Hungary - Gerbeaud House
& the Michelin-starred Onyx Restaurant
A unique blend of tradition with contemporary style

Established in 1858 by Henrik Kugler, the third generation of a confectionery dynasty, Gerbaud House is one of Budapest’s oldest established cafés. Since 1870 it has been located on Vörösmarty Square in the heart of the city and in 2007 it was joined by the Onyx Restaurant, which was founded to offer a restaurant of high international standing in Hungary.

Gerbeaud House and the Onyx Restaurant are both owned and operated by Gerbeaud Gasztronomia, a company established in 2004 by restaurateur Katalin Pintér, Chancelier of the Bailliage of Hungary. Since then, the Onyx Restaurant has been awarded several culinary accolades, including a Michelin Star and a 17 point rating by Gault Millau and Gerbeaud House has continued its tradition of introducing new flavours and textures to the food lovers of Budapest.


In the early days, it was Henrik Kugler’s frothy coffee with chocolate, special liqueurs and bon-bons that started to draw in the crowds, followed by the tortes and mignons, which could be wrapped on a paper tray to take away. After Emil Gerbeaud, another entrepreneur from a family of confectioners, joined and eventually took over the business, the repertoire was extended as Gerbeaud created hundreds of biscuits, sweets, bon-bons and cherry liqueur bon-bons and invested in new, modern machinery.

Today’s creative confectioners at Gerbeaud House aim to continue the tradition established by Henrik Kugler and Emil Gerbeaud by constantly striving to surprise customers with new cakes and pastries, always with the emphasis on high quality, fresh ingredients and the creation of a final product that cannot be found anywhere else in Hungary. Alongside classics such as Dobos cake, Esterházy cake and the Gerbeaud slice, visitors to Gerbeaud House today will also find such culinary delights as the Orange-Caramel, Royal Chocolate and Basil-Lemon cake. “We strive to resurrect flavours from the rich past of Hungarian confectionery and to recreate them in forms appropriate to modern tastes and ingredients,” says Gerbeaud House.


This approach is also followed by the Onyx Restaurant, which again focuses on the finest, regional ingredients. The Onyx Restaurant offers the Hungarian Evolution Menu, which combines the freshest, highest quality local ingredients with new technologies to prepare and present renewed and updated versions of traditional Hungarian dishes.

Under the leadership of Executive Chef, Szabina Szulló and Sous-Chef Tamás Széell, the kitchen team have been together for almost ten years and it is thanks to this that the restaurant has become rapidly well-known and recognised in Hungary. The kitchen team also boasts no fewer than five members who have won the Hungarian Jeunes Chefs Rôtisseurs competition.

All photos (c) Gerbeaud Gasztronomia