As part of the Gundel Mission, we are donating 5 per cent of the proceeds from the „Celebrities” Menus’ series to the National Association of the Deaf and Hard of Hearing: Sinosz!

Gundel managers
Jenő Magyary – Group owner, managing director
Csaba Szabó – owner of the group of companies
András Wolf – group owner and corporate chef
Viktor Moldován – executive chef

On behalf of the Eventrend Group, the founding owners
Gábor Nagy
Zoltán Kőrössy
GUNDEL BELONGS TO EVERYONE

The Gundel building has been dedicated to hospitality and gastronomic excellence since 1894 and is celebrating the 130th anniversary of its founding this year. In keeping with the philosophy conceived and realised by Károly Gundel, the restaurant has always been a place characterised by hospitality, attentive service, innovation and a commitment to preserving tradition.

Gundel’s mission today is to nurture this legendary heritage, preserve its values and traditions, and share the experience with everyone. To mark this special anniversary, the Gundel team is further strengthening this commitment.

„Celebrities” Menu” 

Gundel is renowned for so many things: its recipes, which have shaped Hungarian gastronomy; its centuries-old tradition of hospitality; its social awareness – and it is also famous for its illustrious guests. Visits by royal and ecclesiastical dignitaries, princes, politicians and international stars have enriched the 130-year history of the Gundel Palace. These well-known guests have enjoyed special menus that were not available to others – until now. 

To mark the 130th anniversary of the Gundel Palace, and in keeping with Gundel’s mission, we are now making our famous guests„ Gundel experiences available to everyone. Now, even decades later, we are bringing these memorable flavours back to life. Gundel is launching its ”Celebrities’ Menus’ series. 

The first event, a reception organised in honour of Queen Elizabeth II, will feature the „Four Crowns Menu”, which – in the form of a dinner, with simple table booking – will be available to anyone within a few weeks: This sumptuous selection will be available for 10 days. Those interested will soon be able to find information about the „Four Crowns” days on the website and on Facebook.

1993. Queen Elizabeth’s visit to Hungary – 4–7 May 1993.

On 4 May 1993, Queen Elizabeth II and her husband, Prince Philip of Edinburgh, arrived in Hungary at the invitation of President Árpád Göncz.

During their four-day stay in our country, the royal couple – in addition to their obligatory political engagements – attended a performance of the ballet *Sleeping Beauty* at the Opera House, went on excursions to Kecskemét and Bugac, and had lunch at the Gundel restaurant.

On 5 May, at this distinguished ceremonial event, Prime Minister József Antall and his wife hosted a luncheon in honour of Queen Elizabeth II and her husband, the Duke of Edinburgh. The lunch for 32 guests began with a reception for the royal couple in the Queen Elizabeth Ballroom, situated on the upper floor of the Gundel Palace.
The choice of Gundel and the lunch held there were particularly significant because, reportedly, this was the only formal occasion during the four days spent there when the royal couple did not eat a meal prepared by the court chef they had brought with them from home. 

Gundel is ready

Before the gala lunch, the kitchen prepared 10 trial menus to ensure they could definitely fit everything into the exactly 1 hour and 40 minutes available. Alongside speed, they naturally paid attention to quality as well. The menu was handwritten, and the waiters were taught a special choreography. The Kurír reported on the preparations as follows: „Twelve impeccable English waiters – eight in black tuxedos and white gloves serving food, and four in waistcoats, also wearing white gloves, serving drinks – will be on hand to anticipate the guests” every wish and whim.”.

The section of road in front of the building was completely closed off, and onlookers lined both sides of the road, waiting for the car carrying the Queen and her husband. The guests were escorted up to the upper floor via the Palace’s red marble staircase.

The welcome drink and the gala lunch

The venue for the lunch was the Queen Elizabeth Ballroom on the upper floor of the Gundel Palace, but upon arrival the guests enjoyed their welcome drinks on the upstairs terrace. The staff had prepared a selection of exquisite drinks, but Her Royal Highness suddenly said: „Gin and tonic, please”. According to one account from the Gundel Palace, nobody had expected this, so Kálmán Kozma, the managing director, rushed down the stairs three at a time towards the bar on the ground floor to fulfil the request.

