The globetrotting continues, next stop USA for a 4th of July celebration to be remembered.
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.
Confectionery was always in Attila’s blood. His grandfather was a confectioner, but it is his great-grandfather who greatly influenced him. He was a cook, a baker and a confectioner all at once, before becoming the chef of Archduke József.
Attila began his career at the age of 14 as an apprentice at the Surányi Cukrászda in Szentendre. Upon completion of a pastry education school, he decided to explore the world at the mere age of 21 to pursue his dreams of becoming a pâtissier. He set sail on a sweet adventure with Seabourn and Regent Seven Seas Cruise Lines where he learned a multitude of techniques and about the importance of premium quality. This experience allowed him to work with Pastry Chefs from all over the world.
Attila spent the last 11 years working all over Europe and developping his own signature. He discovered various flavours, material combinations that wowed not only his consumers but his fellow culinary creators. While in London, he revamped The Lanesborough’s Afternoon Tea offerings, worked in the Michelin Starred Restaurant, and taught students from Le Cordon Blue culinary institute the skills of “sweet cooking”. Later on he was invited to Switzerland to open a five-star hotel before tuning a coffee shop into a confectionery and incorporating his own concept into the project. From this point, Meinhart Patisserie was born.
Attila is aiming for haute pattisserie rather than settling for the common desserts and flavors. He has an appreciation for seasonal ingredients, a keen sense for details, and focuses on quality and uniqueness. How would he describe his style? Modern and sophisticated.
His favorite sweet is the dark chocolate and current flavor combination is pumpkin with muscovado and wine, or Honey with ginger, yogurt and quince.
“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.
Let KOLLÁZS – Brasserie & Bar’s Head Sommelier Gábor Becker enhance your wine experience!
As a young child Gábor helped his family during the harvest in the Mór wine region and thus, came closer to the world of wines. After many years spent within Hungarian fine dining and Michelin-starred scene, gastronomy became one of Gábor’s greatest passions. Thanks to his extensive knowledge of Hungarian wines, he compiled a thoughtful wine selection, which consists of both well-known foreign wineries’ products, as well as Hungarian specialties.
Gábor is a big fan of dry Tokaji, Somló and Burgundy wines, and a fanatic vinyl collector.
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 fine art photography gallery LUMAS Budapest, 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 four 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.
About the current LUMAS Portrait Edition in KOLLÁZS Brasserie & Bar:
I N • T H E • F A C E • O F • A R T
Visit Kollázs Brasserie & Bar and discover our unique exhibition. The works were selected by the curators of the gallery based on an artistic concept that fits the milieu of Four Seasons Hotel Gresham Palace Budapest in the Fall of 2019.
Photos by Daniel Kerenyi
Sunday to Thursday:
Breakfast: 06:30AM – 12PM
Lunch: 12PM – 6PM
Dinner: 6PM – 10PM
Bar closes at 12AM
Friday & Saturday:
Breakfast: 06:30AM – 12PM
Lunch: 12PM – 6PM
Dinner: 6PM – 10:30PM
Bar closes at 1AM
Cuisine: French, Hungarian
Children dining policy: Complimentary for children under 5 years old, 50 % discount applies on Brunch and Special Event prices for children between the age of 5 and 12. Kids’ Menu available for Lunch and Dinner service.
Smoking area: Allowed only on the Széchenyi and Bar Terrace.
Dogs or pets: Allowed only on the Bar Terrace.