|
dailycaller.com | July 28, 2010 |
|
|
We reward innovation and creativity in gastronomy. Pairing specific, sometimes strange ingredients and using new techniques could be refreshing, but also obnoxious and... simply odd. |
| |
|
|
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! |
| |
|
Featured Quote
- Márk Mezei, entrepreneur, kosher wine maker
|
|
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. |
| |
|
|
HB | July 7, 2010 |
|
|
A jazz concert during your dinner? Unusual events start in The KITCHEN, presenting ten evenings with four course gourmet dinners and jazz concerts. There are season tickets available, too. |
| |
|
|
WSJ | July 1, 2010 |
|
|
Some like, some dislike food on the airplanes. Here's a good news for those who are fond of it: Thai Airways' specialties are also available on the ground,so you can enjoy them at your home.
|
| |
|
|
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? |
| |
|
|
Francisck Réka Alíz | June 23, 2010 |
|
|
The first university devoted to the principles of the Slow Food movement (against fast food, naturally) is about to educate a new generation who are food experts in every sense, to ensure a sustainable future for the planet.
|
| |
|
|
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 |
| |
|
|
Francisck Réka Alíz | June 16, 2010 |
|
|
Learn how to cook with aphrodisiacs and use food as foreplay with the help of a...cookbook. Created by Master of Gastronomy Amy Reiley, Fork Me, Spoon Me is so much more than a cookbook.
|
| |
|
|
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. |
| |
|
|
István J. Bedő | May 27, 2010 |
|
|
According to stereotypes, everyone is vegetarian in India. However, people also eat fish, chicken, pigs, sheep, and in some social strata (i.e. the 'warriors'), even beef. |
| |
|
|
theage.com.au | May 26, 2010 |
|
|
The world's largest chocolate maker says it may have come up with a chocolate that could fight wrinkles and slow the ageing process. |
| |
|
|
Dorottya Vannai | May 25, 2010 |
|
|
You are invited to an exclusive dinner. Do you know all the rules of the etiquette? Refresh your knowledge by reading the second article of our series where you can read about using silverware in the appropriate way. |
| |
|
|
Alíz Réka Francisck | May 10, 2010 |
|
|
Let's take a look at international venues and see how far gastronomic adventurers would go to indulge their tastebuds. Following the list of bizarre restaurants, here’s the list of the most bizarre food fests.
|
| |
|
|
Dorottya Vannai | May 7, 2010 |
|
|
You are invited to an exclusive dinner. Do you know all the rules of the etiquette? Refresh your knowledge by reading the first article of our series where you can read about the table setting and basic rules. |
| |
|
|
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. |
| |
|
|
István J. Bedő; translated by Sándor Laczkó | April 30, 2010 |
|
|
Last year, in early winter, a campaign and recipe contest was launched with the aim of making known and testing the Zila Cake Pan. This aid is traditional and revolutionary at the same time. |
| |
|
|
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. |
| |
|
|
mirrorcafe.hu | April 26, 2010 |
|
|
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. |
| |
|
|
Enikő M. Tóth | April 23, 2010 |
|
|
Rainy days seem to be over, spring has arrived. What can be more pleasant in these times, than rolling in a warm blanket, drinking coffee and watch the sunrise from a nice restaurant terrace? |
| |
|
|
Dorottya Vannai | April 22, 2010 |
|
|
On Earth Day we can think about how we personally contribute to preserving nature. Do we really need bottled water for thirst clenching? Is really tap water undrinkable? |
| |
|
|
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 19, 2010 |
|
|
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. |
| |
|
|
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.
