On the evening of Monday 21 September, the Dining Guide announced this year’s outstanding achievements in Hungarian gastronomy at the Dining Guide Restaurant of the Year Gala. The evening’s biggest success was for Stand Restaurant, which, in addition to the Restaurant of the Year award, also won the Hungarian Restaurant Best of the Best title, thus rounding off the evening with two major accolades. Stand’s new management structure also played a part in the awarding of the Master Good Restaurant of the Year prize. In the absence of Szabina Szulló, the restaurant has been operating under a revised culinary leadership structure since October 2025, led by head chefs Tamás Széll and Benjamin Morris. The accolade recognises both the work of the current team and the achievements made under the new management structure.

A number of special professional awards were also presented at the gala: the Dining Guide – TORTER Promising Restaurant of the Year award went to Cova Budapest, whilst the Dining Guide – Innovative Kitchen of the Year award was presented to Alkimista Culinary Workshop. The Dining Guide – VLM Chef of the Year title was awarded to Márton Tatai, chef at Hoppá! Bistro, whilst Ádám Berecz, chef at Sulyom Tájétterem, was chosen as the Dining Guide – DEBIC Young Chef of the Year. The Dining Guide – Gosset Sommelier of the Year award went to Krisztián Juhász, sommelier at Borkonyha and Textúra, whilst the Dining Guide – KAVIÁRI Service Staff Member of the Year award was presented to Zsolt Király for his work at the Rumour by Jenő Rácz restaurant. The Dining Guide – Dallagiovanna Pizza of the Year award was won by Anyukám Mondta.

“The history of the Dining Guide began twenty-six years ago, and we presented the first Restaurant of the Year award to Fausto’s in 2005. It gives us particular pleasure that, more than two decades later, this iconic restaurant remains a defining force in Hungarian gastronomy. This also clearly demonstrates that, for us, truly great restaurant performance is not about a single successful year, but about the long-term, consistent delivery of quality. Over more than two decades, not only has Hungarian gastronomy changed enormously, but an audience has also emerged that chooses restaurants consciously, pays attention to quality and seeks well-founded recommendations. The Dining Guide’s rating system is based on the professional principles also applied by Michelin, but we combine this with our in-depth knowledge of the Hungarian hospitality sector, gained over several decades. This is important because we are not simply looking for the performance on a single evening, but also assessing a restaurant’s character, its development and its performance over the longer term. “This year, we visited nearly five hundred dining establishments to ensure that the 2026 guide provides a truly accurate picture of the current state of Hungarian gastronomy” – said Zoltán Herczeg, editor-in-chief of the Dining Guide and head of the professional jury.

The Dining Guide carries out the evaluation and ranking independently. Fausto Arrighi, the legendary former director of the Michelin Guide, also assists with the guide’s professional work in an advisory capacity, having been involved in the production of the publication for nine years now. The 2026 edition of the Dining Guide TOP100 Restaurant Guide features 180 restaurants alongside nearly 70 alternative dining venues.

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The finest of Hungarian gastronomy in one place

The Dining Guide TOP100 Restaurant Guide has been tracking and evaluating developments in the Hungarian hospitality sector for over two decades now. The ever-changing gastronomic scene takes shape year on year with new restaurants, changes of chefs and evolving concepts, and the guide reflects these changes to showcase the current cutting edge of Hungarian hospitality.

Stand Restaurant was named Restaurant of the Year 2026

Hungary’s finest dining establishment is Stand Restaurant, whose stable backbone is provided by co-owners including Ibolya Csahók, Zoltán Hamvas, Tamás Széll and Szabina Szulló, amongst others. In October 2025, Szabina Szulló took a break from intensive kitchen work for a while, but Benjamin Morris – who has been part of the team since 2020 – stepped up to the role of head chef and, together with Tamás Széll, the two of them now handle all the tasks that were previously carried out by the three of them. This is how they ensure the consistency that is the hallmark of the restaurant. Every single element of this top-class restaurant is characterised by a refined, strong ‘fine’ concept, which blends Hungarian cuisine with international trends in a unique way. Since its opening, Stand has represented a refined, elegant, contemporary Hungarian gastronomic movement based on local ingredients.

