FOURty Seconds with Tiago Sabarigo

07 Jun 2016
2 min read
FOUR speaks to chef Tiago Sabarigo of Costes Downtown, Hungary’s fifth Michelin-starred restaurant and sister to Costes…

The sister restaurantof Costes at thePrestige Hotel Budapestis theMichelin-starred Costes Downtown, which seized the extraordinary recognition in March 2016,less than a year after its opening, being the5th restaurant in Hungary awarded with a Michelin star.

The originalCosteswas awarded its firstMichelin Starbackin 2010 and both restaurants havebeen going from strength to strength ever since.With its minimalist, modern interior, and its silverware and crystalware, Costes Downtown radiates elegant 21st century bistro vibes.Themenuis constantly changing, making good use ofseasonal changes and innovative techniques of the trade.
With a kitchen supervised by Portuguese celebrity chef,Miguel Rocha Vieira, and headedby Tiago Sabarigo and Petra Tischler, it is no wonder thatCostes became thefirst Michelin-starred restaurant in Hungary, which was also chosen as 25th best restaurant in the world and 14th in Europe, closely followed by its younger sister Costes Downtown.

FOUR finds out more from Chef Tiago himself…

What are your earliest memories of being interested in food?

Since Iwas young Ialways helped my parents in the kitchen, even if it was just pealing potatoes. I remember baking cakes with my grandmother.

What would you say has inspired your cooking the most?

Chef Patron from Texture Restaurant Aggi Sverrisson and his way of cooking and interpretation of the ingredients.

Describe your culinary style…

My culinary style is more like a Nordic but with international and local influences. I really like Asian and Mediterranean flavours.

What would you say is the main focus/concept for restaurant Costes?

To strive for excellence without compromise. Having the goal of being a culinary reference for Hungary.

What do you think makes Costes sosuccessful?

Motivation from everyone that works at Costes Downtown. We always do it for excellence and to give the best experience to the guests.

What are your most indispensable ingredients?


What kind of experience do you aim to give guests at your restaurant?

I want the guests to feel as comfortable as home and that they can have a beautiful gastronomic experience. Their evening at Costes Downtown will be memorable.

What would you say has been the most memorable moment in your culinary career so far?

The most memorable moment in my career was when Costes Downtown got awarded with its firstMichelin Star in 2016.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

To work hard, to believe in myself and in my goals.

What’s next for you/Whats projects do you have lined up?

I would like to contunue mystay in Hungary. I feel that I am at home here. I will also continue at Costes Downtown working hard and cooking forguests from around the world.

What is your guilty pleasure?

Toffee popcorn.

What restaurant is currently at the top of your list to dine at?

Alinea Restaurant.

Find out more about Tiago and Costes Downtown here…