Hungary - Restaurant Ariany Kaviár
& Maître Rôtisseur Szása 'Sasha' Nyíri
Featuring the Budapest restaurant & its chef
" Considered to be one of the best eateries in the country, Arany Kaviár has been recommended by the Michelin Guide for six years now "

Restaurant Arany Kaviár (literally Golden Caviar) was opened over 20 years’ ago in the shadow of Buda Castle in Budapest, the capital of Hungary.

The two owners, Attila Molnár and Szása ‘Sasha’ Nyíri have been constantly present in the life of the restaurant, managing it with heart and soul since the beginning. Whilst always keeping up with developments their belief is to keep alive traditions and pass them on to the next generation.

Considered to be one of the best eateries in the country, Arany Kaviár has been recommended by the Michelin Guide for six years now and is honoured to be present in the Gault Millau Restaurant Guide since 2010.

EXECUTIVE CHEF SZÁSA 'SASHA' NYÍRI

The restaurant is equally proud of its association with the Chaîne through Chef Sasha being a Maître Rôtisseur. He regularly acts as a judge at the National Finals of the Jeunes Chefs Rôtisseur Competition being keen to train and develop young, talented chefs. In fact it was a young chef from the restaurant, Ákos Horváth, who represented Hungary in the 2014 International Final held in Durban, South Africa.

Sasha’s career started in 1977 as a student at the Duna International College kitchens. In 1980, once he had finished his studies, he began working at the famous Gundel Resaurant. Between 1985 and 1987 he was at the Béke Hotel. Moving to Vienna he developed his knowledge at the Olimpia Restaurant.

After four years he returned to Hungary becoming a Sous chef at Gundel. Between 1993 and 1997 he lived and worked in Moscow. It was this time in Russia that inspired the principal philosophy for the Arany Kaviár’s kitchen. In 1998 he joined the Arany Kaviár team as Executive Chef and a year later became a joint owner.

SPECIALITIES

Arany Kaviár offers several tasting menus. Each feature sea and freshwater fish as well as traditional Russian dishes. The wine list is often broadened with reserve items and Hungarian wine specialities.

The owners decided some years ago that they would also make their own selection of caviars, in keeping with the restaurant’s philosophy. The ‘Arany Kaviár Gourmet Selection’ therefore offers superior quality sturgeon caviars and salmon roes for gastronomes. In particular the selection is offered on a unique ‘Caviar Gourmet Menu’ which demonstrates the culinary versatility of luxury product.