Jenő Rácz embarked on his international career at a young age: he worked in world-class kitchens in London, Copenhagen, Singapore and Shanghai. Upon his return, he opened Rumour by Jenő Rácz in May 2021, becoming the first to introduce the chef’s table concept to Hungary. Guests sit at a 21-seat counter surrounding the open kitchen, allowing them to watch the precise preparation and presentation of the dishes up close. The evening, with its gastronomic theatre atmosphere built around the chef’s personal presence, is complemented by playful elements and humorous touches, whilst the secret entrance door establishes a sense of exclusivity from the moment guests arrive. On the menu, Jenő Rácz’s Hungarian roots meet the global influences he has absorbed during his travels, carefully crafted and presented in an unconventional style.

Located in the heart of the Őrség region, Pajta opened its doors in 2012: the young couple, Ferenc Kvasznicza and Flóra Marjai, who left Budapest behind, realised their dream in an old barn, where gastronomy, nature and culture come together. The kitchen is led by the chef duo István Akács and Yazmin Salazar: Yazmin brings Latin American flavours to the plate, drawing on her Mexican roots, whilst István draws on his experience gained in leading European and Scandinavian restaurants – the fusion of the two forms the basis of Pajta’s distinctive, progressive international cuisine, built around strongly local ingredients. The farm-to-table philosophy is part of their daily routine: they often venture into the woods in search of wild mushrooms and fresh inspiration. The head chef at Pajta is Krisztián Paksa, who comes from the world of international haute cuisine, whilst Márton Király, a sommelier who previously spent many years as part of the Dining Guide’s team of writers, is in charge of the wines.

The 42 Restaurant & Bar in Esztergom has undergone a major transformation over the past year or two. In the summer of 2025, Kuzin Bistro took over the former ground-floor premises in the iconic building on Széchenyi Square, whilst the fine dining restaurant moved one floor up to a space featuring frescoes, which once served as the living room of a middle-class family. The owner, Sándor Varga, is the visionary behind and creator of the Alexander the Guest YouTube channel, which showcases the world’s leading fine-dining restaurants and boasts over half a million subscribers. Kevin Szabó has been at the helm of the kitchen since December 2025; his approach has been shaped by his background in competitive gastronomy – including his experience with the Hungarian Bocuse d’Or team – into technical precision and discipline. Kevin Szabó’s cuisine is rooted in Hungarian ingredients, whilst drawing freely on international gastronomy; the menu changes seasonally and includes a full vegetarian option. Every few weeks, the ‘Gastronomic Adventure’ evening, which draws a full house, brings the two establishments together, sometimes featuring a guest chef

SALT Budapest’s chef, Szilárd Tóth, continues to forge ahead as a pioneer of the farm-to-table restaurant style, which is still rarely seen in Hungary. The cuisine is shaped by the techniques of new Scandinavian gastronomy, but the dishes are rooted in the culinary heritage of Szilárd Tóth’s homeland, Szatmár and north-eastern Hungary. A book dedicated to this connection was published in 2026, in which memories of Szatmár appear on the plates in a dense, concentrated form. The restaurant’s interior is characterised by raw wooden surfaces, minimalist, pastel-coloured furnishings and shelves lined with jars from his own collection, filled with fermented or dried vegetables and fruit – all tangible evidence of the kitchen’s philosophy. The centrepiece of the dining area is the chef’s table, where Szilárd Tóth finishes preparing the dishes right before our eyes. SALT offers a fourteen-course tasting menu with wine and juice pairings; the restaurant, which seats around thirty people, welcomes guests from Wednesday to Saturday. The team is using home-grown produce in an increasing number of dishes; the vegetable garden is hosted by the SZIA Garden in Gödöllő.

