November 13, 2025
The Gault&Millau Restaurant Guide Gala was followed with great enthusiasm not only by the professional audience but also by the media, resulting in a wave of coverage. Each outlet highlighted different aspects of the competing restaurants and chefs’ achievements.
Telex published a detailed report showing how, after nearly a decade-long hiatus, the French restaurant guide once again ranked Hungary’s top restaurants and chefs. The article also reported that Szabina Szulló, chef of Stand, received the Chef of the Year award.
It further explained the evaluation methodology: anonymous inspectors assess restaurants based on 25 criteria, and in the 1–20 point system, only those scoring above 10 are included in the guide.
Index focused on the elegant yet welcoming atmosphere of Time Out Market, where nearly 400 professionals celebrated the toque-winning restaurants. The article underlined that the guide’s mission is not only to showcase the Hungarian gastronomic elite but also to discover and support new talent.
HVG analyzed the scoring structure, stressing that one toque signals excellence, while four toques represent world-class quality. The article also noted that the gala’s impact was amplified by the presence of professional influencers and food bloggers, who directed attention to the event with their real-time posts.
Szeretlek Magyarország focused mainly on the awardees’ personal stories: for example, how the style of Stand25 Bistro evolved, and how Szabina Szulló became a key figure of Hungarian fine dining. Pénzcentrum provided a concise list of the top 20 restaurants with the highest scores this year, also touching on the business aspects of the guide and noting that top-rated venues are highly attractive to tourists.
Trade Magazin published an analytical article on the impact of the Gault&Millau guide on Hungary’s hospitality industry, highlighting how the new evaluation criteria encourage the sector. Hello Hungary outlined the professional careers of the five main prize winners and detailed the scoring system used by the guide. Blikk not only reported on the winners but also pointed out that the POP category specifically highlights affordable yet high-quality restaurants featured in the guide.
KulturZone published the full list of awards and quoted regional director Petr Foukal, who said: “Gastronomy is an incredibly complex, multi-layered field. A restaurant experience consists of countless elements, from the atmosphere of the dining room and the tableware to the service, ingredient quality, and the harmony of flavors. This complexity cannot be captured on a simple three-point scale.”
Bor és Piac highlighted the sommelier category and the speech of Olivér Csendes, CEO of Visit Hungary, who emphasized the responsibility restaurants carry. “Thanks to everyone who contributes to Hungary holding a strong and exciting place on the gastronomic map,” the paper quoted him.
Magyar Konyha published a short, professional note covering the guide’s return to Hungary and the composition of its expert team. TurizmusOnline emphasized the event’s tourism appeal, noting that the restaurant guide could once again become one of the most trusted references for visitors.
Economx highlighted the complexity of the evaluations in the guide while listing the awardees. Portfolio attended the gala in person and reported that achieving five Toques is nearly impossible, as perfection does not exist; in the 60-year history of the guide, only a handful of restaurants have earned this distinction.
Nosalty summarized the key results of the gala, noting that Stand Étterem and Stand25 Bistro received four and two Toques respectively, with 18 and 14.5 points. Welovebalaton highlighted Richárd Csillag, the Young Talent of the Year, who is a chef at both Lokal at the Lake in Fonyód and Lokalista in Nagykanizsa. Welovebudapest focused on emerging stars of the capital’s restaurant scene, including Szabolcs Szabadfi, winner of the POP category.
Mindmegette encouraged its readers to explore the diversity of Hungarian gastronomy with the help of the guide. Turizmus the professional portal, compared the international background of the French-origin guide with its current domestic relaunch, shedding light on differences between local criteria and tastes. ChefPincér presented insights through the lens of hospitality professionals, examining the opportunities and challenges posed by the scoring system. Infostart highlighted that, beyond the book format, Gault&Millau Hungary also offers a detailed online search to explore the featured restaurants.
Gourmet Riporter also reflected on the history of Gault&Millau before covering the winners. Roadster, Elle and 24.hu emphasized: “The quality of the served dishes is the most important factor for the final result, but the restaurant’s atmosphere, service, plating, authenticity of ingredients, and overall dining experience all add value. Inspectors also consider the level of service relative to the price.”
Finally ZAOL, Vince, and Nők Lapja celebrated regional gems included in the guide. VAOL, Szegedi Nap, and Délmagyar highlighted successes of Alkimista Kulináris Műhely in Szeged (Chef Krisztina Katkó pictured), while Bama praised Sauska 48 and Hosszú Tányér. Kiskegyed and Bors showcased Jenő Rácz’s culinary vision and role, and 82nullanulla featured the Veszprém-based GUSTO13 Bistro & Delicate with Toques. Hamu és Gyémánt and Remind highlighted La Vie Restaurant's two-Toque achievements and the momentum of the event.
