Costes Restaurant

Chef Miguel Vieira’s eight-course tasting menu at Costes Restaurant in Budapest, Hungary delights the senses with harmonious notes and striking contrasts. He serves imaginative starters such as salted peanut–encrusted marshmallow, and black caviar ladled atop a dainty dollop of green foam made from fresh asparagus. These whimsical overtures prepare the palate for more substantial dishes, such as milk-fed veal chops served with arabica-coffee sauce and such Hungarian-influenced dishes as an interpretation of a noodle dish dating back to the Magyar tribes that is served with truffles, Tokaji-wine foam, and a soft-cooked egg in its shell. Speacialties: Provençal lamb shoulder cooked sous vide and served with tagine spice, stewed apricots, and roasted baby potatoes; pike perch served with tomato jelly; and a Hungarian cheese sorbet called tejföl.

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