Stand Restaurant’s owners work with precision, accuracy, and elegance. They place great emphasis on sustainable development, terroir, and regional and seasonal ingredients, thinking and working with Hungarian producers and, above all, taste. They strive to showcase the potential of Hungarian ingredients and their vision of Hungarian cuisine to meet the demands of modern times and contemporary gastronomy in every aspect. They offer simple, thoughtful dishes, focusing on the balance of flavours and the right proportion of ingredients.
They are uncompromising in their pursuit of quality and aim to provide their guests with a memorable experience in a comfortable and relaxed environment. In the kitchen, they work with great energy and passion, presenting dishes without fuss, accompanied by the best Hungarian and European wines and prepared traditionally.
Born in Budapest in 1973, Norbert Varga began his career as a sommelier in 2002 at the Alabárdos Restaurant before continuing his career a few years later at L’Enoteca Wine Bar, specialising in Italian wines. He is now Maître Sommelier at STAND.
+36 30 785 9139
