The exclusive dining space of Spanish cuisine in Budapest, La Plaza Restaurant, has been included in the prestigious Gault & Millau guide in its 2014 edition, a milestone that sets the mark in the culinary history of the Hungarian capital, as it is a restaurant specialising in traditional Spanish gastronomy.
The Gault & Millau guide, of French origin but with a special edition for Hungary since a couple of years, recognises the best restaurants in the country with “hats” – the equivalent of the famous stars of the Michelin guide -, who value both quality and innovation, the menus, presentation and service of the best restaurants in the city.
In the case of the restaurant La Plaza , Iberostar Hotel, this year has made it into the category of 14 hats, a recognition it shares with other important restaurants such as NOBU, Mák Bisztró, Gusteau Mád, Bock Pest Bisztró and Fausto ‘s Ristorante.
Spanish flavour Budapest
The Plaza Restaurant was born with the clear intention of providing all residents and visitors of Budapest a bite of the delicious Mediterranean cuisine that can be found in the different areas of Spain: from the exquisite Iberian ham to the typical croquettes, “patatas bravas” or “callos a la madrileña”. A culinary space bursting with elegance, authenticity and good taste in the heart of the 5 star Iberostar Grand Budapest hotel.
The restaurant opened in 2011, led by Chef Juan Carlos Gonzalez, an advanced student of El Bulli restaurant and a reference of innovation, authentic tastes and traditional products of Spanish cuisine. His influence, developed during the early years of the restaurant, has left an everlasting presence in the restaurants kitchen, which is now managed and coordinated the chef Sergio Montaño, a perfectionist’s and lover of natural flavours, who has learned in some of the best kitchens in the world, in 5 star hotels of hotel chains like Marriott, Sheraton and Le Meridien.
The creativity and skill of both have resulted in one of the most succulent menus of the culinary landscape of Budapest, and the most complete proposal of Spanish gastronomy in Budapest. Just a few months ago, the restaurant completely renovated its daily menus, in which one can find from traditional Iberian “croquetas” to onion soups, Andalusian gazpacho, Pedro Ximenez escalope and desserts as typical as pears in red wine, fried milk with toffee or the delicious Valencian “horchata”.