Tuesday May 22, 2012 |
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BJI | May 21, 2012
We live in a world of fragrances, smells, odors, stinks. Although our receptors have weakened with civilization, our nose is still able to lead us: sometimes it protects us from bad decisions.
   
Source: press release | May 14, 2012
Chocolate is not just tasty but its wrappers can be useful as well. This idea guided Milka chocolate and TerraCycle, when they launched the new Milka Chocolate Brigade program.
   
Source: press release | May 8, 2012
Apricots and apricot pálinka play the leading role at the 7th Annual Pálinka Festival. In addition to gastronomical specialties, the program is enhanced by performers representing the musical culture of Hungary.
   
József Spirk - Index | April 26, 2012
Despite cutbacks in the budget, the Ministry of Foreign Affairs has spent large sums of money advancing the gastronomic standards in Hungarian embassies. A special course was organized for embassy chefs.
   
BOB | April 16, 2012
What do you look for in a restaurant? Good food, attentive service and nice atmosphere?! Current trends indicate a total change of the catering sector. Read on and update your views!
   
Source: press release | April 13, 2012
The eigth edition of Csodalámpa Wish Granting Foundation’s cooking course took place recently at the kitchen of Corinthia Budapest Hotel, to, as usual, grant a wish for a seriously ill child.
   
news.bbc.co.uk | April 10, 2012
Hollow, solid or filled; dark or traditional milk chocolate; candy coated or foil wrapped - Easter eggs and other chocolate can be good for you, as long as you eat only small amounts, researches suggest.
   
Source: press release | March 30, 2012
This year's edition of the annual Medvehagyma Festival takes place between March 30 and April 1, and, as always it is in Orfű, with wild garlic tastings, chef competitions, a hunter exhibition and lots of fun.
   
Source: press release | March 29, 2012
Hungary won a bronze medal along with 142 prizes in the Destillat international competition of distillates, attended by 10 nations. Hungary's national winner is Agárdi Pálinkafőzde with 20 medals.
   
Source: press release | March 27, 2012
A grandiose Buddha statue, the essence of the Buddha-Bar Restaurant to be opened this spring at the Buddha-Bar Hotel Budapest Klotild Palace, has recently arrived to the Hungarian capital.
   
Source: press release | March 23, 2012
The annual wine event organized by VinCE Magazine has just started at Corinthia Hotel Budapest. The three-day-long event is a paradise for wine lovers and for professionals it is a must.
   
Source: press release | March 14, 2012
The seventh edition of Csodalámpa Wish Granting Foundation’s cooking course took place recently with a special, chocolate-making program, to, as usual, grant a wish for a seriously ill child.
   
M. Tóth Enikő | March 13, 2012
Lemon sausage for Lajos Kossuth’s Pleasure and stuffed eggs as Petőfi liked–a few examples from the special national holiday menu to be found at Hotel Hilton’s ICON restaurant.
   
MTI | March 12, 2012
The chef of the Hungarian Embassy in Washington, D.C., Viktor Merényi won the Embassy Chef Challenge Grand Prix, a gastronomy competition for embassies in the American capital.
   
Source: press release | March 9, 2012
Following the huge success of November’s market, handmade Hungarian culinary masterpieces will once again fill the stands at Budapest's Millenáris between March 9-11.
   
BOB | March 6, 2012
Little and often fills the purse, says the proverb. It also applies for restaurant etiquette, as care and attention or the shortage of them have a strong effect. How to behave to deserve the ‘friendly guest’ title?
   
BJI | March 2, 2012
The so-called Restaurant Week will take place in Budapest for the second time, offering quality cuisine from top restaurants at an affordable fixed price. The pre-booking period has just started.
   
Francisck Réka Alíz | March 1, 2012
Latin fever sweeps the city this weekend as Budapest’s Corcovado Restaurant organizes a carnival with true Brazilian atmosphere, including sambas, Brazilian meals and a lot of Caiprinha.
   
Source: press release | February 29, 2012
Tamás Széll has won the Hungarian division of the culinary competition Bocuse d’Or. If he is successful in the European contest too, he will be the first Hungarian finalist in this international competition.
   
