Archive for the ‘2015 March’ Category


121A2573Learn more about Attila Feith’s Executive Sous Chef and his thoughts:

The secret: experience, passion and top quality cut

During my years abroad I became aware of the high importance of the visitor’s satisfaction at the end of a meal. This edification, the true faith in quality and the passion for my profession make me go further, to present the guests real

experience again and again. Steak is in focus on our brand new menu.

In case of cuts like this final result is essentially and unmistakably determined by the quality, length of maturing and solid knowledge.

The source of our top quality steaks are Australia, New Zealand and Argentina, the meet is aged for 21 days and cooked on lava stone to prepare the most delicious meals for the joy of our guests.


Interjú with Orsolya Gyimesi

gyimesi_orsi1. How long have you worked at the hotel?
My first official working day in the hotel was 11 February 2013.

2. Which areas have you worked in, and where are you now?
From February 2013 I worked as a therapist, in October 2014 I was appointed senior therapist, as well as ESPA in-house trainer in the Royal Spa.

3. What are your duties?
I do spa rituals, massages, facial treatments, manage VIP guests and train members of staff.

4. What was your happiest experience in relation to the hotel (if there was such)?
I find that every single day spent in the hotel is an experience. I love people, which is why I love my job. I consider myself one of those lucky people whose job is also their hobby. By taking a positive approach to life I try to see the good in everything and everyone. Perhaps this is why I find that life brings me face-to-face with so many wonderful people day after day. I believe that the world works on the principle of ‘you get what you give’.

5. What do you enjoy doing in your spare time?
Despite my physical job, exercise ranks number one in my leisure activities. I go running regularly and build my strength in the gym. And not only to maintain my body but my spirit, as well. Running outdoors, and dancing, which has been a constant part of my life since the age of six, are an incredibly good way to relax and reenergize. Besides these I really enjoy learning. I regularly attend self-awareness courses and I read a huge amount about this topic.

6. What is your favourite food and drink?
I absolutely adore Italian cooking. I prefer savoury dishes but I’ll never turn down a genuine Italian tiramisu. :) Even though I am careful about my diet, the following is my core motto: “The person who loves eating loves life as well!” As regards body mass control, I tend to believe more in a balanced combination of diet and exercise than in dieting.

7. Do you have a favourite travel destination in Hungary and abroad?
I love travelling. Perhaps it is no surprise, therefore, that I spent seven years at the Dutch airline KLM. Thanks to the cheap airline tickets I had the luck to travel to many fantastic places in the world. Still, for some reason my favourite faq remains Spain. I often long to return.
Irrespective of the travelling I have done, when I see the Chain Bridge and Buda Castle illuminated at night I am moved and filled with pride that I can live in one of the most beautiful cities in the world.


Orfeum-Poster-Josephine-Baker-Night-2-hun-web-315x446Josephine Baker Night at the Orfeum Club
18 March 2015
Louanda Bird Abreu, Gabriel, Monika ‘NIKA’ Veres & 6 excellent dancers evoke the revues of the 1920s and 1930s, the era of the ‘Black Pearl’, the ‘Créole Goddess’.

Louanda Bird Abreu, Gabriel, Monika ‘NIKA’ Veres &6 excellent dancers evoke the revues of the 1920s and 1930s, the era of the ‘Black Pearl’, the ‘Créole Goddess’.


Concert at 9 p.m.
Opening at 8 p.m.
Dining is ongoing until 11 p.m.

Entrance tickets:
Complimentary entry for Corinthia Hotel Budapest guests

In honour of legendary French/American Jazz entertainer Josephine Baker, our culinary team has created the Royal Cake, a glorious gluten-free chocolate and raspberry-based delicacy inspired by her stunning performance at our Orfeum Club in 1928.

– See more at:

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