1990 is the year of the opening of the restaurant, which also features in our logo. Since then we have never lost sight of where we would want to go....
1990 is the year of the opening of the restaurant, which also features in our logo. Since then we have never lost sight of where we would want to go.
The principles have remained unchanged in the kitchen: impeccable raw materials, pronounced flavours, simplicity and harmony. While sticking to our traditions, we continuously experiment with new, exciting flavours.
Our restaurant is perfect for those who would like to escape from everyday life, celebrate, or organize a business lunch or dinner. The restaurant was completely renovated in the spring of 2016 to start a new era. The interior rooms exhale the atmosphere of old Russian tsarist period, while the lovely winter garden created in 2015 represents graceful elegance.
Since 1997 Szása („Sasha”) has been the co-owner, head chef then executive chef of Arany Kaviár Restaurant. He is of Russian origin and he also studied and worked in Moscow....
Since 1997 Szása („Sasha”) has been the co-owner, head chef then executive chef of Arany Kaviár Restaurant. He is of Russian origin and he also studied and worked in Moscow.
His main agenda is the renewal and popularization of traditional Russian cuisine. For more than 10 years he has been perfecting our own brand of caviar together with the fish breeders. Another big love of his is truffle, which he loves to hunt himself. An esteemed member of the professional elite of Hungarian gastronomy, he has worked as a consultant, mentor or jury member of various national and international competitions. He believes that a dish is good when it it understandable, loveable, playful and exciting.
Kanász László joined the kitchen team as a young cook in 2009. In 2011 he became sous chef and in 2015 he took over the leadership of the kitchen. He is constantly seeking new challenges, training himself, gaining international experiences. He uses new technologies, but is the adherent of simplicity and harmony. He loves caviar as a base material because of its versatility. This product has always played a leading role during our 25 years of existence. It can also play a supporting role, as an extra flavour or as a special seasoning even in everday dishes. It definitely is a prestige raw material, but in small quantities it is accessible for everyone, and this is exactly László’s aim: to introduce it to our clientele so that they also fall in love with it. He works with a lot of domestic raw materials, and he really feels lucky for having such one-of-a-kind sweetwater fish selection in his kitchen that are exclusively served in Arany Kaviár Restaurant.
Our sous chef, Sára Zsuzsa has been with our team for 12 years now. She has won several awards on national cooking championships, and constantly trains herself – at home and abroad.
Molnár Attila, co-owner and managing director of the restaurant comes from a family with long traditions in hospitality and gastronomy....
Molnár Attila, co-owner and managing director of the restaurant comes from a family with long traditions in hospitality and gastronomy.
He is a devout supporter, a lover of fine dining, one of the leading figures of the current gastronomic revolution in Hungary. He also lays great emphasis on helping and supporting young people who start their careers in gastronomy.
Nyíri Szása co-owner and executive chef literally has Russian blood in his veins, strongly connecting him to Russian culture and culinary. Attila and Szása have a very personal connection to their old and new customers, they play an active part in the day-to-day operation of the restaurant. Together with the whole team they are constantly working to achieve the recognition of demanding guests – domestically and internationally.
We are really proud that we are a Michelin Recommended Restaurant since 2007 and that we have been among the „10 Best Restaurants of Hungary” by Dining Guide every year since 2005!
Our restaurant manager, Barta Judit is a gastronomy professional with several years of international fine dining experience. She has brought new energies in the restaurant by building a young, dedicated team. She believes that gastronomy is not a profession, but a way of life, which you can and must pursue only with 100% commitment.
Her assistant, Kovacsik Dániel started his career in 5-star hotels in Cyprus and England. He worked as a chef de service in one of the best restaurants of the world, in the 3 Michelin-starred Fat Duck by Heston Blumenthal. Here he learned how to be humble, guest-oriented and how to provide the highest level of service. He sees gastronomy as a chance to make peoples’ lives better, if only for a few hours.
Our wine selection has played a central role since the foundation of the restaurant. Our head sommelier, Tüü Péter nurses our wine list with enormous passion. His well-founded knowledge and look on the world of wine can be credited to his working years in Switzerland, above all at the Restaurant zum Adler Hurden (1 Michelin *) as well as his continuing education. In 2016 he came in 3rd at the Hungarian Sommelier Championship, winning the Viewers’ Choice Award!
At Arany Kaviár Restaurant we strive to give our guests a real gastronomic experience on every level. We would like the dinner to be not just a part of the evening program, but a program by itself....
At Arany Kaviár Restaurant we strive to give our guests a real gastronomic experience on every level. We would like the dinner to be not just a part of the evening program, but a program by itself.
We believe that the secret lies in the details, that is why we insist on employing guest-oriented, devoted people, who pursue their profession with real passion.
Our way is to keep the traditions and carrying them on – always to the highest standards. Youthful energy and the ability to constantly renew ourselves can only support us in this mission.