Source: eater.com | February 27, 2012
The burgermasters at McDonald’s French division have decided to give their cheeseburgers a serious makeover, proving that visiting a fast food restaurant can be a real culinary experience.
   
Source: press release | February 24, 2012
Every year in the third week of February, Miskolc presents the biggest open air gastronomy and multicultural winter festival in Hungary. This year's 12th edition's guest of honor is Romania.
   
Francisck Réka Alíz | February 23, 2012
Malatinszky Kúria Organic Wine Estate in Villány is unique in many ways. It is not only a successful business and winery offering top-wines, but also a place of experience and experiment.
   
BOB | February 22, 2012
Following traditions of previous years, Hungarian Tourism Zrt. introduces Fat Thursday again in 2012. On February 23, guests can wine and dine half price at hundreds of restaurants!
   
Vinoport, BOB | February 21, 2012
Furmint February is a campaign in Hungary aimed at familiarizing people with this white grape variety. Restaurants, wine shops, and wineries offer many opportunities to bring this wine closer to people.
   
Source: press release | February 15, 2012
The sixth edition of Csodalámpa Foundation’s Cook-a-Wish course was held on February 9 at the Paris Budapest restaurant of the Sofitel Chain Bridge Hotel, to, as usual, grant a wish of a seriously ill child.
   
Source: press release | February 8, 2012
The fifth edition of Csodalámpa Wish Granting Foundation’s cooking course took place recently with a special, chocolate-making program, to, as usual, grant a wish for a seriously ill child.
   
Source: press release | February 7, 2012
A memoir of Hungarian restaurateur and food critique Egon Ronay is out now, published by Newbaz Ltd. on 136 pages, introducing the life and challenges of the „man who taught Britain how to eat."
   
Source: press release | February 6, 2012
Éva Kottra, Hungarian sommelier, gastronomy journalist and author, residing in Italy, competed with the most talented Italian experts of gastronomy and won the prize “Forchetta di Platino” (Platinum Fork)
   
BOB | January 31, 2012
The annual Mangalica Festival is back, though instead of Vajdahunyad Castle, this year Budapest's Szabadság tér will host the gastro fest, between February 3 and 5, with tastings, presentations and cultural programs.
   
BOB | January 30, 2012
A study from Portsmouth University claims that nine out of ten sufferers of food allergies or food intolerance in Britain actually do not have a real medical allergy.
   
Press release | January 27, 2012
A large-scale presentation of wine-growing and winery technology, the annual Viticulture and Viniculture exhibition has started recently at Budapest's Hungexpo. The show closes on January 28.
   
Francisck Réka Alíz | January 24, 2012
Hungary’s first Ice Bar opened recently in Budapest’s District 5, where the walls, the seats, the tables and even the glasses are made from Ice. This is truly the coolest place to have a drink.
   
Source: www.sassybella.com | January 23, 2012
The Italian brand of sparkling mineral water S. Pellegrino teamed up with BVLGARI. The two Italian firms jointly designed a limited edition bottle, which aims to celebrate Italy’s refined spirit and culture.
   
BOB | January 19, 2012
Since 1993, Budapest Week Publishing has conducted a survey amongst its readers and partners regarding their favorite providers to be considered as the best in the trade. Now it’s time for you to choose the bests!
   
Enikő M. Tóth | January 17, 2012
Dull winter days and early-coming evenings almost beg for being a bit sweeter. What can be better than a small amount of preciously made, charming chocolate? Or rather, a big amount...
   
BOB | January 13, 2012
Vegetarianism does not only mean that we say NO to meat - it is a lifestyle. Whether it is an own decision or a must, it doesn't matter. Vegetarian meals should make it on the menus.
   
BJI | January 12, 2012
From the weather of the fest-day of Vincent of Saragossa, wine-makers try to predict the quality of the new wine. They taste the fresh wine and ask for God’s blessing on the grapes.
   
Source: news.discovery.com | January 10, 2012
An American company is transforming containers into sun-free, soil-free greenhouses. Leaf lettuce from their test system shows they've got dark-green thumbs, and that the system works.
   
guardian.co.uk | January 4, 2012
Saving the planet one plateful at a time does not mean cutting back on meat, according to new research: the trick may be to switch our diet to insects and other creepy-crawlies.
   
foxcharlotte.com | January 3, 2012
Wine doesn’t just taste good because of its grapes or vintage - it might also have something to do with the room you’re sitting in, or, more precisely, the colors of its interior.
   
