Following a break this winter, Budapest’s first studio restaurant reopens with a new concept and interior that creates a more intriguingly noir ambience. The creative courses, enthusiasm, and professionalism at ESCA are as impressive as before, but a journey abroad inspired the owner-chef Gábor Fehér to abandon the white Scandinavian aesthetics for a sexier style.
To be honest, we really liked the old ESCA design as well, but we always appreciate it when further consideration is given to something fundamentally great, and instead of sitting back and letting the money roll in, the creators ceaselessly seek other areas for further improvements. This is what happened to the ESCA studio restaurant in Dohány Street; the white walls were painted black, although upon entering the place somehow seems more spacious now; the ceiling height grew and the bar gained a horizontal setting at the back of the seating area. Furthermore, they also improved their wine selection, and now pair each course with the most suitable wine from the carefully selected assortment.
Cocktails also earned a more prominent role at ESCA, as the staff completed a course at the London Academy of Bartenders, so those who seek something new can now order refreshing signature drinks, too.
With the new concept, ESCA no longer offers lunch and dinner menus – they now focus solely on suppers, as the restaurant is open from 5pm to 10pm. The menu includes two options plus some extra courses, and changes every two weeks; it will soon be available on Facebook, so you can pick the dish that you crave the most in advance. Fine fish dishes, fresh vegetables, specially spiced courses, a friendly atmosphere, and food cooked just a few meters away can still be expected at ESCA 2.0.
