Tradition and evolution at Gundel Restaurant
Zsolt Litauszki, newly appointed Executive Chef of the Gundel Restaurant, has put his first creation of a new menu into life. He has been instrumental in many restaurant openings and repositioning’s in the past and he joined the legendary city park restaurant as he believes that the Gundel can preserve its heritage whilst being innovative at the same time.
His main aim whilst creating the menu was to keep in mind the 120 years old recipes and traditions that the founder, Karoly Gundel, has set whilst transforming those into the 21st century tastes and trends, forming an evolution. The fame of the Gundel, such as goose liver in all its variations, The Gundel Pancake – renown around the globe, a traditional goulash or Hungarian fish soup, all this you will be able to find again on his selection. But also some of the classical dishes, newly dressed, will emerge back on the menu, like frog legs, the Pethes Soup, served in two courses or his modern interpretation of the floating island dessert.
Zsolt Litauszki’s cuisine is characterized by freshness and seasonality, for this he will regularly refresh also his menu with seasonal infusions and degustation menus. Additionally his aim is to find the key ingredients to his menu within the Hungarian borders, allowing him to introduce Örség goat cheese, Hungarian Mangalitza, quail and goose liver from Orosháza.
The Gundel has built its reputation for creating an amazing gastronomic adventure. A combination of creative culinary highlights with the perfect service, underlined with the sounds of a live gypsy band. All together a unique experience not to forget.
Welcome (back) to the rejuvenated Gundel Restaurant.
The name GUNDEL could rightly stand for the history of modern Hungarian gastronomy and hospitality. Károly Gundel refined the Hungarian cuisine and created delicious dishes of his own taste. His pioneering work placed Hungary on the world map of gastronomy. The New York Times wrote that the Gundel Restaurant did more for Hungary’s reputation than a shipload of tourist brochures.
These days 140 skilled people work at the banquet events and in the restaurant of the Gundel. They are committed to serve you to your utmost contentment in line with the principles of the late Károly Gundel. Their dedication resulted in a number of revisiting guests and the reputation of the Gundel House is continuously increasing for more than a century, all over the world.
Executive Chef Zsolt Litauszki tunes the menu finely with the best care that is completed by his skilful sous-chefs and kitchen staff. The Hungarian Award-winning Sommelier Mihály Fabók pairs the best wines from Hungary and from other countries with each fabulous meal.
Director of Sales and Marketing
Director of Banquet
Assistant F&B Director
Director of marketing & communications
Gundel Brand Ambassador
Visit our restaurant with the help of the internet! Have a look at our special courses as well as the marvellous private rooms; use the virtual guide (that shows the interrior in 360°)!