Baraka was our first child and we have seen it grow immensely since its days as one of the first quality contemporary restaurants to hit the Budapest dining scene. Baraka is a vehicle for Leora to show her design skills, where she uses her "less is more" philosophy, choosing only natural materials in great combinations and paying attention to the smallest of details. David learned baking and pastry through on the job training in Manhattan and in The Loire Valley in France. These experiences gave him the basics of which to build his career. Since opening, David has always been part of the pastry team and baking the artisan bread, which has become his passion. At home Leora and David are raising their three children, Ethan, Jonathan and Gabrielle, in a very multinational environment.

  Chef Norbert Biro has a inner passion to his craft of cooking. He is able to take any ingredient and technique and combine them in such ways that bring new taste combinations and textures in his ever evolving career as a chef. His grandparents were big influences on him while falling in love with cooking. Their love for nature were his inspiration for becoming a fisherman and having a connection to the ingredients coming from the sea. He loves the mid-century clean style of design as well as modern architecture, and these design elements are always in the back of his mind when he creates new dishes for his seasonal menus