The dishes for the dinner were conceived by Kálmán Kalla, Gundel’s executive chef at the time, so that the royal headdress – the royal crown – would feature in the presentation of every dish. The pigeon essence provided the greatest inspiration; here, the vegetables were ultimately shaped into tiny crowns. For the main course, the sirloin, arranged in braids, was grilled on a custom-made mould, whilst the dessert was a sumptuous strawberry parfait piled high on a giant pasta crown brought in on a trolley.

The British daily newspaper *The Daily Mail* was delighted to note that the Gundel restaurant – once among Europe’s finest but which had faded into obscurity during the socialist era – is once again shining in its former glory following a change of ownership after the fall of communism.

Reports from contemporary Hungarian newspapers:

„The royal couple arrived from the Hungarian Academy of Sciences at the Gundel restaurant on the edge of the City Park, where Prime Minister József Antall and his wife hosted a luncheon in honour of Queen Elizabeth II and her husband, the Duke of Edinburgh. Three government ministers also attended the intimate banquet – every course of which was reminiscent of the royal crown: Géza Jeszenszky, Ferenc Mádl and Béla Kádár, all accompanied by their wives, as well as Gyula Kodolányi, Honorary State Secretary, State Secretary Tamás Katona and Péter Ákos Bod, Governor of the Hungarian National Bank,” wrote the newspaper Új Magyarország the following day in its report entitled ‘Royal Lunch with József Antall’. The phrase ‘small circle’ should be taken with a pinch of salt. In fact, for reasons of protocol, this meant a total of 32 guests – as Kálmán Kalla, head chef at Gundel, had revealed to the Kurír the previous day.

The „Four Crowns” a festive lunch given a fanciful name, As György Láng, the restaurant’s co-owner, told *Magyar Nemzet*, „It wasn’t just a play on words; every single dish was served in the shape of a crown or with crown-shaped decorations”. The starter was salmon served with Hungarian asparagus, followed by a pigeon stock. The main course consisted of veal fillet, accompanied by paper-thin potato crowns stuffed with Hungarian wild rice, and chanterelle mushrooms stuffed with goose liver. For dessert, there was a crown baked from thin, crisp pastry, decorated with real strawberries and strawberries moulded from parfe. In addition to this, alongside the Gundel wines from their own cellar in Mád, „a 1952 Tokaji Aszú was also served, the grapes for which were harvested in the year the Queen ascended the throne”. 

Legendary stories about the royal couple’s moments in Hungary: 

• On the morning before their departure, the royal couple went for a walk in Budapest city centre, on Vörösmarty Square. It was here that Prince Philip, known for his outspoken sense of humour, cracked one of his now legendary jokes, which subsequently made the rounds of the international press. The Fejér Megyei Hírlap recalls the incident as follows: „During the royal stroll, Prince Philip spotted a British citizen and asked him how long he had been in Hungary; when the tourist replied that it had been two weeks, Philip responded: ”That can’t be, because you don’t have a paunch yet.’”
• The Queen remarked kindly to the restaurant owner, „We’ve heard a lot about you!”, to which he replied, somewhat flustered, „We’ve heard a lot about you too!”
• The Queen reportedly enjoyed the meal so much that she dipped bread into the sour cream and paprika sauce accompanying the main course, whilst Prince Philip even ordered a beer from the waiter.
• When dessert was served at the royal luncheon, the strawberry parfait—presented in a gigantic pastry crown brought in on a trolley and piled high with strawberry goulash—made such an impression on our distinguished guest that – etiquette or no etiquette – she nudged her husband with her elbow so that he wouldn’t miss the spectacle.

GUNDEL’S CUISINE: THEN AND NOW

The chefs at Gundel

Gundel’s chefs have always been outstanding professionals; they have never sought to outshine Gundel as an institution. The most important mission of a Gundel chef is to serve the Gundel cause with all their diligence and dedication. 

