The story
Worldwide-renowned master chef Wolfgang Puck has brought his celebrated Spago to Europe for the first time, choosing the majestic Matild Palace in downtown Budapest as its home. The restaurant, already recognised by the Michelin Guide, sits at the foot of the Elisabeth Bridge, offering unparalleled views of the city while igniting Budapest’s dining scene into a culinary epicentre.
The kitchen is led by Head Chef István Szántó, a Hungarian chef with over fifteen years of experience in Michelin-starred restaurants such as Costes Downtown. Selected personally by Wolfgang Puck, Szántó’s philosophy focuses on the highest quality ingredients, modern techniques, and creating a family atmosphere. On the floor, Head Sommelier Imre Rácz – named Sommelier of the Year by the Michelin Guide Hungary in 2023 and by Dining Guide in 2024 – curates a wine programme that bridges wineries and guests with expertise and passion.
Designed by award-winning MKV Design London, the interior uses natural materials – marble, brass, wood, and leather – and features a series of food counters and show kitchens. Guests can watch the culinary team at work in the bustling open kitchen, where fresh local produce comes together with global influences. The modern yet inviting setting includes a year-round terrace on Duna Street for alfresco dining and lounging, as well as a private dining room for more intimate gatherings.
Spago Budapest serves Puck’s distinctive seasonal Californian cuisine, infused with Hungarian and global flavours. The menu changes regularly, with highlights such as the Smoked Salmon Pizza (a Spago classic), Hungarian Buffalo Steak Tartare, and a dedicated sushi menu featuring dishes like Bluefin Tuna Lemon Roll and Yuzupon Scallops Sashimi. The handcrafted cocktail programme offers inventive drinks such as the Verde Vice with cilantro and jalapeño, or the Hungarian Summer with Zubrowka and apricot brandy.
The restaurant is open daily from 09:00 to midnight, serving breakfast, lunch, and dinner. A highlight is the Sunday Brunch from 12:00 to 15:00, a sumptuous spread that has quickly become a Budapest institution. Advance reservations are highly recommended.
Spago by Wolfgang Puck Budapest is more than a restaurant – it is a meeting of two worlds: the effortless glamour of Beverly Hills and the rich culinary traditions of Hungary, all within a Michelin-recognised setting that feels both refined and warmly welcoming.
Recognition
Ambience
Details
History
The Austrian-born American celebrity chef Wolfgang Puck plumped for Budapest as the location for his first European restaurant. Situated on the ground floor of the emblematic Matild Palace, a defining landmark of the city centre, the restaurant aims to bring the essence of California to Budapest. Befitting the grandeur of its ambience, the interior is sophisticated and cosmopolitan, with lavish furnishings, a striking bar, elegant wine coolers, and vast windows that flood the space with natural light. The chilled-out Californian vibe is best savoured on the terrace during the warmer months. The wine list embraces a global selection while also featuring notable Hungarian bottles, and the craft cocktails and mocktails add a creative flair. Executive chef István Szántó expertly translates the culinary philosophy of Puck’s international restaurant empire into the Budapest Spago, blending the gastronomic heritage of the Austro-Hungarian Monarchy with some of the world’s most celebrated cuisines. The menu highlights star ingredients such as Italian burrata, Scottish salmon, Hungarian buffalo and mangalitsa pork, with subtle Asian influences interwoven throughout. The goulash soup we tasted was a fusion take on the classic, brightened by green coriander and celery, with slow-braised and sautéed beef cheek and toasted spaetzle adding depth - full of flavour and effortlessly moreish, it set the tone for the meal. The elegantly plated chicken suprême featured crisp skin and refined seasoning with a hint of Asian influence, elevating this French-inspired cut beyond expectations. The veal jus, prepared in the tradition of haute cuisine, was silky, smooth, and glossy, with an intense richness - further enhanced by the addition of mushrooms. Meanwhile, the velvety potato purée from ratte variety, with its subtle nutty notes, honours Joël Robuchon, adding another layer of sophistication to the dish. With its premium pricing, Spago is best suited for business meetings or special occasions, where the exquisite setting and outstanding cuisine create a truly memorable dining experience.
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