ÉS Bisztró at Kempinski Hotel Corvinus Budapest opened in April 2013 in collaboration with the Zsidai Group. During the ten-year period, the restaurant has received numerous awards and recognitions.
Ten years ago, a Hungarian gastro evolution took place, which made going to restaurants fashionable among the younger generations in no time. In this environment, the new restaurant concept of the five-star Kempinski Hotel Corvinus in Budapest was maybe rather revolutionary, as it was the first time in Hungary that a hotel restaurant had broken with the usual idea of what a hotel restaurant was like. The management of the hotel dreamed of a bistro with an open, informal atmosphere, and invited the Zsidai Group as a partner to contribute to the development of the concept, brand image and offerings of the restaurant. Zsidai Group, a local family business celebrated its 40th anniversary last year and has an expertise in developing successful restaurant concepts.
ÉS’s success has been unbroken since its opening. It has become a popular downtown restaurant spot for businessmen, groups of friends, families and tourists coming to Budapest, and its Sunday Family Table is one of the most favoured in the city. The restaurant’s menu is based on Viennese-Hungarian cuisine, featuring the famous ‘Tafelspitz’ as its signature dish. ÉS Bisztró is renowned for its steaks as well, made exclusively from free-range Austrian cattle in a special Southbend oven. The main menu is refreshed twice a year, and ‘blackboard’ offers are added to it every three weeks.
The restaurant has one of the largest terraces in the city centre, open from spring to autumn as well as in the Advent period.
ÉS Bisztró strives to use only seasonal, local ingredients and work with Hungarian suppliers who are environmentally conscious, reducing the amount of waste they generate through transportation and packaging.
The waiting staff are an enthusiastic and cohesive team, led by Restaurant Manager Norbert Kőrösi – an ex-BMX world champion – since the opening. As a sportsman, he believes in long-term hard work. The kitchen team has been guided by Head Chef Géza Kónya in the last five years. Love, dedication and respect for his profession can be felt in every dish he prepares.