COVETED MAGAZINE PAGE 171.
The dining room is best defined by a sophisticated and serene
ambience with a view to an open kitchen, which brings
creativity, simplicity and curiosity to the table offering guests the
chance to have the ultimate gastronomic experience. Prepared
by Chef Norbert Biro and sous chef André Bicalho, the dishes are
balanced with a mix of textures and flavours through molecular
techniques making sure that the customers’ desires are satisfied
and exceeded. In actuality, the menu at Baraka switches four
times a year giving guests a versatile and curated reality.
Baraka's cooking approach combines old and new techniques
while maintaining the basics of French-Asian cuisine, as well as
exploring new ingredients and methods. When tasting a dish at
Baraka, one is immediately surprised by a tremendously well-
balanced seasonal combination like salty, sweet, sour and spicy
flavours, and this is way Baraka is rather unique.
Materials such as wood, glass and steel were used in the decor
of Baraka to guarantee a harmonious environment that is
both comfortable and stylish, and this is quite notorious in
the lighting design provided, like the majestic Coltrane Ceiling
Lamp by DelightFULL that can be seen in the bar, which has an
extremely relaxing and natural ambience to it.
“When we moved to the Dorottya Palace, it was the first time
we designed a restaurant from scratch. We knew that it was
important that the service areas were all part of the design and
should be functional and beautiful. We knew that we wanted
the kitchen and the service area for the waiters to be an extension
of the other for the waiters to work. We think that one of the
ultimate goals of any restaurant at this level is absolutely to
receive a Michelin star. This is an affirmation that the hard
work we put in to running this restaurant day in and day out
is recognized by people who really understand what makes a
restaurant great. Michelin symbolizes excellence in food, design,
and service, and it would be amazing to be recognized by our
peers from all over the world.
It would bring us many guests who follow Michelin restaurants
all over the globe who appreciate the efforts we put in to deliver
the best experience possible."
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