Although the restaurant has been in existence since 1894, it has only borne its present name since 1910. It is no secret that, over the course of these 116 years, it has frequently been frequented by Hungarian and foreign figures from the very highest echelons of society. It has been graced by monarchs and ecclesiastical dignitaries, heads of state and world-famous artists, as well as leading figures in intellectual life. Its history has seen periods of prosperity and ups and downs; at present – we can safely say – it is enjoying a renaissance. In many cases, special menus were created for these rare guests, featuring dishes that were not yet available to the general public at the time. Gundel’s aim today is not to preserve these memories in display cabinets, but to pass them on as a story that can be savoured.

The idea first took shape two years ago, at the end of spring 2024. That was when the „Celebrity Menus” series was launched, bringing the culinary legacy of truly special occasions back to life. The menus are not replicas, but contemporary interpretations: they preserve the original spirit and dignity, whilst speaking the language of today’s Gundel kitchen. One of the most outstanding figures of the 20th and 21st centuries – without a shadow of a doubt Elizabeth II She was Queen of England. The monarch and her husband, the Duke of Edinburgh, Philip, were invited to visit in 1993 by Árpád Göncz, President of the Republic. The „Four-Crown Menu”, created in her honour, is now regarded as the first instalment in the series. Gundel offered the menu in the summer and autumn of 2024, exclusively at dinner time.

The time has now come for the next instalment. In February, the restaurant’s guests will be able to sample a menu dedicated to another world-famous figure, a prominent figure in the history of the Church. The next instalment in the series Pope John Paul II It relates to his visit to Hungary in 1996. The Pope came to Hungary to mark the millennial anniversary of the founding of the Benedictine Archabbey of Pannonhalma. The lunch and dinner served during the visit were prepared by the Gundel team of the time. The menu was curated by Kálmán Kalla, a leading culinary figure of the era, who had been preparing for the task for a long time. The catering presented a particular challenge: the Pope’s visit coincided with the period of Lent! A series of dishes was created that was in keeping with this, being restrained yet refined. The dishes embodied the richness and culinary precision characteristic of Gundel.

Preparations for the Pope’s visit took ten months, as, in addition to the Lenten regulations, His Holiness’s stomach problems also had to be taken into account. The preparations also yielded a new discovery. It turned out that, in addition to vegetables and fish, mushrooms may also be eaten during Lent, which came in very handy. As a child in Poland, the Pope ate plenty of mushrooms and was particularly fond of them. For today’s guests, the menu has been reimagined by Gundel’s current team of chefs: András Wolf Corporate chef and executive chef Róbert Vérten created this dish based on the original story, whilst respecting its spirit and giving it a contemporary twist. This is not simply a matter of copying, as the Pope’s diet included several meals, so the current version is compiled from these.

This menu, too, is linked to the Lenten tradition: it features moderate, refined flavours whilst retaining the elegance characteristic of Gundel. The starter will be „Wild mushrooms sautéed in butter, served with brioche and veal jus”. This is followed by a „Fragrant caraway soup with vegetables and poached quail’s eggs”. The main course is „Roasted pike-perch, Gundel style”, and the meal concludes with „Vanilla, chocolate and walnut Pannonhalma cakes”. Surprising not in its ingredients but in its presentation, the dessert features a jelly made from Pannonhalma wines and bears a slight resemblance to Somlói galuska, though it is not an exact replica. This menu will be available at the Gundel restaurant from 17 February 2026, subject to booking, in two-, three- and four-course versions. This means every guest can discover this special gastronomic story at their own pace and according to their own interests. It is sure to be of interest to many.