Named after Karoly Gundel, who took over this renowned restaurant in 1910, Gundel has been a byword for Hungarian haute cuisine ever since representing the nation in the 1939 New York World Fair. Nationalised during the Communist era, restaurateur George Lang has since set about restoring Gundel to its pre-war glory, renovating the dining halls and recreating many of the dishes that once graced the tables in yesteryear. Today guests can dine on pheasant and goose liver in a Rococo ballrooms and elegant salons, or else fight for a coveted spot on the resplendent summer terrace - the very terrace which the upper echelons of Hungarian society fought over so many years ago!
| |
