A rendezvous with tradition and evolution in the heart of Budapest
Located on Vörösmarty Square in the heart of Budapest, the Onyx Restaurant, opened its doors in April 2007. With the opening of the restaurant it was our goal that there be a restaurant of high international standing in Hungary.
The kitchen staff have worked together for almost 10 years; it is in part thanks to this, that the restaurant has so quickly become a well-known and recognized in Hungary. Under the direction of executive chef Szabina Szulló and sous-chef Tamás Széll, only foods prepared with the finest ingredients, using the latest technologies appear on the menu of our 55-seat restaurant. We have invested a lot of energy in researching regional ingredients. The result has led to the creation of our Hungarian Evolution Menu, where the freshest, highest-quality domestic ingredients and new technologies are used in the preparation and presentation of renewed and updated versions of traditional Hungarian cuisine. The Onyx Restaurant is located in the centre of the city, situated amidst the cities’ finest hotels; as such, international dishes are also included on our menu. From our wine list, guests can choose from over 200 different wines. Thanks to one of the most modern vacuum wine storage systems, we also offer 16 types of wine by the glass.
The members of the Onyx team are committed to quality and innovation. For many years we have conducted serious trainings and workshops for both student chefs and working chefs alike. We have achieved great results in this area. Presently, there are five staff members working in the kitchen who are winners of the Hungarian Jeunes Commis Rôtisseurs competition. After having won the Hungarian final herself, five of Szabina Szulló’s protégés have gone on to do the same. And because we consider professional international experience to be important, it means a lot that our young chefs now participate in competitions for under-27s in Paris, South Africa, Australia, New York, and Bermudas.
We are particularly proud of Tamás Széll who won the 2008 and 2010 Tradition and Evolution competition held under the directorship of Christian Meyer and Philippe Gobet. This was the highest level professional competition ever held in this country.
We feel that our restaurant is popular with both Hungarian and international guests. We have been acclaimed by the professional press in this country on numerous occasions. We have been ranked Number 3 in Hungary in the Hungarian Best Restaurant Guide for 2010. In the national newspaper Népszabadság’s Top 100 list for 2010, we ranked as Hungary’s 3rd Best Restaurant. In the November 2009 issue of Decanter magazine, where we achieved 99 out of a possible maximum 100 points, the restaurant critic declared us the best restaurant in Hungary.