Caviar & Bull Budapest

The Caviar&Bull restaurants in Malta and Budapest share more than proximity to the Corinthia Hotel – they are united by a gastronomic vision and the presence of founder-owner Marvin Gauci as executive chef. Though he couldn’t bring the sea to the Grand Boulevard, he has brought plenty else: above all, the elegant, cosmopolitan spirit of Mediterranean cuisine. The menu reads like a roll call of top-tier ingredients – a selection of caviars, oysters, live lobsters, aged steaks, truffles – all setting the tone. Alongside classic fine dining dishes, the menu includes more approachable Italian-style pastas and risottos. Among the four tartares, the namesake ‘Caviar&Bull’ is particularly emblematic: noble cuts of beef glistening with caviar – a symbolic meeting of finesse and indulgence. The pursuit of luxury is a consistent theme: the priciest lobster can even be paired with Wagyu sirloin – at a price aimed at the upper echelons. After a short hiatus, György Tivadar is once again at the helm. With each course he demonstrates his confident grasp of flavour: braised beef cheek, crisped at the edges, meltingly tender within, comes with a jus of almost gelatinous depth. Dessert arrives under the poetic name Fruit of Lemon and Olive Trees – a striking composition, as pleasing to the eye as to the palate. Caviar&Bull would feel at home in any world capital. While its focus on luxury ingredients may deter local diners, the craftsmanship behind each dish deserves attention. A shorter “early dinner” menu offers a chance to explore this Maltese–Hungarian co-production at more accessible prices.