Gundel

kylebarber
kylebarber
First Reviewer
4 out of 5
Avg. Member Rating
3
Reviews
3
Photos

Gundel

  • February 19, 2003
  • Rated 4 of 5 by svetlanas1 from New York, New York
This is considered the best and most expensive restaurant in Budapest. The room is very elegant and retro looking with paintings and wooden tables. The large band of musicians played classical and folk music. Service was smooth and well paced - we were treated like royalty.

The gourmet six-course menu with accompanying wines was wonderfully prepared and cost about 60$. I loved their Goose liver and Saddle of Deer.

From journal Budapest vacation

Gundel

This is the best Magyar restaurant. If you don`t eat here, it'll be like you`ve never been to Budapest. And forget about your diet!!!

You must try the world famous goulash - it tastes like heaven here!!!! After that of course have a piece of cake and you`ll fell mmmmmmmmm.....

From journal On the beautiful blue Danube....

Editor Pick

Gundel

  • April 24, 2002
  • Rated 4 of 5 by kylebarber from Seattle, Washington
Gundel

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.

From journal Hungary: Budapest dining

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