Kornél Kaszás joined the Babel Budapest restaurant as executive chef in 2021. In 2022, they reopened with a completely new team and with the expert guidance of Swedish consultant chef Daniel Berlin. To this day, the spirit of the place is shaped by the joint efforts of Kornél Kaszás and his team, who continue to refine the restaurant’s mature Hungarian and regional identity through an ingredient-led approach. The restaurant is housed within the walls of a building originally constructed between 1913 and 1917 as a Piarist monastery; the historic setting and the minimalist, warm décor create a unique contrast. This fine-dining restaurant in the city centre offers friendly service and skilfully composed, intelligent and subtly elegant dishes that draw on the traditions of the Carpathian Basin whilst casting them in a modern, innovative mould. Good examples of this are their now-iconic casino eggs or their venison dish.

Tiago Sabarigo first made a name for himself in Hungary as the chef at Costes Downtown; then, in 2020, he and his wife, Éva Jenei, opened their own restaurant, Essência Restaurant Tiago & Éva, in the 5th district. Their Portuguese-Hungarian fusion cuisine has now established its own distinct identity and remains firmly at the forefront of the Hungarian culinary scene. Octopus and cod feature prominently on the restaurant’s menu as iconic ingredients that represent the meeting of Portuguese roots and Hungarian gastronomy. The tasting menu, which debuted in May 2026, begins with duck liver, apricots and fennel, followed by a dish featuring tomato essence, stracciatella and caviar; the ‘Palóc-style’ lamb loin with green beans and dill has become one of the most popular dishes. At Tiago Sabarigo and Éva Jenei’s restaurant, the contemporary, rustically elegant interior is dominated by Portuguese stylistic elements, whilst the open-plan kitchen at the back adds to the atmosphere.

The team at Sauska Padi, a new entry in the top 10, brings Hungarian home-cooking traditions, local ingredients and flavours designed to complement Tokaj wines to the plate; for them, the hallmarks of the wine region are just as important in the kitchen as they are in the glass. The kitchen at the Rátka estate’s restaurant is led by resident chef Máté Gerák, based on the concept of executive chef Attila Bicsár, who draws inspiration from, amongst other things, the forests and gardens of Zemplén and the region’s gastronomic heritage. The kitchen produces dishes that are worthy companions to Tokaj wines and sparkling wines, as they never lose sight of the fact that the restaurant is housed within the winery. The dishes are both familiar and innovative. They are based on different ingredients depending on the season: for example, game, mushrooms, various vegetables and fruits, poppy seeds, walnuts and aszú berries all feature on the menu.

Borkonyha, which has been operating on Sas Street in central Budapest since 2010, was the first top-tier Hungarian restaurant to win over the country’s culinary elite not through formal service, but through quality and a friendly atmosphere; it has maintained this reputation ever since. The concept is the brainchild of Ákos Sárközi, the executive chef, whilst the kitchen has been led for many years by Csaba Puskás, the head chef, with a stable team that has worked together for a long time. Pastry chef Anett Béres is responsible for the extraordinary desserts – at both Borkonyha and the neighbouring Textúra restaurant. Borkonyha combines modern international influences with a Transylvanian character: the menu regularly features pasta stuffed with Transylvanian ordá, tortellini filled with tripe and grilled hot peppers, or bulz, polenta balls with sheep’s milk cheese. The plates clearly bear the mark of artist Ákos Sárközi’s visually inspired use of form and colour, which lends a unique visual quality to the fine bistro-style dishes.