Francisck Réka Alíz | January 2, 2012
New Year’s Eve is over, and we all drunk a lot of bubbly that night. Now here’s an excuse to pop the cork again: champagne turns out to be healthy, so keep drinking! Cheers!
   
Source: press release | December 23, 2011
A unique series of cooking classes and courses was launched this fall by Csodalámpa Wish Granting Foundation. Go and prepare dishes for the greater good and fulfill the wishes of children who are very ill!
   
ledorvador.hu | December 21, 2011
The first Jewish Cultural Online TV, launched about half a year ago, started its Jewish Gastronomy series during this year’s Judafest, yielding insight into the secrets of cooking traditional Jewish dishes.
   
Source: hereisthecity.com | December 20, 2011
Before Xmas, the question remains: what is the best present for your loved ones? If you don’t know how to spend your bonus, here’s an idea from Luxury designer Leon Verres.
   
Source: press release | December 19, 2011
Almost 30 bottles have been sold from the so-called museum wine range since April at SkyCourt. The world-famous Tokaj wine specialties have proved popular with foreign travelers since their appearance at the airport.
   
Francisck Réka Alíz | December 15, 2011
Chinese restaurants are famous for dishes made of the most different animals that are unknown and somewhat extreme to the Western people's palate. But one of these, the snake bitten chicken has made the Black List, even in China.
   
Source: press release | December 6, 2011
Péter Vida was named “Winemaker of the Year 2011” by the Hungarian Wine Academy. Vida hails from the Szekszárd wine region, and is the 21st winemaker to receive the award. Congratulations!
   
Source: press release | December 5, 2011
A unique series of cooking classes and courses was launched this fall by Csodalámpa Wish Granting Foundation. Go and prepare dishes for the greater good and fulfill the wishes of children who are very ill!
   
Source: press release | December 1, 2011
Laurent Vandenameele, Executive Chef of Le Meridien Budapest's Le Bourbon restaurant was recently honored by the French President for his contribution to French gastronomy.
   
Source: thelocal.se | November 29, 2011
It has been banned by airlines as an offensive weapon, its smells like a gas leak and it is Swedish schoolchildren's favourite way to cause classroom chaos. Yet thousands of Swedes regard it as a culinary delicacy.
   
Source: Press release | November 24, 2011
The 8th edition of the annual Hungarian New-Wine and Cheese Festival is to be organized this weekend at Budapest's Vajdahunyadvár by the National Agricultural Museum.
   
Source: press release | November 17, 2011
Hungexpo’s new exhibition entitled “Tastes and Wines” presenting various national cuisines and wines will be organised for the first time between 18–20 November, at Budapest’s HUNGEXPO.
   
Francisck Réka Alíz | November 11, 2011
Celebrate St. Martin’s Day with music and dance, roast goose, fine wines, arts and crafts programs, feather-plucking, fantastic musicians and a lantern parade at the Hungarian Museum of Agriculture.
   
Source: press release | November 7, 2011
World famous eating designer Marije Vogelzang has visited Budapest introducing her tailor-made artistic project entitled ’Eat Love Budapest’ at the exhibition hall of A38.
   
Source: press release | November 3, 2011
The latest site of Vapiano, the famous international chain in the Italian "fresh-casual" category, opens today in Budapest’s MOM Park Shopping Center, to offer fresh and exciting choice of Mediterranean flavors.
   
Francisck Réka Alíz | October 27, 2011
A unique series of cooking classes and courses was launched this fall by Csodalámpa Wish Granting Foundation. Go and prepare dishes for the greater good and fulfill the wishes of children who are very ill!
   
Francisck Réka Alíz | October 26, 2011
Eating squirrel meat could be the new trend in the UK. According to the owner of a north London supermarket, this is a sustainable way of feeding people and squirrel meat has a "lovely" taste.
   
Francisck Réka Alíz | October 25, 2011
Dark nights, full moon, scary lanterns and lots of pumpkins – Budapest doesn't have to miss Halloween atmosphere anymore. Although this festival isn't an old tradition in Hungary, ICON restaurant celebrates it.
   
