The wallets of foreigners can no longer withstand the increase in Hungarian food prices

We cannot raise the prices as much as the raw materials have become more expensive, because then the guests would not come – said Levente Koppány, chef of Costes, to Világgazdaság’s inquiry. He confirmed that although spending on food is constantly increasing, they do not touch the menu for this reason, because in a fine dining restaurant, seasonal, premium-quality ingredients are absolutely necessary. On the other hand, they pay much more attention to how much of what they order and how they are used, they try to work with the least amount of loss.

Levente Koppány pointed out that, with such inflation, it is especially beneficial that they offer a tasting menu, not an à la carte menu. In addition to the fact that, based on the reservations, it is possible to see how many people visit the restaurant during the evening, they also know exactly what they will eat, so from an economic point of view, it is a well-calculated system, in addition, they do not have to take away a meal because it would only be at a loss offer.