"Hungary's first Michelin star since 2010, Eszter Palágyi's foie gras the proof — go for closing a deal in Budapest."
About Costes
Costes earned Hungary its first Michelin star in 2010 and has not let it go since. The room opened on Ráday utca in 2008, in a stretch of District IX that has since become one of Budapest's serious dining addresses, and it set the template the city's other starred kitchens have followed.
This is fine dining of the quiet, confident kind rather than the theatrical sort. For how it fits among the city's best tables, see our Budapest dining guide, and for the broader category our best fine-dining restaurants guide. By the measure of the signs that separate a great restaurant from a good one, Costes clears every one.
The Kitchen
Executive chef Eszter Palágyi has run the pass since 2015, when Miguel Rocha Vieira handed it over after seven years and stayed on to oversee the menu. Her cooking is a modern, French-trained reading of Hungarian ingredients: mangalitsa pork, pigeon, scallops and French black truffle, grounded in classical technique. The signature is the foie gras from Parlag, served with cranberry, parsnip, Tokaj wine and a malt brioche.
The format is a tasting menu, a longer 7+2 courses or a shorter 4+2 run a few days a week, plus a four-course pre-theatre menu served between 17:30 and 19:30. Expect around €110 a head for the full menu before wine pairings, with vegetarian and pescatarian versions available. The dining room is at Ráday utca 4 in District IX, and the kitchen has defended that 2010 Michelin star without interruption.
The Room
The dining room seats around forty, which keeps the service close and the noise low. Lighting is dim and warm, tables are well spaced, and the mood is composed rather than hushed, the sort of room where a long conversation carries without effort. Dress smart; this is not a place for trainers, though no jacket is required. Service is precise and well drilled, with a sommelier who can steer a Hungarian list most visitors will not know. Book ahead for a window or corner table.
Best for Closing a Deal
Book Costes for closing a deal because the room is quiet enough to talk numbers, the tasting-menu pace gives a negotiation time to breathe between courses, and the first-Michelin-star reputation tells your counterpart you took the meeting seriously. The forty-seat room keeps things discreet. Choose the longer menu if the evening is the negotiation, the pre-theatre menu if you need to be done by eight. For other high-stakes options, see our best restaurants to impress clients.
Not for
Not for a casual or spontaneous meal: it is a tasting menu near €110, booked well ahead and paced over hours, not somewhere to drop in hungry on the way past.
Frequently Asked
Is Costes worth it?
Yes, if you want Budapest's most established fine-dining room. Costes earned Hungary's first Michelin star in 2010 and has held it ever since. Executive chef Eszter Palágyi cooks a modern, French-trained take on Hungarian ingredients, and the foie gras from Parlag with cranberry, parsnip and Tokaj is a signature worth ordering.
How far ahead should I book Costes?
Book two to four weeks ahead for a weekend dinner, online or by phone. Weeknights and the shorter pre-theatre menu, served between 17:30 and 19:30, are easier to secure. The dining room is small, around forty seats, so prime Friday and Saturday slots go first.
How much is the tasting menu at Costes?
The full tasting menu runs around €110 a head, with a shorter 4+2 course option three days a week and a four-course pre-theatre menu. Wine pairings are extra. Vegetarian and pescatarian tasting menus are available, so a mixed table can be accommodated without a separate trip.
What is the dress code at Costes?
Smart dress is expected: no jacket-and-tie requirement, but this is not a place for shorts or trainers. A collared shirt or equivalent fits the room. The setting on Ráday utca is refined without being formal, which suits both a business dinner and a quiet celebration.
Is Costes good for closing a deal?
Yes. The room is quiet enough to talk, the tasting-menu pace gives a negotiation room to breathe, and the first-Michelin-star reputation signals that you took the meeting seriously. Book a corner table and let the kitchen carry the evening. See more on our Budapest dining guide.
