Kanász László joined the kitchen team as a young cook in 2009, and in 2011 he was already the sous chef of the restaurant. He took over the leadership of the kitchen in 2015 where he created real harmony. Born in Siófok, at the shores of Lake ...
Kanász László joined the kitchen team as a young cook in 2009, and in 2011 he was already the sous chef of the restaurant. He took over the leadership of the kitchen in 2015 where he created real harmony. Born in Siófok, at the shores of Lake Balaton, he has known and loved freshwater fishes since his childhood, and by now they have become one of his favourite materials to work with. He truly believes that using contemporary technologies these raw materials really have prestige value and should have a pivotal place in Hungarian gastronomy. His tasting menu, the Chef’s menu has a great selection of these Hungarian freshwater fishes. Owing to a long and very fruitful cooperation, our internationally acknowledged caviar selection comes from our own fish farm, and so do several freshwater fishes, which are raised according to László’s wishes and professional needs. László also devotes a lot of time and energy to continuously educate the young generation.
He has completely reformed our traditional dishes, at the same time preserving their core values. An acknowledged and respected member of the Hungarian gastronomy scene he also played an important role in the gala dinner of the Bocuse d’Or finals organised in Budapest in 2016. To gain international experience, László and several members of his team have taken part in vocational trainings and stagier courses at French and Scandinavian restaurants with 1 or 2 Michelin stars. László has also spent three weeks as a trainee at the 3* restaurant of world-known Anne-Sophie Pic.
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.
While keeping our traditions, we also strive for continuous renewal of our cuisine. Our young sous chef, Lendvai Levente assists Chef Kanász László’s work with great determination and hum...
While keeping our traditions, we also strive for continuous renewal of our cuisine.
Our young sous chef, Lendvai Levente assists Chef Kanász László’s work with great determination and humility. Aside from his work at the restaurant he actively takes part in the most prestigious professional competitions. He has recently won the Chaine des Rotisseurs Young Chef Competition which means he will represent Hungary on the World Competition.
Czigány Lilla is our pastry chef, the creator of our desserts. She is continuously experimenting, seeking new challenges and the newest trends. She loves seasonal fruits and of course chocolate, and she especially enjoys combining the two.
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.
Since 1997 Szása Nyíri („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.
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 managers, Barta Judit and Kovacsik Dániel are a gastronomy professionals with several years of international fine dining experience. They have brought new energies in the restaurant by building a young, dedicated team. They believe that gastronomy is not a profession, but a way of life, which you can and must pursue only with 100% commitment.
Our assistant restaurant manager is Weidel Viktor, who has a strong fine-dining background with a more than 10 years of hospitality experience. His goal is to provide a perfect sevice and to make sure, that all the guests are satisfied.
The sommelier, Varga Ákos a young professional who has extreme passion about his job. He present our beautiful Hungarian and international wine list with lots of care and enthusiasm.
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.