Ákos Sárközi is bringing together the culinary worlds of Borkonyha and Textúra in a new, more relaxed concept at Budapest’s Time Out Market. Fúzió by Textúra & Borkonyha will open on 11 September, offering Hungarian-inspired bistro dishes with a creative twist.
A new restaurant concept is coming to Time Out Market Budapest this September, as Michelin-starred chef Ákos Sárközi brings his latest culinary venture to the capital’s popular food hall.
Fúzió by Textúra & Borkonyha will open on 11 September at the Corvin Palace on Blaha Lujza Square, combining the distinctive culinary identities of two well-known Budapest restaurants in a more relaxed and accessible format.
The concept is designed to introduce a wider audience to Sárközi’s approach to Hungarian cuisine, with playful, modern takes on familiar bistro dishes.
Two restaurants, one culinary vision
Fúzió has grown out of the professional collaboration between Borkonyha and Textúra, two Budapest restaurants led by Sárközi Ákos alongside co-owners Tamás Horváth and Zoltán Kalocsai.
Borkonyha has been one of the most consistent names in Hungarian gastronomy. It received its Michelin star in 2014 and has retained the distinction ever since. Its cuisine combines traditional and contemporary Hungarian flavours with influences from Transylvanian culinary traditions and international gastronomy.
Textúra, which joined Borkonyha as its sister restaurant in 2018, is now entering a new chapter of its own, moving closer to the approachable world of bistro dining in both its food and atmosphere while retaining the creativity and experimentation that define its kitchen.
Although the two restaurants have distinct personalities, they complement one another closely. Fúzió aims to capture precisely this balance, adapting it to the informal, communal setting of Time Out Market.
The new concept is also intended to reach diners who may not regularly visit traditional restaurants but are interested in high-quality food served in a quicker, more relaxed setting.
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Hungarian bistro classics with a creative twist
At the heart of Fúzió will be Hungarian-style bistro cuisine, interpreted through Sárközi’s playful and inventive approach.
Several dishes will be available exclusively at Time Out Market Budapest, including duck liver with Tokaji Aszú, pear and breadstick, juicy roast pork brioche with a thyme sauce, and “Barack virág” (“Peach blossom”) Rákóczi túrós, a creative take on the beloved Hungarian cottage-cheese dessert.
The duck liver dish brings together traditional Hungarian ingredients and contemporary presentation, while the roast pork brioche takes inspiration from szalontüdő, a classic Hungarian dish traditionally made with offal.
“There is beauty in simplicity, but when it is combined with creativity, it can become something memorable. We should be proud of the diversity of Hungarian cuisine,” said Ákos Sárközi, executive chef.
For Sárközi, one of the key aims of Fúzió is to make high-end gastronomy feel less distant and intimidating.
“People often put Michelin-starred chefs in a bubble and think that I only make dishes that are difficult for everyone to understand. At Time Out Market, I have the opportunity to show that I am the same ordinary person I have always been and always will be: I love cooking and I love eating,” he said.
The experience goes beyond the plate
Márton Tibor, the manager and coordinator of Borkonyha and Textúra, will play a central role in Fúzió’s day-to-day operation. He will oversee the team, help maintain the restaurant’s professional standards and coordinate the new concept.
Preparations for the 11 September opening are already underway, with test cooking sessions taking place and the team taking shape. The aim is to create an experience that goes beyond simply having a meal.
“It is a huge source of pride for me to represent Fúzió at Time Out Market. It is another professional journey and challenge, where we are stepping outside the traditional walls of a restaurant and entering a marketplace where gastronomy and culture meet directly and create a shared experience,” Márton Tibor said.
The team will also help guests navigate the menu, offering explanations and personal recommendations so that diners can comfortably explore a new take on Hungarian bistro cuisine.
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A new addition to Time Out Market’s autumn line-up
Fúzió will join Time Out Market Budapest’s existing selection of restaurants and three bars, adding another culinary direction to the venue’s offering.
Located inside the Corvin Palace at Blaha Lujza Square, Time Out Market Budapest brings together chefs, restaurants, drinks and cultural experiences under one roof. Constant curation and renewal are central to the international Time Out Market concept, with new culinary partners regularly joining its venues.
Balogh Olivér, owner of Time Out Market Budapest, said Fúzió represents exactly the kind of new addition the Market is looking for: a distinctive concept offering high-quality gastronomy in a more accessible format.
The arrival of Fúzió will also coincide with a busy autumn at the Market. The venue will celebrate its first anniversary in September with special programmes and offers, while the autumn season will feature seasonal harvest-inspired dishes, wine events and cultural programmes.
Time Out Market Budapest
Address: 1 Blaha Lujza Square, Corvin Palace, 1085 Budapest
Opening hours: Daily, 11:30–23:30. Kitchens close at 22:00, while the last call at the bars is at 23:00.
Fúzió by Textúra & Borkonyha opens: 11 September
Reservations and further information are available through Time Out Market Budapest’s official channels.
