Arany Kaviár Étterem, Hungary

The restaurant first opened in 1990, which is commemorated by a plaque in front of its door. They’ve never lost sight of where they want to go in the Hungarian culinary scene since then. In the kitchen, their principles have stayed the same: perfect raw ingredients, bold flavors, simplicity, balance, and harmony. While maintaining their traditions, they are constantly experimenting with new and interesting flavor combinations.

In the spring of 2016, the restaurant was demolished and totally refurbished to begin a new chapter. The indoor rooms have an antique Russian tsarist feel to them, while the gorgeous winter garden, which was built in 2015, offers a charming alfresco eating experience.

To be honest, I was looking forward to eating here because I adore Caviar! Dinner at Arany Caviar Restaurant in Budapest was enjoyable and enjoyable. You can tell they’re putting in a lot of effort to reach for the stars! Choose between an elegant, well-appointed room and a larger, more modern addition with a garden view. The inventive, ambitious food is guided by French and Russian influences in the kitchen; Hungarian and Siberian caviar is a specialty at their locations. Chef Nyri Szása even made an appearance around the tables to greet the diners!

I ordered the Arany Kaviar Prestige Menu with wine pairing, which features the highlight Amur Beluga Caviar, of course paired with Dom Perignon Champagne! The meal was not very memorable, or perhaps I was too unwell to eat out. The langoustine with avocado and coriander was delicious. The wine pairings were plentiful, and the pigeon breast with Jerusalem artichoke and truffle mushroom was prepared to perfection. Because I am inexperienced with Hungarian wine terroir. Naturally, I had chosen the wine pairing in order to learn more about their local wine.

The set menu cost EUR100, plus an extra EUR50 for wine pairing. I believe the price is reasonable given the high quality and military accuracy of the service. In Paris, France, you won’t even get close to this price menu with wine pairing, in my view. I highly recommend visiting here for their extensive Caviar selection! There are many hearty dishes in Hungarian cuisine, such as foie gras and goulash! The dinner was not overpowering, and I did not feel filled afterwards.

Reservations are required to avoid disappointment. Try the wine pairing, you won’t be disappointed and learn a thing or two about the local vine growers from their Sommelier.

Mak Sin Wee

In a short decade, Wee had live in major cities around the globe. Holding residency in Tokyo, Bueno Aires, Vancouver, Seoul, Kuala Lumpur, Antwerpen, Mexico City, Venezia, Cairo and Singapore. His flair for everything delicious, designer hotels and intrepid traveling sets him apart. A true digital nomad connoisseur for fine wine and arts. His fortune mainly comes from his fashion jewelry distribution business. Currently an aspiring writer trying to complete his very first travel novel series, launching an online gifting website at the same time and in hope to one day exhibit his artwork at the famed Biennale in Venice, Italy.

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