Best of Budapest & Hungary

At Gundel, there is a big tradition of goose dishes, starring the all-time favorite goose liver, along with the goose soup that is always on the winter menu, while the goose leg competes with the duck leg for popularity.

At Gundel, goose dishes are prepared with delicious spices, and of course, expertise, noble tradition, and an endless passion for food. In November, Gundel shows its best and most exciting face, offering goose dishes in an elegant and sophisticated way: instead of fat, flavors will dominate, and instead of typical new wines, mature wines will be offered, by sommelier Kitti Koór.

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