If there is one thing that is important for the domestic gastronomy, it is international recognition. They give strength and perseverance to the profession, raise Hungary's culinary profile and make us proud.
Golden Caviar Restaurant
There are restaurants and professionals who determinants of hospitality. They follow tradition, have a unique vision and build the future with innovative solutions. Without them, our country's gastronomy would be much poorer. One of them is the Golden Caviar Restaurant, which has recently won major international recognition.
The names of Szása Nyíri and Attila Molnár are considered etalon. Their restaurant's more than 3 decades of history have become a defining phenomenon in the industry. It is no question that these two dedicated professionals have repeatedly shown how to „do it”. They started out as the Caviar Restaurant, targeting Russian cuisine - the world of caviar and champagne. Since then, the concept has changed several times, as it needs to evolve and develop, but the solid foundations, the expertise has always been at the forefront kept them. Their high level of gastronomy, their representation of the amazing world of fine-dining, is exemplary.
UMO Restaurant & MoszkvaTéЯ
Running a gourmet restaurant has never been an easy task, but they've always been up to the challenge, and more! They're not sitting on their laurels now. Attila Molnár created a special restaurant called UMO Restaurant this year, with a gastronomic concept of charcoal grilled dishes and smoky flavours. To this is added a completely unique cocktail world, which is a perfect complement to the food. After all this, Szása and Attila revived the iconic MoscowTéЯ Restaurant. They take us on a journey to the gastronomic wonderland of the former Soviet Union, i.e. Russia, Georgia, Ukraine or Uzbekistan.
A new golden age at the Golden Caviar
“In this profession, you can never sit back!” - say the well-known professionals. And look how true that is. As the benchmark restaurant in the world of fine dining, the Golden Caviar is a new vision of gourmet catering. The world's cuisines are presented through a unique tasting menu. The evening culinary tour lasts approximately two and a half hours and includes 14 courses. The complex menu includes ingredients that are little known in this country, and guests can sit down to the table completely „blind”, as they are not familiar with the items. It's a mysterious impression, full of mystery.
Chef László Kanász has always surprised the audience with his unique creations, but the concept was greatly influenced by Chef José Guerrero R&D. It's no news that the Golden Caviar also provided the perfect selection of drinks to accompany its unique dishes. The carefully crafted menus are accompanied by a range of drinks that have been invented with distinctive uniqueness for guests, adding to the professionalism of the menu. Caviar and champagne are an indispensable part of this.
The Michelin star of wine lists
The Golden Caviar Restaurant has earned the Wine Spectator's “one-glass” award. This honour is as important as the well-known Michelin star. The publication is widely read around the world, as it features only the highest quality gastronomic experiences. The restaurant has always been an asset, famous for its select champagne and wine list, but now the whole world knows it. Ákos Varga, the young sommelier, is very much a part of this success, as this achievement reflects his professionalism and taste.
With this recognition, our country has also made a big step forward, as another Hungarian restaurant has been included in the list of the world's best wine restaurants.
Arrow Sasha: „I think that's the job of a restaurant like us. It has to be a workshop where professionals can develop, because it's up to us what the future of Hungarian catering will be.”
A MATUSZ-VAD and we are delighted to publish this sensational result!
