Trixie Navarre

Open since 1894, this is one of Budapest’s best known and most expensive restaurants, located in an Art Nouveau palace

– Conde Nast Magazine

The distinguished city of Budapest is known for many things; the grand Danube River that divides both Buda and Pest, the historical Castle Hill that majestically watches over the country’s capital, and Gundel- the city’s finest restaurant for over 120 years.

After opening their doors in 1894, Gundel had been considered Budapest’s most elegant and gastronomic restaurant for many years. Although over the last century Gundel had transitioned and changed ownerships several times after World War II, this fine establishment remained strong and evolved into the refined restaurant it is today.

Gastronomic travel and dining at historic restaurants have been one of my passions for a couple of decades. It seemed fitting that the first restaurant I found myself in after checking into my Budapest hotel was Gundel. I believe that starting off in a new city should be experienced with a magnificent meal.

After my arrival at Gundel, I started off with classic gin and tonic inside their elegant lobby bar. That little cocktail set the stage for an extraordinary fine dining experience, at one of Europe’s most classic restaurants.

There was a sense of refinement and old aristocracy inside Gundel. The rich wood furnishings, hanging pendant lightings, and the royal blue and gold carpeting, all created a sophisticated dining space. It felt both comfortable and luxurious, the best of both worlds.

Every tasteful detail was not spared in the table settings either. Crisp white linens, towering napkin sculptures, classic silver flatware, and matching fine china that seamlessly blended in with the restaurant’s color motif.

This classic Hungarian restaurant takes its name from ‘Károly Gundel’ who modernized the older provincial dishes into an elevated and enticing culinary affair.

Károly Gundel himself does not cook. He never holds a wooden spoon in his hands; however, he is an expert at tasting. He makes lightly steamed spinach presentable, and introduces asparagus as a side dish. In 1939, the young Károly Gundel’s restaurant will become the official restaurant of the Hungarian pavilion at the New York World’s Fair. In 1939, the New York Times writes: “The Gundel Restaurant is a bigger, better publicity from Budapest than a boatload of tourist brochures.”

– Gundel Restaurant Website

From the creative Amuse Bouche, to my last sip of Hungarian pinot noir, every bit of this meal I enjoyed. Gundel’s hospitality was experienced and professional, and the wine pairing was flawless. This historic restaurant is refined, and an outstanding example of the classic dining experience found in this part of the world.

For restaurant information and reservations, please visit Gundel Restaurant

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– On the Table –

Amuse Bouche

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Bread Service

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Pinot Noir

2016 – St. Andrea ‘Csakegyszoval’ Egri Pinot Noir – Eger, Hungary

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Hungarian Fish Soup

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Filet Topped with Seared Foie

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Between 2008 and 2016, the restaurant receives four spoons and forks (comfort and quality at the luxury level) in the Michelin Guide.

Gundel Restaurant Website

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Luxury never goes out of fashion.

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📸 All photos are taken by me and are my intellectual property – Trixie Navarre