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!

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Cook with Susie and Oliver!

Scented meatballs with Irsai wine – video recipe Susie is Zsuzsi in Hungarian, Zsuzsanna Babarczi from the best family winery of Pannonhalma wine region. They produce reductive white wines from their own 65 hectares, but this year they created their first premium red wine as well from Kékfrankos grape. Now…

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Baraka restaurant, a culinary adventure park

Summer dishes with summer wines The fusion restaurant in Budapest has been the home of fine dining since its opening in 2001, and from time to time it is worth mentioning the restaurant owned by the passionate couple, David and Leora Seboek, because there is always something in Baraka that foodies…

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3 instant reasons to visit Tornai Winery, Somló

Best great white wine, new chef, gratis „Love Wine” Juhfark: the best wine of a Carpathian variety The National Wine Competition (Országos Borverseny) has announced its results recently. This is the most important contest of Hungarian wines, this year 770 wines entered from 223 wineries. 51 experts evaluated the wines and altogether 234 medals…

Photo: Ferenc Dancsecs
Cabbage in „magnate”style

Etyeki Kúria Kékfrankos and an amazing recipe The Hungarian word ’mágnás’ is not equivalent of magnate. It functions as an adjective as well, not only as a noun, and since it is really rarely used, it has a special taste. A ’mágnás’ dish is rich of something, especially because people…

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A yummy wine in harmony with nature

Dobosi Triangle Organic Olaszrizling from Balaton The first requirement a wine must meet is that it should be delicious. We drink wine because we want to enjoy it with or without a meal. If we know that this wine was made without any or with the minimum intervention to nature, it…

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Summer-season at Deák St. Kitchen

  Ritz-Carlton dishes, Kristinus and Lajvér wines Budapest’s award-winning Deák St. Kitchen restaurant – belonging to the Ritz-Carlton hotel – has introduced its summer-season dishes. The restaurant is situated in Deák street adjacent to Deák square, the main junction of underground lines of Budapest. The square and its neighborhood is always vibrant thanks…

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Heavenly little balls with matching wine

Cottage cheese dumplings and Hárslevelű Zsófia Mautner used to work in the diplomacy, but her passion for cooking was so intense that she gave up her successful career in Brussels and devoted all her life to gastronomy. Her blog Chili & Vanilia is one of the most popular gastroblogs in Hungary, and…

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Babarczi Riesling with Biarritz pheasant broth

Pheasant broth with chestnut ravioli, pheasant dumplings and vegetable pearls Biarritz is a restaurant in Budapest we love a lot. The place has a sense of timeless peace, the staff is familiar, the atmosphere is cosy, and it all must be thanked to the owners, Éva and Gyula Berkes. They have worked hard for…

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The winner recipe to pair Bock Capella Cuvée

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…

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A surprising match: foie gras capuccino & Egri Csillag

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…

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Bikavér Duel on 2 March

  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…

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…

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Fish soup in a giant dish next weekend

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 –…

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What do all Hungarians eat at Easter?

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…

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