Nightingale by Beefbar has launched at the newly opened W Budapest.

Curated by restaurateur Riccardo Giraudi, Nightingale by Beefbar is a spinoff of the original Beefbar concept, realised in a bold new culinary destination. Designed to offer an approachable introduction to Asian cuisine, the culinary concept pairs fresh traditional Asian flavours with a selection of Beefbar’s signature and iconic meat dishes.

Heading the Nightingale by Beefbar Kitchen is Fabio Polidori, who has curated a sociable menu filled with delicious small plates designed to be shared. Dishes include crispy carpaccio drizzled in a piquant chipotle dressing and yellowtail sashimi with yuzu truffle sauce. Signature main courses see fillets of cod marinated in an east meets west miso and ouzo sauce, alongside a tantalising veal anglet marinated in miso. Surprising sides include comforting mashed potatoes fused with jalapeño, alongside Asian accompaniments like pak choi and crisp garlic.

For those wanting to end the experience with something sweet, the playfully named Miss Bao invites eaters to dip caramelised banana into a divine dark chocolate sauce, whilst the indulgent interpretation of a pastilla sucrée celebrates a jasmine-infused panna cotta layered between millefeuille-inspired pastry layers. To finish on a lighter note, the Japanese sorbet, combining notes of yuzu, lemon and lime, will cleanse the palette and pairs perfectly with the restaurant’s hand selected sake menu.

The Beefbar philosophy was created in 2005 by Riccardo Giraudi in Monaco. Full of contrasts, this brand breaks with stiff codes to re-think food and a luxuriously modern experience that is accessible. Beefbar currently has outposts in Paris, London, Hong Kong and Dubai.

“Ever since I stayed at W Union Square in New York, I have dreamed of collaborating with the group. After more than a decade, I am so proud and humbled to open the first spin-off of my flagship brand, Beefbar. I focused on my best creations, the brand’s best sellers, that have an Asian influence while also creating sushi and rolls with a more meat focus, to honour our roots. We always embrace the cities or countries that host us, and we’re so pleased to be supplied by local producers to create uniquely W Budapest experience” said Riccardo Giraudi, CEO of the Giraudi Group.