Speaking at the event, Olivér Csendes, CEO of Visit Hungary, highlighted the broader cultural and creative significance of gastronomy:

“For us, gastronomy is much more than quality ingredients and recipes. It reflects our culture, creativity, and hospitality. Anyone tasting Hungarian cuisine immediately experiences a part of Hungary.”

He also compared the dedication of chefs to that of extreme athletes, stressing the innovation, risks, and sacrifices that come with the pursuit of perfection — and their vital role in creating memorable experiences that also strengthen tourism.

Hungary’s Finest Restaurants Recognised

The newly launched Gault&Millau Hungary 2025 guide features detailed descriptions and rankings of the country’s top restaurants. Compiled over the course of a year, anonymous inspectors visited restaurants nationwide, rating them across multiple criteria — from food quality and originality to service, atmosphere, and overall dining experience.

Restaurants are awarded toques (chef’s hats) based on points:
 

1. 11–12.5 points (1 toque): “Reliable, excellent cuisine” – 120 restaurants earned this rating.
2. 13–14.5 points (2 toques): “Excellent quality, distinctive cuisine” – 43 restaurants.
3. 15–16.5 points (3 toques): “High-level gastronomy” – 14 restaurants.
4. 17–18.5 points (4 toques): “Outstanding haute cuisine” – only 5 restaurants.
    

This year, Hungary’s top five include:
 

1. Babel Budapest (Chef Kornél Kaszás)

2. Platán Gourmet Restaurant in Tata (Chef István Pesti)

3. Rumour by Jenő Rácz (Chef Jenő Rácz)

4. Salt (Chef Szilárd Tóth)

5. Stand (Chefs Szabina Szulló and Tamás Széll)

Special Awards

The gala also celebrated individual excellence:
 

1. Chef of the Year: Szabina Szulló (Stand & Stand25 Bistro)

2. Young Talent of the Year: Richárd Csillag (Lokal at the Lake & Lokalista)

3. Future Talent: Kornél Kaszás (Babel Budapest)

4. Sommelier of the Year: Dávid Kincses (Arany Kaviár)

5. Pop Restaurant of the Year: Panificio il Basilico (Chef Szabolcs Szabadfi)
    

A Global Culinary Benchmark

Founded in 1965 by Henri Gault and Christian Millau, the guide helped pioneer the nouvelle cuisine movement in France, championing lighter dishes, fresh ingredients, and elegant presentation. Today, Gault&Millau operates in nearly 20 countries across Europe, Asia, and the Middle East.

Returning to Hungary with new ownership and a fresh editorial team, the guide aims not only to highlight the country’s best restaurants but also to encourage innovation and growth in the Hungarian culinary scene. Its bilingual content ensures that international diners, as well as locals, can benefit from its recommendations.

 

Source: MTI – Hungary’s national news agency since 1881. While MTI articles are usually factual, some may contain political bias, and readers should be aware that such content does not reflect the position of XpatLoop, which is neutral and independent.

Since the goal of XpatLoop is to keep readers well briefed, right across the spectrum of opinions, MTI items are shared to ensure readers are aware of all narratives within the local media.

XpatLoop believes in empowering readers to form their own views through complete and comprehensive coverage. To facilitate this XpatLoop has a balanced range of news partners, as you can see when you surf around XpatLoop.com

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