About us - Costes Downtown - A Michelin-star Restaurant in Budapest

About us 

After the successful opening its first restaurant in Raday street in 2008 which under Miguel Rocha Vieira’s leadership, a Portuguese-born chef, reached a milestone two years later as it became one of the first restaurants in Central and Eastern Europe to earn a Michelin Star, initiating the Hungarian gastronomy evolution, which since then gives habitat to another six Michelin starred restaurants, being one of them the Costes Downtown restaurant, the new chapter of Costes Group opened in 2015. Due to its devotion and commitment to „quality gastronomy without compromises”, Costes Restaurant has been running at full capacity, which created a need for the Costes DownTown, a larger, more laid back, but philosophically similar sister restaurant.

Costes Downtown is located in the heart of Budapest at ground level of the elegant Prestige Hotel accessible directly from the street and/or through the Hotel’s main entrance door. Less than a year after opening, the restaurant was awarded with one Michelin star in 2016.

Márk Molnár - The chef 

Márk Molnár, Costes Group Executive Chef has worked in some of the best-known restaurants over the last couple of decades acquiring “world-around” experience in multi-continental cultures. His international career began in Spain, 2001 where he immediately started sketching his career path at the young age of 24 working alongside Michelin starred chefs, learning with ambition from the best such as Martin Berasategui for two years followed by Ferran Adria who Mark worked with for almost a year.

Leaving the European continent behind for a while, Mark, moved to Japan to work in Chikara Yamada and since then remembers this period spent in Tokyo as the most innovative and professional period ever since.

Having flourished in the Land of Cherry Blossoms, Mark moved up the ladder, increasingly embracing important positions in multi-Michelin-starred places of the French capital (Taillevant, Arpege, Le Doyen).

Paris was followed by the capital of England, where, in addition to the position of Executive Sous Chef in ZUMA’s London unit, the restaurant chain’s Miami store opened its door to customers in 2011, under his supervision. Since 2011, Mark’s name has been associated with the position of Executive Chef at several Dubai and Vietnam restaurants, during which period, not only he enjoyed remarkable recognition for his professional work but was also distinguished with several audience awards.

Mark's recent affiliation with Costes will bring new vivacity and passion to the culinary team which sows the seeds for an optimistic future.

Our mission 

The pursuit of our young and vibrant culinary team is to provide friendly and relaxed service to an audience longing for a more laid-back fine dining experience which has loosened its bow tie. Our restaurant offers a friendly atmosphere, where we value and respect the environment, whilst offering unpretentious Michelin star gastronomy based on good techniques and fine ingredients. Our company’s Executive Chef, Mark Molnar, derives his motivation and enthusiasm from the guests’ appreciation for a great dish. It becomes a gastronomic performance showcasing the locally grown fresh ingredients, the team, the ideas, the history, the tradition and the culture. Our menus reflect principles of healthy eating and the support towards small family farms in Hungary. Our continuous success owes itself to the fact that we have always prioritized quality and have never been satisfied with less than the finest.

Costes DownTown offers breakfast every day of the week. Lunch and dinner are currently available from Tuesday to Saturday offering our guests true hospitable moments.

The ingredients 

Our continuous success owes itself to the fact that we have always prioritized exceptional quality and have never been satisfied with less than the finest. This is also why most of the ingredients we use are supplied by local producers with whom we have exclusive deals with such suppliers as our “Foie Gras” supplier who produces the duck liver in the region of “Kiskunmajsa” in a vertically integrated farm. Our vegetable supplier, grows his crops in sync with our chef, the finest wild venison from Somogy, the “Mangalica” Pig, a Hungarian breed known as the pork version of “Kobe Beef”, and the “Kőteleki” beekeepers, who have been producing 100% pure natural honey for over 5 generations.

Because locally-grown ingredients are grown and picked right before delivery, they have more time to develop a full flavour, while bypassing preservation processes and looking fresher and more succulent.

