Stand and Deliver: Stand Wins Big with Volkswagen-Dining Guide
zita kisgergely
via the Stand FB Page
Chefs Széll Tamás and Szulló Szabina have long been in the news for all the right reasons. First, they were awarded Budapest’s second Michelin star for their efforts at the now iconic Hungarian/French fusion restaurant Onyx. Having parted ways with Onyx, their next endeavor was the casual dining and wallet friendly corner of the Hold Street Market called Stand 25. With elevated takes on Hungarian classics and focusing on lunch, the restaurant was full every day, and went on to win a Bib Gourmand from Michelin.
via the Stand FB page
via the Stand FB page
Now they are back with a new version of Stand. Well, not exactly new, as it opened a few years back. Expectations were high, and they were met, as the restaurant won a star only nine months after opening. Moreover, they also won the main prize last week at Budapest’s Volkswagen-Dining Guide’s Gala awards night. This from Hungary’s most prestigious dining guide, run by Fausto Arrighi, who spent thirty-six years with the Michelin Guide.
via the Stand FB page
Serving mains like: fawn, baked carrots, brown buttered carrot purée, caper-lemon venison jus; and homemade pasta stuffed with Sellye quail, mushroom velouté, quail egg, along with Hungarian specialties like gulyás and Somlói galuska, it’s easy to see why the restaurant is so popular with both Hungarian and international diners. As the pictures indicate, it is also a visual treat.
via the Stand FB page
In their own words: Stand is the summary and the sequel of all the experiences that we got in the past few years. The bigger part of our team has been working together for many years, we share the same principles and goals from the kitchen to the service. Our mission remains the same: effortlessly showing the diversity of Hungarian gastronomy, finding and using the finest Hungarian products and wines.
Clearly both Stand and the Stand 25, which is now in Buda, have a reputation that any restaurant would envy, and are only adding luster to an already growing fine dining scene in Budapest.
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