, restaurateurs are embracing outdoor space heaters, while rooftops in California are being transformed into outdoor dining oases.
But Ferris wheels aren’t perfect. Saturday’s diners had to rely on blankets to keep warm and pillows to keep comfortable,. Their reward: a menu that included stewed beef and duck liver terrine, grilled gnocchi with Jerusalem artichokes in marrow sauce, and poached pears. Costes describes its style as modern European with Hungarian influences and a focus on local produce and wine.
Gerendai plans to serve another meal on the Budapest Eye when temperatures warm up in the spring. Until then, Costes is delivering its elaborate tasting menus, which allow diners to choose between four and seven courses to be prepared, plated, and artfully served in their own homes. Meena Thiruvengadam is a Travel + Leisure contributor who has visited 50 countries on six continents and 47 U.S. states. She loves historic plaques, wandering new streets, and walking on beaches. Find her on
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