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Dunapark Café
Brief Brand Description – USP
Dunapark is the iconic Art Deco–Bauhaus café on Pozsonyi út, next to St. Stephen’s Park, where the charm of 1930s Budapest cafés meets the rhythm of modern city life. It’s not a fast-food spot, but rather a lively, elegant urban gathering place open all day from breakfast through dinner, featuring its own baked goods and pastries, seasonal cuisine, and a strong focus on wine and desserts. The light, the spacious Art Deco–Bauhaus interior, the terrace overlooking the park, and its role as a local hangout all combine to make Dunapark a timeless Budapest coffeehouse experience.
Presentation of the Gastronomic Concept
The kitchen at Dunapark brings together the classic world of Budapest coffeehouses and today’s favorite comfort foods: we prepare familiar, comforting flavors using modern techniques, plenty of fresh vegetables, spices, and a touch of playfulness. In the morning, we pair our house-baked goods with iconic dishes such as Maghrebi shakshuka—slowly and carefully seasoned—served with homemade sourdough bread; during the day, pastrami on sourdough bread, the Dunapark superfood bowls, and hearty soups steal the show. Come evening, the heavy hitters take the stage: the Dunapark roast—baked at 90 degrees for 10 hours with goose fat and barley— creamy paprika chicken, or game beef—dishes where a respect for classic flavors meets precise, modern culinary techniques—these are the dishes that keep us coming back to meet our guests time and time again
Béla Nell
Professional Creed
For me, hospitality is not just a profession, but a calling that has lasted more than thirty years. I chose this career path back in high school, and my initial enthusiasm has never waned. What attracted me to this world is that no two days are alike: there are always new challenges, tasks to tackle, and successes to be achieved, all of which encourage continuous growth.
I began my career as a server, and went on to prove myself as a store manager, banquet director, business director, and managing director. Currently, as a holding company executive and partner-owner, I am working to ensure that the group of companies continues to develop, reinvent itself, and expand into new opportunities.
My greatest source of motivation is the team I’ve been working with for many years. I believe that growing together, supporting one another, and inspiring each other lay the foundation for true success.
In my work, quality is the unquestionable value that I never compromise on. This applies equally to the food, the drinks, the design of the dining area, and, above all, the attitude of my colleagues. What I’m most proud of is that we’re able to build every unit and achievement of the holding company together with professionals who work tirelessly every day toward our shared goals.
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Roland Tóth
Professional Creed
I began my professional career 25 years ago as a server, and after climbing every rung of the ladder, I rose to the position of head of operations and strategy for the holding company. I have worked as a store manager, hotel manager, and financial manager, which is why, as a CEO, I still have a clear understanding of the challenges of day-to-day operations and the responsibilities of our employees. My approach has been shaped by landmark projects such as the launch of hospitality services at the Papp László Budapest Sports Arena, the National Theater, and the Hungarian State Opera House, as well as the acquisition of the Residence Hotel. As a supporter, I continue to participate in projects at Müpa and the Cziniel Confectionery, among others.
I believe that human connection is the foundation of a successful strategy. I believe in an open, honest, and transparent corporate culture, where mutual respect, trust, and professional dialogue form the natural foundation of our operations. I am convinced that loyalty is not something to be expected, but rather the result of fair leadership. Today, I am primarily involved in providing professional support for new projects, as well as planning and controlling. My goal is to work with my colleagues to create lasting value and a memorable guest experience in every project.
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Bea Andó
Professional Creed
I’ve been working in the hospitality industry for twenty years, and during that time I’ve worked my way up through every important step of the profession, from waitstaff to management. I love this profession because it’s all about people—the guests we get to create experiences for, and the colleagues with whom we work together to create value. My greatest motivation comes from seeing my team enjoy their work and our guests returning to us. I believe that hospitality is more than just a service—it’s a feeling that only a specific place can provide. The core values I uphold are respect for people, quality, and care. My top priority is ensuring that both guests and colleagues are treated with respect. I am most proud that I have reached where I am today through continuous growth, and that I get to lead places where we can create lasting experiences and build a genuine community.