Since the opening of Gundel in 2021, Viktor Moldován has been proving his mettle day in, day out. As a great enthusiast of classic Hungarian cuisine, he is a highly knowledgeable young chef who spent many years running a Hungarian-style restaurant in Japan, whilst mastering the highly consistent and precise Japanese work culture and organisation. He passes this on to our guests to their great satisfaction – from opening to closing. Viktor Moldován is assisted in his work by András Wolf, one of the Eventrend Group’s corporate chefs; in fact, the two of them lead the kitchen team. They are supported in their work by Chef János Kovács and Pastry Chef Györgyi Dudok.

Gundel’s gastronomy today

There was no need to write the Gundel menu – its backbone has been in place for over 80 years. The best Gundel dishes are built on tradition, the centrepiece of which is the ‘Nemzeti11’ – the eleven iconic Gundel dishes that we all regard as the most important part of Gundel’s heritage. It is with these flavours that the restaurant – and, by extension, Hungarian cuisine – competes on the international gastronomic stage.

The National 11 playing at Gundel: Tokaji Aszú goose liver pâté with poppy seed bread, Goulash soup with homemade csipetke, Újházi chicken soup with homemade noodles, Palóc soup made with lamb, Kárpáti pike-perch fillet with mushrooms and crayfish in a butter sauce, Chicken paprikás with nokedli and cucumber salad with sour cream, Bakony sirloin with bacon and cottage cheese noodles, Viennese cutlet of Mangalica pork, served with roasted parsley potatoes and home-pickled vegetables, The original Gundel pancakes, Somlói dumplings, Rákóczi cottage cheese with sour cream ice cream.

The original Gundel cuisine 

Over the past 125 years, Gundel’s reputation has spread across the globe; world-famous public figures, queens and Hollywood celebrities continue to enjoy Gundel’s hospitality to this day. However, Gundel was not just a venue for lavish feasts; in the old days, the terrace also served savoury pretzels, draught beer and boiled eggs in goulash sauce.  

Under the leadership of Károly Gundel, the restaurant began to flourish; he was not only a master of exceptional hospitality, but he also served the finest dishes of Hungarian and French cuisine, creating combinations of ingredients and flavours that are now regarded as the foundations of modern Hungarian cuisine. New recipes were constantly being experimented with: Palóc soup, chicken paprikash, Bakony mushroom ragout, Kárpáti pikeperch and Tokaj goose liver were all created at Gundel, but it was also at Gundel that the culture of Hungarian-style sauces and ragouts, as we know them today, was established. It was on the terrace of the Gundel restaurant that such now-famous dishes as Jókai bean soup, Bakony mushroom ragout and Gundel pancakes were first served. Károly Gundel often named dishes after his regular guests. This is how, for example, Újházi chicken soup came into being, named after the actor Ede Újházi, Jókai bean soup, Munkácsy-style eggs or Feszty steak – but let us not forget that the Gundel dynasty also introduced Wiener schnitzel to Hungary.

The history of Gundel and Gundel Kert

The most decisive factor behind the construction of Gundel was that, in the 1860s, the City Park was becoming increasingly popular; moreover, the Budapest Zoo and Botanical Garden opened in 1866. It was then that the decision was taken to enhance the increasingly popular Liget with a restaurant. A restaurant opened at the location we know today, and Ferenc Wampetics was initially responsible for running it. The restaurant’s garden area – extending deep into the Zoo – was established at that time. 

The Gundel family took over the restaurant on a lease in 1910, and it was from then on that it came to be known as Gundel. In its heyday, between the two world wars, it operated much more as a vast open-air dining area, with space for as many as 1,000 seats. This was complemented by a smaller restaurant, the same size as the present-day building. At that time, the building housed a number of facilities that no longer exist, including its own pigsty, laundry and staff accommodation.

From the 1920s onwards, Gundel became a venue for elegant, large-scale events and a leading meeting place. However, visitors to the Zoo and the English Park were also keen to pop into the restaurant, as „it was the height of fashion to go to Gundel”. What’s more, its own 11-piece band ensured that the lavish feasts were accompanied by continuous live music, so the atmosphere was always at its best. At Gundel, there was something to suit every age group and every budget.

