Gundel Károly út 4. , 1146 Budapest
Next to the Budapest Zoo, the most well-known restaurant in Hungary, Gundel awaits its guests with top quality traditional Hungarian & international cuisine.
Gundel is arguably the only restaurant in Budapest with an international reputation, established in 1894.
Wherever in the world Hungarian gastronomy is mentioned, the name “Gundel” has a familiar ring for everyone. It’s not only gourmets who seek out this famed Budapest restaurant with enthusiasm, but also those working in the profession.
The secret lies mainly in the carefully selected ingredients and partly in Gundel’s own recipes, created with a sophisticated taste.
The lovely and world famous Gundel Restaurant in the City Park offers you a wonderful amalgam of traditional Hungarian cuisine and refined international grande cuisine, a good selection of wines and live gypsy music by night.
Gundel boasts an extensive menu, including the famous walnut-stuffed Gundel palacsinta (pancake), and the authentic Hungarian goose liver.
Meals are often accompanied by music from a Hungarian Gypsy band. The famously fragrant “Tokaj Aszu Eszencia” dessert wine is available here.
As well as its main fine dining restaurant and bar, Gundel has exquisite fin de siecle meeting, banqueting, garden and ballrooms for galas, lunches and dinners.
Elegance, Quality and Smoked Goose Liver
Today the name Gundel is closely associated with goose liver, a speciality of Hungary, hence a whole page on the restaurant’s menu is devoted to this delicacy – including such classic dishes as cold goose liver baked in its own fat and served in a jar, goose liver torte, and grilled goose liver with warm shallot salad and saffron flavoured brioche. The speciality of the house is goose liver smoked in Gundel’s kitchen and served with wine-dipped apples on an elegant Zsolnay plate. The trio and quartet selections made from goose liver are, of course, Gundel’s most popular creations.
THE RECIPE OF THE GUNDEL CUISINE
What is the style of foods that are served today at the Gundel? The following analysis – supported by a few examples – will serve as an explanation.
Amuse-bouche (one bite to be served with the apéritif)
Gundel Classics (Gundel Salad; “Fogash” Filet with Dill-flavoured Crayfish Ragout; “Palóc” Soup – János Gundel’s variation of the “Gulyás” theme; Goose Liver Torte; Beefsteak “Tokány” (pepper pot) Gundel Style; Gundel Pancake.)
Great dishes from the past (Cabbage Baked with Catfish and Fish Sausage - Recipe from the 18th century)
Traditional Hungarian dishes (Goose Liver baked with Onions, served in its Fat; Gundel Fisherman's Soup; Catfish “Paprikash” and home-made Ravioli filled with Cottage Cheese.)
Regional dishes of Hungary (Smoked Trout of Lohina with fresh Herbs,
Lamb Chop and Egg Casserole in Transylvanian Style; “Marika’s” Semolina Torte).
Specialties of the Chef and his team (Ewe Cheese Strudel with Truffle-scented Honey; Caramelised Onion Tart with Rocket salad and Pumpkin Seed Oil; Breaded Beef Cheek with Garlic-flavoured whipped Potato and Horseradish Sauce; Flaming Gundel Steam Dumplings; Harmony of White Chocolate and Williams Pear.)
A luncheon or dinner of light cuisine-kind (Roasted Green Pepper Soup; Grilled Asparagus with Sauce Hollandaise; Pink Grapes and Lime Sorbet.)
Reserve your table online now for free through DiningCity: Gundel Restaurant – Budapest
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|Monday||closed||12:00 - 16:30||17:00 - 23:00|
|Tuesday||closed||12:00 - 16:30||17:00 - 23:00|
|Wednesday||closed||12:00 - 16:30||17:00 - 23:00|
|Thursday||closed||12:00 - 16:30||17:00 - 23:00|
|Friday||closed||12:00 - 16:30||17:00 - 23:30|
|Saturday||closed||12:00 - 16:30||17:00 - 23:30|
|Sunday||closed||11:30 - 15:00||18:30 - 23:30|