Esca/ESCA Kft

The story

Esca Budapest: Progressive European Dining on Dohány Street

The chef and the kitchen

At Esca in Budapest, chef owner Gábor Fehér directs a tightly focused progressive European kitchen that recently secured a 14.5 rating from Gault&Millau for 2026. The compact Dohány Street location has operated continuously since 2015. Fehér manages the entire operation alone, blending cool Nordic sensibilities with seasonal produce. Guests never receive a printed list because he recites the daily changes directly at the table.

On the plate

The modern European kitchen skips the standard amuse bouche and delivers visually striking compositions immediately. A chargrilled cabbage dish gains substantial depth through red curry notes and a drizzle of pomegranate syrup. Pork brains arrive coated in panko alongside lentils and a melted gorgonzola fondue that balances the richness perfectly. Charcoal grilled lamb rump follows with a pronounced jus and is accompanied by a crisp house sourdough.

The wine program and room

Sommelier Zsófi Kékedi curates a selection built around sustainable viticulture and minimal intervention practices. This approach to European dining extends into the glass with a strict focus on natural winemaking traditions. The venue doubles as a retail shop where guests can purchase bottles from Hungarian growers and rare continental producers featured in the Szofi by Nature collection. Evening service shifts between relaxed bistro snacks and a structured six-course tasting menu depending on the day.