In 1937, Gundel catered for the state banquet in Székesfehérvár to mark the visit of King Victor Emmanuel III of Italy. Two years later, Gundel served as the official caterer for the Hungarian pavilion at the New York World’s Fair, and Hungarian cuisine took its rightful place on the world’s gastronomic map. In those days, Gundel was frequented by a host of celebrities; writers, artists, actors and actresses would visit, not only to feast but also drawn by the lively atmosphere. (source: Wikipedia)

Gundel’s vast terrace and garden have always been a prime venue for social life in Budapest. Following the reopening of Gundel in December 2021, the Eventrend Group has also refurbished the garden to provide guests with an outdoor space that is worthy of its history whilst meeting all modern requirements. Visitors can relax here too, cooling off under the shady trees whilst enjoying a drink or a bite to eat, making important decisions or simply unwinding, chat or simply enjoy the silence, watch their children and grandchildren absorbed in play, whilst discovering the many charms of the garden. 

The garden – which can seat between 500 and 600 guests when fully occupied – is perhaps Budapest’s largest restaurant garden. It pays homage to the golden age of Gundel whilst also ensuring that it remains open at all times of day, for every occasion, and to the widest possible range of guests. An open, child-friendly atmosphere was also introduced by Károly Gundel back in the day: all 13 of his children experienced the joys of early childhood in the garden, growing up amongst the guests.

Gundel and Eventrend

In May 2021, the Eventrend Group took over the management of the world-famous Gundel and Bagolyvár. The contract to this effect was signed at the end of January 2021 with representatives of the owner, Danubius Hotels. At the time, the lessors stated that they had confidence in the professional expertise of Eventrend Group, which possesses significant experience in operating venues with a rich history and heritage. It is important to DH that the Gundel restaurant, as part of Hungary’s legendary culinary heritage, continues to be a key player in the country’s gastronomic scene, and to this end it sought out the most suitable strategic partner. In recent years, Gundel’s outstanding team of professionals have demonstrated their expertise day in, day out, much to the delight of their guests. 

GUNDEL’S MILESTONES

Gundel, Hungary’s most famous restaurant, has been welcoming guests in Budapest since 1894, in the heart of the beautiful City Park. The work of its founder, Károly Gundel, is of outstanding significance in the fields of Hungarian gastronomy and hospitality: he combined traditional dishes with the sophistication and elegance of modern gastronomy, thereby opening the doors to Hungarian cuisine.

János Gundel

The Gundel legend began with Johann Gundel, who set out at the age of 13 to try his luck in the world of hospitality. During his long and eventful career, he gained a wealth of experience. He reached the pinnacle of his career at the elegant restaurant of the István Főherczeg Hotel. His internationally inspired yet distinctly Hungarian dishes, combined with his bold use of ingredients, soon brought him the long-awaited success: his restaurant was mentioned in the same breath as the most renowned establishments in Vienna, Munich and Paris.

Károly Gundel

The founder of the Gundel restaurant also got his first taste of the hospitality industry at a very early age, having started working alongside his father, János, at the Archduke István Hotel. He travelled the world from a young age, then moved to Budapest with his family in 1910 to take over the restaurant formerly known as „Wampetics”, after the elderly Mr Wampetics decided he no longer wished to run the establishment. This is still the famous Gundel restaurant today.

Károly Gundel refined Hungarian cuisine and blended it with influences from the wider world. He applied modern gastronomic techniques with brilliant flair. Through his pioneering work, he put Hungary on the world’s gastronomic map; Károly Gundel also made gastronomic history with his dishes. Just as our great composers, Kodály and Bartók, collected Hungarian folk music from across the vast expanse of historic Hungary, so too did Gundel gather together culinary specialities. His restaurant served all manner of dishes, from Cluj-style cabbage to Bratislava croissants, from Upper Hungary’s cabbage-stuffed sztrapacska to Somló dumplings.

Renowned Hungarian politicians, artists, writers and sportspeople frequented Károly Gundel’s restaurants: the Gellért, the Royal Hotel and the Gundel House itself. The restaurant’s chefs, and Károly Gundel himself, took great pleasure in creating special dishes for their famous guests, which they named after them. This is how, amongst others, Munkácsy-style eggs, Újházi meat soup, Jókai bean soup and Feszty beefsteak came into being.

