Spring on Your Plate at Gundel
With the arrival of spring, both nature and the kitchen come to life.
To mark the Visit Hungary’s “Spring on Your Plate” gastronomic days, Gundel’s chefs have created a special seasonal menu based on fresh Hungarian ingredients and the lightness of spring.
The dish combines the freshness of Tengelic asparagus, rosé duck liver, and the freshness of mint-infused strawberries meet the classic elegance of the Gundel kitchen.
Date: April 20–30, 2026
Location: Gundel Restaurant – City Park
Reserve a table and discover the flavours of spring at Gundel!
When making your reservation, please indicate that you are coming for the “Spring on Your Plate” menu.
Spring on Your Plate at Gundel
Seasonal Gastronomic Menu
12,900 HUF / person
Date: April 20–30, 2026
Tengelici Asparagus Soup with Butter "galuska"
Allergens: gluten, eggs, milk, sulfur dioxide
Fresh asparagus from Tengelic is one of the most characteristic seasonal ingredients of the Hungarian spring. In the Gundel kitchen it becomes a light and creamy asparagus soup, complemented by delicate butter "galuska".
The dish highlights the natural flavours and elegance of seasonal spring ingredients.
Rosé duck breast with liver – served with sautéed potatoes, spring onions, and radish salad
Allergens: celery, sulfur dioxide
The rich flavour of rosé duck breast is balanced by the freshness of seasonal spring vegetables. New potato with spring onion and a crisp radish salad bring lightness to the dish, creating a harmonious composition built on fresh seasonal ingredients.
Milk Pudding – with Mint Strawberry Compote
Allergens: gluten, eggs, peanuts, dairy, nuts
Hungarian strawberries are among the most beloved fruits of the spring season. The smooth milk pudding is complemented by a refreshing strawberry ragout with fresh mint. This dessert celebrates the freshness and natural fruit flavours of the season.
Tengelici Asparagus Soup with Butter "galuska"
Allergens: gluten, eggs, milk, sulfur dioxide
Fresh asparagus from Tengelic is one of the most characteristic seasonal ingredients of the Hungarian spring. In the Gundel kitchen it becomes a light and creamy asparagus soup, complemented by delicate butter "galuska".
The dish highlights the natural flavours and elegance of seasonal spring ingredients.
Rosé duck breast with liver – served with sautéed potatoes, spring onions, and radish salad
Allergens: celery, sulfur dioxide
The rich flavour of rosé duck breast is balanced by the freshness of seasonal spring vegetables. New potato with spring onion and a crisp radish salad bring lightness to the dish, creating a harmonious composition built on fresh seasonal ingredients.
Milk Pudding – with Mint Strawberry Compote
Allergens: gluten, eggs, peanuts, dairy, nuts
Hungarian strawberries are among the most beloved fruits of the spring season. The smooth milk pudding is complemented by a refreshing strawberry ragout with fresh mint. This dessert celebrates the freshness and natural fruit flavours of the season.
Drink Menu
Purple Rain
4 550 Ft / 13 €
Aperol Spritz
3 850 Ft / 11 €
A classic aperitif cocktail made with Aperol, Prosecco, and soda water. Its light, slightly bitter, and citrusy flavour is the perfect refreshment to start an elegant dinner or a spring evening.
Quince-tonka bean lemonade
2 275 Ft / 6,5 €
A refreshing homemade lemonade with the distinctive aroma of quince and the delicate, vanilla notes of tonka beans. An elegant and invigorating flavour combination for spring and summer days.
Sour cherry with fresh lemon balm lemonade
2 275 Ft / 6,5 €
The combination of tart sour cherries and fresh lemongrass in a refreshing, light lemonade. Its fruity and refreshing flavour makes it the perfect accompaniment to a light meal.
Our prices include VAT.
We charge a 15% service fee on the total amount.
Reserve a table and discover the flavours of spring at Gundel!
When making your reservation, please indicate that you are coming for the “Spring on Your Plate” menu.
For more than 130 years, Gundel has been one of the iconic venues of Hungarian hospitality, where tradition and culinary excellence come together.
Corporate Chef András Wolf and Executive Chef Róbert Vérten are responsible for the quality of the restaurant’s cuisine; together with their team, they create dishes that build on the traditions of Hungarian gastronomy while also reflecting the needs of today’s guests.
Gundel’s cuisine is based on seasonal, locally sourced ingredients, with a strong emphasis on sustainable gastronomy. The spring menu showcases fresh ingredients—such as Tengelic asparagus, fresh vegetables, and strawberries — are highlighted, complemented by recommended beverage pairings upon request.
The dishes created in this way are not merely a meal for domestic and international guests, but offer a shared culinary experience.
Reserve a table and discover the flavours of spring at Gundel!
When making your reservation, please indicate that you are coming for the “Spring on Your Plate” menu.
