About us

“Quality gastronomy without compromises.”

About us

The first restaurant of the Costes brand opened in the summer of 2008. Within two years, led by Portuguese chef Miguel Rocha Vieira, it was awarded a Michelin star—the first ever in Hungary—and has maintained this status since being awarded. In all forums, Costes has consistently been mentioned among the best restaurants of the country; in 2014 it was ranked the 25th best restaurant in the world and 14th best in Europe by Tripadvisor.
Our continous success is credited to the fact that we have always prioritized exceptional quality and have never been satisfied with less than the finest. When it comes to ingredients, techniques, and our staff, we have always been true to our concept of „quality gastronomy without compromises”.

Thanks to its reputation, the restaurant has been running at full capacity, therefore creating a need for a larger, more laid back, but philosophically similar sister restaurant.

In June 2015 a new chapter began in Costes’s history: Costes Downtown has opened its doors in the heart of Budapest. The restaurant, located in the elegant Prestige Hotel, is accessible via a private street entrance. Our Costes Downtown awarded with one Michelin-star in 2016. March. It is open every day of the week, offering breakfast, lunch, and dinner at our usual standard of quality. These standards are overseen by executive chef Vieira, and the daily operation is run by chef Tiago Sabarigo.

At Costes Downtown the dishes are prepared in an open kitchen, next to which is a chef’s table for serious culinary fans seeking a unique dining experience.
Our flagship Costes restaurant on Raday utca, run by chef Eszter Palágyi, is still welcoming guests for dinner Wednesday through Sunday.

Executive Chef Miguel Rocha Vieira
An absolute perfectionist, graduated in the Cordon Bleu London.
Despite his young age has already had the opportunity to work with some important chefs in profession like Ferran Adria, Anne Sophie Pic, Erwan Louaisil, just to name a few. His style is based on the international cuisine, infused with some elements of his experience, paying attention to fresh basic ingredients, seasonality and geography.

Head Chef Tiago Sabarigo
Culinary trained portugese Chef with experience working in various high-end kitchens, since his age of 22. A very passionate chef, often looking to explore new gastronomic ways. A honest and helpful person with a positive sense of humour, a perfectionist, very loyal and always hard working.
His background:
Four Seasons Hotel Ritz Lisbon, Petrus by Gordon Ramsay London, Texture Restaurant London
His Biggest influence food wise was Aggi Sverrisson , chef patron of Texture Restaurant.
Whilst motivational mentor Gordan Ramsay for standards and mentality in his kitchens.

Péter Pongrácz Head Sommelier
Our team’s Head Sommelier, Péter has more than 20 years of professional experience. He is originated from a Hungarian restaurateur family, why this profession is not only a job, but a passion for him. He started working specifically with wines in the last 10 years, but the learning is an ongoing process, a never ending story. Among others he spent 6 years with the Four Seasons hotel chain in Budapest and Dallas, he was the Head Sommelier of The Grill at The Dorchester in London and the sommelier and later manager of our sister Restaurant Costes. He is dedicated to natural wines and wineries, he is eager to present boutique cellar’s limited labels. In our tasting menu’s wine pairing he offers only Hungarian wines!

András Lexa, Operative Director of Costes and Costes Downtown
Since his childhood he has been passionate about cooking and wines, and has spent the last 20 years working in hospitality.
Despite his young age, András worked for world renowned hotel chains and restaurants, which included seven years with the Four Seasons in Hungary, in the USA and in Italy. More recently he was an opening member of Buddha-Bar Budapest.
András’s extensive international experience now helps him overcome any challenges he faces as Operative Director, allowing him to run the two resturants smoothly whilst managing more than 80 employees.
He believes that the foundation for success, beside hard work, is being humbled and constantly learning.



H-1051 Budapest, Vigyázó Ferenc Street 5.

Our restaurant is accessible from Széchenyi István tér. If you are arriving by car, we offer free parking in the garage of Prestige Hotel, which is located next to the restaurant.

Phone: +36 1 920 1015 (Available: CET 10:00-22:00)
Fax: +36 1 920 1015
Information, reservation: reservation@costesdowntown.hu

Károly Gerendai, Ernő Mesterházy, László Szigedi, Márton Anka

Breakfast: 06:30-10:30
Lunch: 12:00-15:00
Dinner: 18:00-23:00