BBJ: How long have you been working as a chef, and when did you join the team at the newly opened Leon Osteria, as well as the soon-to-open Leon Hotel & Lounge, set to welcome guests this September on Lánchíd utca?
Olivér Heiszler: I started cooking twenty years ago, gaining experience in many places both at home and abroad. I earned a Michelin star in 2016, and since then, I have focused on consulting, particularly before and after the pandemic. When the opportunity arose to join the new Leon brand as executive chef, I knew it was a chance to create something lasting in Budapest.
BBJ: What do you think convinced them to choose you?
OH: Along with my diverse experience, it quickly became evident during the interview that I shared the vision of the management behind the Leon brand. The concept of simple yet high-quality Italian cuisine resonates deeply with me.
BBJ: What dishes will be on the menu?
OH: The menu will shift with the seasons, but I have no doubt that a few beloved dishes will become enduring staples. In addition to classic pasta and risotto, we’ll prepare creamy, citrusy stir-fries Milanese style, featuring veal and served with herb butter.
BBJ: Have you lived in Italy?
OH: No, but I have lived in the Basque Country and England, where I gained valuable experience cooking alongside many Italian chefs. It was a fantastic opportunity to learn about making pasta and pizza, and I plan to bring those experiences forward with my own twist.
BBJ: Are you revisiting old recipes and culinary memories, or are you focusing on creating new ones?
OH: Old recipes are crucial because they evoke warmth and cherished memories. Food has the power to connect people to their past, which is essential to me. However, I aim to develop a new vision that incorporates fresh flavors and authentic techniques while balancing the new with the traditional.
Olivér Heiszler
BBJ: What do you enjoy eating?
OH: At home and in my kitchen, I indulge in the simple yet fantastic flavors of Mediterranean cuisine, which I believe my guests will appreciate as well.
BBJ: How will Leon Osteria differ from other Italian restaurants?
OH: We aspire to provide an authentic yet modern Italian gastronomic experience that combines flavors with creativity. In the spirit of ‘cucina italiana,’ we will bring food to the table, complemented by excellent drinks—fine wines, exceptional cocktails, and spritzes. With a strong, dynamic team dedicated to continuous learning and genuine hospitality, the experience at Leon Osteria will be remarkable, whether for a romantic dinner or a spontaneous meal. The warm aromas of Leon Osteria will captivate everyone who walks through our doors.
BBJ: Finally, what’s your next goal as a Michelin-starred chef?
OH: The most important thing for me is to experience creative freedom. I want my restaurant to prioritize quality and enjoyment over accolades; it will be a genuine ‘Nonna’s kitchen’—with my own flair.
Buon Appetito!
