Gerbeaud

Henrik Kugler founded the patisserie in 1858, and in 1884 handed it to the Swiss Émile Gerbeaud, who gave it his name and made it the most famous in the city. Since the late 19th century it has filled one whole side of Vörösmarty tér, with fine wood panelling, stucco and crystal chandeliers.

It is the place to try classic Hungarian pastries: Dobos torte, sponge and chocolate cream under a caramel top, almond Esterházy torte, and the Gerbeaud slice, layered with walnuts, apricot jam and chocolate.