Description: Perhaps the most famous restaurant in Budapest, Gundel has been a culinary institution since 1894. The elegant building that houses the Gundel restaurant captures the essence of the turn of the century, a time of Hungarian prosperity and great national pride. Whether dining among the many Hungarian masterpiece paintings and strolling Gypsy orchestra in the large A la Carte formal room downstairs, the majestic gilded walls and crystal chandeliers of the Queen Elizabeth ballroom up the marble staircase, or in one of the seven tastefully appointed private banquet rooms, it is apparent that no expense was spared in returning this cultural treasure to its former glory. Even without the world class food, Gundel offers a truly exceptional experience to its guests.
Then there's the food. Master chef Kalman Kalla playfully blends traditional Hungarian cuisine with nouvelle flourishes to great effect. Goose liver pate served with toasted onions and green, yellow and red peppers was accompanied by Gundel's own Tokaj Muskat wine from 1999. A cream of pumpkin soup garnished with roasted seeds was quickly followed by catfish wrapped in bacon, served on a bed of chestnut puree and sauerkraut baked together with a wine cream sauce. The main course was a hefty serving of the traditional chicken paprika served over egg dumplings.
Gundel's own dessert wine of 1993, Tokaj Aszu 5 Puttonyos, accompanied the now famous confection of klaszikus Gundel palacsinta, or Gundel's pancake. It's really more like a crepe, stuffed with hazlenut, cocoa, orange, raisin and other assorted goodies, topped with a rich chocolate sauce. All of Gundel's dishes are served on fine Zsolnay porcelain from Pecs with cobalt blue and gold trim. Less formal (and considerably less expensive) meals can be had at lunchtime in the restaurant's charming outdoor garden.
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