The Gundel team cooked for John Paul II in 1996, when the Pope visited Hungary. The menu was recreated by Andr\u00e1s Wolf. We\u2019re now revealing the recipe for one of the dishes!<\/p>\n\n\n\n
The City Park At Gundel Restaurant <\/strong><\/a>From 16 February, we\u2019ll even be able to eat what the Pope used to eat. That\u2019s because we\u2019ll be able to try the \u201eCelebrities\u201d Menu\u201d<\/strong> the latest instalment in the series, the Pope John Paul II<\/strong> A Lenten-inspired \u2018Menu of Dignity\u2019 linked to his 1996 visit to Pannonhalma, which was prepared by the then Gundel <\/strong>was formed by his team. And in 2026, Andr\u00e1s Wolf <\/strong>corporate chef and R\u00f3bert V\u00e9rten<\/strong> The executive chef has put a new spin on the papal menu.<\/p>\n\n\n\n The \u201eCelebrities\u201d Menu\u201d <\/strong>The first chapter of the series is the Queen Elizabeth II<\/strong> compiled in his honour \"Four-Crown Menu\" <\/strong><\/a>which was a huge success at the Gundel<\/strong> amongst its guests. The second, which is making its debut now, the \u201eDignity Menu\u201d <\/strong>a Pannonhalma Benedictine Archabbey <\/strong>It recalls the 1996 event marking its thousandth anniversary, when Pope John Paul II<\/strong> visited there and the Gundel<\/strong> His team at the time prepared the Pope\u2019s lunch and dinner, K\u00e1lm\u00e1n Kalla<\/strong> under his leadership.<\/p>\n\n\n\n The The Gundel \u2018Dignity Menu\u2019 consists of the Lenten dishes requested by Pope John Paul II: <\/strong>Perhaps saut\u00e9ed wild mushrooms with brioche and veal jus; fragrant caraway soup with vegetables and poached quail\u2019s eggs; roast pikeperch Gundel<\/strong> style; vanilla\u2013chocolate\u2013walnut \u201ePannonhalmok\u201d<\/strong> dessert.<\/p>\n<\/blockquote>\n\n\n\n Andr\u00e1s Wolf<\/strong> We learnt from the corporate chef that: <\/p>\n\n\n\n \u201eThe Pope arrived during Lent and was also suffering from personal stomach problems, so he requested meat-free and easily digestible meals; moreover, as he was dining with the monks at the Benedictine monastery in Pannonhalma, it was also important to him \u2013 for the sake of the novices there \u2013 that there should be no extra dishes. This is why the caraway soup \u2013 described as \u201daustere\u2019 \u2013 featured in both the original and the recreated menus; yet it turned out that, even in its simplicity, it could be truly sublime.\u201d<\/p>\n\n\n\n This is the\u00a0Gundel-style<\/strong>\u00a0The caraway soup was so creamy, flavourful and fragrant that we asked about it\u00a0Andr\u00e1s Wolf<\/strong>, how to make it. According to the corporate chef, a lot depends on the technique used. Anyone who enjoys cooking and is keen to give it a go can make it turn out delicious.<\/p>\n\n\n\n \u201eIt\u2019s based on a classic caraway seed soup, with plenty of toasted caraway seeds, but it\u2019s made in the same way as a roux-based soup \u2013 and, of course, simmered thoroughly. It contains pickled fennel, steamed parsnips and quail\u2019s eggs.\u201d <\/em>When asked what makes it so creamy, we were told: \u201eIt\u2019s been cooked properly.\u201d.<\/p>\n\n\n\n If you enjoy cooking and do so often, you can make it just as easily.<\/p>\n\n\n\n \u2013 we learnt from the Gundel <\/strong>from the company\u2019s head chef, who also revealed that his favourites are pal\u00f3cleves and meat soup, and that he\u2019s a big fan of chicken paprikash \u2013 whilst cottage cheese pancakes are enough to sweep him off his feet\u2026<\/p>\n\n\n\n As for the main course, it, too, has a magical aroma, with a sauce made from green peas, fish bones and lobster forming a key element. Andr\u00e1s Wolf <\/strong> He explained that, whilst studying the papal menu, he learnt that during Lent one can eat not only vegetables and fish, but also stocks made from various bones, which broadens the range of options and greatly enriches the flavour profile of the dishes. <\/p>\n\n\n\n The Gundel<\/strong> The corporate chef put it this way: the Dignity Menu<\/strong> The very fact that it was created also goes to show that Gundel belongs to everyone.<\/p>\n\n\n\n \u201eIt even belongs to the Pope and to everyone who, after 17 February, tastes what the Pope ate\u201d<\/p>\n\n\n\n \u2013 he said Andr\u00e1s Wolf.<\/strong><\/p>\n\n\n\n The creators of the papal menu worked from two different set menus. One featured apple strudel, whilst the other included a Soml\u00f3i-style dessert. Finally, the 2026 In the \u2018Dignity\u2019 menu<\/strong> a \u201ePannonhalmok\u201d<\/strong> they decided in favour of it, referring to the Pannonhalma Abbey, which he had visited Pope John Paul II <\/strong>\u2013 that is to say Pope John Paul II<\/strong>, given that 18 years after the Gundel <\/strong>He ate the food she had cooked; in 2014, nine years after his death, the late head of the Church was canonised.<\/p>\n\n\n\n The At Gundel Restaurant in February<\/strong> Alongside the \u2018Dignity\u2019 menu, a Hungarian space wine will also be unveiled. This will take place on 7 February Gundel Ball<\/strong> <\/a>the general public can try it for the first time. The Etyeki K\u00faria Chardonnay <\/strong>The grape seeds started out in the ground, but made it all the way to outer space: the winery sent the seeds to the Orion Space Generation Foundation <\/strong>handed it over to him as part of a mission that sent Hungarian plant seeds into space. <\/p>\n\n\n\n The Etyeki K\u00faria Chardonnay 2024 <\/strong>a Gundel Ball 2026 <\/strong>is being presented, with the main guests being some of the most iconic figures in Hungarian space exploration: Tibor Kapu<\/strong><\/a>, Gyula Cser\u00e9nyi and Bertalan Farkas.<\/strong><\/p>\n\n\n\n <\/p>","protected":false},"excerpt":{"rendered":" The Gundel team cooked for John Paul II in 1996, when the Pope visited Hungary. The menu was recreated by Andr\u00e1s Wolf. 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This is how Andr\u00e1s Wolf makes the caraway seed soup on the papal menu<\/h3>\n\n\n\n
Wine made from Hungarian grape seeds that have been to space is on offer at the Gundel Ball<\/h3>\n\n\n\n