at Ötkert, as well as Menza restaurant. Before joining the KOLLÁZS team, he was the Bar Manager of the famous steak house, KNRDY. With his cocktail creation, the El Viajero, Norbert won the Hungarian national finals of the Bacardí Legacy Global Cocktail Competition in 2016.
Attila Richárd studied at the illustrious London Academy of Bartenders School, where he received his degree with an excellent certification. He worked at some main spots in Budapest’s downtown, such as Prime Steak & Wine, Ötkert and Oscar American Bar.
They love to discover new paths and wormholes between the kitchen and the bar. Their core method is dealing with the scents, creating exciting connections through delicious aroma integrations.
Our guys are keen on experimenting with the unique ways of fragrance-fusioning, using self-invented syrups and bitters. Also involving the Chef, utilising partially the “kitchen technique”.
Magic really happens when they merge basic liquors with tea, oils, butter and a wide-range of spices.
The herald of KOLLÁZS
The herald of KOLLÁZS presents the restaurant as a cool, but at the same time a sophisticated, chic dining venue.
Our PR guru lived in Paris for five years, where she has completed a brand management MBA, worked for the publishing house, Assouline, as well as for Christian Dior, followed by her transfer to Budapest. Her clients included Louis Vuitton, Swarovski among others. In KOLLÁZS the great team, the restaurant’s variety and Art Market’s ‘Collage’ exhibition inspires her the most.
Fanni Bakos-Blumenthal has been driven to the world of PR by her innate curiosity.
She enjoys creating the dream of the new world of KOLLÁZS, which is why she is enthusiastic about the word ‘kollázs’ (collage). “This expression emphasizes the creative combinations that cover all areas of gastronomy – the grill bar, the á la carte menu compiled by our chef, the bakery and confectionery, the exclusive wine list and the bar’s offer. This allows us to keep posting interesting information and news about the restaurant.”
Vibrant and inspiring, yet casual and affordable, KOLLÁZS - Brasserie & Bar is a contemporary brasserie in a landmark Budapest location, overlooking the Chain Bridge and the Danube River. The Hungarian word for “collage,” Kollázs highlights creative combinations in all aspects of the dining experience.
As Budapest emerges as a modern metropolis, KOLLÁZS perfectly captures the dynamic spirit of the city: historic yet contemporary, timeless yet fresh, glamorous yet relaxed. KOLLÁZS promises to become one of Budapest’s most popular dining destinations – welcoming with understated, informal elegance.Read more
We joined our forces with Art Market Budapest, Eastern Europe's top international contemporary art fair and designed a special art program to revive the artistic spirit of the Gresham Circle and to fill up the space again with top notch contemporary art. Nearly 100 years ago the hotel’s current location, previously well known as the Gresham Palace, hosted the legendary Gresham Circle’s meetings, where key figures of the Hungarian art scene gathered frequently; the lively café environment, pleasant drinks and excellent food inspired the creative atmosphere as well as the actual creation of several artworks.
Temporary exhibitions showcase site-specific collections of artworks with new selections three times a year. KOLLÁZS aims to bring back the creative and lively atmosphere of the Gresham days, and combines it with the excitement of art that is truly contemporary.
Breakfast: 06:30 – 10:30
Lunch: 12:00 – 15:00
Open between Lunch & Dinner for Snacks.
Dinner: 18:00 – 22:30
Sunday Brunch: from 12:00 – 15:00, Price: 8.800 HUF
Cuisine: French, Hungarian
Smoking area: Allowed only on the Széchenyi and Bar Terrace.
Dogs or pets: Allowed only on the Bar Terrace.