Restaurant & Bar
Budapest meets Levante
Levante Budapest is a Mediterranean–Hungarian fusion restaurant unlike any other in the city, offering a vibrant blend of cultures and flavors.
Our story began when our Greek–Hungarian founder set out to create something truly special by uniting his two heritages—showcasing the richness and excitement found in both the Levant region and the Carpathian Basin.
This is our local interpretation of Levantine cuisine: starting from Budapest, we follow in the footsteps of the Venetians along the historical and geographical coastline of the Eastern Mediterranean, home to Greek, Jewish, Arab, and Turkish culinary traditions. This diversity is reflected in our seasonal menu, featuring iconic dishes from these cultures—such as Baba Ghanoush, Kebab, or Chicken Paprikash—all presented in our own relaxed yet refined style.
Our aim is to introduce our guests to thoughtfully crafted, precisely prepared dishes in a modern Mediterranean and laid-back atmosphere.
A little taste of Levant and Budapest
When cultures meet, something new begins. Gastronomy as a melting pot has brought cultures together by creating new flavours and dishes for centuries.
We feel fortunate that the parts of the world so close to our hearts have gifted their people with a rich culinary heritage. We have chosen some of our favourites for you to taste and added our style and interpretation to make it a unique experience.
We are proud to prepare for you your food journey, with dishes full of history and stories.
Our food is:
Nutritious, healthy & wholesome the way home food should be
Made with fresh & flavorful ingredients as we prepare daily
With the least possible ingredients intrusion, for pure taste
Presented with modern techniques and aesthetics, in a 21st-century interpretation
Take your time. Taste, explore and enjoy.
Meet Our Chef
Tibor Tóth, the chef of Levante Budapest, brings expertise and passion to his exploration of Eastern Mediterranean and Hungarian flavors.
He is known for his creative approach, offering dishes such as trout tartare served in a French pastry basket with olive powder, or dolma elevated with pumpkin purée and thin pumpkin ribbons. These and similar creations all reflect Tibi’s innovative style.
His culinary philosophy centers on reimagining traditional flavors in a modern way, ensuring a distinctive, high-quality gastronomic experience for every guest.