Culinary Mecca in Budapest - Gourmet Festival

This weekend is not about the solid versions of classy dishes in Budapest. Every year the Gourmet Festival opens its gate in May, where you can indulge yourself with unique food creations dreamed up by the best chefs! In the frame of workshops and "gastro stage" you can learn about the latest culinary trends, star chefs from the region are invited, the festival exceeds its borders this time. You can register for lunch and dinner menus HERE, culinary heaven on top.

Festival mood and moments

Millenáris Park is a nice, green place in the heart of the city, we were lucky with the weather as well. Charming stands welcome the food-lovers accompanied by the best wineries. Hungarian sparkling wine experiences a rise, Sauska Brut and Kreinbacher magnum premium brut were my choices for the evening. Bliss, bliss! The entrance ticket comes with a tasting glass, a glass of wine at the Grand Tokaj, the Villányi Redy bistro and welcome drink from Martini, plus some street food bites at the Electrolux stand.  You won’t stay hungry in Hungary this weekend, 53 bistros and restaurants prepared their creative menu for you.

The ultimate Bori Mami experience

At the festival three topics are featured this time: dumplings, caviar and champagne. I must admit, that delicious creations and bizarre pairings were born as well, I was curiously tasting the Bori Mami’s menu. The Gyöngyös - based restaurant is well-known for its creativity, professionalism and its amazing staff. Traditions and modernity are both joined in the menu by building a bridge between past and present. The entree goes perfectly with a good glass of champagne, Hungarian pinched noodles called „csipetke” with squid and snails, pure harmony! The idea was based on traditions, „csipetke” is a home-made pasta, often used in the Hungarian kitchen. The second course was rooster combs and balls with dumplings. Even though I was quite skeptical about it, the meal represented the perfect harmony with all the spices and flavors,  It simply melted away in your mouth. To me, the best part of the menu was the dessert: Ground cornmeal porridge called „puliszka”, with white chocolate and strawberries. It's still not late to taste the food creations at the stand nr 67!

Raise your glass to the organizers and experience the culinary diversity this weekend!

See you there!

Love,

Adrienne by UandStyle