{"id":13585,"date":"2024-04-03T11:01:28","date_gmt":"2024-04-03T11:01:28","guid":{"rendered":"https:\/\/gundel.hu\/?page_id=13585"},"modified":"2025-07-11T10:49:24","modified_gmt":"2025-07-11T08:49:24","slug":"our-history","status":"publish","type":"page","link":"https:\/\/gundel.hu\/en\/rolunk\/","title":{"rendered":"Our History"},"content":{"rendered":"
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Gundel, the most famous Hungarian restaurant<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Our History<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The legacy of K\u00e1roly Gundel and the history of world fame<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The name Gundel<\/strong> has become synonymous with excellence in Hungarian hospitality<\/strong>.\n
The foundations of this tradition were laid by K\u00e1roly Gundel<\/strong>, a legendary restaurateur and gastronomic innovator of the early 20th century.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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\"Gundel<\/figure><\/div>
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His vision revolutionised Hungarian cuisine<\/strong>: he combined Hungarian flavours<\/strong> with French gastronomic techniques<\/strong>, refined traditional dishes and elevated them to restaurant level.\n
His aim was to give Hungarian cuisine a place at the forefront of world gastronomy.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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World fame between the two world wars<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The Gundel Restaurant<\/strong> gained international fame in the 1920s and 1930s and became an ambassador of Hungarian gastronomy<\/strong>.\n
By then, the name of K\u00e1roly Gundel was synonymous with outstanding quality, exceptional hospitality and world-class Hungarian cuisine.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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International fame\n
and gastronomic recognition<\/span><\/h3><\/div><\/div><\/div>

In 1937, the Hungarian state entrusted him with the organization of the Royal Banquet in Sz\u00e9kesfeh\u00e9rv\u00e1r<\/strong>, when the Italian King Victor Emmanuel III<\/strong> visited Hungary.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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International fame\n
and gastronomic recognition<\/span><\/h3><\/div><\/div><\/div>

In 1937, the Hungarian state entrusted him with the organization of the Royal Banquet in Sz\u00e9kesfeh\u00e9rv\u00e1r<\/strong>, when the Italian King Victor Emmanuel III<\/strong> visited Hungary.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Gundel and global success<\/span><\/h3>

The next milestone was the 1939 New York World's Fair<\/strong>, where the official restaurant of the Hungarian pavilion was run by K\u00e1roly Gundel.<\/strong>\n
The World's Fair attracted more than 44 million visitors - and Gundel's Hungarian cuisine was an undivided success.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The master of Hungarian hospitality<\/span><\/h3>

K\u00e1roly Gundel is considered by many to be the \"Hungarian Brillat-Savarin\"<\/strong>:<\/p>

\"Good flavours, peaceful pleasures, lush evenings, warm atmospheres, sparkling drinks \u2013 the first conductor of life's lucullus pleasures.\"<\/p>

He was the first to combine Hungarian hospitality<\/strong> with a new approach to elegance and culinary art.\n
His restaurant has hosted royalty, heads of state, artists and travellers - he has become one of Budapest's most distinguished heralds.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The master of Hungarian hospitality<\/span><\/h3>

K\u00e1roly Gundel is considered by many to be the \"Hungarian Brillat-Savarin\"<\/strong>:<\/p>

\"Good flavours, peaceful pleasures, lush evenings, warm atmospheres, sparkling drinks \u2013 the first conductor of life's lucullus pleasures.\"<\/p>

He was the first to combine Hungarian hospitality<\/strong> with a new approach to elegance and culinary art.\n
His restaurant has hosted royalty, heads of state, artists and travellers - he has become one of Budapest's most distinguished heralds.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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The legacy is still alive today<\/span><\/h3>

The Gundel legacy<\/strong> is still a living tradition.<\/p>

Our kitchen prepares classic Hungarian dishes based on more than 140 original Gundel recipes<\/strong>, and under the leadership of corporate chef Andr\u00e1s Wolf, the Gundel chefs proudly preserve the spirit of K\u00e1roly Gundel - as worthy successors of Hungarian gastronomy.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t

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Everyone can find a home here at Gundel, where history meets gastronomy<\/strong>.\nYou can enjoy the finest Hungarian cuisine<\/strong>, dishes inspired by the gastronomic heritage of the Gundel Restaurant<\/strong> and experience the fusion of tradition and innovation<\/strong>.\n
Gundel is not just a restaurant, it is a true legend<\/strong>, respected and loved for generations<\/strong>!<\/p>

