All meat-lovers know the international restaurant chain. Now it has arrived to Hungary.
Hotel Clark opened its doors some weeks ago, and it’s good news not only for hotel guests, but also for steak fans. Beefbar Budapest, the newest member of Beefbar family is located on this building. Facing the famous Lànchìd Bridge, Beefbar offers a unique experience in a gorgeous timeless architecture with the high quality we expect from the brand.
Beefbar is the brand of Riccardo Giraudi, also known as the "beef-boy", who opened his first restaurant specialized for the highest quality meat in Monaco in 2005. These days Beefbar has become a chain of seven restaurants, the newest member is the Budapest unit (Paris, Bejing, Riyad and Rome coming soon). The most important goal of the brand and Giraudi is the consistency and the quality, but the local character also appears: they pay close attention to the gastronomic features of the country. In the Mexican Beefbar you can get menu with chicharron or chipotles, while here, in Hungary, people can taste the traditional Goulash with Black Angus!
The menu has been created to magnify simple yet high quality ingredients, including the best meat from all around the world. The place was conceived to break the traditional codes of rigid & high end cuisine. The concept works on contrasts, of stated quality but unpretentious. The architectural lines and the menu include sensations found in modern luxury. With a casual atmosphere, the service is both precise & welcoming. Here the best meat origins & cuts are carefully selected and then worked as a complete ingredient. Through these exceptional meats, they sublime international & local recipes thanks to a multitude of raw, cooked & cured meats.
The menu which is based on simplicity and quality ingredients is divisible into 3 axes. First, the street food to share. These small portions are a selection of the best recipes from the 4 corners of the world, made with the most exclusive products including pure Japanese Kobe beef. The main courses are made from Black Angus from Argentina & USA, Australian wagyu, Japanese Kobe… , my mouth already waters. Beefbar developed its own patented method of cooking in order to achieve a crispy meat seal and tender juicy heart. To accompany each cut, over fifteen insane house purees cooked with butter with a selection of spices & condiments. And finally, their incredible dishes include fresh and delicious fishes, risotto & pasta. They offer mini burgers with the best meat, duck liver with mango, sea bass with ramsons and crème fraiche… It’s really a must-try!