Gastronomy is our profession, but it is also our life’s passion. For decades we have made it our goal to resuscitate Hungarian cuisine and restore its glorious, pre-war reputation - a thrilling era when Károly Gundel and Auguste Escoffier were colleagues. Slowly, we are re-creating this story. It all began on Fortuna Street in the Buda Castle, where an elegant restaurant named Pierrot opened in 1982...
At the moment twelve restaurants, cafés, terraces and two boutique hotels belong to the group. Each of our restaurants has its own personality both in cuisine and design.
In 2017 we entered the international gastro scene with our openings in Vienna, Austria and Marbella, Spain.
In our restaurants and bars we welcome about a million guest every year providing high quality experiences. Our family and our approximately 500 colleagues have been working on bringing Hungarian gastronomy back to the the international frontline and making Budapest the best city in the world about four decades. Thanks to our tenacious and submissive work, we collaborate with such great internationally acknoledged partners as the Jamie Oliver Group and the Kempinski Hotelier.
All these come with huge responsibility and entail us with many tasks that we take voluntarily, proudly and obsequiously.
Combining our gastronomic and event organization experiences, it is our pleasure to organize your family or company event catering, both in our restaurants and on off-site venues too.
The Zsidai Gasztronomy Group is continouosly recruiting people for manager, chef, waiter, bartender and casual helper positions. If you want to work with the best people, fill in the below form to apply. We are contacting you shortly.
We are proud that in our newly opened confectionery the best professionals work on our gorgeous cakes that are available in lactose-, sugar and glutenfree versions too. Choose from our 7 amazing cakes such as Belgian chocolate cake, Sacher cake, cheesecake, fruit cake with berries, Eszterhazy cake with walnut, salty caramel and white chocolate triffle fruit sauce.