In memory of Károly Gundel (1883–1956), a restaurateur of iconic stature, the Hungarian Guild of Restaurateurs established the Károly Gundel Award in 2014, with the broad involvement of professional organisations.

The award is open to individuals who, within the Hungarian hospitality sector, Károly Gundel exemplary followers of his life’s journey and his work in the culinary arts. The following are eligible for the award:, who has been active in the Hungarian hospitality sector for at least 25 years with outstanding success, possesses an impeccable professional track record and an exemplary life’s work, cherishes the historical traditions of Hungarian hospitality and is committed to its renewal, supports the professional development of the younger generation and contributes to the promotion of Hungarian hospitality. The award is open to the very best in the hospitality profession, with a maximum of three recipients each year.

The Trade Association publishes the names of the award winners every year On Károly Gundel’s birthday, that is, on 23 September a At the Hungarian Museum of Trade and Hospitality at a press conference.

Previous winners:

            Kálmán Kalla, Zoltán Hamvas and Dr Balázs Draveczky (posthumously) – 2014.

            László Jakabffy, János Garaczi and Lajos Bíró – 2015.

            Frigyes Vomberg and János Czubor (posthumously) – 2016.

            Balázs Csapody – 2017.

            Tibor Rosenstein – 2018.

            Tibor Meskál, Szabina Szulló – Tamás Széll – 2019.

            Dr László Csizmadia and Attila Molnár – 2020.

            Gyula Berkes, Szabolcs Dudás and Szilárd Dudás – 2022.

The Hungarian Catering Trade Association considers it of outstanding significance that, amongst domestic gastronomic awards, the Gundel Prize is the only one to be awarded on the basis of extensive professional collaboration. Delegates from 13 professional organisations and three institutions, along with representatives of the Gundel Restaurant and the Gundel family, decide on this year’s winners based on the nominees’ work.

The members of the Awards Committee are:

            the Hungarian Catering Trade Association

            National Guild of Hungarian Confectioners

            Hungarian Restaurant Association

            Hungarian National Gastronomic Association

            Hungarian Association of Hotels and Restaurants

            Hungarian Association of Event Organisers and Service Providers

            National Association of Tourism and Hospitality Employers

            Hungarian Restaurant Chefs’ Club

            Chaine des Rotisseurs Friends’ Dining Club

            Hungarian Bocuse d’Or Academy

            National Association of Hospitality Training Tutors

            Stylish Countryside Dining

            Pannon Academy of Gastronomy

            a representative of the Gundel family

            Károly Gundel Vocational School of Catering and Tourism

            Faculty of Commerce, Hospitality and Tourism, Budapest University of Economics

            Hungarian Museum of Trade and Hospitality

            Gundel Restaurant

Based on the consensus of professional organisations and institutions This year’s award winners:

Marcsi Borbás television presenter, for her work in the fields of gastronomy and the preservation of traditions, and János Macsinka, the owner of Macok Bistro in Eger. (see photo)

The presentation of the award at a formal ceremony on 16 October 2022, The Gala Dinner, organised by the MVI, will take place at 12.00 pm on Sunday, attended by numerous leading figures from the industry and members of the press, at the Gundel Restaurant in Budapest (1146 Budapest, Gundel Károly út 4.)

Due to the pandemic, after a two-year hiatus, at the Gala Dinner The 2020 awards will be presented by Dr László Csizmadia (posthumously) and Attila Molnár, a 2021 Awards: Gyula Berkes and the The Dudás brothers to him, as well as to this year’s winner.

The host of the gala lunch will be Gábor Takács Gundel; his professional mentor will be Lajos Bíró; and the sommelier will be Mihály Fabók.

The six-course menu for the Gala Lunch will be prepared by the head chefs of Gundel Restaurant, Aranykaviár Restaurant, Biarritz Restaurant and Anyukám mondta Restaurant.

The admission ticket Price: 45,000 forints; 35,000 forints for MVI members.

Ticket Enquiries here(external link), or   here (external link). 

The menu for the gala lunch:

     Appetizers:

Smoked duck liver, caramelised onions, mango, blueberries

György Katona – Biarritz Restaurant, Budapest

     Soup:

Lamb Palócleves by Viktor Moldován and András Wolf – Gundel Restaurant, Budapest

     Main course I:

Pan-fried sturgeon, spinach dumplings, river crayfish ragout with dill by Szása Nyíri and László Kanász – Arany Kaviár Restaurant, Budapest

     Main course II:

Venison fillet, mushrooms, chestnuts, juniper berries – Szabolcs Dudás and Szilárd Dudás – Anyukám Mondta Restaurant, Encs

     Dessert:

Gundel pancakes by Viktor Moldován and András Wolf – Gundel Restaurant, Budapest

The organising committee for the gala lunch:

Lajos Bíró (Buja Disznók)

László Kovács (Chairman of MVI, La Fiesta Party Service Ltd.)

József Balázs (Tacuba Café)

Bernadett Bíró (Secretary-General of MVI)

Mónika Fehér-Kaplár (MVI Event Organisation)