Fine dining isn’t just about sophisticated flavours and spectacular presentation – behind the scenes, a perfectly functioning kitchen ensures smooth service and precise workflow. The success of a fine dining restaurant depends to a large extent on how well the kitchen technology supports the creativity, efficiency and precision of the chefs. Coninvest is proud to have designed and installed state-of-the-art equipment in the kitchens of many premium restaurants. In this article, we present 10 of our outstanding fine dining projects where functionality, innovation and premium quality meet to enable chefs and their teams to create in the best possible conditions.
Onyx Műhely, Budapest
Coninvest’s cooperation with Gerbeaud and Onyx is not new. As soon as Anna Niszkács took over the management of Gerbeaud Ház from her mother, Katalin Pintér, one of her innovations was to add classic café hot dishes to Gerbeaud’s menu. For this purpose, we then set up a serving kitchen in the back of house area on the ground floor. But by the time we were ready, Covid had arrived, with all its limitations. At the same time, the new Gerbeaud Ház events centre was completed, but instead of guests enjoying champagne, there was a steady stream of cancellations. But the Onyx people didn’t give up, and after the famous Last Supper, they embarked on a journey that saw Coninvest commissioned to design the new Onyx Műhely show kitchen. And in life, there are no coincidences: when Anna and Coninvest discovered Marrone’s unique Metamorphosis cooking block in our showroom in Budaörs, it was already decided that they would cook on such a block in the Onyx Műhely.
Bori Mami, Gyöngyös
The owner of Bori Mami approached Coninvest with the need to renovate the kitchen of the restaurant. A visit to the site led to the idea of designing a custom kitchen island for the restaurant, made by Italian manufacturer Marrone. The cooking island was designed by Tamás Aczél Pál and István Dybisewszky, and after refinements according to the client’s requirements, the unique Marrone cooking island of Bori Mami was manufactured and finally placed in its rightful place.
Essência Restaurant – Tiago & Éva
Tiago Sabarigo and his wife Éva Jenei have been planning for a long time to open their own restaurant, which would present the wonderful ingredients, dishes and specialities of Portuguese and Hungarian cuisine. In addition to interior designer Tímea Nikházy, Gianni Annoni was able to assist them as a gastronomic consultant and our team of experts helped them to realise their vision, as well as the complete kitchen of the Essência. Coninvest also supplied two custom-designed wine coolers and furniture for the restaurant. Essência Restaurant – Tiago & Éva, which was awarded a Michelin star in 2021, is a wonderful restaurant where we can watch how delicious Portuguese and Hungarian dishes are prepared together in a spectacular kitchen designed by Coninvest.
Casa Christa, Balatonszőlős
Above Balatonszőlős, in the neighbourhood of Pécsely and Vászoly, there is an estate where the Tuscan-style press houses are surrounded by almond trees, and where Coninvest’s experts were responsible for the restaurant’s cuisine. Casa Christa offers a refreshing lakeside experience with Tuscan charm for friends, couples, families and those who want to relax alone in a beautiful place. Coninvest’s experts have supplied the restaurant with Angelo Po stainless steel kitchen appliances, MKN SpaceCombi compact oven-steamer with heat circulation, Meiko UPSter dishwasher and Icematic ice cube machine, among others.
Várudvar Restaurant, Szigliget
One of the most exciting Coninvest projects of the summer of 2021 was the construction of the kitchen of the Várudvar Restaurant in Szigliget. We delivered the restaurant’s appliances, including a snow-white Marrone kitchen island and a Josper oven, to the site with the utmost care. Quality equipment, high kitchen technology on the northern shore of Lake Balaton from the experts at Coninvest.
Uncensored restaurant, Budapest
Marvin Gauci is the owner of a restaurant that can’t really be described or told, you have to go there to know it’s not about fine dining. We travel halfway around the world through a wardrobe door during dinner, where not only our taste buds but also our visual imagery is filled with content. This is Uncensored, a bucket list place.
Haris Park, Budapest
Haris Park is not only known as a restaurant, but also as an event centre and a catering education space. It is to this space full of tradition that our experts arrived in 2018 to join the project that started in 2016. Picking up the thread of a half-finished project is no easy task, but thanks to the precise redesign by kitchen technologist Árpád Rátonyi and close collaboration with the client, the kitchens at Haris Park were able to be executed with excellence. The project was exciting not only because of the redesign, but also because – unlike most restaurants – Haris Park leaves a lot of space for preparation and storage. In a space that doubles as a restaurant and event venue, it was a real challenge to design a space that could be legally and hygienically compliant.
Stand restaurant, Budapest
Szabina Szulló and Tamás Széll opened their restaurant, Stand, in Székely Mihály Street in Budapest. The wine coolers in the restaurant have a double function: on one hand, they serve as a partition between the kitchen and the dining area, and on the other hand, guests can look into the kitchen through the glass of the cooler and get a glimpse of the chefs’ work. The custom-designed wine coolers were supplied to Stand Restaurant by Coninvest.
Caviar & Bull, Budapest
A whole evening would not be enough to cover the dishes of the Maltese restaurant on Erzsébet Boulevard, the fresh fish from the island country, the best Argentinian beef and the matching South American wines, not to mention the amount of work that goes into preparing a meal at Marvin Gauci’s restaurant.
But we’ll help you get to know it a little better: take a minute to look around Caviar and Bull, which we had a hand (but especially our cutting-edge technology and ideas) in making. A world that is the perfect blend of sophisticated and raw, refined and robust.
Spago by Wolfgang Puck, Budapest
Today, Matild Palace is Budapest’s hotel with the largest gastronomic offer, with a capacity of more than 600 people. In 2021, world-renowned chef Wolfgang Puck’s first European restaurant, Spago by Wolfgang Puck, opened in this stunning building. Spago’s kitchen combines Beverly Hills fusion cuisine with Wolfgang Puck’s Austrian roots and Hungarian gastronomy. We are very proud that the kitchen at Spago was also created by Coninvest.
