W Hotels Worldwide, part of Marriott Bonvoy's portfolio of 31 brands, has reimagined Budapest's culinary scene with the opening of W Budapest. The new hotel brings three innovative dining concepts to the capital which will celebrate the city's vibrant social culture and heritage.
W Budapest will ignite curiosity and foster culinary connections for its guests and locals alike through unexpected and uniquely crafted gastronomic experiences, including a new Asian-inspired restaurant, Nightingale by Beefbar, curated by world-class restaurateur Riccardo Giraudi.“We are excited to unveil Nightingale by Beefbar, the culinary masterpiece at W Budapest, bringing together Asian-inspired cuisine with the acclaimed Beefbar concept. Nightingale by Beefbar, aims to create a symphony of tastes and textures where every bite tells a story and every dish is a work of art” said Igor Buercher, General Manager W Budapest.
Nightingale by Beefbar is a spinoff of the famous Beefbar concept, realised in a bold new culinary destination. The menu is designed to be an approachable introduction to Asian cuisine, perfectly blending comfort and luxury to offer an unforgettable experience for diners. The Beefbar philosophy was created in 2005 by Riccardo Giraudi in Monaco. Full of contrasts, this brand breaks with stiff codes to re-think food and a luxuriously modern experience that is accessible. Today, Beefbar can be found in locations including Paris, London, Hong Kong and Dubai.
Set to become the gastronomic heart of the hotel, Giraudi has meticulously crafted Nightingale by Beefbar as a unique dining destination at W Budapest, pairing fresh traditional Asian flavours with a selection of Beefbar's signature and iconic meat dishes to offer guests a vibrant, unforgettable culinary experience.
Heading the Nightingale by Beefbar Kitchen is Fabio Polidori, who has curated a sociable menu filled with delicious small plates designed to be shared amongst friends. Born in Italy, Polidori has over 15 years' experience as a Chef, with the majority of this time being spent in Asia honing his craft and learning both modern and ancient cooking techniques. His mixture of heritage and experience led to the perfect ability to execute Nightingale by Beefbar's ambitious fusion menu.
Small plates include crispy carpaccio drizzled in a piquant chipotle dressing and yellowtail sashimi with yuzu truffle sauce. Signature main courses see fillets of cod marinated in an east meets west miso and ouzo sauce, alongside a tantalising veal anglet marinated in miso. Surprising sides include comforting mashed potatoes fused with jalapeño, alongside Asian accompaniments like pak choi and crisp garlic.
For those wanting to end the experience with something sweet, the playfully named Miss Bao invites eaters to dip caramelised banana into a divine dark chocolate sauce, whilst the indulgent interpretation of a pastilla sucrée celebrates a jasmine-infused panna cotta layered between millefeuille-inspired pastry layers. To finish on a lighter note, the Japanese sorbet, combining notes of yuzu, lemon and lime, will cleanse the palette and pairs perfectly with the restaurant's hand selected sake menu.
“Ever since I stayed at W Union Square in New York, I have dreamed of collaborating with the group. After more than a decade, I am so proud and humbled to open the first spin-off of my flagship brand, Beefbar. I focused on my best creations, the brand's best sellers, that have an Asian influence while also creating sushi and rolls with a more meat focus, to honour our roots” said Riccardo Giraudi, CEO of the Giraudi Group.
“We always embrace the cities or countries that host us, and we're so pleased to be supplied by local producers to create uniquely W Budapest experience”. Complementing the Nightingale by Beefbar dining experience is an intriguing bar that transports guests to endless Mediterranean nights, offering an atmosphere of seamless sophistication.
The bar's ambiance sets the stage for guests to begin or end their evening with one of W Budapest's imaginative cocktails. From the bourbon-based Nightingale Boulvardie to the gin and sweet wine-based cocktail Budapest Calling, the inventive menu captures the true essence of the Mediterranean alongside a playful take on the traditional tastes of East Asia in the cultural heart of Hungary.
In addition to Nightingale by Beefbar, W Budapest unveils another exceptional culinary offering; Society25, the hotel's secret speakeasy located in the basement, breathing new life into the Palace's underground bar. Society25 takes inspiration from the creative conversations and secret table societies that frequented the space in its past life, offering a fiercely intimate and socially liberating experience.
The extensive cocktail list will lean into W Budapest's intriguing design narratives, boasting eight bespoke cocktails that pay tribute to the eras, people and events of the city. The collection of cocktails includes The Illusionist named after the great Houdini; Frisky Lady inspired by Zsa Zsa Gabor; Brew Bop which nods to Budapest's Golden Age of coffee and Geranium inspired by Drechsler Palace itself. Each cocktail will include a mysterious ingredient, expertly overseen by Head Bartender Stefano Ripiccini.
The destination W Lounge serves as the social epicentre of the hotel. With its captivating mix of deep green and coral soft furnishings paired with beautiful marble chequered flooring, W Lounge offers world-class dining with dishes such as the zingy yellowtail California Riviera starter, refreshing watermelon gazpacho, sourdough Reuben and iconic W sliders.
From business meetings and light lunches to late-night revelry, W Lounge transcends day to night, serving sharing plates and signature cocktails, including the gin based Plum Martini or an Emperor's Garden Cocktail consisting of Rye & Mancino, all of which feature as part of the Nightingale by Beefbar's signature cocktail offering, to a backdrop of electrifying DJ performances as the sun goes down.
W Budapest invites guests to embark on a culinary adventure of discovery, where they can enjoy the unexpected and make meaningful gastronomic memories that will last a lifetime.