Source: dailymail.co.uk | October 14, 2011
What on earth's Caesar got to do with salad and why Mary is bloody? A book written by Albert Jack unearths the fascinating and bizarre stories behind our favorite foods.

   
Source: press release | October 10, 2011
This is the 30th occasion that Hungexpo hosts Hungary's most prestigous trade exhibition of Hotel, Restaurant and Catering industry. The exhibition will start tomorrow with brand new programs.
   
Francisck Réka Alíz | October 7, 2011
Buda Castle Pálinka and Sausage Festival has started yesterday with the finest selection of pálinkas, superb sausages and live music, at Buda Castle's Oroszlános courtyard.
   
Source: press release | September 29, 2011
Hotel Hilton Budapest brings Belgian beer culture to Budapest, in co-operation with Belgian Beer Café Royal and ICON Restaurant. The 4-day-long program will start on Oct 2.
   
Source: Press release | September 28, 2011
The Sofitel Budapest Chain Bridge hotel has called upon the natural pairing of cuisine and scent by introducing Chandler Burr, perfume critic of the New York Times, and his unique interactive ‘Scent Dinner’ show.
   
Francisck Réka Alíz | September 13, 2011
The aim of this festival is nothing less than to introduce the best wines of Hungary and the world, to invite wine-makers to a personal meeting with wine-lovers and to provide unforgettable experience.
   
BJI | September 6, 2011
There was great interest in the entries for the ‘cake of the country’ competition this year. After last year's winners that used domestic raw materials and Hungaricums, this time, the winner was an unusual cake.
   
BJI | August 30, 2011
The I. Budavári Sörfesztivál opened its doors on August 25. On the four days beer fiesta visitors had the opportunity to enjoy almost 100 different beer types and a street festival with different programs and concerts.
   
BJI | August 10, 2011
Nespresso was never short on big ideas when it wanted to emphasise the uniqueness and excellence of its coffees.
   
BJI | August 9, 2011
Mc Donald's, the biggest fast-food chain in Hungary is well known for striving for the best quality in both its food raw materials and end products.Minimizing environmental damages is also a priority.
   
Source: press release | June 3, 2011
This year's edition of the annual Budai Gourmet fest has just started. Following the first “trade” day of the event, from now on for three days, the fest is open for the public.
   
Source: press release | May 27, 2011
A brand new gastro-program series, the Palace Quarter Picnic (Palota Piknik) has kicked off recently, introducing the diversity of Budapest's 8th District trough wine, food and culture.
   
Francisck Réka Alíz | May 19, 2011
Exposure to toxic cookstove smoke accounts for nearly two million deaths annually. Global Ambassador of the alliance, formed to bring attention to the problem, is Hollywood actress Julia Roberts.
   
BJI | April 20, 2011
Those, who’ve already tried all Easter programs and perhaps have a birthday to celebrate during the holiday there’s a good occasion for making the family happy by a lunch&surprise programme.
   
Horizon | April 11, 2011
Being something edible between two or more slices of bread, the sandwich, most popular with world-wide eaters, is possibly named after Lord Sandwich but not invented by him.
   
mirrorcafe.hu | April 5, 2011
Danubius Hotel Astoria's Mirror Café and Restaurant offers a gastronomic time-travel with the popular dishes of Budapest's first trendy eatery, the Baikal Russian Restaurant.
   
Francisck Réka Alíz | March 23, 2011
Electrolux “Cube” restaurants will be popping up on a series of landmark sites across Europe over the course of 2011, starting with a placement on top of the Parc du Cinquantenaire in Brussels, Belgium.
   
bestofbudapest.hu | March 18, 2011
Opened the Araz Bistro the new à la carte restaurant of the Boutique Hotel Zara which features exceptional delights of International and Hungarian cuisine. The restaurant is in the close proximity of the Váci street.
   
| March 17, 2011
Budapest's Onyx restaurant has become the second restaurant in Hungary to be awarded the coveted Michelin Star, according to the European edition of Michelin guide 2011.
   
Enikő M. Tóth | March 9, 2011
Despite of his young age, Joel Khalil, new executive chef of Hotel Corinthia Budapest, has worked all around the world from Asia to London, from Switzerland to Macau. He likes traditional Hungarian food very and desserts.
   