We will stay faithful to our concept of “Quality gastronomy without compromises”.

About us 

After the successful opening its first restaurant in Raday street in 2008 which under Miguel Rocha Vieira’s leadership, a Portuguese-born chef, reached a milestone two years later as it became one of the first restaurants in Central and Eastern Europe to earn a Michelin Star, initiating the Hungarian gastronomy evolution, which since then gives habitat to another six Michelin starred restaurants, being one of them the Costes Downtown restaurant, the new chapter of Costes Group opened in 2015. Due to its devotion and commitment to „quality gastronomy without compromises”, Costes Restaurant has been running at full capacity, which created a need for the Costes DownTown, a larger, more laid back, but philosophically similar sister restaurant.

Costes Downtown is located in the heart of Budapest at ground level of the elegant Prestige Hotel accessible directly from the street and/or through the Hotel’s main entrance door. Less than a year after opening, the restaurant was awarded with one Michelin star in 2016.

Márk Molnár - The chef 

Márk Molnár, Costes Group Executive Chef has worked in some of the best-known restaurants over the last couple of decades acquiring “world-around” experience in multi-continental cultures. His international career began in Spain, 2001 where he immediately started sketching his career path at the young age of 24 working alongside Michelin starred chefs, learning with ambition from the best such as Martin Berasategui for two years followed by Ferran Adria who Mark worked with for almost a year.

Leaving the European continent behind for a while, Mark, moved to Japan to work in Chikara Yamada and since then remembers this period spent in Tokyo as the most innovative and professional period ever since.

Having flourished in the Land of Cherry Blossoms, Mark moved up the ladder, increasingly embracing important positions in multi-Michelin-starred places of the French capital (Taillevant, Arpege, Le Doyen).

Paris was followed by the capital of England, where, in addition to the position of Executive Sous Chef in ZUMA’s London unit, the restaurant chain’s Miami store opened its door to customers in 2011, under his supervision. Since 2011, Mark’s name has been associated with the position of Executive Chef at several Dubai and Vietnam restaurants, during which period, not only he enjoyed remarkable recognition for his professional work but was also distinguished with several audience awards.

Mark's recent affiliation with Costes will bring new vivacity and passion to the culinary team which sows the seeds for an optimistic future.

Our mission 

The pursuit of our young and vibrant culinary team is to provide friendly and relaxed service to an audience longing for a more laid-back fine dining experience which has loosened its bow tie. Our restaurant offers a friendly atmosphere, where we value and respect the environment, whilst offering unpretentious Michelin star gastronomy based on good techniques and fine ingredients. Our company’s Executive Chef, Mark Molnar, derives his motivation and enthusiasm from the guests’ appreciation for a great dish. It becomes a gastronomic performance showcasing the locally grown fresh ingredients, the team, the ideas, the history, the tradition and the culture. Our menus reflect principles of healthy eating and the support towards small family farms in Hungary. Our continuous success owes itself to the fact that we have always prioritized quality and have never been satisfied with less than the finest.

Costes DownTown offers breakfast every day of the week. Dinner and lunch is currently available from Tuesday to Saturday offering our guests true hospitable moments.

The ingredients 

Our continuous success owes itself to the fact that we have always prioritized exceptional quality and have never been satisfied with less than the finest. This is also why most of the ingredients we use are supplied by local producers with whom we have exclusive deals with such suppliers as our “Foie Gras” supplier who produces the duck liver in the region of “Kiskunmajsa” in a vertically integrated farm. Our vegetable supplier, grows his crops in sync with our chef, the finest wild venison from Somogy, the “Mangalica” Pig, a Hungarian breed known as the pork version of “Kobe Beef”, and the “Kőteleki” beekeepers, who have been producing 100% pure natural honey for over 5 generations.

Because locally-grown ingredients are grown and picked right before delivery, they have more time to develop a full flavour, while bypassing preservation processes and looking fresher and more succulent.

We will stay faithful to our concept of “Quality gastronomy without compromises”.
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