We have transformed the usual culinary events alongside Alkimista's signature dinner offerings into an exciting series of programs—introducing KISLABOR! Featuring guest chefs, dessert tastings, pop-up collaborations, joyful cooking sessions, and exclusive tastings!

In 2025, Alkimista turns seven (!), with a well-established and successful restaurant concept behind us and the promise of boundless possibilities ahead. Now is the time to take playful steps, to create space for innovative-minded colleagues, artisan partners, culinary artists and craftsmen, and the creatives of free-spirited cuisine and masterful craftsmanship. The fusion of style, expertise, and the joy of the craft is arriving.

What does this require from you as a guest? Curiosity, an open mind, and a willingness to take some risks—this is not comfort food, consider yourself warned! And where will this all lead? Hopefully, to the great Experimentum Crucis—the decisive experiment where, together with you, we put theory and hypotheses to the test, learning and evolving in the process.

KISLABOR launched with a Dessert Tasting on Sunday, February 23, with Dusha Csenge, a defining pastry chef in Hungarian fine dining, known for her distinctive style and vision. This March, she will craft an exquisite dessert tasting menu inspired by roots, tubers, and fresh acidity.

"Dessert Dinner" – A Tasting Menu of Desserts

Sunday, March 23 – 2:00 PM & 6:00 PM

Dessert is traditionally the final course of a meal—but not here, and not now. This time, we dedicate our full attention to desservir, the soft, lingering moment after the table has been cleared.

Once again, Csenge Dusha — one of the most original restaurant pastry chefs in the country—takes center stage, presenting a progressive dessert tasting menu.

Expect a journey of questions and answers: What do we expect from dessert? Do we need the sugar bomb? Are we attached to familiar forms? Can classics be reimagined?