Gundel restaurant’s executive chef, Zsolt Litauszki, who has been instrumental in the success of many restaurants during his career, joined the legendary restaurant in City Park because he believes in upholding tradition while also breathing new life into Gundel.

In creating the new menu for the 125-year-old restaurant, Chef Litauszki’s goal was to retain the traditional offerings while also keeping up with twenty-first century trends.

Since the beginning, the menu has featured customer favourites, such as the classic goose liver and Gundel crepe, and international guests’ most-requested goulash soup and fisherman’s soup. You can still find all of these among the menu offerings as well as other classic dishes from the past.

Chef Litauszki’s cuisine is characterized by freshness and seasonality, the reason for which he frequently updates the menu. He is also an advocate for using local ingredients from within Hungary, adding such specialties to the menu as goat cheese from Örség, mangalitza, quail, and goose liver from Orosháza.

You can choose from more than 100 wines and 400 drinks from the impressive wine and beverage list, and Gundel guests can always count on expert assistance in selecting the best wine to pair with any dish.

Also good to know is that at lunch time a special weekly menu is offered, featuring dishes which represent both modern gastronomy and traditional Hungarian tastes. Gundel lunch menus are crowned with a glass of wine, and are served from Monday until Saturday between 12.00 – 15.00.

Click here to see Gundel’s latest special lunch offers, Tasting Menus, and À La Carte Menu.