The team

Attila Molnár -Owner

Szása Nyíri - Owner

László Kanász -Head chef

José Guerrero - R&D chef

Levente Lendvai -Sous chef

Mathias Takács -Pastry chef

Dániel Kovacsik -Manager

Ákos Varga -Sommelier

Arany Kaviár

We wish to transfer what our restaurant Arany Kaviár represents, via the gastro experience. We wish to be unique in the world of fine dining based on our carefully defined style of cu...

We wish to transfer what our restaurant Arany Kaviár represents, via the gastro experience.

We wish to be unique in the world of fine dining based on our carefully defined style of cuisine. Its corner stones are: our caviar selection, our traditions and the continuous motivation to evolve.

While we renew ourselves, always respecting our traditions, and iconic dishes, we keep being open-minded and focused on the future.

Our line is the evolution. Being led by 3 decades’ expertise, our team’s vitality and our set of values, with the personal attention in its focus. The role to accompany our guests throughout an evening filled with fascinating moments is the most beautiful part of our profession.

Attila Molnár and Szása Nyíri

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Golden Season

The previous 3 decades of our restaurant the „Arany Kaviár” gifted up with plenty of memorable moments and valuable experiences. In the spirit of the 30th anniversary particular dinner experience has bor...

The previous 3 decades of our restaurant the „Arany Kaviár” gifted up with plenty of memorable moments and valuable experiences. In the spirit of the 30th anniversary particular dinner experience has born around a carefully composed tasting menu. Filled with emotions and dynamism.

A menu inspired by our history’s iconic dishes, combined with the most modern techniques and the most precious caviars.

Our ambition is to present the culinary trend – which is innovative and creative- that leads us to the next chapter of our restaurant’s story.

What remains the same: the attentiveness and refined elegancy signature to us, so as to ensure that the time spent by our restaurant be joyful.

We look forward to welcome You.

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Our chef and our head of R&D

László Kanász gained various international experiences-, both in French, both in Scandinavian restaurants. Due to His Lake Balaton roots He got to know the Hungarian fresh water fish quite early. These latter – bei...

László Kanász gained various international experiences-, both in French, both in Scandinavian restaurants. Due to His Lake Balaton roots He got to know the Hungarian fresh water fish quite early. These latter – being raised consciously, with a modern mind-set and technologies- not just proved their prestigious value at the Arany Kaviár restaurant, but brought a particular colour into our home cuisine.

Our chef represents harmony and regeneration at the same time.

José Guerrero, graduated at the precious Basque Culinary Centre (in San Sebastian) from Master of Science and gastronomic sciences. Gathered a lot of experience at Michelin starred restaurants. As our head of R&D, with a creative approach towards our classic dishes and the quality and noble ingredients, He is in charge of the analysis and the research for innovative solutions.

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Our credo: continuous revival in the experience focused hospitality

Innovation means value for us once together with the creativity it comes with, the culinary programme generates a special experience. The modern procedures and technologies fulfil our ...

Innovation means value for us once together with the creativity it comes with, the culinary programme generates a special experience.

The modern procedures and technologies fulfil our hopes if they lift our iconic dishes to a new level.

Scientific thoughtfulness leads to breakthrough when a dish is more than just sophisticated, when it creates emotions.

R&D is our catalyst. Respect of our traditions, together with continuous renewal were always part of our identity. Extraordinary perspectives open up in these regards.

Our restaurant, Arany Kaviár turns out to be such an atelier, where our chef László Kanász and our head of R&D, José Guerrero, passionately experiments the way to transform an evening by us into a truly wonderful and unique experience.

Based on our professionalism, seasoned with colourful international experiences and a modern kitchen, we are on the right road of representing such a fine dining that is even more expressive and surprising too.

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Gourmet Selection

Our choice of name reflects our enthousiasm towards caviars. It has been 10 years now that we work on our caviar selection in cooperation with our fish farmer partner; which dedication and the experiments of alternative...

Our choice of name reflects our enthousiasm towards caviars. It has been 10 years now that we work on our caviar selection in cooperation with our fish farmer partner; which dedication and the experiments of alternative saltings, results in an international niveau selection.

Gourmet Selection is our business card; essential to our lives, our gastronomy. The offer provided bends from the caviar of Siberian sturgeon, starlet, or even the very valuable Iranian beluga caviar.

Tasting such a rarity, especially from the back of hand is a remarkably sophisticated experience. This moment, being accompanied in a considerate way by an expert of the world of caviars, tempts numerous guests of ours to become our loyal clientele.

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Style and panache, personally

An adventure at our restaurant Arany Kaviár is composed by the details. Our ambition is to impress our guests emotionally at each and every moment of their culinary journey. Genuine professionalism; creativity, persona...

An adventure at our restaurant Arany Kaviár is composed by the details. Our ambition is to impress our guests emotionally at each and every moment of their culinary journey. Genuine professionalism; creativity, personal attention and presence makes an Arany Kaviar experience tailor-made and enchanting.

Whether the location in the Castle district, the intimate interior, a glass of sparkling wine / champagne in our hand, the caviar tasting; or above all the family atmosphere, we wish to make our guests feel welcome and appreciated for their trust towards us.

The greatest pleasure for us is to personally contribute to the memorable moments of our guests’ dinner experience; ensuring that each and every instant be joyful and stimulating.

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Sustainable gastronomy

We believe in prospects that includes sustainability; respective ingredients, design of plating and our team, continuously trained throughout their studies and later on as well. We con...

We believe in prospects that includes sustainability; respective ingredients, design of plating and our team, continuously trained throughout their studies and later on as well.

We consider our caviar selection and freshwater fish – sourced from the local fish farms- as or one-off values. All these precious produce, for instance the Hungarian sturgeon and sterlet are fruits of long-term partnerships. As per our colourful wine-, champagne- and vodka selection. Besides them, as a curiousity, we are proud to present our clientele our autochthon grape varieties’ wines.

Plating is another way we wish to reflect sustainability; apart from the fact that all items promote design, durability, quality and style, the focus is on the hand-made glass and wooden platters.

Our endevour is – next to a culinary journey, – to guarantee our guests, an always perfect and reliable service.

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