First up is that most versatile of vegetables that is the artichoke. We import them from Brittany in France and serve them in four distinct ways within the dish: pureed, pickled, lightly pan-fried and cut into chips and finally as barigoule- a warm broth that also has carrots, onions , carrots and some wine.

And now for something a little starchy, and further adding to the international theme of this creation of ours. Gnocchi is of course an Italian invention but we make them with ratte potatoes. They’re a rich, nutty variety that were originally cultivated in Denmark and just make for a slightly creamier gnocchi than usual. The devil is in the detail, as they say.

To bring it altogether we serve it in a sauce made from the seabass heads, chicken thighs, pork brisket and thicken it a little using our tried and trusted friend – the artichoke – in this case the pureed version.

Making a 'cameo' appearance is some Lardo di Colonatta. This cut of pork is still made the same way as it was back in Roman Times - seasoned with rosemary and other spices and cured for months in basins made from Colonnata's world famous marble slabs. We feel the contrast in flavours adds something a little special to the dish. And lastly, just before the seabass is served, we scatter a few shallow fried scales on top of it all to give it a crispy texture and a salty flavour that reminds us of the Atlantic itself.

The restaurant is open from Wednesday to Sunday between 18:30 and 24:00 hours (kitchen closes at 23:00).

Visit Costes Restaurant online

Address: H-1092 Budapest, Ráday utca 4.

Phone: +36 1 2190696 (we take calls from 9.00 am to 19.30 pm every day!)