91 result(s) for costes restaurant budapest
Truffle Week At Costes Restaurant In Budapest, 26 February - 2 March
- 25 Feb 2014 8:00 AM
- specials
Every industry has one. A gem which is as sought-after as it is rare, as valuable as it is perfect, as prized as it is desired. The art industry has an original Picasso, the car industry has a vintage Ferrari and for us in the food industry, it’s the truffle.
Budapest Costes' Chef Set To Star In Portuguese Masterchef
- 12 Jan 2014 9:00 AM
- specials
Miguel Rocha Vieira, Executive Chef of Budapest's Michelin star-winning restaurant Costes, beat off the competition of some of Portugal's top chefs to win a place on the judging panel of the Portuguese version of Masterchef. Filming for the second Portuguese edition of the popular cooking contest will start in late January and will be screened on national television in March.
New Year, New Dish At Costes Restaurant In Budapest
- 8 Jan 2014 8:00 AM
- specials
We’ve got a confession to make. Here at Costes we just love seabass and we don’t make any apologies about featuring it on our menu whenever we have a lovely fresh batch of this wild, line-caught gem of the Atlantic Ocean. But as ever it’s not just about the star attraction; it’s about finding a supporting cast of ingredients that compliment it.
Indulge On New Year's Eve In Budapest At Costes
- 28 Dec 2013 8:00 AM
- specials
Come and join us for a wonderful New Year's Eve.
What You Can Look Forward To At Costes Restaurant In Budapest In December
- 25 Dec 2013 8:00 AM
- specials
It’s certainly getting colder here in Budapest and we thought it was time to come up with a new pre- Christmas dish that celebrated autumn ingredients whilst warming your heart…before it’s time to brave the cold on the way home.
Costes Restaurant In Budapest: It's Time To Think Of Christmas
- 13 Nov 2013 8:00 AM
- specials
Make a special surprize with a unique culinary experience at Costes Restaurant. For more information regarding gift--vouchers contact the restaurant.
WAMP Spájz & Design Fair, Budapest, 27 October
- 25 Oct 2013 9:00 AM
- shopping
WAMP returns to Hall D of Millenáris this Sunday. On October 27, the organizers are holding a gastro and design fair with an upbeat atmosphere, featuring the work of some 50 designers, with a focus on the connection between gastronomy and design. Beyond the mouth-watering, hand-made foods, designer accessories and cool clothes, we await visitors with a wide selection of events, beautifully set ...
XpatLoop Interview Two: Miguel Vieira, Chef, Costes Restaurant Budapest
- 10 Oct 2013 12:00 PM
What’s been happening at work and at home since your first Xpat Interview?
Osama Kutaini, Executive Chef, Former Buddha-Bar Hotel Budapest
- 28 Mar 2013 11:00 AM
I was born in Syria in 1980. I have started my career early at the age of 17 years, after finishing the school I began my real career with the Four Seasons Hotels & Resorts in the Kingdom of Saudi Arabia where I spent more than 4 years. Here I had the opportunity to work with experienced chefs and develop my creativity. Almost weekly I was able to attend and cook for more than thousand ...
Truffle Week At Costes Restaurant In Budapest, 26 February - 2 March
- 25 Feb 2014 8:00 AM
- specials
Every industry has one. A gem which is as sought-after as it is rare, as valuable as it is perfect, as prized as it is desired. The art industry has an original Picasso, the car industry has a vintage Ferrari and for us in the food industry, it’s the truffle.
Budapest Costes' Chef Set To Star In Portuguese Masterchef
- 12 Jan 2014 9:00 AM
- specials
Miguel Rocha Vieira, Executive Chef of Budapest's Michelin star-winning restaurant Costes, beat off the competition of some of Portugal's top chefs to win a place on the judging panel of the Portuguese version of Masterchef. Filming for the second Portuguese edition of the popular cooking contest will start in late January and will be screened on national television in March.
New Year, New Dish At Costes Restaurant In Budapest
- 8 Jan 2014 8:00 AM
- specials
We’ve got a confession to make. Here at Costes we just love seabass and we don’t make any apologies about featuring it on our menu whenever we have a lovely fresh batch of this wild, line-caught gem of the Atlantic Ocean. But as ever it’s not just about the star attraction; it’s about finding a supporting cast of ingredients that compliment it.
Indulge On New Year's Eve In Budapest At Costes
- 28 Dec 2013 8:00 AM
- specials
Come and join us for a wonderful New Year's Eve.
What You Can Look Forward To At Costes Restaurant In Budapest In December
- 25 Dec 2013 8:00 AM
- specials
It’s certainly getting colder here in Budapest and we thought it was time to come up with a new pre- Christmas dish that celebrated autumn ingredients whilst warming your heart…before it’s time to brave the cold on the way home.
Costes Restaurant In Budapest: It's Time To Think Of Christmas
- 13 Nov 2013 8:00 AM
- specials
Make a special surprize with a unique culinary experience at Costes Restaurant. For more information regarding gift--vouchers contact the restaurant.
WAMP Spájz & Design Fair, Budapest, 27 October
- 25 Oct 2013 9:00 AM
- shopping
WAMP returns to Hall D of Millenáris this Sunday. On October 27, the organizers are holding a gastro and design fair with an upbeat atmosphere, featuring the work of some 50 designers, with a focus on the connection between gastronomy and design. Beyond the mouth-watering, hand-made foods, designer accessories and cool clothes, we await visitors with a wide selection of events, beautifully set ...
XpatLoop Interview Two: Miguel Vieira, Chef, Costes Restaurant Budapest
- 10 Oct 2013 12:00 PM
What’s been happening at work and at home since your first Xpat Interview?
Osama Kutaini, Executive Chef, Former Buddha-Bar Hotel Budapest
- 28 Mar 2013 11:00 AM
I was born in Syria in 1980. I have started my career early at the age of 17 years, after finishing the school I began my real career with the Four Seasons Hotels & Resorts in the Kingdom of Saudi Arabia where I spent more than 4 years. Here I had the opportunity to work with experienced chefs and develop my creativity. Almost weekly I was able to attend and cook for more than thousand ...