Head-to-Head

Costes vs Mák

Costes for Hungary's first Michelin star and the grand occasion; Mák for chef János Mizsei's sharper-value modern-Hungarian tasting.

Costes

Budapest · Modern Hungarian · $$$$

Food 9 · Ambience 8 · Value 6

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Mák

Budapest · Modern Hungarian · $$$

Food 8 · Ambience 7 · Value 7

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The Verdict

Costes for Hungary's first Michelin star and the grand occasion; Mák for chef János Mizsei's sharper-value modern-Hungarian tasting.

Costes became Hungary's first Michelin star in 2010 and still holds it, serving chef Eszter Palágyi's modern-Hungarian tasting menu on Ráday utca in District IX. Butter, preserves and ham are made in-house, and the cooking leans into regional Hungarian produce with classical technique. It scores a 9 on the cooking in our review. Mák is chef János Mizsei's modern-Hungarian kitchen in Lipótváros, named for the poppy seed and built on seasonal produce from local growers, with Nordic touches and a signature smoked carrot. It is Michelin-recommended rather than starred, and it scores a 7 for value, ahead of Costes.

The split is decoration against value. Costes is the starred institution and the grand-occasion room; Mák is the sharper, more relaxed table a price tier down.

Spend follows that line. Costes sits at $$$$ and earns only a 6 for value because the bill matches the star; Mák is a $$$ ticket and the better-value evening. Both run short dinner weeks.

Which One for Which Occasion

Occasion	Editorial Pick
First Date	Mákthe relaxed Lipótváros room and gentler bill make an easier first date.
Close a Deal	Costesthe Michelin star and the formal room carry a high-stakes dinner.
Birthday	Mákthe value tasting and lively kitchen suit a celebration without the splurge.
Impress Clients	CostesHungary's first Michelin star is the credential that does the work.
Proposal	Costesthe starred tasting menu fits a once-in-a-while milestone night.
Solo Dining	Mákthe counter is the natural, value-led seat for one.
Team Dinner	Mákvalue 7 vs 6 makes a better spend per cover for a group.

The Numbers

Our scoring puts Costes at 9 / 8 / 6 (food / ambience / value) and Mák at 8 / 7 / 7. Costes wins the cooking and the room on the back of the star; Mák wins value outright. The honest read is that Costes is the occasion and Mák is the everyday-excellent table, so weight the dimension that matters most and follow it.

How to Book

Costes is the tighter reservation: the Michelin star and a Wednesday-to-Saturday dinner schedule concentrate demand into a few services, so book one to three weeks out for a weekend table. Mák also runs a short week but takes more covers and is easier to secure, especially for its Saturday lunch. Both take reservations directly; check the practical-info card on each linked review above for the current platform and policy.

Frequently Asked Questions

Which is better, Costes or Mák?

Costes is the more decorated room: it became Hungary's first Michelin star in 2010 and still holds it, with chef Eszter Palágyi's tasting menu on Ráday utca. It scores higher on our cooking and ambience grid. Mák, chef János Mizsei's modern-Hungarian kitchen in Lipótváros, is Michelin-recommended rather than starred but scores higher on value. Choose Costes for the starred occasion; choose Mák for a sharper, more relaxed evening at a lower spend.

How much do Costes and Mák cost?

Costes is the pricier table at $$$$, a full Michelin-starred tasting menu that earns only a 6 on our value scale because the bill matches the occasion. Mák sits a notch down at $$$, with a modern-Hungarian tasting that lands a 7 for value. The gap is the clearest practical difference: Mák is the better-value night out, Costes the splurge with the star attached.

Does Mák have a Michelin star?

No. Mák is Michelin-recommended and has been listed in the guide for years, but it does not hold a star. Costes is the starred room of the two, holding the distinction it first won in 2010 as Hungary's first Michelin star. If a star on the night is the point, book Costes; if you want chef János Mizsei's cooking, including his signature smoked carrot, without the starred price, Mák is the call.

Which is harder to book, Costes or Mák?

Costes is the tighter reservation, since the Michelin star and a Wednesday-to-Saturday dinner schedule concentrate demand into a handful of services, so book one to three weeks out for a weekend table. Mák also runs a short week but takes more covers and is easier to secure, especially for its Saturday lunch. Both accept reservations directly; check each linked review for the current platform and policy.