June 26, 2026
The title of Young Talent of the Year went to Richárd Csillag (Lokal at the Lake and Lokalista), the Future Talent Award to Kornél Kaszás (Babel Budapest), Sommelier of the Year to Dávid Kincses (Arany Kaviár Restaurant), and the Pop Restaurant of the Year award to Panificio il Basilico (run by Szabolcs Szabadfi).
Budapest, September 22, 2025. After nearly 10 years of absence, Gault&Millau – one of the world’s leading gastronomic guides – has returned, with its anonymous testers visiting more than 350 restaurants across Hungary. Based on their experiences, this year’s edition presents the country’s most exciting venues and top chefs. The awards include Young Talent of the Year: Richárd Csillag (Lokal at the Lake and Lokalista), Future Talent of the Year: Kornél Kaszás (Babel Budapest), Sommelier of the Year: Dávid Kincses (Arany Kaviár Restaurant), and Pop Restaurant of the Year: Panificio il Basilico (Szabolcs Szabadfi).
RETURN
After nearly a decade, one of the world’s most influential and reliable restaurant guides, the legendary Gault&Millau, has returned to Hungary. The aim of the guide is not to build walls of criticism, but to form alliances with the players of the restaurant world, support the sector’s development and renewal, and make dining out part of everyday life for a broader audience.
“We have returned with a renewed mission: to stand as an ally of Hungarian gastronomy, supporting and encouraging its growth and innovation. Alongside established chefs and sommeliers, we continuously seek emerging talents who can together shape the future of this journey,” emphasized Csaba Harmath, the guide’s professional director and chief inspector.
Unlike many other guides, Gault&Millau’s evaluation system is highly complex — and for a simple reason.
“Gastronomy is an incredibly multifaceted field with many players. A restaurant experience is shaped by countless elements: from the atmosphere of the dining room, the tableware and service, to the quality of ingredients and the harmony of flavors. This cannot be conveyed with a three-step scale,” explained Petr Foukal, regional head of Gault&Millau, publisher of the Hungarian guide.
Gault&Millau rates restaurants on a 1–20 point scale. Only venues with a score of 10 or higher are ranked. The very best are awarded with the guide’s hallmark: toques (chef’s hats), the internationally recognized symbol of Gault&Millau. The maximum of 5 toques represents absolute culinary perfection.
THE WINNERS
Chef of the Year recognizes an outstanding figure delivering a groundbreaking performance in Hungarian gastronomy. The award went to Szabina Szulló, whose work has contributed to Hungary’s fantastic international successes at Bocuse d’Or competitions. In this year’s evaluation, she achieved 18 points and 4 toques; testers praised Stand Restaurant for its remarkable precision and world-class quality. In addition, Stand25 Bistro earned 14.5 points and 2 toques.
[“Quote” – said Szabina Szulló, Chef of the Year.]
Young Talent of the Year celebrates chefs at the start of their careers who already show exceptional promise. The award went to Richárd Csillag, who, together with his partner Janka Gelencsér, has developed one of Hungary’s most refined “farm-to-table” restaurant concepts at Lokal at the Lake on the southern shore of Lake Balaton, and Lokalista in Zala. This year, Lokal at the Lake received 13 points and 2 toques, while Lokalista was listed among the POP restaurants.
[“Quote” – said Richárd Csillag, Young Talent of the Year.]
Future Talent of the Year highlights the most promising young chefs of tomorrow. This year’s award went to Kornél Kaszás, the rising star of Babel Budapest’s new era. A true maverick, he has brought freshness and forward-looking ideas into one of Hungary’s top restaurants. Babel Budapest scored 17 out of 20 points, earning 4 toques in this year’s guide.
[“Quote” – said Kornél Kaszás, Future Talent of the Year.]
Sommelier of the Year recognizes an outstanding figure in the Hungarian wine profession. The award went to Dávid Kincses, responsible for the wine list and pairings at Arany Kaviár Restaurant. The restaurant earned 15.5 points and 3 toques this year. Still in his early thirties, Kincses is on track to become one of the country’s leading sommeliers if he continues to achieve at this pace.
[“Quote” – said Dávid Kincses, Sommelier of the Year.]
Pop Restaurant of the Year celebrates the most remarkable venue in Gault&Millau’s unique “POP” category. The award went to Panificio il Basilico, highlighted by both testers and editors as an outstanding venue in this year’s edition. Its founder, Szabolcs Szabadfi – who calls himself a “former kid from the blocks of Kőszeg” – has become a successful restaurateur, sourdough enthusiast, pizzaiolo, contestant in international pizza competitions, and a leading figure in popularizing gourmet pizza in Hungary. Just like sourdough itself, he gives a part of himself to everyone — only he is sustained by the love of his guests and community.
[“Quote” – said Szabolcs Szabadfi, Pop Restaurant of the Year winner.]
THE GUIDE
The 2026 edition will hit bookstores across the country in the last week of September, ranking nearly 400 Hungarian restaurants, including over 150 outside Budapest. Alongside classic evaluations, the guide also features the POP category: affordable and widely accessible venues not scored with points but still deemed notable and recommended.
In addition to restaurants, the book pays tribute to more than 100 Hungarian primary producers and premium food artisans, giving a fuller picture of Hungary’s diverse gastronomy.
The printed guide will be available in bookstores and selected hotels nationwide, and its content will also be published online on the official Gault&Millau website, in both Hungarian and English.
About the Gault&Millau Guide
The Gault&Millau gastronomic guide was founded in 1965 by French journalists Henri Gault and Christian Millau, pioneering the promotion of nouvelle cuisine, an approach based on fresh ingredients and creative presentation. Today it is present in more than 18 countries, with anonymous testers evaluating restaurants against a comprehensive set of criteria. The guide last appeared in Hungary nearly 10 years ago, making its return a milestone in the story of Hungarian gastronomy. Its mission is to serve as a reliable partner and reference point for professionals and food enthusiasts alike.
About Csaba Harmath
Since September 2024, Csaba Harmath, a renowned gastronomy expert, has been the professional director of Gault&Millau Hungary. Having spent many years in Morocco and France, upon returning home he became a defining figure of the Hungarian culinary scene. His first restaurant review was published in 1992. Since then, he has regularly served as a judge at international wine competitions and played an active role in Hungarian gastronomy. With his extensive knowledge of wine, decades of hospitality experience, and dedicated professional work, he strengthens the presence of this international restaurant guide in Hungary.
About the Publication
The 2025/2026 edition of the restaurant guide – featuring nearly 400 of the country’s top dining venues – will be available from the last week of September in bookstores, selected hotels, and online on the official Gault&Millau website. The guide is published in both Hungarian and English, reaching domestic and international audiences alike.
