The story
Perched on the 7th floor of the Dorothea Hotel in central Budapest, BiBo Budapest offers a panoramic dining experience that pairs the city’s iconic skyline – the Danube, Buda Castle, illuminated bridges – with a menu rooted in Andalusian tradition and local Hungarian ingredients. The restaurant is part of the Botaniq Collection and the global Grupo Dani García, born from the vision of three-Michelin-starred chef Dani García.
BiBo was first conceived in Marbella in 2014 with a mission to reform the fine-dining experience through a more relaxed, accessible concept. At BiBo Budapest, that philosophy takes on a distinctly local character: the kitchen draws on García’s Andalusian heritage while weaving in the essence of Hungarian gastronomy. The result is a menu that feels both international and distinctly of its place, using fresh, exciting ingredients and global influences.
Dani García’s journey from his Marbella roots to three Michelin stars at his eponymous restaurant in 2019 led him to create the Grupo Dani García, a collection of restaurants that share his singular, Andalucía-inspired worldview. BiBo Budapest is described as the “most special gem” of the chain – a space where the chef’s travels and personal tastes come together in dishes he himself loves to eat. The atmosphere is elegant yet unpretentious, with a smart-casual dress code and a rooftop setting that feels both exclusive and welcoming.
The restaurant’s recognition in the Michelin guide as Recommended for 2026 reflects its consistent quality and originality. The blend of Spanish contemporary cuisine with Hungarian touches – a pairing that few restaurants attempt – gives BiBo Budapest a distinctive identity. Whether you come for a leisurely lunch or a private evening event, the combination of inventive cooking, a carefully curated wine list, and one of the best views in the city makes this a standout destination in Budapest’s fine-dining landscape.
Recognition
Ambience
Details
History
At the end of 2024, Andalusian superstar chef Dani García brought his celebrated Bibo brand to Budapest. Set atop an elegant listed building in the city centre, the restaurant offers breathtaking views of Buda through floor-to-ceiling glass walls. Bibo in Budapest is no less theatrical than its Spanish siblings: flamboyant by design, exuberant in spirit, and yet immaculately poised. The closely placed tables evoke a lively, club-like atmosphere rather than hushed intimacy – especially once the DJ arrives. The youthful front-of-house team may lack experience, but they more than make up for it with warmth, charm and enthusiasm. The compact menu includes several of García’s hallmark creations, executed with precision by a kitchen clearly fluent in the language of the brand. The signature oxtail brioche is nothing short of revelatory – its unctuous texture captures the essence of slow-cooked oxtail, enriched by García’s original bull sauce and enveloped in feather-light brioche. In terms of visual artistry, however, the appetiser of duck liver, sour cherry, parmesan and brioche – styled like a dessert – steals the show. A canny choice is the ‘Bibo hat-trick’: order one main course to be treated to three premium ingredient small plates – past examples include mangalitsa pork, veal, venison tenderloin with foie gras. The drinks list is extraordinary, particularly the wine selection, which ranges from affordable by-the-glass options to bottles priced in the millions. Despite the sheen of a global brand, prices are fair. Bibo is a multisensory feast you have to experience – heady, stylish, yet surprisingly playful.
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