Spoon the Boat
About Us
Spoon The Boat is one of Budapest’s most unique spots on the Danube, where the city’s rhythm, flavors, and atmosphere come together to create a one-of-a-kind experience. It’s both an à la carte restaurant and an event venue, where the panoramic views, music, and cuisine come together to shape the moment. This is the place where you can experience both the most delightful side of Budapest and the world of flavors along the Danube all at once.
- Tamás Buzás – Store Manager
- Tibor Fekete – executive chef
- Kinga Geiger – Event Director
Szabolcs Semperger
Professional Creed
For me, hospitality isn’t just a profession—it’s a vibrant way of life and a lifelong passion. There’s no feeling more uplifting than seeing satisfied, happy faces—that’s the sense of flow that makes it worth pushing myself to new heights every day. I love hosting, creating, and building a community where gastronomy and care come together.
My motivation comes from recognition: whether it’s a grateful smile from a guest, professional respect from colleagues, or the trust of the owners. My professional goal is to run a profitable and prestigious restaurant that sets the standard in the market. I am proud of my milestones to date, especially coordinating the catering for the NEK conference and the papal visit, as these complex tasks taught me the true meaning of precision.
I see growth in continuous self-education and conscious self-development. I believe it’s important to keep pace with younger generations and to draw inspiration from them. However, there are some things I will never compromise on: my core values—honesty, consistency, and professional humility—are sacred and inviolable to me. I believe that mindfulness and a ceaseless desire for growth are what keep me at the top in the long run.
Contact Information
Ákos Szabó
Professional Creed
For me, hospitality is not just a service, but the creation of experiences: the opportunity to forge connections between people and places. I chose this field because it requires both systematic thinking and genuine human attention—and these two rarely work well together unless we manage them consciously.
As the head of the holding company, I’m motivated by the challenge of building a strong yet diverse brand family out of units with different characters, where each location retains its own unique identity. I see progress in my growing ability to align business rationality with the actual quality of the guest experience—not just on paper, but in day-to-day operations.
For me, authenticity and quality are not a matter of compromise. I’m most proud when a place not only runs smoothly but also adds value in the long run—for guests, colleagues, and owners alike.