Gastro
Within this section you will find several recipes certainly always with wine recommendations. Some of the recipes are written by chefs of superb Hungarian restaurants we suggest to try when coming to Hungary. We also share some of our traditions and customs – typical ingredients and dishes served in Hungary on special occasions. And we also invite you to taste Hungarian wines with the cuisine of other nations!
Venison with blueberry and home made potato fritters Bock Cellar in Villány wine region announced its recipe contest in December, and as they reported, loads of recipes arrived from all over the country, some from abroad, even from Norway. The aim of the competition was to find the ideal match for the 2008…
Recipe and wine recommendation Tóth Ferenc Winery in Eger organizes wine dinners and experimental tastings regularly. What’s more, they gather the opinions of their guests and share the experiences they have gained. As a result of their latest tasting in the cosy, lovely restaurant called Senator House in Eger, the…
Fruitful rivalry of two Bull’s Blood region In terms of international recognition ’Bikavér’ (Bull’s Blood) is second only to Tokaj Aszú among Hungarian wine brands. Part of its appeal derives from its versatility when it comes to matching food. Taste Bikavér wines from 33 wineries on 2 March at…
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…
Traditional St Martin recipe St Martin day is celebrated all around Hungary with goose dishes like goose neck soup, goose cracklings, roasted goose leg, goose liver. For dessert goose would be rather strange, thus usually a special cake is served – called goose-foot cake, probably due to its triangle…
A Hungarian delicacy Sekler or Chimney cake – both name is correct – is a popular Hungarian delicacy that you will find in each festival or fair or just simply in the streets of bigger cities. It is always baked fresh on fire, and flavoured mostly with cinnamon, walnut,…
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…
New delicacies from Chez Dodo, Budapest (with a bit of insider info) We, the editors of Hungarianwines.eu take objectiveness seriously: we recommend to our readers only what is superb quality, we write about things that are up to date and we always try to research new pieces of information….
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,…
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…
One of the best restaurants of Budapest reopened after a short break of renovation, so from the 22nd of August Arany Kaviár awaits its gourmet guests again in Buda side of the capital, not far from the Castle of Buda. Arany Kaviár – literally Golden Caviar – restaurant is a…
Though it made a huge thunder with a big smoke, of course it was a symbolic shot the famous actor, Franco Nero made last Friday, at the beginning of the 21st Bikavér Feast of Eger. The historic scene commemorates the famous battle of Eger in 1552, we wrote more about…
White and red wine in real chocolate: Csetvei and Kakas Kakasbonbon Chocolate Manufacture (kakas = rooster) is located in the town of Sopron, near the Austrian border, and their little shop is a must if you visit the wonderful place historic buildings and cobblestoned streets. Before moving to Sopron, the…
Pomo D’oro is the place to be, if you want to meet the celebrities of Hungary, and at the same time you want fine cuisine with original ideas accompanied by carefully selected wines. Pomo D’oro is a restaurant to match all these requirements. Recently Harrison Ford has visited them and…
Date: 24 June, 2017 Location: Pákozd (40 minutes by car from Budapest) Hungary Type of event: gastronomic festival with craft food, wines from traditional winemakers Fish soup contest – tournament for everyday chefs Fish soup is a traditional Hungarian dish, every region has its own recipe with minor differences –…
The results of Sommelier Wine Awards competition in London has just been released. As the contest organizers say: „SWA is the only competition to be aimed solely at the on-trade. Judged by a panel of top leading sommeliers and on-trade drinks buyers, the competition rewards the best wines available to…
„If I had to take a punt on what white wine we’re going to be talking about this year, I’d put my money on Furmint. Hungary’s answer to Austria’s Grüner Veltliner already appears on many fashionable wine lists…”– Fiona begins her article appeared on 6 April
90 out of 100 Hungarian people would answer: tender smoked ham with freshly ground horse radish and boiled Easter eggs. At Easter the smell of slowly boiling smoked ham fills the air all over the streets, and in the countryside it is still a tradition to take some of the…
Attila Gere is a pioneer winemaker of Villány, the doyen of the region with his cult cuvée called Kopár from the best vineyard of the region and his merlot called Solus. A visit to Attila Gere Winery is a must for both professionals and winelovers, and provided you have the…
The annual week long culinary offer is a great success: las year 25 000 people booked their table for a Hungarian menu in any of the more then 120 restaurants that have joined the project. You can start booking TODAY for the discounted menus to an excellent selection of Hungarian…
Somló sponge cake is a traditional Hungarian dessert that you can order in almost every restaurant and of course you can easily make it at home. You can use sponge cake from the shop, spread it with vanilla cream, cut it into cubes, sprinkle the cubes with crushed walnut and…
The author of this new book has made more than 500 interviews in the past 15 years, and published several book in his series of “This is how they cook”. In the new album published in English 30 winemakers and 30 famous Hungarians speak about their passion for food and…
‘Pájsli’ is a slang word for lungs, and it is the main ingredient of a traditional Hungarian meal. According to Bűvös Szakács (‘Magic Chef’) blog the lungs should be soaked in water for at least 2 hours before cooking (changing water a couple of times), and it needs 70–80 minutes…
Kistücsök (literally ’Little Grig’) is undoubtedly the best restaurant around lake Balaton. It would well deserve at least one Michelin star, but as many experts say, Michelin inspectors do not visit places in the Hungarian countryside yet. Kistücsök has a stunning wine list of carefully selected wines from all over…
Did you know that Budapest is the capital in Central Eastern Europe with the most Michelin stars? Michelin Guide is the oldest of its kind in Europe, it has given restaurant reviews for more then a century. Budapest, the capital of Hungary can boast with 5 Michelin starred restaurants – each…
Did you know that Tokaji, the sweet king of wines is not only a drink of Christmas? Let’s break the taboos and try Tokaji with something new! A glass in the dish, another glass with the dish… A great recipe from one of the trendiest bistros of Budapest. Ingredients 800…