ROOFTOP BAR BUDAPEST
The High Note SkyBar is a full-service, lushly landscaped rooftop garden which was named as one of the Top 10 Best Rooftop Bars in the World by Condé Nast Traveller in 2018. The skybar offers fine-drinking cocktails, an exciting barfood selection and an extensive wine list, all while granting a breathtaking view of Budapest and a front-row ticket to St. Stephen’s Basilica.
THE BAR MANAGER
Sándor Németh
Sándor is a highly creative and dedicated bar manager, leading the High Note SkyBar team.
He developed his professional expertise in the tropics where he discovered the deeper layers of the art of cocktail making. During his career he won the Jack Daniel’s cocktail competition, further cementing his reputation in the cocktail world.
For Sándor, cocktail making is not just a handicraft, but a real form of art: attention to detail and creating perfect harmony is a constant pursuit. He likes floral and tropical notes which
add a special, sophisticated flavor to his creations.
Throughout the course of his work, his mixology is inspired by the art of minimalism and strives to create a perfect balance with fewer, well-thought-out components. In addition, the freedom of experimenting always gives space to your creativity and the discovery of new and exciting flavors.
He pays special attention to the harmony of the senses, where the perfect balance of fragrance, taste and visuals makes every drinks special. His dedication ensures a unique and unforgettable experience for every guest, be it a classic drink or an innovative cocktail composition.
“True art is in the details – every drink is a new opportunity to create something lasting.”
THE CHEF
Viktor Hiermann
Executive chef Viktor Hiermann is the first expert who has earned most of his professional experience from the culinary traditions of the Aria Hotel Budapest. He spent his study years in Austria so he genuinely reinforced the first concept of our Liszt restaurant which was created upon the inspiration of the Austro-Hungarian Monarchy cuisine, presented with a modern twist.
Upon returning home, he found a professional challenge in one of the most prestigious restaurants in Budapest, Émile, where he started to get acquainted with the more modern culinary directions he has been fascinated about, ever since. He started in Aria’s catering outlets as chef de partie from where he has been promoted to sous chef and finally in 2021, executive chef – leading the creative concept of the Aria Hotel Budapest.
Viktor finds eternal inspiration in the classic French cuisine: regardless of how spectacular food he is creating with a genius fine dining idea, he never goes wrong with aesthetics when it comes to the primary goal: cooking something with extraordinary taste, using the natural flavor harmony of quality ingredients.
“When I place something on the plate, it is paramount to be part of a whole gastronomic entity – both in looks and in taste.”
THE PASTRY CHEF
Evelin Alexy
Evelin’s passion for pastry has been with her since early childhood. Even as a young girl, she could often be found in the kitchen, quietly drawn into the world of sweets, where it gradually became clear that desserts were more than play – they were a calling.
Growing up in a family with a sweet tooth naturally shaped her path, making it almost inevitable that she would dedicate her life to pastry.
For her, baking is not simply a profession or a hobby, but a form of love language. Whether she is baking for family, friends, or guests, every creation carries the same sense of care and devotion.
“Good pastry is the sweetest comfort in life’s most difficult moments.”