The Gundel House has weathered the storms of history, including two world wars, economic crises and the years of nationalisation. Even now, more than 100 years after its foundation, it proudly continues Károly Gundel’s finest traditions of hospitality.

We will be offering the set menu in 2-, 3- and 4-course versions, available only during dinner service from 18:00, for 10 days from 8 to 17 July 2024.
The price of the set menu includes a welcome glass of sparkling wine (British sparkling wine – Nyetimber Classic Cuvée), which is served to guests on Herend plates with silver cutlery.
Additional activity: a life-size, full-length statue of Queen Elizabeth II with a selfie spot, where visitors can have their photo taken wearing red and blue satin sashes, with a specially designed setting both indoors and in the garden.
Price for 2 courses: 17,000 Ft + service charge 15%

Price for a three-course meal: 22,750 Ft + service charge 15%

Price for 4 courses: 26,600 Ft + service charge 15%

Prices by wine range

Price for 2 courses: 24,000 Ft + service charge 15%

Price for a three-course meal: 33,250 Ft + service charge 15%

Price for 4 courses: 40,600 Ft + service charge 15%

THE GASTRONOMIC SIGNIFICANCE OF GUNDEL

Károly Gundel’s work is outstanding in the field of Hungarian gastronomy and hospitality: he combined traditional dishes with the sophistication and elegance of modern gastronomy, thereby opening the doors to Hungarian cuisine. Following the 1939 New York World’s Fair, the New York Times wrote of the Gundel Restaurant that it had done more for Hungary’s reputation than a ship’s cargo of tourist brochures.

The „Gundel dishes”, which have become internationally renowned, are for the most part refined versions of traditional Hungarian cuisine, reimagined in the spirit of the Gundel flavour profile. A good example of this is the Balaton pike-perch à la Gundel, which is a quintessential example of Gundel’s artistry: he applied techniques from French cuisine but imbued them with a Hungarian character.

The new dishes he and his father (János Gundel) created – Palóc soup, veal Pittsburgh-style, Gundel stew, Gundel pancakes, Somlói galuska – have now become indispensable dishes of Hungarian cuisine. As a restaurant that honours tradition, we continue to serve these dishes to this day, often in their original form and based on the original recipes, thereby ensuring that all our guests – whether from Hungary or abroad – can experience Hungarian gastronomic culture in an authentic way.

Károly Gundel also wrote a number of books on hospitality and the culinary arts. His works and articles, including *The Art of Hospitality* and *The Little Hungarian Cookbook*, published in English and German respectively, played a major part in enhancing the reputation of both the author and Hungarian hospitality. To mark the 130th anniversary of his birth – in 2013 – a new *Gundel Cookbook* was published in both Hungarian and English, featuring 77 recipes drawn from his original recipes and dishes from a new era.

GUNDEL IS OURS! GUNDEL BELONGS TO EVERYONE!

Gundel is ours. Yes, it is ours – the Hungarians’. It embodies our history, our traditions and our passion for fine flavours. Gundel’s legacy is our shared pride. Gundel’s success story is our shared national treasure. It is ours. It is shining proof of our talent, our open-mindedness and our warm hospitality.

We, the staff of the Eventrend Group, are devoted fans of Gundel. It is a uplifting feeling to know that Gundel’s legacy is also ours. It is an honour to be able to nurture and preserve this source of Hungarian pride, which dates back more than a century. We draw on all our experience to fulfil this noble mission to the full. We work to ensure that the Gundel experience is accessible to as many people as possible. We would like to share it with everyone. To our Hungarian and international guests, whether dining in our restaurant or attending an event, both in-house and off-site. Because the Gundel experience is one that everyone deserves to discover, experience and savour. We believe that this will make it an even more wonderful feeling to know that Gundel is ours. Because in this way, Gundel will belong to everyone.

• The Gundel Palace is 130 years old.
• A legendary heritage. It belongs to us, Hungarians.
• Let this be a moment of celebration for everyone!