It's not just about baked goods and coffee, you can also order from a dynamic Mediterranean-inspired menu in the heart of the capital.
David Seboek and Leora Seboek's restaurant is one of the first fine dining restaurants in Budapest, always recommended by the Michelin Guide, which debuted in 2001. This was a pond, which was permanently closed during Covid.
David, who is of Hungarian descent on his father's side, was in charge of baking at the restaurant; He learned the trade in a bakery in New York and then in France in his mid-twenties, when he left university. At home, he worked as a pastry maker at the Hotel Hungary. There he met Liora, who came from Israel. And the rest, as they say, is history.
It serves as a bakery and breakfast and lunch place at the same time David's kitchen Right now it's still in the soft opening period, and will be painted differently in a good couple of months.
The offer includes sourdough bread, baguettes, pastries and large sandwiches (chicken, tuna, etc.), but you can also opt for protein-rich breakfast and lunch dishes, as well as classic dishes such as the unmissable shakshuka, and among the specialties are ziva (Yemeni bourekas). ) with tomatoes, cheese and bread pudding with olive or coconut and vanilla sauce.
(Images: Pixeltaster)
Leora's wounds | Budapest | David's Kitchen | Breakfast and lunch | David Seabok
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He studied as a butcher, and brought high-quality meat products to the country under the name A Sonkás
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