|
| |
|
|
news.bbc.co.uk | April 5, 2010 |
|
|
Easter eggs and other chocolate can be good for you, as long as you eat only small amounts, latest research suggests. |
| |
|
|
Enikő M. Tóth | March 25, 2010 |
|
|
The runoff of Bocuse d’Or Selection Hungary took place on 21-22nd February in Budapest. The competition got its name from the old master, Paul Bocuse, winning more than 120 Michelin-starts. |
| |
|
|
Arcade, Enikő M. Tóth | March 23, 2010 |
|
|
Critics of Main Cities of Europe Michelin Guide awarded Costes a Michelin star and honoured Arcade Bistro and three other Budapest restaurant with Bib Gourmand qualification this spring. |
| |
|
|
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! |
| |
|
|
translated by: Enikő M. Tóth | March 19, 2010 |
|
|
The “Get a new barrel!” Internet poll has started. Young wine-growers fight for four brand new barrels; however, the real prize is much more valuable: it is popularity and appreciation. |
| |
|
|
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. |
| |
|
|
Index | March 16, 2010 |
|
|
Costes in Ráday Street Budapest is the first Hungarian and second Central European restaurant that received the most prestigious gastronomy guide, the Michelin Guide’s star. |
| |
|
|
Trade magazine; translated by Enikő M. Tóth | March 12, 2010 |
|
|
Nostalgia, straw, interactivity – these are the keywords of today’s dessert trends. Read on and see how to get something, not only delicious m but also fashionable after a good menu. |
| |
|
|
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. |
| |
|
|
István J. Bedő; translated by: Réka A. Francisck | February 25, 2010 |
|
|
Competitors had three tasks on the last day of the final. They were asked to do some decorating job, in addition to making a parfait cake and a more traditional, national cake. |
| |
|
|
István J. Bedő; translated by: Réka A. Francisck | February 24, 2010 |
|
|
The first day of the 14th Confectioners Junior World Cup finals, held yesterday, was dedicated to bonbons and competitors also had to create a plate dessert of own choice, but featuring national characteristics. |
| |
|
|
Dorottya Vannai | February 23, 2010 |
|
|
The media and the general public followed the two-day-long contest with unpredictable interest. Paul Bocuse in person announced the winner: Gábor Kostyál, the master chef of Hotel Helikon. |
| |
|
|
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 |
|
|
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. |
| |
|
|
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. |
| |
|
|
theglobeandmail.com | February 16, 2010 |
|
|
Superchef Ferran Adrià recently announced he’d be closing his restaurant elBulli to recover from exhaustion. Super chefs worldwide agree: being creative all the time is rather tiresome. |
| |
|
|
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. |
| |
|
|
| 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! |
| |
|
|
| February 11, 2010 |
|
|
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. |
| |
|
|
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. |
| |
|
|
Dorottya Vannai | February 4, 2010 |
|
|
Wang Qiang chef has opened his second Chinese restaurant in Budapest. The owner-chef awaits guests with dishes from Xinjiang, Beijing and Hunan region of China in district XIV. |
| |
|
|
foodnewsjournal.com | February 3, 2010 |
|
|
One Welsh farmer is feeding his cows beer to help them relax, and he even throws in the occasional massage.
Beer and massage for Powys farmer's rare Wagyu cattle. |
| |
|
|
Enikő M. Tóth | February 2, 2010 |
|
|
Little, curly and looks so sweet – these are the boldest, but not the most important attributes of the undeservedly forgotten Mangalitsa. Now, it found a new place in health-conscious kitchen. |
| |
|
|
Dorottya Vannai | February 2, 2010 |
|
|
The list of restaurants taking part in the Fat Thursday event is already on the web! At the moment, hungry guests can choose from 1075 venues but the list is supplemented continuously! |
| |
|
|
Réka A. Francisck | February 1, 2010 |
|
|
Spice things up this Valentine’s Day with all heart and no hassle, improving your aphrodisiacal arsenal in an easy way. Please note that our Editorial is not responsible for any increased libido. |
| |
|
|
Réka A. Francisck | January 28, 2010 |
|
|
Dutch journalist Tom de Smet is to bring Hungary and the Netherlands closer to each other through gastronomy. |
| |
|
|
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. |
| |
|
|
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 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… |
| |
|
|
Enikő M. Tóth | January 26, 2010 |
|
|
Pressed pork with quince, lamb with lentil sauce, pork roll with potato cream – according to László Fazekas, chef of Arcade Bistro, the keyword of the carnival menu is modernisation. |
| |
|
|
Dorottya Vannai | January 22, 2010 |
|
|
Guests of clubs are appreciating quality palinkas more as a premium product. In 2009, palinka consumption increased 30-40% while whisky consumption decreased by the same degree. |
| |
|
|
| 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 21, 2010 |
|
|
It has been reported recently that the meat from the special Hungarian hog, the mangalica, may disappear from the table of meat lovers. However, breeders intervened. |
| |
|
|
twincities.com | January 20, 2010 |
|
|
Whether you are an experienced wine lover or a relative newcomer to the joys of the grape, there are many fun ways to improve your knowledge of wine.
The best part? They all involve tasting.