Gundel is part of our heritage and we find joy in sharing it with everyone.\n
Experience the Gundel way of life<\/strong> and enjoy the best of Hungarian gastronomy in the restaurant or at our events.<\/strong>\n
Gundel is a true historical icon<\/strong>, a haven of tradition and gastronomic treasures, and we proudly preserve the traditions and legends of Hungarian cuisine.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Gundel is for everyone!<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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2024-<\/div><\/div>
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The Gundel Palace is 130 years old<\/div>
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The Gundel is for EVERYONE<\/strong><\/a>! 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.<\/p>

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<\/a>!<\/strong><\/p>

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.<\/strong><\/p><\/div><\/div><\/div>

2021-2024<\/div><\/div>
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A new chapter<\/div>
\"Restaurant<\/div>

The iconic, over 130-year-old Gundel and its sister restaurant Bagolyv\u00e1r are now under the management of the Eventrend Group.
As the group management declared after the transfer in May: \u201dThis 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\u2019s 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.\u201d<\/strong>- (Eventrend Group)<\/p><\/div><\/div><\/div>

2018-2020<\/div><\/div>
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GUNDEL turns 125 \u2013 Kalla & Litauszki<\/div>
\"K\u00e1lm\u00e1n<\/div>

The 125th anniversary year at Gundel has been launched with the Legendary Chefs\u2019 Menu.<\/p>

1 EVENING \u2013 2 CHEFS \u2013 5 COURSES<\/p>

K\u00e1lm\u00e1n Kalla movingly describes what a special feeling it was to return to Gundel for an evening. -\u00a0\u201dIt was an uplifting experience to talk about my time at Gundel.\u201d I was so pleased to be able to come back\u2026\u201d<\/em><\/b><\/p>

On 21 May 2019, Chef K\u00e1lm\u00e1n Kalla returned to Gundel to compose an unforgettable dinner, together with Executive Chef Zsolt Litauszki. That evening we were able to taste some of K\u00e1lm\u00e1n Kalla\u2019s 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.<\/p><\/div><\/div><\/div>

2006-2018<\/div><\/div>
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Life after the legendary chef K\u00e1lm\u00e1n Kalla.<\/div>
\"Gundel<\/div>

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.\u00a0In 2014, on the 120th anniversary of the restaurant\u2019s founding, K\u00e1roly Gundel\u2019s 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 \u2013 luxury standard).<\/em><\/b>\u00a0The 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 \u2013 with Gundel quality.<\/p><\/div><\/div><\/div>

1991-2006<\/div><\/div>
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A new Golden Age: the L\u00e1ng-Lauder-Kalla era<\/div>
\"Gundel<\/div>

Gundel was bought in September 1991 and closed its doors in the November. A total of $23 million was spent on the building \u2013 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 K\u00e1lm\u00e1n Kalla. He was tempted by Mr L\u00e1ng into returning to Hungary \u2013 having previously been in Washington DC, as chef to the Hungarian ambassador of the time, P\u00e9ter Zwack. K\u00e1lm\u00e1n 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:\u00a0\u201dGundel is among the world\u2019s top ten restaurants,\u201d<\/em><\/b>\u00a0wrote Cond\u00e9 Nast Traveller in 2006.\u00a0Chef K\u00e1lm\u00e1n Kalla
became an emblematic figure in Gundel\u2019s 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.<\/em><\/b><\/p><\/div><\/div><\/div>

