MÁK restaurant

MÁK is a progressive fine-dining restaurant in Budapest that builds regional tasting menus from ingredients sourced across the Carpathian Basin. The team travels the region to meet distinctive producers and uncover seasonal, place-specific ingredients, and executive chef János Mizsei composes menus inspired by those discoveries, the people and stories behind them, and his own experiences. Its current MÁKtájak (MÁKregions) cycle focuses on Southern Hungary — Tolna and Baranya — and is offered in 3-, 5- and 7-course formats alongside a permanent weekday lunch offering. The wine list concentrates on biodynamic and organic bottles from smaller producers chosen to harmonise with the chef’s Scandinavian, acid-forward cooking approach. The restaurant and its chef have received wide recognition, including the MICHELIN Young Chef Award 2022 and multiple Michelin recommendations and Dining Guide accolades. The dining room presents an unpretentious, high-gastronomy atmosphere in a simple, impeccable setting, with rustic touches such as whitewashed brick and semi-vaulted ceilings that create an intimate dining vibe. Cuisine is modern and progressive, highlighting seasonal, region-specific Hungarian ingredients prepared with a Scandinavian-influenced, acid-focused technique and extensive use of fermented and aged components. János Mizsei (Executive Chef). Specialties include The Bloom (7-course), The Sprout (5-course), The Seed (3-course), the MÁKlunch 2/3/4-course lunch menus, and fermentation-focused, non-alcoholic juice pairings developed with Anja Skrbinek of Hiša Franko.