Chef & owner
Márta Hollós
Trained in Lyon and Copenhagen, came home to cook the food she grew up with — only sharper.
Since 2016
Twelve growers. One menu.
We cook in the same small street-corner room we opened with, and we still buy from the farms we started with.
How we work
The kitchen
The kitchen starts when you sit down — not before.
Bistro Lumen started as a lunch counter with eighteen seats and one induction hob. Ten years later the room holds thirty-two, the hob is a proper range, and the idea has not changed: cook what is good this week, and tell people honestly what it is.
Vegetables arrive from a market garden eleven kilometres away, fish comes twice a week from the lake, bread is baked before sunrise. The menu is built in four courses and rewrites itself whenever the season allows — sometimes twice in a month.
There is no tasting-menu theatre here. Plates arrive when they are ready, wine is poured by people who taste it first, and nobody minds if you stay for three hours.
- Founded2016, Szentendre
- Room32 seats, 12 tables
- Team9 people, one kitchen
- Producers12 farms within 40 km
The pass
The people cooking
Sous chef
Bence Halász
Runs the pastry section and the fermentation shelf. His sourdough is why people queue on Saturdays.
Sommelier
Nóra Szabó
Built the wine list around small Hungarian growers. Ask her for the odd bottle — she keeps a few.
Years open
10
Growers
12
Seats
32
Menus a year
18
Next step
Come and eat with us.
Lunch is the quiet service; dinner is the long one. Both are worth the trip.