M. Tóth Enikő | March 7, 2011
Energy-saving, sophisticated and so small that fits even into the littlest office-kitchen. This is Pixie, the newest and perhaps the most creative member of Nespresso coffe-machine family.
   
Source: hvg.hu | March 1, 2011
René Verdon, whose position as the White House chef during the Kennedy administration helped him project the allure of classic French cuisine to the American public, died.
   
BJI (Source: epicurious.com) | February 28, 2011
Black Swan with Diablo Tequila ’n’ Tonic, Inception with Brandied Onion soup – you should celebrate Oscar-nomination of the best movies with decent menus according to webpage epicuirous.com.
   
Source: Turizmus Panoráma Bulletin | February 9, 2011
Champagne, tea, bortsch and the real Napoleon – creations by Ulf Burbach, the chef of InterContinental Budapest suggest that he spent long years in Russia. His Russian evening was a huge success.
   
Source: mti.hu | February 3, 2011
Hungarian culinary week is being held at the European Parliament currently, featuring traditional Hungarian dishes, such as pea soup, 'székely káposzta' and 'Somlói galuska'.
   
Turizmus Bulletin | January 28, 2011
There are no prices in a Prague coffee house. The owner allows the guests to decide how much they want to play for their consumption. According to the owner the idea is a great success.
   
Source: news.discovery.com | January 26, 2011
A shrivelled 30-year-old piece of confectionery, said to be from Prince Charles and Princess Diana's wedding cake, has sold for USD 290 on a New Zealand Internet auction site.
   
Francisck Réka Alíz | January 17, 2011
McCormick, the US spice manufacturer, has released its Flavor Forecast for 2011, identifying leading culinary trends that might shape the way we eat in the year ahead and beyond.
   
Source: press release | January 12, 2011
French cuisine has recently been added to the World Heritage list. Sofitel Budapest Chain Bridge and its restaurant therefore celebrate French gastronomy with a whole week dedicated to French culinary art.
   
BJI | January 10, 2011
Áron Barka, Chef de Cuisine welcomes his guest on special gastronomy programs on every January Sundays in Restaurant Araz in Dohány Street, Budapest. French gastronomy is introduced first.
   
BJI | January 3, 2011
Hungarian Smart Grasshopper has become a beloved product among the internet offers of Systembolagest. Together with this Green Veltliner, Törley and Chapel Hill champagnes are also popular.
   
Francisck Réka Alíz | December 1, 2010
The grand festival of gastronomy and the culinary arts has ended with huge Hungarian success. A number of silver medals and a first prize won by Károly Varga came home with the Hungarian competitors.
   
M. Tóth Enikő | November 30, 2010
Glass eel, truffles, blue lobster and pufferfish – some of them may be simply expensive, some of them even life threatening. Let us collect some of the most extreme delicacies around the world.
   
press release | November 24, 2010
It’s no good playing with our food, but from now on, we can use our cutlery instead, the colorful plastic brainchild of ding3000 design studio and BASF, named JOIN.
   
| November 23, 2010
National top allergy experts of the USA previewed some new guidelines that are intended to clear up confusion about the diagnosis and treatment of food allergies. There's a lot of confusion.
   
| November 18, 2010
During Hungary's EU presidency, more than 250 meetings and conferences are to be held in Hungary. On these occasions, Hungarian wine will be served for the guests.
   
Francisck Réka Alíz | November 17, 2010
Having a coffee and munching a cookie while gossiping with our friends in a nice little café – most of us would call this an essential weekly routine. Wash & Coffee takes our joy one step further.
   
M. Tóth Enikő | November 15, 2010
Gault Millau Österreich 2011 was published on Nov 10 in Wien. The jury of the famous gastronomy guide mentions 13 Hungarian restaurants, led by Costes which has received the most points and 3 toques.
   
M. Tóth Enikő | November 11, 2010
On the corner of the street of Olimpia restaurant, there is a car-mechanics’ shop. Few would believe that any restaurants could operate in this environment. Lajos Takács did believe though.
   
| October 14, 2010
Wine is flowing from everywhere. Unfortunately this statement isn’t true, but there is lot of news about Vylyan’s wine auction. The charity auction has been completed successfully.
   
