About us
About us
Concept
A bar, lounge and terrace decorated with the original signature of music legends, with a modern menu following the European gastronomic line.
“All art springs from the same source” – declared Ferenc Liszt. To this source strive that nearly 30 world stars – including Sting, Lenny Kravitz, Plácido Domingo, Gregory Porter, Will Smith, Rita Ora – who have signed the mirror-encrusted walls of Café Liszt during their visits.
Chef Viktor Hiermann has created a menu of modern, European, accessible dishes. In addition to defining unique dishes, the menu also includes real Hungarian hits and popular meal.
Café Liszt also offers breakfast to the guests: in addition to the classic egg dishes, the menu includes eggs Benedict, eggs Royale and eggs Florentine, homemade granola with yoghurt and French pastries. A selection of exciting coffee desserts is available all day, and from midday onwards, desserts on a plate are also on the menu.
The Aria Hotel Budapest’s street front turquoise velvet and crystal room and the salon, evoking the atmosphere of elegant libraries and cigar rooms, were designed by Zoltán Varró, a designer who has been awarded the Gold Key Award, the most prestigious international award for hospitality design.
Concept
A bar, lounge and terrace decorated with the original signature of music legends, with a modern menu following the European gastronomic line.
“All art springs from the same source” – declared Ferenc Liszt. To this source strive that nearly 30 world starts – including Sting, Lenny Kravitz, Plácido Domingo, Gregory Porter, Will Smith, Rita Ora – who have signed the mirror-encrusted walls of Café Liszt during their visits.
Chef Viktor Hiermann has created a menu of modern, European, accessible dishes. In addition to defining unique dishes, the menu also includes real Hungarian hits and popular meal.
Café Liszt also offers breakfast to the guests: in addition to the classis egg dishes, the menu includes eggs Benedict, eggs Royale and eggs Florentine, homemade granola with yoghurt and French pastries. A selection of exciting coffee desserts is available all day, and from midday onwards, desserts on a plate are also available.
The Aria Hotel Budapest’s street front turquoise velvet and crystal room and the salon, evoking the atmosphere of elegant libraries and cigar rooms, were designed by Zoltán Varró, a designer who has been awarded the Gold Key Award, the most prestigious international award for hospitality design.
Signature Service
Macarons by Chez Dodo!
Can we taste flavours while listening to the music of Mozart, Maria Callas, BB King, or Amy Winehouse?
Some people are capable of a very complex level of perception. For everyone else, artisan macaron maker Chez Dodo conjures up the world of our favourite musician legends in a limited-edition dessert collection. The gourmet sweet treat is available exclusively at Café Liszt.
Signature Service
Macarons by Chez Dodo!
Can we taste flavours while listening to the music of Mozart, Maria Callas, BB King, or Amy Winehouse?
Some people are capable of a very complex level of perception. For everyone else, artisan macaron maker Chez Dodo conjures up the world of our favourite musician legends in a limited-edition dessert collection. The gourmet sweet treat is available exclusively at Café Liszt.
Executive Chef
Viktor Hiermann
Viktor Hiermann gained much of his experience from the culinary tradition of the Aria Hotel. He spent his student years in Austria and after he returned home, continued his career in the center of Buda’s most elegant restaurants, where he began to explore the more modern trends that are still a major part of his current interests. For Viktor the classic French cuisine is a constant inspiration: however spectacular his fine dining creations may be, aesthetics never become an end in themselves under his hands. The primary focus is always on creating a harmony of flavours and presenting the natural taste of quality ingredients.
Executive Chef
Viktor Hiermann
Viktor Hiermann gained much of his experience from the culinary tradition of the Aria Hotel. He spent his student years in Austria and after he returned home, continued his career in the center of Buda’s most elegant restaurants, where he began to explore the more modern trends that are still a major part of his current interests. For Viktor the classic French cuisine is a constant inspiritaion: however spectacular his fine dining creations may be, aesthetics never become an end in themselves under his hands. The primary focus is always on creating a harmony of flavours and presenting the natural taste of quality ingredients.
Pastry Chef
Petra Gálfi
Petra received her first comprehensive professional training at the pastry training course of the prestigious Károly Gundel school, and then immediately jumped into the deep water: she took part in an internship at the Gundel, one of Hungary’s most traditional restaurants for two more years. Since then, she has gained valuable experience in the highest category hospitality properties, including several five-star hotels in Budapest. She received real creative challenges and a management assignment for the first time in the restaurant of the Aria Hotel.
Despite her young age, the pastry chef of Café Liszt and the Aria Hotel is very conscious of her concept: she combines well-loved flavors in a unique, innovative way. One of her favorite creations, the pistachio crème brulée, was born in the spirit of this concept.
Pastry Chef
Petra Gálfi
Petra received her first comprehensive professional training at the pastry training course of the prestigious Károly Gundel school, and then immediately jumped into the deep water: she took part in an internship at the Gundel, one of Hungary’s most traditional restaurants for two more years. Since then, she has gained valuable experience in the highest category hospitality properties, including several five-star hotels in Budapest. She received real creative challenges and a management assignment for the first time in the restaurant of the Aria Hotel.
Despite her young age, the pastry chef of Café Liszt and the Aria Hotel is very conscious of her concept: she combines well-loved flavors in a unique, innovative way. One of her favorite creations, the pistachio crème brulée, was born in the spirit of this concept.
Barmanager
Sándor Németh
Sándor is a highly creative and dedicated bar manager, leading the High Note SkyBar team.
He developed his professional expertise in the tropics where he discovered the deeper layers of the art of cocktail making. During his career he won the Jack Daniel’s cocktail competition, further cementing his reputation in the cocktail world.
For Sándor, cocktail making is not just a handicraft, but a real form of art: attention to detail and creating perfect harmony is a constant pursuit. He likes floral and tropical notes which
add a special, sophisticated flavor to his creations.Throughout the course of his work, his mixology is inspired by the art of minimalism and strives to create a perfect balance with fewer, well-thought-out components. In addition, the freedom of experimenting always gives space to your creativity and the discovery of new and exciting flavors.
He pays special attention to the harmony of the senses, where the perfect balance of fragrance, taste and visuals makes every drinks special. His dedication ensures a unique and unforgettable experience for every guest, be it a classic drink or an innovative cocktail composition.
Barmanager
Sándor Németh
Sándor is a highly creative and dedicated bar manager, leading the High Note SkyBar team.
He developed his professional expertise in the tropics where he discovered the deeper layers of the art of cocktail making. During his career he won the Jack Daniel’s cocktail competition, further cementing his reputation in the cocktail world.
For Sándor, cocktail making is not just a handicraft, but a real form of art: attention to detail and creating perfect harmony is a constant pursuit. He likes floral and tropical notes which
add a special, sophisticated flavor to his creations.Throughout the course of his work, his mixology is inspired by the art of minimalism and strives to create a perfect balance with fewer, well-thought-out components. In addition, the freedom of experimenting always gives space to your creativity and the discovery of new and exciting flavors.
He pays special attention to the harmony of the senses, where the perfect balance of fragrance, taste and visuals makes every drinks special. His dedication ensures a unique and unforgettable experience for every guest, be it a classic drink or an innovative cocktail composition.
LIBRARY HOTEL COLLECTION: A NOVEL APPROACH TO HOSPITALITY
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LIBRARY HOTEL COLLECTION: A NOVEL APPROACH TO HOSPITALITY