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 five 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.

Miguel Rocha Vieira - The chef 

Miguel Rocha’s love story with cooking started during his early 20’s when in the UK, he traded a degree in Hotel Management and Tourism for a Cuisine and Pastry Diploma at the world’s most prestigious cooking school – Le Cordon Bleu. Miguel believes he was lucky enough to find the one he thinks is his vocation in life during a cooking class in the 2nd year of that degree. “I felt something that I had never felt before in relation to a profession. I think it was just a feeling of freedom which I found upon entering that kitchen for the first time. A feeling I’ve never lost.” After a very intensive but rewarding course, Miguel started to work and learn the profession from the bottom up from those he believed were the best in the business. He began in London, then moved to France and later to Spain. As Miguel says, those were wonderful times with a huge eagerness to learn this unique crafting skills. Even today Miguel often states that “There is something marvellous in his profession, we learn something new and enriching every day. I’m not sure you can say that about too many jobs.”

In 2008, when Miguel felt that he was ready to take the next step and run a kitchen by himself, including signing a menu with his name on it for the first time, he sent his CV around the world looking for a place where we could make a name for himself. The call that got his attention came from Budapest, where he fell in love with the project and the city after just 10 minutes of meeting the owners of what would become his home for the next decade and counting: Costes Restaurant.

Within two years, Costes was awarded a Michelin Star, making history in becoming not only the first Hungarian Restaurant to achieve such recognition, but also the first in the whole of central Europe.

A few years later, the group decided to open something more casual in a more central Budapest location and that’s when Costes Downtown, the sister Restaurant of the “original” Costes Restaurant, was born. In 2016, less than a year after opening, Downtown was also awarded a Michelin star, the latest milestone in Miguel’s prestigious career.

Miguel Rocha Vieira is the only Portuguese Chef to simultaneously run 3 restaurants with a Michelin Star; Fortaleza do Guincho, Costes Restaurant and Costes Downtown

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, Miguel Rocha Vieira, 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. Business Lunch is currently available on Wednesdays, Thursdays and Fridays and dinner from Wednesday to Saturday under the supervision of our Executive Chef Miguel Rocha Vieira ensuring 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 five 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.

Miguel Rocha Vieira - The chef 

Miguel Rocha’s love story with cooking started during his early 20’s when in the UK, he traded a degree in Hotel Management and Tourism for a Cuisine and Pastry Diploma at the world’s most prestigious cooking school – Le Cordon Bleu. Miguel believes he was lucky enough to find the one he thinks is his vocation in life during a cooking class in the 2nd year of that degree. “I felt something that I had never felt before in relation to a profession. I think it was just a feeling of freedom which I found upon entering that kitchen for the first time. A feeling I’ve never lost.”

After a very intensive but rewarding course, Miguel started to work and learn the profession from the bottom up from those he believed were the best in the business. He began in London, then moved to France and later to Spain. As Miguel says, those were wonderful times with a huge eagerness to learn this unique crafting skills. Even today Miguel often states that “There is something marvellous in his profession, we learn something new and enriching every day. I’m not sure you can say that about too many jobs.”

In 2008, when Miguel felt that he was ready to take the next step and run a kitchen by himself, including signing a menu with his name on it for the first time, he sent his CV around the world looking for a place where we could make a name for himself. The call that got his attention came from Budapest, where he fell in love with the project and the city after just 10 minutes of meeting the owners of what would become his home for the next decade and counting: Costes Restaurant. Within two years, Costes was awarded a Michelin Star, making history in becoming not only the first Hungarian Restaurant to achieve such recognition, but also the first in the whole of central Europe.

A few years later, the group decided to open something more casual in a more central Budapest location and that’s when Costes Downtown, the sister Restaurant of the “original” Costes Restaurant, was born. In 2016, less than a year after opening, Downtown was also awarded a Michelin star, the latest milestone in Miguel’s prestigious career.

Fun fact: Miguel Rocha Vieira is the only Portuguese Chef to simultaneously run 3 restaurants with a Michelin Star; Fortaleza do Guincho, Costes Restaurant and Costes Downtown

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, Miguel Rocha Vieira, 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. Business Lunch is currently available on Wednesdays, Thursdays and Fridays and dinner from Wednesday to Saturday under the supervision of our Executive Chef Miguel Rocha Vieira ensuring 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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