The soul of a restaurant extends far beyond the food. The cuisine, certainly, must speak to guests, whispering tales of places and traditions, of producers and chance encounters, of excellence. Yet it is the people (as in all aspects of life) who make the difference, even amid crisp white tablecloths and tables set with the utmost elegance.

Discover the diversity of Poznań’s gastronomic scene.

We take a closer look at Hungary's newest Bib Gourmand restaurant, Morzsa, which brings something refreshingly different to the country's dining scene.

This is more than just a restaurant: cook with the chefs; learn how to craft your own fermented drinks; make your own pottery; stay the night and wake up to beautiful views and a wonderful breakfast

Discover more about the ingredient referred to as 'the best pork in the world'

We speak to five Hungarian chefs about the origins and importance of this distinctive ingredient, and its influence on the country’s gastronomy

We speak to four eminent chefs about the role fusion cuisine plays in Hungarian cuisine, plus what influences and inspires their cooking

Learn more about the sustainable culinary practices of Hungary's first four Michelin Green Star restaurants

We take a closer look at the restaurants awarded Two Stars in the inaugural MICHELIN Guide Hungary

The MICHELIN Guide takes you on a trip to Hungary to discover the treasures of this country, its chefs, its products and its producers. Following the launch of the MICHELIN Guide Budapest in september 2021, we take a closer look at Stand, run by chef Tamás Széll.

Thanks to his multiple television appearances, Jenő Rácz had already acquired a great popularity in Hungary. Now the young chef is the head of Rumour, a theatrical restaurant where an elevencourse menu showcases the colors and flavors of his Hungarian roots, mixed with influences from his travelling years in Europe and Asia.

On the cozy, luxurious and relaxed Buda side of the Danube river, Stand25, the bistro of star chefs Szabina Szulló and Tamás Széll, offers traditional Hungarian food done to perfection. On the other side of the river, in the hip, young and vibrant district of Erzsébetváros, young chef Ádám Mede is at the head of a fine-dining kitchen where Asian influences give a creative twist to local ingredients and recipes.

The MICHELIN Guide takes you on a trip to Hungary to discover the treasures of this country, its chefs, its products and its producers. Following the launch of the MICHELIN Guide Budapest in september 2021, we take a closer look at Borkonyha Winekitchen, run by owner-Chef Ákos Sárközi.