Gundel, the most famous Hungarian restaurant
Our History
The legacy of Károly Gundel and the history of world fame
The name Gundel has become synonymous with excellence in Hungarian hospitality.
The foundations of this tradition were laid by Károly Gundel, a legendary restaurateur and gastronomic innovator of the early 20th century.
His vision revolutionised Hungarian cuisine: he combined Hungarian flavours with French gastronomic techniques, refined traditional dishes and elevated them to restaurant level.
His aim was to give Hungarian cuisine a place at the forefront of world gastronomy.
World fame between the two world wars
The Gundel Restaurant gained international fame in the 1920s and 1930s and became an ambassador of Hungarian gastronomy.
By then, the name of Károly Gundel was synonymous with outstanding quality, exceptional hospitality and world-class Hungarian cuisine.
International fame
and gastronomic recognition
In 1937, the Hungarian state entrusted him with the organization of the Royal Banquet in Székesfehérvár, when the Italian King Victor Emmanuel III visited Hungary.
International fame
and gastronomic recognition
In 1937, the Hungarian state entrusted him with the organization of the Royal Banquet in Székesfehérvár, when the Italian King Victor Emmanuel III visited Hungary.
Gundel and global success
The next milestone was the 1939 New York World's Fair, where the official restaurant of the Hungarian pavilion was run by Károly Gundel.
The World's Fair attracted more than 44 million visitors - and Gundel's Hungarian cuisine was an undivided success.
The master of Hungarian hospitality
Károly Gundel is considered by many to be the "Hungarian Brillat-Savarin":
"Good flavours, peaceful pleasures, lush evenings, warm atmospheres, sparkling drinks – the first conductor of life's lucullus pleasures."
He was the first to combine Hungarian hospitality with a new approach to elegance and culinary art.
His restaurant has hosted royalty, heads of state, artists and travellers - he has become one of Budapest's most distinguished heralds.
The master of Hungarian hospitality
Károly Gundel is considered by many to be the "Hungarian Brillat-Savarin":
"Good flavours, peaceful pleasures, lush evenings, warm atmospheres, sparkling drinks – the first conductor of life's lucullus pleasures."
He was the first to combine Hungarian hospitality with a new approach to elegance and culinary art.
His restaurant has hosted royalty, heads of state, artists and travellers - he has become one of Budapest's most distinguished heralds.
The legacy is still alive today
The Gundel legacy is still a living tradition.
Our kitchen prepares classic Hungarian dishes based on more than 140 original Gundel recipes, and under the leadership of corporate chef András Wolf, the Gundel chefs proudly preserve the spirit of Károly Gundel - as worthy successors of Hungarian gastronomy.
Everyone can find a home here at Gundel, where history meets gastronomy.
You can enjoy the finest Hungarian cuisine, dishes inspired by the gastronomic heritage of the Gundel Restaurant and experience the fusion of tradition and innovation.
Gundel is not just a restaurant, it is a true legend, respected and loved for generations!
Gundel is part of our heritage and we find joy in sharing it with everyone.
Experience the Gundel way of life and enjoy the best of Hungarian gastronomy in the restaurant or at our events.
Gundel is a true historical icon, a haven of tradition and gastronomic treasures, and we proudly preserve the traditions and legends of Hungarian cuisine.
Gundel is for everyone!
The Gundel is for EVERYONE! A legendary heritage, ours, Hungarians.
This year we celebrate the 130th anniversary of the Gundel building. Throughout the year, we commemorate the past and future of the legendary restaurant, which has been awarded the Hungarikum prize. Gundel is famous for so many things. For its recipes that have defined Hungarian gastronomy, for its centuries-old hospitality, for its social sensitivity - and for its famous guests. Visits from royalty, dignitaries, princes, politicians and world stars have enriched the history of the 130-year-old Gundel Palace. The Gundel Restaurant, Hungary's legendary culinary heritage, continues to be a key player in the country's gastronomy. Today's Gundel's mission is to cherish this legendary heritage, preserve its values and traditions and share the experience with everyone.
To celebrate this special anniversary, the Gundel team is further strengthening this commitment.
Gundel is ours, Hungarians! We will conquer the hearts of everyone with it. Gundel is for EVERYONE!
It has our history, it has our traditions, it has our love of good food. The Gundel heritage is our common pride. Gundel's success story is our common national treasure. It is ours. A shining testament to our talent, our openness, our welcoming hospitality.
The iconic, over 130-year-old Gundel and its sister restaurant Bagolyvár are now under the management of the Eventrend Group.
As the group management declared after the transfer in May: ”This is a once-in-a-lifetime moment for us! We are really proud to maintain the values and continue the tradition of this essential part of the Budapest experience. Ushering this new member into our family is an uplifting experience, but at the same time, it’s a huge responsibility. After all, Gundel is a national treasure and a world-famous family brand. Over 25 years experience in catering and event management, our expertise and the enthusiasm of our team will enable us to maintain this reputation and enhance it to the best of our ability. Our goal is to make the Gundel experience accessible not just to a privileged few, but to everyone.”- (Eventrend Group)
The 125th anniversary year at Gundel has been launched with the Legendary Chefs’ Menu.