M. Tóth Enikő | October 6, 2010
Duennium Auction of Vylyan winery ended last week. All 3 magnum bottles of Duennium wine went for more than 300.000 forints. See what happens when good will and good wines meet! The winery offered the income for charity.
   
Bedő J. István | October 1, 2010
Fishermen’s bastion is the most peculiar sight of Castle District, and the greatest example of faking history. It is a diadem of Budapest, now introducing its reopened Halászbástya Restaurant.
   
Bedő J. István | September 16, 2010
The Pannonhalma abbey’s winecellars just have reached their seventh anniversary when it won the “Wine Cellar of the Year” award. Actually, wine-making has a thousand year tradition there.
   
Francisck Réka Alíz | September 15, 2010
A Michelin-starred chef has unveiled the world's most expensive cheese sandwich - which carries a whopping price tag of USD 172. It is currently being considered for a Guinness World Record.
   
BJI | September 9, 2010
Buda Castle Wine festival, one of the most prestigious professional festivals has reached adult age. The countless events are held together by the most cultic ware of humankind: wine.
   
| September 6, 2010
“We are currently salvaging the oldest champagne in the world” – says the permanent secretary of Åland. The 70 bottles, found in a shipwreck, seem to the present of King Louis XVI.
   
BJI | September 3, 2010
Somlói Galuska won the popularity list on “Hungary’s Favourite Cake” poll. More than 30 000 cake-lover voted on their favourites on the webpage www.kedvencetel.hu.
   
Francisck Réka Alíz | August 30, 2010
Nowadays you will also find caviar from other fish varieties, including salmon, lumpfish and tuna, as well as in different forms. The new delicacy from the French gastronomy is the snail caviar.
   
| August 30, 2010
At the introduction of the double-size magnum Duennium wine, one of the personalities whose autograph makes the bottle even more valuable: Dr Imre Csernus
   
BJI | August 28, 2010
The Vylyan Winery has already supported countless initiatives whose purpose is not always tied to wine. The Winery’s flagship wine, the Duennium 2006, is enlisted for charity service.
   
Francisck Réka Alíz | August 25, 2010
The popularity of caviar is hardly a new phenomenon. The dish dates back to ancient times and has been prized in almost every culture. Today caviar is still a delicacy that can provide you with that feeling of luxury.
   
METRO | August 18, 2010
Varga Winery and German company METRO have recently announced their joint project to help flood victims in two Hungarian villages, selling 6,500 bottles of premium wine for a discounted price.
   
BJI | August 12, 2010
The KOGART Restaurant has launched a series of events under the name ‘Kulinart’, which combines art with gastronomy. At the dinner evening, food specialties inspired are offered to the guests.
   
Francisck Réka Alíz | August 9, 2010
Jamie Oliver has gone virtual with his brand new video game entitled ‘What’s cooking?’ The Brit chef’s first video game is available for the Nintendo DS, containing a recipe collection and a set of cooking-themed mini-games.
   
abs-cbnnews.com/lifestyle | August 5, 2010
With 13 Michelin stars to its name and a restaurant recently crowned the best in the world, Copenhagen has become a surprise must for Europe’s gastronomical pilgrims and a culinary trendsetter.
   
Tuba Dorottya | July 28, 2010
Nobu is a nickname, belonging to Japanese chef Nobuyuki Matsuisha. The uniqueness of his gastronomy lies in the combination of Japanese cuisine strictly following rules and of South-American, especially the Peruvian flavors.
   
BJI | July 27, 2010
The white wine ‘pair’ of the ‘Bull’s Blood of Eger’ will be called ‘Eger Star’ – the decision was made by Council of Regional Winemakers as a result of a recently completed name-seeking competition.
   
Francisck Réka Alíz | July 22, 2010
Do your dishes, cook a meal, and give your guests something to talk about when you make dinner in your dishwasher. Watch your multitasking kitchen appliance steal the show!
   
BJI | July 20, 2010
In Hungary, several wine-makers and wine-producers are recognized with awards from different organizations. From now on, the young generation may also enter the competition thanks to the Pannonia Golden Ring Foundation
   
Francisck Réka Alíz | July 19, 2010
Have you ever had that problem with ice cubes diluting your drinks? You need them because you want your drink to stay cold, especially in these sizzling hot summer days, but ice melts and makes your drink taste like crap.
   