1980-1991<\/div><\/div>
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The Gundel Renaissance<\/div>
\"Gundel<\/div>
The restaurant reopened in 1980 \u2013 but with very poor renovation results. However, six years later an energetic gentleman appeared on the scene: Gy\u00f6rgy L\u00e1ng, who had left Hungary in 1947 and became a world-famous restaurateur in New York. He wanted to see everything. He asked questions; he took notes. Six months passed and he was back in Budapest, a book tucked under his arm, entitled: \u201cGundel\u2019s next 50 years\u201d. Mr L\u00e1ng was friends with Ronald Lauder \u2013 one of the heirs and directors of the Este\u00e9 Lauder empire, an art collector, former ambassador in Vienna \u2013 and Ronald Lauder financed his dream. Success was in the air...<\/div><\/div><\/div><\/div><\/div><\/div>
1949-1980<\/div><\/div>
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Hard times<\/div>
\"Gundel<\/div>
In 1949, the restaurant was privatised. The family was turned out of the building and were even exiled to a farm in 1951 because of their German heritage. The restaurant was managed by various hotel companies; in 1949 it became part of the Orsz\u00e1gos Idegenforgalmi Sz\u00e1lloda \u00e9s \u00c9ttermi V\u00e1llalat state holding, and later part of HungarHotels. Before the change of political system in Hungary, it became part of F\u00f3rum Hotel. Unfortunately, during the Communist era Gundel saw some dark days. Finally, it was closed in 1973 and efforts were made to bring it up to the standards of the time. It took seven years for the restaurant to reopen and when it did, it rather resembled an East German canteen.<\/div><\/div><\/div><\/div><\/div><\/div>
1883-1956<\/div><\/div>
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The golden-hearted K\u00e1roly Gundel<\/div>
\"Gundel<\/div>
For K\u00e1roly Gundel, the only thing dearer to his heart than hospitality was his adored family. He had thirteen children and twenty-six grandchildren. His recipe for life is worth sharing: \u201dCook the chosen medium (person) till soft, and love them with all the spice you can possibly muster. Peel yourself to remove layers of selfishness and rough edges, then discard them. Devote all your energy and attention to your family. Don\u2019t seek to season your life with anything more than what is offered by your work and your family; don\u2019t always want to be right about everything. The best binding agents are children. The more the merrier. They improve life\u2019s flavour\u2026\u201d K\u00e1roly Gundel passed away shortly after the 1956 Hungarian Uprising, on 28 November of the same year, at the age of 73.<\/div><\/div><\/div><\/div><\/div><\/div>
1927-1949<\/div><\/div>
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The Gundel-Gell\u00e9rt era<\/div>
\"Gundel<\/div>
Gundel was thriving \u2013 so much so in fact that it took over the restaurant at the new Gell\u00e9rt Hotel as well. Hungarian cuisine of the time was a dull, greasy, paprika encrusted horror, which the wider world had no interest in. A passionate professional, he decided to create French dishes using the best Hungarian ingredients. K\u00e1roly Gundel never cooked, never even picked up a wooden spoon \u2013 but he was a master of tasting. He made lightly steamed spinach respectable and introduced asparagus as a side dish. During this period, the Gell\u00e9rt Hotel was the birthplace of three of K\u00e1roly Gundel\u2019s famous dishes: Rothermere pike-perch, Bakony mushroom and Pittsburg veal ribs. The Gundel survived not only the two world wars intact but also the demise of the Stef\u00e1nia Promenade, the disappearance of coachmen and hansom cabs and the birth of the motor car, but there was no escape from privatisation under Communism in 1949.<\/div><\/div><\/div><\/div><\/div><\/div>
1912-1939<\/div><\/div>
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The New York World Exhibition<\/div>
\"Gundel<\/div>

In 1939, the young K\u00e1roly Gundel\u2019s restaurant became the official restaurant of the Hungarian pavilion of the World Exhibition in New York. \u201dThe Gundel restaurant is bigger and better publicity for Budapest than a boatload of tourist brochures,\u201d\u2013 wrote the New York Times in 1939.<\/p>

Gundel did a tremendous amount to popularise Hungary\u2019s culinary treasures. Thanks to his beneficial influence, Hungarian cuisine was placed firmly on the map.<\/p>

The restaurant\u2019s popularity was thanks to two things:
its inimitable hospitality and its incomparable cuisine. In the first decades of the 20th century, with unerring instinct, K\u00e1roly 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 \u00dajh\u00e1z chicken soup, Pal\u00f3c-style soup, the Wampetics dumpling and the deservedly famous Gundel pancake.<\/p><\/div><\/div><\/div>

1910-1927<\/div><\/div>
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Gundel \u2013 birth of a legend<\/div>
\"Black<\/div>

K\u00e1roly Gundel leased the Wampetics restaurant from the City of Budapest in 1910, renaming it Gundel Restaurant. \u201dSplendid 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.\u201d- wrote the Vend\u00e9gl\u0151s\u00f6k Lapja hospitality trade magazine on 20 June 1911.<\/p>

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! K\u00e1roly 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. \u201dIt was chic to go to Gundel...\u201d was the opinion of the artists, sports people, writers and other well-known figures, as well as the restaurant\u2019s regulars.<\/p><\/div><\/div><\/div>

1894-1910<\/div><\/div>
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Wampetics<\/div>
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Wampetics thought the location had great potential so he financed building conversion work at his own expense. The work was carried out based on plans by Ervin Bauer and finished in less than a year, with the restaurant opening its doors in 1894. The Wampetics name soon became well-known; the restaurant was even mentioned in a very popular song from Budapest\u2019s Ofeum cabaret. It became a well-known haunt of politicians and artists, with literary, political and artistic groups meeting there regularly. In the words of the guests:\u00a0\"The one who gives himself is booking a table here...\"<\/em><\/b><\/div><\/div><\/div><\/div><\/div><\/div>
1866-1894<\/div><\/div>
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The beginning<\/div>
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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.<\/p><\/div><\/div><\/div><\/div><\/div><\/div>\n

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