1 EVENING – 2 CHEFS – 5 COURSES
Kálmán Kalla movingly describes what a special feeling it was to return to Gundel for an evening. - ”It was an uplifting experience to talk about my time at Gundel.” I was so pleased to be able to come back…”
On 21 May 2019, Chef Kálmán Kalla returned to Gundel to compose an unforgettable dinner, together with Executive Chef Zsolt Litauszki. That evening we were able to taste some of Kálmán Kalla’s own creations, which are still very successful today, along with complementary soup and main courses created by Gundel chef Zsolt Litauski (anyone who has been following the evolution of Hungarian gastronomy needs no introduction to this inventive, talented and ambitious professional). Between 2018 and 2020, it was he who combined Gundel tradition with innovation.
In 2004, after long negotiations, the Americans finally sold Gundel to CP Holdings, owned by the English Schreier family, so the restaurant became connected to the Danubius hotel chain. In 2014, on the 120th anniversary of the restaurant’s founding, Károly Gundel’s culinary heritage was included in the Collection of Hungarikums. Additionally, the restaurant appeared in the Michelin Guide every year between 2008 and 2016 with a 4-spoon-and-fork rating (comfort and quality – luxury standard). The restaurant managed several hundred events every year, was the venue for international conferences and provided catering services for historical venues in Budapest and across Hungary. It was known for comprehensive hospitality services – with Gundel quality.
Gundel was bought in September 1991 and closed its doors in the November. A total of $23 million was spent on the building – a global level investment at the time. From when it reopened in 1992, visitors from North American flew across the Atlantic specifically to visit Gundel.
The key personality during this successful period was the outstanding chef Kálmán Kalla. He was tempted by Mr Láng into returning to Hungary – having previously been in Washington DC, as chef to the Hungarian ambassador of the time, Péter Zwack. Kálmán Kalla very carefully began adapting the old recipes. He updated the menu and added his own creations to it. And what was the result? This: ”Gundel is among the world’s top ten restaurants,” wrote Condé Nast Traveller in 2006. Chef Kálmán Kalla
became an emblematic figure in Gundel’s renaissance following the change of political system in Hungary. He spent 15 illustrious years at the restaurant and cooked for several hundred famous and respected personalities, such as Queen Elizabeth II and Pope John Paul II. The Gundel restaurant welcomed its one millionth guest in the year 2000.
In 1939, the young Károly Gundel’s restaurant became the official restaurant of the Hungarian pavilion of the World Exhibition in New York. ”The Gundel restaurant is bigger and better publicity for Budapest than a boatload of tourist brochures,”– wrote the New York Times in 1939.
Gundel did a tremendous amount to popularise Hungary’s culinary treasures. Thanks to his beneficial influence, Hungarian cuisine was placed firmly on the map.
The restaurant’s popularity was thanks to two things:
its inimitable hospitality and its incomparable cuisine. In the first decades of the 20th century, with unerring instinct, Károly Gundel revolutionised Hungarian cuisine and its previously unrealised potential, using modern kitchen equipment and combining its original flavours with the delicacies of French cuisine. He left an indelible mark on Hungarian gastronomy with his popular dishes, which are still part of the Gundel repertoire today. These include the Újház chicken soup, Palóc-style soup, the Wampetics dumpling and the deservedly famous Gundel pancake.
Károly Gundel leased the Wampetics restaurant from the City of Budapest in 1910, renaming it Gundel Restaurant. ”Splendid pavilion-type covered structures are situated in the large courtyard and garden, which as well as providing pleasant coolness in the summer heat, create open space in the open air.”- wrote the Vendéglősök Lapja hospitality trade magazine on 20 June 1911.
He set about his work with gusto: modernising the menu and reforming the service as well as the whole system in the kitchen. And he enjoyed resounding success! Károly Gundel tamed Hungarian cooking, combining it with culinary trends from around the world and making gastronomic history with his dishes. For Hungarians, the name Gundel soon became synonymous with true hospitality and the restaurant became a favoured meeting place for Hungarian politicians, business leaders and the middle classes. ”It was chic to go to Gundel...” was the opinion of the artists, sports people, writers and other well-known figures, as well as the restaurant’s regulars.
The restaurant opened in 1866 next to the Budapest Zoo, where the restaurant is today. The City Park was becoming more beautiful all the time and the zoo was slowly being developed. Originally, there were plans for an indoor restaurant for visitors to the park and the zoo and finally the predecessor of the building we know today was erected. In the 1800s, the Budapest City Park was one of the most popular places for recreation and walking for a broad range of social classes. And naturally the hustle and bustle involved eating and drinking too. The first hospitality business here was started in 1810 by Leopold Grossinger, who was licensed to sell wine and there were tenant business people too, the first being Klemensz, followed by others whose names have now been forgotten. Next came Wampetics and Gundel, marking the upswing of Hungarian hospitality in the Budapest City Park.
