Helyszín címkék: Tokaj and Nyíregyháza Gastronomy Milk and honey or the assistant minister and the fine dining Father’s heritage which becomes a blessing. A school which was built by bees. A convergent community, the members of which do not fear to dream.
Helyszín címkék: Lake Balaton Gastronomy The sturgeon of Keszthely – the history of a domestic raw material The sturgeon of Keszthely may already sound familiar to many of us,however,maybe few of us know about the success story of fish farming near the balaton.We talked to Kovács Zoltán manager of panarini.
Helyszín címkék: countrywide Gastronomy Overview of ruinpubs, or spritzers are better on scattered chairs! Worn chairs, tables that have seen better days, eclectic decor... as we imagine it all, we are almost certain that one of our beloved ruinpubs has been drawn before our eyes.
Helyszín címkék: Gastronomy Flavours and aromas from the domestic gin market Gin is becoming more and more popular in our country, in recent years it has developed a real camp of cult followers, and the number of Hungarian gin varieties on the market is also increasing.
Helyszín címkék: Debrecen and surroundings Gastronomy Gastro tour around Lake Tisza “Mariska Étterem” (Mariska Restaurant), “Tutajos Étterem” (Raftsman Restaurant), “Horgonyzó Kisvendéglő” (Anchor Restaurant) In the Lake Tisza area, one of the most popular inland tourist destinations, there has been a real cuisine revolution lately.
Helyszín címkék: Gastronomy Taste Balaton 2025 already in the planning stage “The summer version is familiar to many.We showed the March face of Lake Balaton"–an interview with the owner of Kistücsök Food&Room****,Balázs Csapody, about the preparations of the 2. Taste Balaton.
Helyszín címkék: Lake Balaton Gastronomy The Daredevil from Zamárdi, who distilled all his knowledge into his brandies The multiple award-winner pálinka maker Gábor Pach, alias Fenegyerek (Daredevil), welcomes visitors in his own laboratory at the Fruit Wellness Centre in Zamárdi. We met him on a busy Sunday.
Helyszín címkék: Pécs region Gastronomy Time, attention and experience: how to train your sourdough! Why sourdough bread is good and whether it’s worth spending so much time with feeding sourdough at all will be revealed by an expert.
Helyszín címkék: countrywide Gastronomy The benefits of our favourite autumn-winter spices for everyday problems
Helyszín címkék: Szeged region Gastronomy Szeged, the Hungarian capital city of burek It is great street food that we can find on the Dalmatian coast except we are heading for Szeged. The prehistory and philosophy of burek.
Helyszín címkék: countrywide Gastronomy Mushrooms are swimming in our tea and we love it: we’re in a kombucha frenzy! At first glance, kombucha is made in an extremely odd way: it is fermented into a drink by a floating mushroom farm.
Helyszín címkék: Tokaj and Nyíregyháza Gastronomy Exciting adventures for big families in Tokaj We wouldn’t even think how many exciting adventures a wine-cellar can hide for children.
Helyszín címkék: Gastronomy Organic wines around Lake Balaton In the exciting world of wines, organic and natural wines are becoming more and more important, and they are more and more popular among consumers as well.
Helyszín címkék: countrywide Gastronomy The wine spritzer Let’s get in the time machine and discover how water first got into wine (or vice versa?) and why it was Benedictine monks’ business!
Helyszín címkék: Greater Budapest Gastronomy Following fragrant artisan products: from soap to syrups around Buda Mmmm, how fragrant! You might not believe it, but in the immediate neighbourhood of the capital city there are several places offering artisan products where you can pamper yourself!
Helyszín címkék: Lake Balaton Gastronomy Ice Cream Scoop Muster in Zamárdi Zamárdi’s gastronomical repertoire was expanded with numerous exciting catering units. Here are the best ice cream shops where it’s almost certainly a challenge to pick just a few favorites.
Helyszín címkék: Greater Budapest Gastronomy Only the starry sky is the limit – interview with István Pesti There is always room for improvement, says István Pesti, executive chef of the two Michelin-starred Platán Gourmet, with whom we talk about his profession as a career model.
Helyszín címkék: Gyula region Gastronomy Sausage, sausage everywhere: the secret of Gyulai and Csabai sausages There is Gyulai sausage and there is Csabai sausage. But is there really that much difference between the two sausages? And what’s their secret anyway? Let’s find out!
Helyszín címkék: Gyula region Gastronomy Delicious Slovakian flavours served in Békés County style The cuisine of Békés County has preserved the flavours of the Highlands as its own tradition for centuries. One can choose from a selection of Slovak recipes still familiar in the Southern Great Plain
Helyszín címkék: countrywide Gastronomy Hot chocolate, you wonderful! – A little dip into the country’s soul-warming hot chocolate hot spots A nice big mug of hot chocolate is much more than just a hot drink that warms the body and soul: sipping a thick, steaming hot chocolate is a feeling of life.
Helyszín címkék: countrywide Gastronomy St. Martin’s Day feasts: these are the places to eat the best goose legs! St. Martin’s Day has a special significance in Hungary - it’s a time to taste the traditional goose delicacies and new wine. We will show you where can we get the best bites.
Helyszín címkék: Eger region Gastronomy The rosé-specialist Nagygombos Winery As you approach the Nagygombos Winery, a panorama of unique beauty unfolds before you, with a row of acacia “spherical” trees on either side of the road and a faded but charming mansion at the end.
Helyszín címkék: Gastronomy Acids and words, or magic on the winery row - interview with László Csécsei, the chef of Páskom 1802 Gasztroműhely Mihály Mosberger dreamt up a new concept for the restaurant built on the foundations of the old family cellar,based on which we can taste the eye-catching, light and homemade dishes of László Csécsei.
Helyszín címkék: Gastronomy I want to show traditional Hungarian dishes in a refined and worldly way - interview with Dániel Bíró The chef who learnt at least as much from his kung fu master as he did in Michelin-starred kitchens abroad. We had a talk with Dániel Bíró between two services.