The year has barely begun, yet Hungary’s most famous restaurant has already come up with something new – and we were lucky enough to be among the first to try this exquisite speciality. Here is the latest star of the „Celebrities” Menus’ series, which makes its debut on 17 February!

There are names that sound familiar to all of us. One such example is the Gundel: the iconic restaurant has already for more than 130 years is synonymous with Hungarian gastronomy and warm hospitality. The latter can be attested to by numerous celebrities, as quite a few well-known figures have passed through the Palace’s doors over the years. Royal and ecclesiastical dignitaries, political leaders, artists, international stars and leading figures from the world of culture have all, without exception, contributed to Gundel’s status as one of the capital’s as a cultural meeting place Let’s bear that in mind.

Distinguished guests were often treated to personalised menus, and a few years ago this iconic restaurant took the plunge and decided it was time for these dishes to make an appearance on our plates too. And so it came to be that the „Celebrity Menus” series, whose mission is to bring these legendary stories back to life, opening a new chapter in the restaurant’s history.

These the dishes are not copies, are far more special: each and every dish speaks the language of today’s Gundel cuisine, whilst preserving the spirit and dignity that permeate the legacy of this legendary restaurant.

The series made its debut in the summer of 2024 with the „Four Crowns Menu”, created in honour of Queen Elizabeth II, and this winter it will be expanded with a new menu inspired by another famous figure.

Gundel Restaurant pays tribute to the memory of Pope John Paul II

This time, the ‘Dignity’ menu features none other than On the visit of Pope John Paul II to Hungary is connected to this. When the Holy Father visited our country in 1996 to mark the millennium of the founding of the Benedictine Archabbey of Pannonhalma, the team at Gundel at that time had the honour of preparing the lunch and dinner for the ecclesiastical dignitary.

The task presented an unusual challenge, as the menu, composed of seasonal ingredients, had to comply with the Pope’s Lenten diet whilst retaining the sophistication characteristic of Gundel. Pope John Paul II asked for just one thing: that dishes be prepared which would not even frighten the Benedictine novices at the sight of them.

He faced a similar challenge András Wolf, corporate chef, and Róbert Vérten, executive chef …and when they recreated the menu based on that much-talked-about story – now in a contemporary style, but in a similar way with refined flavours and light dishes.

History and contemporary reinterpretation are on the agenda

The „Lenten list of prayers” It has been a resounding success even amongst the most avid meat-lovers: these vegetable-based delicacies offer unique flavours and textures, whilst also taking centre stage visually.

The A gala menu inspired by Pope John Paul II the star of the show for us, served as a starter, a brioche served with sautéed wild mushrooms, I wonder it was. Fortunately, the sauce made from the bones is permitted even during Lent, so this speciality veal gravy put the finishing touch to it – it would surely have been heavenly even without it, but it would have been a shame to miss out!

We hadn’t even quite recovered from the taste sensation created by the combination of the soft cake and the mushrooms – each one more delicious than the last – when, on our spoons, there was already cumin soup smelled delicious. This gentle-on-the-stomach dish, which only makes a rare appearance on restaurant menus every few years, made its debut with an unexpected twist: the taste of home poached quail’s egg made it truly extraordinary.

The main course of the gala dinner – Gundel-style roast pikeperch – With its vibrantly coloured vegetables, it was a real feast for the eyes in the January cold. Needless to say, it didn’t disappoint in terms of flavour either: the refreshing combination of neatly arranged potato arrangements, wafer-thin radish slices, crisp green peas and sweet carrots complemented the natural flavours of the fish perfectly.

As for dessert, the „Pannonhalmok” The name refers to a delightful treat inspired by the iconic Somlói. The vanilla, chocolate and walnut balls they sprinkled it with gold flakes – a truly stylish finishing touch, especially when falling snow lends a magical air to the view of the capital beyond the window.

With this special menu, the restaurant has once again demonstrated that Károly Gundel’s legacy is a source of pride for us all. And as András Wolf put it: Gundel belongs to everyone – the Pope’s too.

The menu of honour from 17 February will be available at Gundel Restaurant, subject to registration, available as two-, three- and four-course menus, so that you can explore this unique gastronomic journey at your own pace and according to your own interests.

Gundel has been a member of the Eventrend Group since 2021; with over three decades of experience, the group operates renowned restaurants – currently 25 in total – as well as organising events and providing catering services. The Eventrend Group proudly preserves, builds upon and enriches the heritage not only of Gundel Restaurant but also, for example, of the New York Kávéház and the Városliget Café.