Introduction

The Arany Kaviár Restaurant has been in existence since 1986. In 1996 it was taken over by its present young owners, Attila and Sasha. In 2002 it was completely redesigned and expanded to seat 45 and the most up to date technology was used in equipping the kitchen. The garden was opened in the spring of 2008 and it seats 28 during the summer months. At the same time there were further technological developments in the kitchen with the installlation of special machines and the restaurant itself was renovated.

For the last five years the restaurant has been a runaway success in Hungary. A group of regular customers has evolved and their expectations of quality and service is extremely high. The owners’ specific aim is to attain the recognition and acclaim of the profession for the restaurant both at home and abroad. In order to achieve this they frequently travel abroad to keep themselves informed of trends and expectations as they develop.

The majority of the dishes on the menu represent traditional Russian cuisine and the classical cuisine of the court of the Czars influenced by French cuisine. Guests can choose from the 5 course Tasting Menu, changed regularly, or the 8 course Gourmet Menu, both very popular. Apart from the menu, the restaurant pays special attention to the selection of wines and spirits, which are chosen by two sommeliers from famous Hungarian wine cellars and from among the masterpieces produced by smaller artisan wineries. Their selection of wines and spirits can be considered unique in Hungary today.

The success of the restaurant can be seen in the satisfaction expressed by the customers. This is borne out by the inclusion of the restaurant in the 10 best restaurants in Hungary in 2005, 2007, 2008 and 2009 on the basis of assessments by a jury of renowned members of the catering industry and guests from home and abroad. The staff constantly undergo further professional training. According to the owners’ policy, there should always be young, ambitious workers and trainees working alongside the existing experienced staff. This is why they too participate in the training of the rising generation.
They believe that only the training of staff who love their profession can ensure the success of the restaurant in the future.