Brunch lands at Marumba with bold, travel-inspired flavors built on local, seasonal ingredients and properly hearty portions. Expect Bányai (Bányai) coffee, matcha, and mimosas alongside plates designed for lingering and sharing. The first brunch weekend runs February 7–8, 2026, with the full rollout from February 12, served Thursday through Sunday.
What’s on the menu
Think sourdough toasts stacked with veg-forward and eggy toppings; beetroot–bean hummus crowned with falafel; smoky-sweet zakuszka on spelt flatbread; and a comfort-bomb rakott krumpli layered with a smoked harissa grain-sausage cream. It’s a lineup that leans plant-led without getting precious, balancing punchy spice with familiar, cozy textures.
How to plan
The debut brunch is a two-day teaser, then the menu becomes a weekly fixture from Thursday to Sunday starting February 12. Coffee nerds can settle in with a Bányai (Bányai) pour-over; tea fans get matcha; spritz loyalists, your mimosa is waiting. Photo credit: Noémi Szécsi (Szécsi Noémi) – Marumba.
