OUR AMAZING DINNER AT ARANY KAVIAR RESTAURANT

Dear Lovelies,

Wishing you all Happy Weekend:) Today on the Blog I will show you Our Amazing Experience at Arany Kaviár Restaurant, (Gold Caviar Restaurant) which is a Very Unique one,in Budapest. The Restaurant has a Big History,they opened 1990 and The Restaurant has many Dishes with Caviars and they even have a Caviar Shop.I was very curious about the Restaurant and I was Very Happy,that we had a chance to Try and show on my blog our Unique Experience.
After trying this Restaurant, one thing is Sure, You will have a Very Unique Experience, if you Try Arany Kaviár Restaurant. It was one of my Favourite Dinner ever.

Let me first share with you

FEW IMPORTANT INFORMATION ABOUT THE RESTAURANT:

HISTORY:

1990 is the year of the opening of the restaurant, which also features in our logo. Since then we have never lost sight of where we would want to go.
The principles have remained unchanged in the kitchen: impeccable raw materials, pronounced flavours, simplicity and harmony. While sticking to our traditions, we continuously experiment with new, exciting flavours.

Our restaurant is perfect for those who would like to escape from everyday life, celebrate, or organise a business lunch or dinner. The restaurant was completely renovated in the spring of 2016 to start a new era. The interior rooms exhale the atmosphere of old Russian tsarist period, while the lovely winter garden created in 2015 represents graceful elegance.

THE CHEF:

Kanász László joined the kitchen team as a young cook in 2009, and in 2011 he was already the sous chef of the restaurant. He took over the leadership of the kitchen in 2015 where he created real harmony. Born in Siófok, at the shores of Lake Balaton, he has known and loved freshwater fishes since his childhood, and by now they have become one of his favourite materials to work with. He truly believes that using contemporary technologies these raw materials really have prestige value and should have a pivotal place in Hungarian gastronomy. His tasting menu based on these Hungarian freshwater fishes has by now become the trademark of our restaurant. Owing to a long and very fruitful cooperation, our internationally acknowledged caviar selection comes from our own fish farm, and so do several freshwater fishes, which are raised according to László’s wishes and professional needs. László also devotes a lot of time and energy to continuously educate the young generation.

He has completely reformed our traditional dishes, at the same time preserving their core values. An acknowledged and respected member of the Hungarian gastronomy scene he also played an important role in the gala dinner of the Bocuse d’Or finals organised in Budapest in 2016. To gain international experience, László and several members of his team have taken part in vocational trainings and stagier courses at French and Scandinavian restaurants with 1 or 2 Michelin stars. László has also spent three weeks as a trainee at the 3* restaurant of world-known Anne-Sophie Pic.

PHILOSOPHY:

At Arany Kaviár Restaurant we strive to give our guests a real gastronomic experience on every level. We would like the dinner to be not just a part of the evening program, but a program by itself.
We believe that the secret lies in the details, that is why we insist on employing guest-oriented, devoted people, who pursue their profession with real passion.

Our way is to keep the traditions and carrying them on – always to the highest standards. Youthful energy and the ability to constantly renew ourselves can only support us in this mission.


OUR EXPERIENCE:

The Food, The Service, The Champagnes,Wines,The Caviars,were just Excellent.Judit Barta (The Restaurant Manager)  helped us since the beginning to choose the Dishes,She was Very Kind and Super Helpful. Pócza Tamás helped us to have the best Wine Pairings with each Dish.
We had such a Lovely Dinner, I do recommend 100% Arany Kaviár Restaurant, if you want to have a Very Special Experience and you Love Caviar, Champagne and Great Dishes.They have a Caviar Shop as well so you can buy some very Nice selection.

STARTERS:

The Chef´s Welcome:

Champagne for Starters:

Home made Breads,Butters:

AMUSE BOUCHE: 

 Rosé Champagne:

FINE DE CLAIRE NO2 OYSTER /PIECE

OYSTER WITH STERLET CAVIAR (5 GR)

CAVIARS SERVED IN THE TRADITIONAL WAY WITH BLINI, RUSSIAN SMETANA, BOILED EGG, BUTTER AND ONIONS

 ”MADE IN HUNGARY – DUCK LIVER, ASZÚ AND TOP CHEF CO”

MAIN DISHES:


GRILLED WHOLE DOVER SOLE WITH GRILLED VEGETABLES

WINE PAIRING WITH THE MAIN DISHES:

 CHICKEN “KIEV”:

BEFORE THE DESSERTS....

DESSERTS:
WINE PAIRING WITH THE DESSERTS:

CHOCOLATE, STRAWBERRY DESSERT:

„SYRNIKI” DESSERT:

 
RUSSIAN TEA:

I would like to thank to Arany Kaviár Restaurant for our Excellent & Very Unique Dinner.
Special Thank to the Restaurant Manager, Barta Judit, for her Help, Kind Attention.
Special Thank to Pócza Tamás for the Perfect Wine Pairings.
Very Special Thank to Nyíri Szása (Executive Chef, Co-Owner) for this Excellent Experience.

Love,Open Kloset By Karina

"True Beauty Comes From Within"

Arany Kaviár Restaurant Website:

https://aranykaviar.hu/en/

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https://www.facebook.com/AranyKaviarEtterem/

Arany Kaviár Restaurant Instagram:

https://www.instagram.com/aranykaviarrestaurant/

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Photos Edited By:

Open Kloset By Karina

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