A rendezvous with tradition and evolution in the heart of Budapest – ONYX Restaurant

Made In Hungary

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 over 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. We set up a Tasting Menu as well from Szabina Szulló and Tamás Széll favourite dishes.

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.
Tamás Széll placed 10th in the Bocuse d’Or cooking competition that was held in Lyon on January 29-30, 2013.

With this, the Hungarian team became the 7th best team in Europe. This is the first time that Hungary has made it into the world’s most prestigious cooking competition, and was the first-ever newcomer to achieve a spot in the top 10. On May 10th and 11th, 2016 the hungarian team lead by Tamás Széll won the first prize of Bocuse d’Or European continental selection. Further to the Selection Hungary first of the 11 countries have now earned the qualification to take part in the World Final that will take place in Lyon, France on January 24th and 25th, 2017.

We have been appreciated by international forums as well. Onyx Restaurant has been rated to 17 points by Gault Millau, and awarded with one Michelin Star by the well-known Michelin Guide.