MÁK restaurant

One of the first truly progressive and bold kitchens in Hungary. The restaurant has been confidently following its own path for over ten years under the leadership of János Mizsei. The chef’s MÁKtájak concept showcases the country’s hidden culinary treasures, region by region, with Mizsei himself traveling to these areas. The names of the 3, 5, or 7-course tasting menus are quite telling: The Seed, The Sprout, The Bloom. The kitchen has strong Scandinavian influences in terms of philosophy, techniques, and a commitment to fermented ingredients. In this style of dining, juice pairings are always exciting, and in the case of MÁK, they were developed in collaboration with Anja Skrbinek, the renowned fermentation bar program leader from the famous Slovenian restaurant Hiša Franko. The interior of the downtown restaurant is minimalist with a slightly industrial vibe. The restaurant manager warmly welcomes us, helps us with our coats, and leads us to our table. After this professional start, the five-course menu unfolds beautifully and, in line with the MÁKtájak concept, surprises with its use of Hungarian ingredients. The chef’s skill is reflected in the play of textures and the jus that stays with you long after the meal, while the signature dish, which focuses on carrot textures, is a perfectly developed, unique creation with a true wow factor. János Mizsei’s great achievement at MÁK is his ability to keep a long-running place feeling fresh, and over the years, he has created a distinct, recognizable flavour profile. We highly recommend it to forward-thinking food lovers – it is a must-visit.