The highest standard of gastronomy in the South Transdanubia region is undoubtedly represented by Sauska 48 Villány in Villány, which has embodied the concept of ‘a restaurant at the heart of the winery’ since 2017. The head chef, the highly experienced Attila Bicsár, coined the term ‘uninhibited village gourmet’ here, for which the internationally renowned entrepreneur Krisztián Sauska, owner of the iconic Sauska wine estates, provides a fitting setting. Over the years, the restaurant has moved towards more complex tasting menus, whilst retaining its original Swabian-Hungarian identity. A favourite among guests is the duck liver terrine, served with apple compote, walnut cream and brioche. The elegant service allows time for wine presentations and conversation. The menu follows the availability of seasonal produce and the offerings of local producers, and the dishes are, of course, accompanied by Sauska wines from Tokaj and Villány. The wine list also features a section unique in Hungary,

‘A Glimpse into the Wider World: A Selection from the Sauska Family’s Cellar’, where guests can choose from the finest vintages – dating back as far as the 1960s, ‘70s and ‘80s – from the world’s most highly regarded wineries.

One of the flagships of Budapest’s fine dining scene, Arany Kaviár, celebrated its 35th anniversary in 2025. According to owners Attila Molnár and Szása Nyíri, the secret lies in their ability to always sense what guests might be craving at any given time. The memorable dining experience they provide stems from their attention to detail and their friendly, high-quality hospitality. The kitchen is led by executive chef Bence Molnár, who presents traditional Russian flavours with a contemporary twist, building on classic foundations whilst bringing a fresh perspective to the dishes. The caviar that gives the restaurant its name is a clear indication that guests at the Ostrom Street restaurant can sample the world’s finest caviar. The exceptional wine list is curated by sommelier Dávid Kincses, featuring rare wines from around the world as well as an outstanding selection of sparkling wines and champagnes.

Located on the ground floor of the Matild Palace Luxury Collection Hotel Budapest is the restaurant bearing the name of the legendary Austrian-American chef Wolfgang Puck, Spago Budapest by Wolfgang Puck, which opened its doors in 2021 as the brand’s first European outlet. The chef, who has been creating the menus for the Oscars for nearly three decades, is regarded as the pioneer of Californian cuisine, whilst his restaurants present classic dishes from various national cuisines through Wolfgang Puck’s unique interpretation. Since the restaurant opened, the kitchen has been led by István Szántó, executive chef, who has gradually expanded the international Spago concept with local flavours and a distinctive identity; indeed, a strong selection of sushi has also been added to the menu. Among the dishes that have become iconic are the goulash soup, created in István Szántó’s adaptation, tender game beef cheek and Somlói galuska ‘in a walnut shell’, as well as Wolfgang Puck’s signature dishes, including smoked salmon pizza, Wiener schnitzel, Scottish steamed salmon ‘Hong Kong’ style and Kaiserschmarrn.

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The winners of the 2026 Dining Guide Restaurant of the Year Awards Gala:

Dining Guide – Master Good Restaurant of the Year Award: Stand Restaurant

Special awards:

  • Dining Guide Restaurant Best of the Best: Stand Restaurant
  • Dining Guide – Torter Promising Restaurant of the Year: Cova Budapest
  • Dining Guide Innovative Cuisine of the Year: Alkimista Culinary Workshop
  • Dining Guide – VLM Chef of the Year: Márton Tatai, Hoppá! Bistro
  • Dining Guide – Debic Young Chef Talent of the Year: Ádám Berecz,
  • Sulyom Tájétterem
  • Dining Guide – Gosset Sommelier of the Year: Krisztián Juhász, Borkonyha and Textúra
  • Dining Guide – Kaviari Service Staff of the Year: Zsolt Király, Rumour By Rácz Jenő
  • Dining Guide – Dallagiovanna Pizza of the Year: Anyukám Mondta

TOP 10+2 Restaurants:

  • Spago Budapest by Wolfgang Puck
  • Stand Restaurant
  • Rumour by Jenő Rácz
  • Pajta
  • 42 Restaurant & Bar
  • SALT Budapest
  • Babel Budapest
  • Essência Restaurant Tiago & Éva
  • Sauska Padi
  • Borkonyha
  • Sauska 48 Villány
  • Arany Kaviár

Discover Hungarian gastronomy — traditional dishes, fine dining, chefs, and the evolving culinary scene in Hungary.