Are you curious about the reinvented Zsolnay ’Goose Leg’ Cake? György Bechmann pastry chef replaces traditional ingredients with quality almond flour and dark chocolate in the sponge cake, and flavours it with Panyolai cherry pálinka instead of rum. Crunchy pastry and a double-textured fruit filling: cardamom sour cherry cream and sour cherry puree create the reinvented Zsolnay Googe Leg Cake – and it’s lactose-free.
Did you know that Jenő Haranghy’s original Art Nouveau stained glass windows have miraculously survived in the Radisson Blu Béke Hotel****superior to the present day? The master glass stainer based the concept of the windows in the former Hotel Britannia on symbols of entertainment, culture and art, so each of the 35 different windows that can still be seen today in the Radisson Blu Béke Hotel****superior has its own story.
Mr Foster has been a ‘resident’ of the Radisson Blu Béke Hotel****superior for around a hundred years now, so of course he’s a regular at the Zsolnay Café. The meat patty in his favourite hamburger is made from the best quality beef, with cheddar cheese melted over it. The bun is freshly baked, and the relish gets its unforgettable flavour from the excellent Bourbon whisky, cayenne pepper and a few other, secret ingredients. We serve it up with fried potato wedges and a garnish of fried bacon.
Although we rarely have the time to enjoy a leisurely breakfast in today’s bustling world, we’re the place to be if you do find yourself with some extra time to spare in the morning. We’ll be waiting with quality coffee and freshly baked croissants and home-made pastries, served with a friendly smile to make sure you have an easier and more pleasant start to the day. Here, over breakfast, you can finally get stuck into a daily newspaper or settle down with your favourite book.
You can dine here with your business partners every day if you like, and we’ll do everything we can to make your meeting a success. With a different menu every day, and a choice of two (HUF 2 900 a head) or three courses (HUF 3 400 a head), we serve you in an environment where you’ll have no trouble closing a deal!
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The Zsolnay Café’s selection of desserts is unmatched in Budapest, and many of the treats on offer are made without traditional sugar, using hazelnut and almond flour. As well as diabetics and slimmers, we’ve also thought of those with gluten and lactose intolerances. Maladipe is a light, white chocolate dessert with exotic fruits. Impresszió is an ensemble of apricot-filled choux pastry puff, macaroon, fruit mousse and fruit jelly, served on a sheet of chocolate. Szófia Míra is a fruit dessert with a smooth mascarpone cream. The Raspberry and Dark Chocolate Brownie is served with vanilla and caramel sauce, while the ‘Kúglóf’ (Gugelhupf) marble cake is accompanied by an exotic fruit ragout. The organic flavours of the Zsolnay Café’s exclusive Ronnefeldt tea range make for an even more special experience.
The Zsolnay Café is one of the most special places in Budapest. Some of our customers come for our delicious, hot food, while others are looking for a place to chat over a cup of coffee or tea, and some might simply fancy a mug of hot chocolate with home-made whipped cream while leafing through the daily newspapers. It’s the perfect venue for sitting down to congenial business lunches and suppers, holding inspiring company meetings, sharing a romantic bottle of champagne, or just enjoying an evening of cocktails with friends. Our customers tell us that we’re an oasis of calm on the busy Teréz körút stretch of the Grand Boulevard, where every member of our team works to make sure that everyone who walks through our door feels right at home.
Let’s meet again for a coffee, supper, or perhaps a drink. The main point is to have a good chat, and to enjoy a sociable, coffee-house experience!
The Café is on the ground floor of the Radisson Blu Béke Hotel****superior and first opened in 1985, after the hotel was reconstructed. It took its name from the world-famous Zsolnay porcelain factory. Originally it was housed in the ceremonial hall on the first floor, but was later moved close to the street, so now you just have to walk through the main entrance to find your table. In keeping with tradition, for decades the coffee, tea and desserts have been served in Zsolnay cups and on Zsolnay dessert plates specially designed for the hotel.More...
In Budapest it’s a notable achievement for an old, venerable institution to have existed for a hundred years, especially having remained a hotel for all this time. The secret of survival for the Britannia, Béke and Radisson Blue was to carefully preserve traditions while constantly innovating and adapting.
The building located at Teréz körút 43, formerly known as the Britannia Hotel, first opened for business on 10 May 1913. Its first owner, the wealthy coffee merchant Henrik Fábri, based his new establishment on the English model. The hotel was fitted with the latest amenities: the rooms had running hot and cold water, steam and water-based central heating, and a central vacuum cleaning system were installed. Above the doors to the rooms special lights were fitted for calling room service.More...
"Ever since I was a child my favourite food has been pasta with poppy seeds, but not a day goes by that I don’t think up a new dish or two. Making something exclusive from something simple – for me, that’s the real challenge. For example, take our business lunch, which changes every day – whether it’s traditional ‘Székely’ meat dumplings, Mediterranean mushroom salad or perhaps plum pie in vanilla custard, there’s a lot of room for creativity."
The sumptuous dishes on the menu are the responsibility of Executive Chef József Jaksics, whose guiding principle is to create flavoursome foods from fresh ingredients, with exacting attention to detail, whether it’s a crusty pizza, a delightfully crispy salad or a traditional Gulyás soup with egg dumplings that’s being prepared in his kitchen. The chef is a great fan of Italian cuisine and Mediterranean flavours, but what’s even more important than this is that he uses only fresh, local and seasonal ingredients to put together the latest menu, as he believes these are the key ingredients for ensuring culinary excellence.
„We offer the old Hungarian classics – Dobos Torte and Béke (Peace) Slice – as well as reinventions of the traditional sweets, such as a layered version of Somlói Galuska, or the completely new desserts conjured up by us, which cannot be tasted anywhere else, like the Szófia Míra.”
The creator of these desserts, György Bechmann, believes that his work can only be performed with total dedication, with heart and soul, because this is the only way of working the magic that goes into making a truly special dessert. He is a dedicated and uncompromising craftsman who remains abreast of the latest trends while remaining faithful to the traditions of his craft. He gathers inspiration from the widest of sources, which is why our confectionery products are among the best in Budapest.
There has always been a special place for art in our 104-year-old building, both during its days as the Britannia and later as the Béke Hotel, and of course in its present guise as the Radisson Blu Béke Hotel****superior. Our gallery has operated for years in the iconic first-floor Cupola Room designed by Jenő Haranghy. Every month temporary exhibitions are held in the Gallery, mainly displaying the works of contemporary artists and talented young newcomers. The exhibitions can be viewed every day between 09:00 and 19:00.
We believe that a traditional coffee-house atmosphere is enhanced by live music in the evening, so twice a week we treat our customers to some live background music. Now, in the run-up to Christmas, as an exceptional treat, our customers can enjoy a special piano and violin performance four times a week, from Wednesday to Saturday, when Bernadett Nyári and Gyula Nyári will enchant audiences with their dynamic and carefree melodies.
The beautiful Zsolnay porcelain and ceramic products are known and recognised the world over. Our coffee-house is named after the legendary porcelain maker. And in keeping with tradition, for decades the coffee, tea and desserts have been served in Zsolnay cups and on Zsolnay dessert plates specially designed for the Radisson Blu Béke Hotel****superior
8:00 — 24:00
1067 Budapest, Teréz körút 43.
+36 1 889 3900,