Tradition and evolution at Gundel Restaurant
Gundel restaurant’s executive chef, Zsolt Litauszki, who has been instrumental in the success of many restaurants during his career, joined the legendary restaurant in City Park because he believes in upholding tradition while also breathing new life into Gundel.
In creating the new menu for the 125-year-old restaurant, Chef Litauszki’s goal was to retain the traditional offerings while also keeping up with twenty-first century trends. Since the beginning, the menu has featured customer favorites, such as the classic goose liver and Gundel crepe, and international guests’ most-requested goulash soup and fisherman’s soup. You can still find all of these among the menu offerings as well as other classic dishes from the past.
Chef Litauszki’s cuisine is characterized by freshness and seasonality, the reason for which he frequently updates the menu. He is also an advocate for using local ingredients from within Hungary, adding such specialties to the menu as goat cheese from Örség, mangalitza, quail, and goose liver from Orosháza.
A meal at Gundel can make an ordinary day feel like a holiday. You can look forward to a combination of creative culinary highlights and exceptional service, complete with the sounds of a live gypsy band.
Welcome 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°)!