In a city ranked as Europe’s most authentic food destination, earning an impressive score of 98/100 in a survey by SAGA, Kimpton BEM Budapest has quickly established itself as one of Budapest’s standout new launches, attracting both locals and travellers with its strong culinary credentials. On the Buda side of the Danube, Executive Chef Attila Fehèr leads the hotel’s three dining concepts, AGOS, Bar HUSO, and FENNEN Rooftop Bar, where Hungarian heritage is reimagined through a fresh Mediterranean lens. AGOS has already been recognised with two Toques by Gault&Millau and secured its position among theTop 35 Restaurants in Hungary, underscoring the hotel’s rapid rise in Budapest’s competitive dining scene, only one year after it opened. 

A Chef Rooted in Heritage

After more than a decade in Europe’s most esteemed kitchens, from The Berkeley to The Savoy in London, Attila Fehèr returned home to Budapest to shape a cuisine that balances locality with innovation. His flagship restaurant AGOS reimagines Hungarian flavours through a Mediterranean lens, using local produce and blending traditional recipes with Fehèr’s creativity. 

“For me, the goal is to dress Hungarian traditions in Mediterranean attire without either culture losing its soul” Fehèr reflects. Dishes such as Venison Wellington, with Hungarian game and forest mushrooms, or Smoked Goat’s Cheese Panna Cotta, embody this philosophy. Each creation, from Lescó-Gazpacho to Bakonyi Mangalica, pays homage to regional ingredients while also showing an open-minded approach to new and exciting developments in the kitchen.

A Circular Approach to Cooking

Fehèr’s kitchen gives new purpose to ingredients that are often overlooked. For example, the used coffee grounds are dried and donated to the local grower to be used for cultivating shiitake mushrooms, which are then used in dishes at the  AGOS restaurant. The remaining grounds become compost for local vegetable farmers. 

Even ash from the restaurant’s charcoal grill is also returned to the soil and used by local farmers to enrich their crops, closing the loop between land and table. 

Three Venues, One Philosophy

Each of Kimpton BEM Budapest’s dining concepts tells a different story within a shared ethos of locality and creativity : 

• AGOS: Mediterranean–Hungarian signature dining, led by an award-winning Executive orChef Attila Fehér, with a focus on seasonal produce and local sourcing. Recently ranked among the Top 35 Restaurants in Hungary, AGOS showcases craftsmanship and contemporary flavour through a menu that spans traditional Hungarian dishes such as Wild Boar Goulash to Mediterranean favourites including Paella. 
• Fennen Rooftop Bar & Garden: Rooftop lounge with panoramic city views, serving small plates and signature cocktails from the Pistachio Paradox (dark rum, pistachio and heavy cream) to Bitter Harmony, a tribute to Budapest made with Unicum Riserva, sweet and dry vermouth, and orange bitter. Open year-round with a curated selection of aged rums and Japanese whiskeys.
• Bar Huso: A sophisticated lobby bar and vibrant social hub of Buda, featuring award-winning mixologists, open daily till late, often hosting DJ nights.