“The wine of kings. A taste of luxury.”
Goose liver is one of the most famous and prestigious ingredients in Hungarian cuisine, and has long been a symbol of refined dining. As early as the late 19th century, at the very beginning of Gundel’s history, it played a pivotal role on the menu, and has remained one of the iconic dishes of Hungarian cuisine ever since.
At the Gundel Restaurant, the Tokaji Aszú—rightly called “the wine of kings”—is what makes the goose liver pâté so special. This world-famous Hungarian wine elevates the dish to a new level with its rich, complex flavour, creating a perfect balance between the sweet, fruity notes and the creamy texture of the goose liver.
The poppy seed-crusted accompaniment complements the dish harmoniously not only in texture but also in flavour, further enhancing the fusion of traditional and modern culinary elements.
At Gundel, this dish is not just a meal, but an experience: a fusion of Hungarian culinary heritage and sophisticated hospitality in a single bite.
One of Hungary’s finest flavours – try it at Gundel.
A high-quality cold appetizer.
It is made with Tokaji aszú.
At Gundel.
The fattened foie gras, cut into large cubes, is soaked in Tokaj marinade. Cook on a low heat to keep it creamy. Sprinkle pistachio duck fat praline on top. The flavours of the pâté are accentuated by the cream made from golden raisins soaked in Tokaji aszú and raisin seeds. Served with a mini Jewish loaf, barhesh, sprinkled with poppy seeds.
One of the most unique ingredients in Hungarian cuisine is foie gras, which used to appear on family tables only on special occasions. However, Gundel has always been famous for its foie gras dishes. The idea for the Tokaji Aszú goose liver pâté—marinated in sweet wine—was also born here. Kálmán Kalla, who served as Gundel’s chef for 15 years, compiled 39 wonderful recipes in his book titled Gundel – The Great Goose Liver Cookbook.
Tokaji Aszú is a unique product of nature and an internationally recognized Hungarian specialty. The development of aszú requires such rapid alternation between humid and dry periods that only a few geographical areas in the world are suitable for it; in Hungary, Tokaj is the only such place.
Why do Tokaji Aszú and foie gras pair so well together? The sweetness and flavour of Aszú, caused by botrytis, are as unmistakable among wines as foie gras is among ingredients. Together, the two create an unforgettable harmony of flavours.
