Eger can be found in the north of Hungary, it is renowned for elegant reds, in particular its Bikavér blends.
We can say Eger is the Burgundy of Hungary.
Pinot Noir is also being grown there.

The small village of Etyek is one of the main white wine and sparkling wine (Törley champagne) producing areas of south Buda.
Chardonnay is the leading variety, followed by Savignon Blanc, Riesling, Szürkebarát (Pinot Gris) and Olaszrizling (Italian Riesling).

Villány is the Bordeaux of Hungary.
Villány is the most southerly and hottest wine region, producing the country’s best and most full-bodied red wines.
Bordeaux varietals such as Cabernet Sauvignon, Merlot and Cabernet Franc.

North and slightly east of Villány, Szekszárd produces also one of the best Hungarian reds.
Szekszárd has Bikavér, Bordeaux varietals, but it is also know of its kékfrankos.

Welcome drink can be aperitifs, champagne or wine. It is served upon arrival.

2-course menu includes a soup or starter and a main course. Some menu samples:

International sample:
– Tomato soup
– Rosemary chicken with rice

Hungarian sample:
– Pancake a’la Hortobagy
– Traditional veal ‘Paprikas’ with dumplings

Vegetarian sample:
– Mushroom soup
– Spaghetti Carbonara

3-course menu includes a soup or starter, a main course and a dessert. Some menu samples:

International sample:
– Tuna salad
– Grilled pork chops with potatoes
– Panna Cotta

Hungarian sample:
– Traditional Goulash soup
– Pork medallions Budapest style with fried potato rounds
– Crepe a’la Gundel

Vegetarian sample:
– Minestrone soup
– Fried cheese with rice
– Tiramisu

Welcome Drink:
– Fragolino strawberry champagne

Starters (all):
– Bruschetta with tomato
– Toast with duck-liver paté
– Bruschetta with eggplant paté

Main Dish:
– Confitted duck with orange and croquettes

Dessert:
– Panna Cotta heart with forest fruits

The live mozzarella show teaches the preparation of the original mozzarella. Fine foods, live music and pleasant atmosphere. We organize it from 20 persons.

Starter:
– Mozzarella Caprese with San Daniele ham
and
– Risotto with forest mushrooms

Optional (choose):
A. Pork loin with parma ham, sage in white wine sauce, scalloped potatoes
B. Chicken Valdostana style: ham, cheese sauce

Learn how to prepare several original handmade pasta, than taste them during the Pasta Dinner. Small portions are served to taste them all, accompanied by live music. We organize it from 20 persons.

Appetizers:
– Cozze gratinate
– Bresaola with arugula salad and parmesan

Fresh homemade pasta:
– Ravioli with Porcini mushrooms
– Ravioli stuffed with ricotta and spinach on tomato and butter sauce
– Ravioli with seafood
– Lasagne Bolognese style
– Spinach lasagna (vegetarian style)

Desserts:
– Panna Cotta
– Tiramisu

Buffet table sample:
Starter, soup:
– Veal soup with porcini
– Grilled squid with garlic, tomato and arugula
– Passatelli with mixed forest mushrooms

Main courses:
– Risotto with safron
– Risotto with mixed forest mushroom
– Salmon steak baked in four grains crust with salad
– Chicken with Parma ham, vegetables cake
– Duck breast in mushroom sauce, apple slices

Desserts:
– Panna cotta with homemade caramel sauce
– Strawberry mascarpone cubes
– Catalan cream

Starters:
– Beef carpaccio with parmesan cheese and ruccola salad
– Salmon carpaccio in Norwegian style
– Grantinated black mussels

Pastas:
– Pappardelle with beef ragout
– Risotto with shrimps and with mushroom
– Tagliatelle with seafood

Main dishes:
– Pan-fried pork tenderloin
– Duck breast in Barolo (red wine) sauce
– Pan-fried seabass with white wine sauce
– Marinated trout

Side dishes:
– Mixed grilled vegetables
– Baked potatoes
– Baked vegetables

Desserts
– Sorbet
– Panettone