The Gresham Kávéház in the elegant Four Seasons Hotel is reminiscent of the fin de siècle cafés that graced Budapest in la belle époque. Original artworks adorn the walls of the beautifully appointed room, where you can either sit on a comfortable sofa or at one of the intimate tables. It is just the place for early risers since it opens on weekdays at 6:30, and is ideal for a morning breakfast meeting, a business lunch, afternoon tea or an informal dinner. The Hungarian and international dishes on the menu will surely please discerning diners.
As a starter, an excellent choice is the foie gras trio: au torchon (cooked in a towel) with Tokaji wine and rhubarb marmalade; a scallop with roasted peach millefeuille; and a parfait with fresh strawberries. You will not be disappointed, as each is perfectly prepared! If you favor a lighter starter, try the tuna marinated in lime juice with pink peppercorns, fresh coriander and dill, served with shaved fennel and pink grapefruit sections - a combination of fantastic tastes, prepared like seviche.
Simone Cerea chef For an outstanding example of Chef Cerea’s updated Hungarian cuisine, try his catfish and sour cabbage roulade wrapped in bacon, accompanied by a frothy beer emulsion served with baby carrots and parsley potatoes.
Or try his modern version of chicken paprikás with egg dumplings and cucumber salad, which can be recommended both to foreigners and Hungarians alike.
You can make your meal even more memorable with a sumptuous dessert. Our favorite is the heavenly baked meringue kiss filled with caramelized pineapple on coconut sponge. Unforgettable! Whether you are staying at the Gresham, or just want to experience the unique ambience of its café, you will feel pampered by the gracious staff.