The story
In the historic city of Esztergom, the kitchen at 42 starts with a simple belief: the best dishes come from the best ingredients, respected for what they are. "Clean, characterful, honest flavors" is how the team describes their food. The menu changes with the seasons, always searching for the highest quality available. Though rooted in Hungary, the cooking looks outward. "We are Hungarian, but our curiosity knows no bounds," they say. Travels and encounters shape what lands on the plate, yet the voice remains distinctly their own.
Executive chef Szabó Kevin came to fine dining through competition gastronomy. He joined the Hungarian Bocuse d'Or team at a young age and competed in numerous national and international contests. That experience instilled in him a technical precision and discipline that now defines his kitchen. At 42, he works with outstanding ingredients and modern technology, guided by seasonal inspiration. His cooking is modern cuisine, international in outlook but always speaks in his own culinary language.
Varga Sándor is not a behind-the-scenes owner. An internationally recognized figure in fine dining, he built a following of over 570,000 subscribers on YouTube by visiting the world's best restaurants – more than 150 Michelin-starred establishments. His passion for gastronomy is present in every detail of 42, from the wine list to the atmosphere.
In 2026, 42 was awarded a Michelin star for high quality cooking. The recognition confirms what the team has been building: a restaurant where modern cuisine is both precise and personal, where Hungarian ingredients meet global techniques, and where every dish tells a story of curiosity and respect.
42 offers lunch and dinner in a setting that balances fine dining with warmth. There is outdoor seating for warmer months, and the wine list is carefully curated. The restaurant is wheelchair accessible. It is a place where the food speaks clearly, without unnecessary flourishes – just honest, seasonal cooking that has earned its place among Hungary's best.
Recognition
Ambience
Details
History
Opening 42 was a bold move, yet a much-needed one. Until now, Esztergom had rarely excelled in fine dining, and even among other eateries, outstanding options were scarce. The restaurant’s border-town location draws plenty of Slovak guests, and it can be said without exaggeration that it would hold its own anywhere in the world. Behind its operation stands a clear, ambitious vision: the concept of Sándor Varga, realised in tandem with the elegant boutique hotel Room42. The restaurant is impossible to miss: keep an eye out for the striking glass cube jutting out from the dignified building. Open only for dinner, the interior seems tailor-made for this time of day. Leaving behind the Baroque and Classicist façades of Széchenyi Square, a different world beckons as you step inside. Subtle lighting and dusky hues dominate; marble, mirrors, and inlaid wood create a unique, harmonious milieu. Meticulous attention to detail radiates, yet most captivating of all are the custom-designed tableware – eye-catching works of art in themselves. Not for the first time are we visiting, and it is a gratifying touch that both the staff and manager recall us from our earlier visit and welcome us back. The kitchen is now led by young talent Levente Koppány, who maintains the high standards in both presentation and flavour. Guests may choose between a meat or vegetarian tasting menu, inspired by journeys the chef took together with the owner. The dinner opens theatrically: atop the table rests a globe, whose lifted lid unveils the Esztergom Basilica. The opening course, Gillardeau oysters with black tea kombucha and samphire, immediately signals that something extraordinary is underway. The chef’s mastery extends to fish and desserts alike. Unforgettable is the Danube salmon, surprisingly a freshwater species: served with Kristal caviar and a delicate dill butter sauce, a dish honed to perfection over time. The rhubarb-and-zabaione pavlova is equally delectable. Such is the allure of 42 that it justifies a trip to Esztergom on its own.
High quality cooking
Location
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