‘Among the stars’ - from special guests to a truly unique wine
We’ve already written in more detail about the concept behind this year’s Gundel Ball. The event translates the restaurant’s 130-year legacy into a contemporary setting, aiming to create a tradition-building yet open community occasion where gastronomy, culture, music and dance come together as a shared experience.
The message of the ball is captured in the motto ‘Among the stars - at the Gundel Ball, everyone can be the star of the evening’. Drawing inspiration from Gundel’s iconic nights of the past, the concept reinterprets the traditional ball format for the present day, focusing on connection, community and shared experience - as put into words by Gábor Nagy, co-founder of the Eventrend Group.
Gundel is not only a cradle of gastronomy - it’s a place where it feels good to be together and connect, something our hugely successful summer dance events have already shown. We would love the ball to grow more popular year by year, and for dance and shared experiences to once again become an integral part of the restaurant, because Gundel truly belongs to all of us.
The ball’s guests of honour will be Kapu Tibor, Gyula Cserényi and Bertalan Farkas, representing three different eras of Hungarian space exploration - much like the restaurant itself, where past, present and future coexist. One of the evening’s highlights will be the opening dance, performed by debutante couples under the professional guidance of dancer and choreographer Andrea Keleti, who shared:
So many young people applied to be debutantes that a selection process was unavoidable, with those not chosen this year given the chance to take part in the future. Preparations are already well underway with 14 couples rehearsing the opening dance, which will be a classic Viennese waltz. The participants are enthusiastic and talented, many arriving with solid foundations, and together we’ve put together a beautiful contemporary choreography.
Gábor Nagy added:
For the Eventrend Group, social responsibility has always been a key priority, and this will be reflected at the ball in several ways as well. One of the opening dance pairs will include a young woman in a wheelchair and her partner, in cooperation with the Budapest Association of People with Physical Disabilities. In addition, the event will support two further organisations: SINOSZ, the National Association of the Deaf and Hard of Hearing, and the Lámpás ’92 Public Foundation, whose work we have been following and supporting for many years.
The evening of the ball will also carry a charitable focus, with a dedicated donation installation set up inside the Gundel. The plexiglass cylinder filled with donation balls, under the motto “One ball, one smile,” is designed to symbolise the power of collective giving and shared responsibility.
Among the wines served at the Gundel Ball, one truly special bottle stands out - and it fits perfectly into the event’s cosmic concept. The grape seeds of Etyeki Kúria’s Chardonnay quite literally travelled into space, after the winery handed them over to the Orion Space Generation Foundation as part of a mission that sent Hungarian plant seeds beyond Earth. The 2024 Etyeki Kúria Chardonnay will make its debut at the ball, and until then it will be available exclusively to Diamond ticket holders and guests of the Private Room.
Tickets for the 2026 Gundel Ball are available to purchase online via Cooltix .
The John Paul II Dignitaries’ Menu launches on 17 February
Royal and ecclesiastical dignitaries, political leaders, artists, global stars and key figures of intellectual life have all played a part in shaping Gundel not just as a restaurant, but as a cultural meeting point. Following the ball, the next highlight in the restaurant’s calendar arrives on 17 February 2026, when the latest chapter of the Celebrities’ Menus series launches. The series began in late spring 2024 with the Four-Crowned Menu created in honour of Queen Elizabeth II, while the new Dignitaries’ Menu recalls a landmark moment from 1996, linked to the millennium celebrations of the Pannonhalma Archabbey, when Gundel’s team prepared lunch and dinner for Pope John Paul II. The original menu was overseen by Kálmán Kalla, who worked with his team for nearly ten months in preparation for the historic visit.
The 1996 menu has been reimagined in a contemporary way by corporate chef András Wolf and executive chef Róbert Vérten. The four-course selection includes butter-sautéed wild mushrooms with brioche and veal jus; a fragrant caraway soup with vegetables and a poached quail egg; pan-roasted zander à la Gundel; and the vanilla, chocolate and walnut Pannonhalmok dessert — all of which we had the chance to taste ourselves.
The menu will be available at the Gundel Restaurant from 17 to 26 February 2026, during dinner service from 6pm. Advance booking is required, and guests can choose from two-, three- or four-course versions. Rather than simply recreating the 1996 dishes, the menu offers a rich yet balanced flavour profile that feels refined and satisfying, while fitting naturally into the lighter, post-carnival period.
The starter showcases forest mushrooms in a variety of textures — creamy, crisp and lightly fried — creating a beautifully layered dish. The flavours are elevated further by the addition of veal jus, adding depth and richness. The choice is also symbolic: Pope John Paul II was said to have enjoyed mushrooms frequently in his childhood, which is why this ingredient takes centre stage in the opening course.
The cumin soup brings back comforting, home-style flavours, proving that simplicity can be truly satisfying. Sweet notes from carrot and parsnip are balanced by the gentle creaminess of the poached quail egg, while a subtle tang from pickled fennel adds freshness and depth. It’s the kind of dish that warms not only the palate, but the soul too — especially welcome on a cold winter evening.
The main course is just as striking to look at as it is to taste. Perfectly cooked pike-perch is paired with vegetables and green peas in a variety of textures, alongside neatly shaped discs of potato and courgette, finished with sorrel leaves and dill. The result is a layered, well-balanced dish that feels refined yet harmonious, offering a complex and elegant flavour experience.
The dessert brings together a playful landscape of white, golden and chocolate-toned elements. Here, bittersweet chocolate appears in both crisp and creamy forms, complemented by subtly wine-like, nutty notes, soft creams and crunchy biscuit crumbs. The result is a dessert where flavours and textures meet in a carefully balanced, elegant finale.
As the dinner menu will only be available at Gundel for ten days, advance registration and table reservation are required and can be made here.
Gundel is part of the Eventrend Group, which considers the restaurant a national treasure and a world-famous family brand. Their long-term goal is to preserve and further build Gundel’s legacy, making it accessible to a wider audience and sharing it with both Hungarian and international guests. With more than three decades of experience in hospitality and event management, Eventrend Group currently oversees around 40 projects and employs roughly 1,300 people. Its portfolio includes close to 25 gastronomic ventures, alongside the operation and sale of nearly 100 unique event venues across Budapest.
(Cover photo: Kata Major – We Love Budapest)
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