Bedő J. István | July 15, 2010
Olive oil has its experts just like wines and they also gain experience by tasting many-many times in order to rate the oils. However, the taster is not jealous of his expertise as he provided a presentation of the basics.
   
Francisck Réka Alíz | July 14, 2010
New vintage, new winemaker, new plantation, new look, new concept. The Etyeki Kúria Winery is to reposition its products, creating a young, fresh brand, ready to hit the international market.
   
BJI | June 29, 2010
Chocolatier Gábor Mészáros wishes to revolutionize the domestic market of chocolate bars: he came up with a concept: the customer can choose the type of chocolate and also the toppings from millions of option on offer.
   
| June 24, 2010
Far from expenses jollies, business lunches are often nerve-racking affairs full of hidden pitfalls. So how can you make a favourable impression rather than a faux pas?
   
M. Tóth Enikő | June 21, 2010
Attila Gál has difficult duties: frequenters of Restaurant Ráspi, Fertőrákos are used to delicious, countrified tastes. The new Ráspi Budapest has to offer the same, but in an urban area.
   
HB | June 18, 2010
Most wineries utilize used barrels mostly for storing wine. Artists were inspired by empty barrels exhibited by the Vylyan Winery in Kisharsány
   
bji | June 16, 2010
Starbucks has opened its first café in Hungary in the busy and popular WestEnd shopping center. Here, you get the same as in any other Starbucks store in the in the world – and a plus that is something characteristically Hungarian. The store is operated by AmRest.
   
BJI | June 15, 2010
Egon Ronay, the Hungarian born and world renowned restaurant critic died on Sunday, June 13, at the age of 94. Ronay left Hungary after the Second World War when his father's restaurants were nationalized.
   
Francisck Réka Alíz | June 14, 2010
Have you been ever wondering how our future will look like? Let's have a glimpse at the new possibilities the future’s kitchen might offer, in, say, 10 years: a kitchen of the digital age and digital gastronomy.
   
| June 8, 2010
Budapest has recently been visited by a Chinese delegation of gastronomy. Their attention was centered on Hungarian foie gras (goose liver) and wines but they were interested in other things, as well, tasting the stuffed cabbage, for instance.
   
Epicurious | May 6, 2010
Gwyneth Paltrow is known to many as an elegant, Oscar-winning actress. She has recently begun to show the world her food-loving side. The celebrity talks about how she lives for cooking-eating, not the other way around.
   
Francisck Réka Alíz | May 4, 2010
Wine-makers from southeastern Slovakia are to be allowed to use the name "Tokaj" again. On April 27, members of parliament supported the cabinet's draft amendment to the Act on Viniculture.
   
MTI – Index; translated by Sándor Laczkó | April 28, 2010
The British Restaurant Magazine has published its 2010 list about the world’s top restaurants. The menu at the first-placed restaurant includes musk ox, unripe elder and water-cress, as well.
   
Barbara Horacsek | April 21, 2010
Numerous restaurants are closing down in Budapest due to the crisis, even those „big fishes” in the business, while an increasing number of new ones open. Many of them are worth to keep an eye on.
   
Francisck Réka Alíz | April 13, 2010
The Croatian government re-introduced its anti-tobacco measures for bars and restaurants, after a six-month grace period has just expired on April 9. As of April 10, smoking is only allowed in cafes and bars.
   
Dorottya Vannai | March 22, 2010
Balázs Bokor, consul general in Los Angeles has published his latest book about culinary delights and dinners in the world of diplomacy. What is an official diplomat dinner like? Find out from our article!
   
Dorottya Tuba | March 18, 2010
On February 21 in Budapest’s Gerbeaud House, Tradition and Evolution, one of the most well known Hungarian cooking competitions was organized again. Chefs demonstrated on farm chicken dishes.
   
István Bedő J.; translated by Sándor Laczkó | March 5, 2010
As usual, the French Michelin-guide was published in early March. This time, it caused a big surprise: a restaurant in a tiny village in Southern France was given three stars.
   
| March 4, 2010
The peak of Furmint February programs was the Furmint wine tasting which was organized for the first time this year. More than 35 wineries took part in the event on February 25 in Budapest.
   
