Selected restaurants
Rumour by Rácz Jenő
Alkimista Kulináris Műhely
Borkonyha étterem
Costes Restaurant
Essência Restaurant - Tiago & Éva
Pajta
Arany Kaviár étterem
KOLLÁZS - Brasserie & Bar
Sauska 48
VIRTU Restaurant
Alelí
Hosszú Tányér
Kistücsök Food&Room Séfszoba
G&M Magazín
Gianni: “We’re not only fighting for the reputation of Neapolitan pizza — pizza culture is so much richer than that”
A new Hungarian Pizza Association (FUPI) has just been founded by Gianni Annoni, Szabolcs Szabadfi, winner of the G ...
Romania vs. Hungary gourmet face-off: a special dinner night at Babel
Who’s this chef guy from Romania? Kaszás Kornél, Babel & Alex Petricean. It was originally planned for Wednesday on ...
“We Brought Downtown Vibes to Angyalföld” – A Top Chef Moves into a Residential Block: Renátó Kovács’s New Kitchen
Pink lettering on the ground floor of a new building: VOILÁ. Three guys known from Budapest’s gastro scene teamed u ...
The Woman Who Transformed English Gastronomy
Elizabeth Raffald entered the history of gastronomy as a true revolutionary of 18th-century English cuisine. Throug ...
Gianni: “We’re not only fighting for the reputation of Neapolitan pizza — pizza culture is so much richer than that”
A new Hungarian Pizza Association (FUPI) has just been founded by Gianni Annoni, Szabolcs Szabadfi, winner of the Gault&Millau POP of the Year Award, and eight other master pizzaiolos. The FUPI is officially on the map. If you’ve ever met Gianni Annoni or the well-known baker Szabolcs Szab ...
How did the culinary institution come about?
Read the admirable story of the most influential guide to gastro businesses.
How does it all
work?
The principle of Gault & Millau lies in evaluation of restaurants during anonymous visits of inspectors. They arrive at the restaurant unannounced, pay for their bills and assess several aspects, including the quality of the food, presentation, originality of flavors and the overall dining experience.
They also assess the quality of service, atmosphere and overall impression relative to the price point. The restaurants are rated according to a scoring system from 1 to 20; and the higher the score, the better quality.
The restaurants can receive "Toques", which are akin to Michelin stars. The number of caps awarded to the restaurants ranges from 1 to 5 and reflects the level of quality and creativity of the dining experience. The highest number of caps is 5, which essentially means excellence in the French guide's system.
Gault&Millau - how to pronounce it?
