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.
Results 1-3of 3 Reviews
New York, New York
February 19, 2003
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
September 21, 2002
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....
April 24, 2002
From journal Hungary: Budapest dining