Francisck Réka Alíz | March 1, 2010
Chef Tamás Bereznay, who cooks for Hungary’s President on a daily basis, is to publish his second cookbook, the 'Book of Desserts' in March, which will be devoted to sweets and desserts.
   
Dorottya Vannai | February 26, 2010
Foodapest and UKBA closed its gates on Wednesday. The organizer Hungexpo Budapest Fair Center is satisfied, it was worth organizing the two exhibitions at one time and place.
   
Enikő M. Tóth | February 23, 2010
Unbelievable, but true: Emilio Lavazza, the head of Lavazza Coffe Company died at the age of 78. During his leadership the name Lavazza became a very successful brand in coffee business.
   
Dorottya Vannai | February 18, 2010
This is the first year that the Bocuse d’Or national final is organized in Hungary. Visit Foodapest on February 21-22, watch the contest of the 8 chefs and support your favorite contestant!
   
Dorottya Vannai | February 17, 2010
For the first time this year, Foodapest and UKBA are organized at one time and place, from February 21-24. The venue is the same as every time, the Hungexpo Budapest Fair Center.
   
Dorottya Vannai | February 17, 2010
The World Cup is held on February 23-24 at the UKBA exhibition at Hungexpo. The Foodapest exhibition is organized at the same time, so visitors can visit two shows with one entrance ticket.
   
| February 12, 2010
Are You bored of the kitschy red heart and balloons? Are You lacking money but still want to surprise Your beloved ones? This year bake a cake! The surprise is bigger if You are a man!
   
Dorottya Vannai | February 12, 2010
The newly launched menu of McDonald’s has raised up a scandal. The agricultural minister supports the “Italian-turned” McItaly but many, for example Slow Food activists, are very skeptical.
   
BJI | February 10, 2010
What the Veneto Region offers you, is basically everything: sea and mountains, lakes and health resorts, cities of art and culture, unspoiled landscape, gastronomy and fine wines.
   
Dorottya Vannai | February 9, 2010
The Hungarian Bocuse d’Or Academy, the “Vendég és Hotel” magazine and the Hungarian Baptist Aid organizes a gala dinner on February 17 to raise money for the Haitian people in need.
   
| February 5, 2010
A new restaurant, the La Rosa, has opened in Ó Street, Budapest. The restaurant’s kitchen is Sicilian and Mediterranean but in the daily lunch menus it serves traditional Hungarian meals too.
   
Spain News | January 28, 2010
El Bulli closes for 2 years; the first gastronomic university is founded; the lengths of TV ads are regulated due to teenager habits… news briefs from Spain.
   
Réka A. Francisck | January 28, 2010
Dutch journalist Tom de Smet is to bring Hungary and the Netherlands closer to each other through gastronomy.
   
| January 27, 2010
Culinary peculiarities, special wines and champagnes are waiting the guests of Opera Ball this year. Curry scones stuffed with duck, Smoked swordfish mousse, Roasted saddle of venison in maple syrup…
   
Barbara Horacsek | January 27, 2010
Gábor Merfelsz’s heart belongs to Szekszárd. He prepares his wine where he was born in a way he likes: red, beautiful and full-bodied. The greatest honor he thinks is when locals choose his wine.
   
| January 22, 2010
The inspectors of Dining Guide restaurant guide chose COSTES for the best Hungarian restaurant of 2009. The award was handed over on Wednesday in Marriott Hotel in Budapest.
   
| January 14, 2010
Two prominent experts accepted the invitation of Bocuse d’Or Selection Hungary: Norwegian star chef Charles TJESSEM and French star chef Joseph VIOLA will strengthen the jury.
   
Külkey | January 14, 2010
It may be made of malt, barley or basically any sort of cereal crops. During the process, double distillation is followed by at least three years of ageing. That is how the favorite drink of many, the whisky is produced.
   
| January 12, 2010
In autumn, the inspectors of the London Michelin Guide visited Budapest restaurants and uncovered themselves at two restaurants. Will Budapest be put on the starry sky of gastronomy?
   
 
 
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