14 February 1999 – Gundels is Hungary’s most famous restaurant (which the Communists nationalized in 1949). Since the founding family is running the restaurant again, they have invested much in décor, refurbishment and the cuisine. Our dinner was superb; we both had prix fix menus that came with different local wines. I had three kinds of goose liver pates for first course, essence of rabbit soup for second course, then fogas (pan-fried fish), medallions of deer with pear croquettes, a small three cheese plate and a crepe filled with fruit for dessert. Along the way, I drank a not so outstanding Tokai, a Chardonnay, a Merlot and concluded with a fabulous ’93 sweet Tokai.