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Photo: László Balkányi
An ideal pair for Pinot Noir


  Duck liver, apple, sage brioche and Kristinus Pinot The following dish is delicious, and though the recipe looks complicated, in fact it is not difficult at all. The new ‘Sommelier Line’ Pinot Noir by Kristinus Wine Estate, South Balaton is a special, elegant wine, which makes a superb company…

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An amazing Tokaj wine dinner with recipes

  Patricius wines and dishes by a Hungarian star chef Frigyes Vomberg is an important figure of Hungarian gastronomy. He was coach of Bocuse d’Or European Champion Tamás Széll, and has been teaching gastronomy for decades. Recently he has become well known outside trade, too, since he was one of…

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Fine dining with discount in 140 restaurants!

  Restaurant Week on 9–15 October If you plan to travel to Hungary and the date is not fixed yet, you might adjust your travel to the secont week of October, to have great meals at good prices! Nationwide Restaurant Week is being organized for the 13th time in Hungary,…

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The ’Beast’ captures new chef

It’s not a story of hijack of course, the new chef has been captured by the new challenge after Első Mádi Borház (Tokaj) to manage the kitchen of Bestia (’the Hungarian word for ’beast’). The previous chef of Bestia, Gábor Krausz spends most of his time these days with a…