AI-made picture of the dish, not a house photo
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Our dish — the plate we'd order here firstA bonbon of a sour cherry steeped in brandy
Where it comes fromBudapest's own
Emil Gerbeaud's Pest confectionery made them its signatures: sour cherries in brandy under a chocolate shell, and the thin chocolate tongues called macskanyelv, cat's tongues.
Sources: Magyar Kereskedelmi és Vendéglátóipari Múzeum (2010); Nagy Zsófia, We Love Budapest (2025).
At Gerbeaud
Kept a year in French cognac, then dipped one by one in fondant and Belgian dark chocolate and wrapped in gold; we'd send you for a box to take home.
From Gerbeaud's own menu and pages, as we read them in November 2026.
Hungarian · confectionery and café · Belváros (Vörösmarty tér), Budapest
Vörösmarty tér 7–8, 1051 Budapest
Kugler's and Gerbeaud's confectionery, for the konyakmeggy, the cognac cherry, Gerbeaud brought to Hungary.
We'd add
A small square cake under a coat of fondant icing
Kugler brought the small iced cake to his Pest confectionery in the 1800s, and Budapest still calls a mignon a kugler after him.
First sold in Kugler's shop; this autumn and winter the house makes it with spiced punch.
Been here?
Eaten at Gerbeaud? Tell us how the room felt and which plate you'd go back for. A photo, if you took one, goes up under your name.
Pictures of the Gerbeaud konyakmeggy or anything else from Gerbeaud help the next person order. Tag each one with its dish and it carries your name.
