Arany Kaviár Étterem

"Arany Kaviár specialises in Hungarian and Siberian caviar and incorporates modern technology to create unique fusion dishes." - The MICHELIN Guide UK Editorial Team

"French and Russian influences guide the cooking here, which ranges from the simple to the ambitious. Sit in either the opulent, richly appointed dining room or the more modern extension which opens out onto the garden to enjoy the Chef’s Menu – or book the Chef’s Table to sample the World Table Menu. Hungarian and Siberian caviar is a speciality – to start, two caviar tasting menus are offered." - Michelin Inspector

"A real Budapest classic, located in Buda, the hilly and more residential side of town, Arany Kaviár was originally founded in 1986. With the fall of the communist regime in 1989-90, the restaurant became privately owned. The original Georgian and Russian concept - featuring, of course, a lot of caviar - appealed to the Hungarians and to the tourists from the former Soviet Union. The restaurant kept its intimate charm, with its rich and heavy draperies and its secret garden. A impressive wall of excellent Hungarian and international wine bottles greets the guests as they enter. Nowadays, a dinner at Arany Kaviár can still start with a caviar tasting, but in a fun, educational way. Guests are presented with a tray of five types of caviar, ranging from trout roe to Iranian Beluga caviar. They are kindly asked to eat each of them directly off the top of their own hand, bringing the precious sturgeon roe to the right temperature. This is only one of the many surprises at Arany Kaviár." - Le Guide MICHELIN