Debrecen4U
September 23, 2025
Three restaurants in Debrecen and one in Derecske featured in the Gault&Millau guide.
The latest Hungarian restaurant guide contains a list and description of the best Hungarian restaurants. The guide was prepared for a year, during which time their autonomous and incognito testers and inspectors visited Hungarian restaurants and scored them based on a number of criteria.
The current list, which is also available online, contains 60 percent Budapest restaurants and 40 percent rural restaurants. The maximum score is 20, and those that achieved at least 10 points were included in the publication:
- 120 restaurants were included in the Hungarian restaurant guide with 1 chef’s hat; these restaurants with “reliable, excellent cuisine” received a rating between 11 and 12.5 points.
- 43 restaurants received a rating between 13 and 14.5 points, 2 chef’s hats for their “high-quality, unique cuisine.”
- 14 restaurants were included in the list of restaurants rated with 15 to 16.5 points and 3 chef’s hats, with their “high-level cuisine.”
- A total of 5 Hungarian restaurants can boast the highest category, with a score between 17 and 18.5 points and 4 hats for “outstandingly high-level cuisine”: Babel Budapest (chef Kornél Kaszás), Platán Gourmet Restaurant (István Pesti) in Tata, Rumour by Rácz Jenő (Jenő Rácz) in Budapest, Salt (Szilárd Tóth), and Stand (Szabina Szulló and Tamás Széll).
Four restaurants from Hajdú-Bihar County managed to make it into the guide: IKON in Debrecen, Next Bistro, Szomszéd Bistro, and Almavirág Restaurant in Derecske.
IKON – 14 points, 2 chef’s hats
The highest score in the county was given to IKON Restaurant in Debrecen, and their 14 points are worth two chef’s hats. “In terms of genre, it is fine bistro cuisine, relaxed and casual at first glance, but behind the lighthearted tone lies serious preparation, technological knowledge, good taste, and the refinement of the dishes. IKON was also included in the Michelin Guide Hungary last year as the only restaurant in Debrecen.”
Read more: https://www.gault-millau.hu/en/ikon-etterem-debrecen-en
Szomszéd Bisztró – 13.5 points, 2 chef’s hats
The performance of Szomszéd Bisztró was also evaluated with two chef’s hats. The authors of the guide call it a fresh symphony. “Chef Róbert Magyar’s dishes hold their own even on a national level. He effortlessly varies Hungarian flavors with spices and techniques known from other countries’ cuisines.” Read more:https://www.gault-millau.hu/en/szomszed-bisztro-en
Next Bistro – 12.5 points, 1 chef’s hat
Next Bistro, with 12.5 points, just missed out on two chef’s hats. According to the guide, “Next is a bistro by name, but it also serves as a breakfast place and a bar on the edge of the university town of Debrecen. Each dish we tasted was exciting, with traditional foods enhanced by unconventional textures. The wine list features nearly 50 items, including Hungarian and international selections, most of which are available by the glass. There is also a wide selection of spirits and cocktails.”
Read more: https://www.gault-millau.hu/en/next-bistro-en
Almavirág Restaurant – 11.5 points, 1 chef’s hat
The restaurant, built on the Derecske orchard, is located 22 kilometers from Debrecen along road 47 as part of a complete event complex. It consists of conference rooms, terraces, and a delicatessen, where you can also buy products from local producers. Thanks to the spacious spaces, it is also a popular wedding venue. In Almavirág Restaurant, fruits grown on the local farm are evident in many dishes and drinks.
Read more:https://www.gault-millau.hu/en/almavirag-etterem-en
One of the most prestigious restaurant guides
The French-founded publication is one of the most prestigious professional publications in the world. It is present on several continents, in almost twenty countries, from Western Europe to the Arab Emirates to Japan. The Gault&Millau guide has returned to Hungary with a new owner and a completely new team.
The Gault&Millau restaurant guide was founded by two French journalists and gastro enthusiasts, Henri Gault and Christian Millau, in 1965. The duo played a significant role in popularizing French nouvelle cuisine. The innovative trend emphasized lightness as opposed to the old-fashioned style of cooking that used heavy sauces. It also prioritized the use of fresh ingredients and creative, eye-catching presentation.
The important goal of the reviews appearing in the guide is to encourage development and innovation in the local restaurant scene, and the restaurant recommendations, which are also included in the volume in English, also appeal to the foreign restaurant-going public.
Read more about the restaurant and the reviews here: https://www.gault-millau.hu/en/restaurants
Source:dehir.hu | Photo credit: PIxabay (Only illustration)
