The story
Kollázs Brasserie & Bar in Budapest serves contemporary French and Hungarian dishes at Széchenyi István tér 5-6, inside the Four Seasons Hotel Gresham Palace. Gault&Millau awarded it 15.5 points in 2026, and the French brasserie menu sits alongside a strong Hungarian kitchen.
Executive Chef Árpád Győrffy leads the kitchen, which works within the standards of a luxury hotel restaurant. His cooking is rooted in classical French technique, and the menu includes ingredients less common in Hungary, such as escargot, pigeon, lamb and delicate sea fish. The name comes from the Hungarian word for "collage," a idea that shows up in how the dishes combine old and new flavours.
French onion soup is served with layered, deep flavour. The steak frites uses USDA prime sirloin, house-cut potatoes and a béarnaise sauce. Hungarian dishes such as goulash, paprika chicken and somlói galuska appear in their traditional forms. The Mont Blanc is prepared tableside and is a clear pick for anyone who likes chestnut desserts.
The dining room has Art Nouveau interiors and a terrace facing the Chain Bridge and the Danube. The Michelin Guide lists Kollázs as Recommended for 2026. Sunday brunch now runs as a curated three-course menu rather than a buffet, and live music accompanies the brunch service.
Recognition
Ambience
Details
History
For those wishing to dazzle friends visiting from abroad and reveal Budapest at its most captivating, Kollázs is an obvious choice. For Hungarians too, it is a rare pleasure to bask within the walls of the storied Four Seasons Hotel Gresham Palace, with its picture-perfect terrace views of the Chain Bridge, the Danube, and Buda Castle. The welcome befits the location, and the formal grace one expects in a grand hotel only enhances the experience. What truly sets the restaurant apart is the warmth woven into its elegance, inspired by the spirit of a French brasserie – chic yet convivial, vibrant with energy. The Art Nouveau interiors delight the senses, and during the live-music brunches, the atmosphere envelops guests in a warm embrace. Chef Árpád Győrffy’s career has blossomed at Kollázs, masterfully balancing the demands of a luxury hotel restaurant with his own creative voice. A deep connoisseur of classical French cuisine, he handles with assured skill ingredients seldom seen on Hungarian menus, such as escargot, pigeon, lamb, and delicate sea fish. The Hungarian classics on the menu stand proudly beside the French: flavour-rich, meticulously crafted goulash, ratatouille, paprika chicken, and somlói galuska (Hungarian trifle) guide foreign guests on a glorious voyage through Hungary’s culinary heritage. Győrffy is careful to present them in their authentic forms, steering clear of overly experimental reinventions. The kitchen shines in its ability to breathe new life into old flavours while excelling at must-have staples such as French onion soup – delivered here in resonant, layered tones – while steak and chips is elevated to luxury through USDA prime sirloin, golden house-cut potatoes, and a silken béarnaise. The Mont Blanc dessert, rarely found elsewhere, has taken on emblematic status, theatrically prepared tableside – a must for chestnut fans. The in-house Múzsa Bar and patisserie uphold the same exemplary standards, collectively ensuring that Kollázs is fully deserving of its three Gault&Millau toques.
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