Gusteau Culinary Experience Workshop

In Mád, in the heart of Tokaj-Hegyalja, life is about wines in our restaurant. Our dishes are inspired by wines, and terroir is expressed not only in wines but also in raw materials. Our mission is to arouse love and respect for top quality white wines of Tokaj-Hegyalja. We plan our programs in such a way that they provide a lifetime experience for each visitor of ours.

Gusteau Story

2010

The idea being shaped was to present our wines of exceptional quality in a worthy environment and to create dishes making the experience unique.

2011

The initial permanent wine dinners were replaced by permanent opening hours; our unique slopes have become famous all over the country.

2012

14 scores in Gault Millau restaurant guide; encouraging opinion of a number of specialists and great many “Mád fans” worldwide. It was when the goat farm in Mád was established and the locally produced raw materials have become more and more important for the dishes appearing on the menu.

2013

Gábor Horváth travels to Lyon to attend a training course; the new trends are represented on the autumn menu. This results in 15 scores in Gault Millau restaurant guide.

2014

We earn the award of Wine Restaurant of the Year in the Prestige Award; the recipe book “20 Chefs – 100 Recipes” comes out in the publication of Hungarian Cuisine, which also contains the recipes of Gábor Horváth chef.

2015

A year of the great boom. We switch to a nicer and larger kitchen which debuts at the gala dinner called “Nagy Tokaji Borárverés” /Great Tokaj Wine Auction/ and also accommodates Tokaj Autumn – Szepsy Wine Dinner. Botrytis Hotel and Aszú House are opened in the village and the First Wine House in Mád is renewed. A new golden age of Mád has started!