Kollázs invites guests for an all-day Parisienne soirée to celebrate its 5th Birthday. Join us for a full day of live French music, Happy Hour drinks and snacks, and a joyous celebration.
12pm – 8pm | Happy Hour – an exclusive chance to taste cocktails, wines and bar snacks for 50% off
Local bands will be playing a chic, one hour long set list of French classics guaranteed to lift your spirits:
1pm | Cser Kinga
4pm | On Time Duo
6pm – 8pm | Mike Newman (DJ set)
Kollázs will offer exciting beverage features, such as French Natural Wines, authentic French liquors like Ricard and Pastis and Chef Arpad is preparing an exciting selection of mouth–watering delicacies available on this day only, including a 3-course French menu for 5.900 Huf.
Join the Kollazs team this Saturday and enjoy a complimentary glass of sparkling wine and birthday cake and help us make it an occasion to remember.
Book your table via e-mail or phone at email@example.com or +36 1 268 5408
The health and safety of our guests and employees is our top priority. In light of requirements announced by the Hungarian Government on March 16th, we will be temporarily ceasing operations after 3pm until further notice. Our restaurant will remain open for breakfast and lunch service between 6:30am and 3:00pm.
We thank you for your patience and understanding. We continue to closely monitor the evolving situation and to abide by all government recommendations.
We are proud to share with you that KOLLÁZS – Brasserie & Bar has been featured in the “Where to eat” section of National Geographic Traveller UK magazine:
“Kollazs is an upmarket, leather-and-polished-brass type of place, within the art nouveau Four Seasons Hotel Gresham Palace. On the lunch menu, alongside other traditional dishes such as chicken paprikash and cottage cheese dumplings, you’ll find a goulash spiked with root veg and csipetke…”
Red the full article here.
KOLLÁZS – Brasserie & Bar is featured in the current issue of Fine Restaurants: A French-Hungarian Love Affair.
You may purchase the printed issue of the magazine here.
Congratulations to our Pastry Chef Attila Menyhárt for being included in so good.. magazine, one of the world’s best known and most prestigious confectionery publications!
“A great dessert not only dazzles our eyes but also our souls” – Meet our new Pastry Chef Attila Menyhárt and discover his new creations starting this month!