|
| |
|
|
| January 18, 2010 |
|
|
The deadline of registration is extended till February 15 for the most prominent gastronomic event of the country, Fat Thursday. |
| |
|
|
foodchannel.com | January 15, 2010 |
|
|
The Food Channel editorial staff has compiled a look back at the last decade in food, giving a perspective on the top flavors, foods, food influences and recipes. |
| |
|
|
| 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. |
| |
|
|
foxcharlotte.com | January 14, 2010 |
|
|
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. |
| |
|
|
| 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? |
| |
|
|
Francisck Réka Alíz | January 11, 2010 |
|
|
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 and keep drinking champagne. Cheers! |
| |
|
|
| January 11, 2010 |
|
|
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! |
| |
|
|
| January 5, 2010 |
|
|
For the wine, glass bottles are the only form of packaging that can preserve the full flavor, aroma and color. Is this true for baby food as well? |
| |
|
|
Dorottya Vannai | December 28, 2009 |
|
|
New Year’s Eve and Piglet sat down to eat on the first day of the new year. They just started eating the big bowl of lentils when suddenly they heard knocking on the door. It was Chimney Sweep. |
| |
|
|
Külkey | December 23, 2009 |
|
|
Everyone we know is getting the latest recipes from the Internet… Even a couple of years ago, it was unimaginable that we could have access to the latest gastro ideas free of charge, what’s more, in an updated form. |
| |
|
|
Külkey | December 22, 2009 |
|
|
The role of fish in gastronomy was given a real impetus with the appearance of Christianity. Jesus blesses the bread and then the fish and Christians start to use the fish form as a symbol. |
| |
|
|
Dorottya Vannai | December 18, 2009 |
|
|
Those, who took part in the Palinka academy held on December 8, have certainly changed their view about this spirit. Why can Hungarians be proud of palinka? Read our article and get the answer! |
| |
|
|
Enikő M. Tóth | December 16, 2009 |
|
|
The last episode of the TV competition Szakácskirály (King of Chefs) was projected almost one year ago. Since then, the life of the winner, Zsuzsa Sára, has changed dramatically. |
| |
|
|
Dorottya Vannai | December 11, 2009 |
|
|
From now on you can try it! The first Pálinka cocktail bartender competition was organized on December 8, in Budapest. The cocktails prepared were delicious, worthy for the origin-protected spirits. |
| |
|
|
| December 11, 2009 |
|
|
Although it has been published on a Hungarian internet site too, it is a disinformation that the two celebrities are planning to write a cook book series together! Read on for the truth. |
| |
|
|
Barbara Horacsek | December 7, 2009 |
|
|
Wine lovers are awaiting excitedly the election of the Wine maker of the year every time. This year György Lőrincz, the wine maker of St. Andrea winery was also nominated among the others. |
| |
|
|
Réka A. Francisck | December 4, 2009 |
|
|
“Truffle, which once even caused wars, is considered as a royal dish and this fact is reflected not only in its savor but its prize as well” says Gábor Gál, truffle-hunt organizer. |
| |
|
|
| December 3, 2009 |
|
|
The holidays are coming and we recommend you a whole menu with the help of Konyhaművészet online! Choose from the delicious meals and my your family and friends amazed! |
| |
|
|
| November 25, 2009 |
|
|
Twelve pairs entered the Bocuse d'Or top gastronomy qualifiers held on Nov 10 -14. The venues were in Győr and Budapest. Jury was critical but constructive. |
| |
|
|
| November 24, 2009 |
|
|
In the latest issue of GaultMillau Össterreich, relative to 2010 there are 12 Hungaryan restaurants as well! The publication, classifying the Central-European region gave accentuated score for two Budapest restaurants. |
| |
|
|
Enikő M. Tóth | November 13, 2009 |
|
|
Huns, Turks, Austrians. Renaissance, baroque, classicism. Just a few keywords from the history of Budapest. Let us recommend a few restaurants where taste completes the sight. |
| |
|
|
| November 9, 2009 |
|
|
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 on our mood. |
| |
|
|
Réka A. Francisck | November 4, 2009 |
|
|
In Hungary the St Martin Day traditions draw back to several centuries. In the Middle Ages Martin Day was one of the most popular festivals while today the Martin Day goose has its renaissance. |
| |
|
|
Cascade; Enikő M. Tóth | October 30, 2009 |
|
|
Dark autumn evening, full moon, scary lanterns – Budapest does not miss Halloween feeling anymore. First class creative restaurant Cascade arranges Halloween Days for not the first time. |
| |
|
|
Diána Szili | October 22, 2009 |
|
|
Is it possible to be angry with someone who would like to have dinner with his or her sweetheart without children making noise around you? Is it necessary to frown disapproval at a family that brings a toddler along to the restaurant? |
| |
|
|
István Bedő J. | October 21, 2009 |
|
|
For Gourmands: Fishermen’s soup with vegetables and fresh-water crayfish. Where? At Kisbuda Fish Restaurant alias Kisbuda Gyöngye, Alice Meződi's restaurant that celebrates its 20th anniversary.
|
| |
|
|
Francisck Réka Alíz | October 20, 2009 |
|
|
What happens when a famous photographer and a famous chef team up? |
| |
|
|
Diána Szili | October 19, 2009 |
|
|
Visiting a restaurant is quite a common thing but there are people for whom the choice of restaurant is a task of serious consideration and precaution. |
| |
|
|
| October 15, 2009 |
|
|
From now on, you don’t have to carry twenty loyalty cards, the Best of Card has arrived! Become a regular with one premium card at Budapest’s most exclusive restaurants and service providers! |
| |
|
|
| October 9, 2009 |
|
|
The HOVENTA International Exhibition for Trade and Catering Technics is organized this year in October again at Budapest Fair Centre. |
| |
|
|
| October 8, 2009 |
|
|
Christophe Marguin and his three star chef colleagues visited Budapest on October 5-6 due to an invitation from Bocuse d’Or Hungary and Hungexpo. |
| |
|
|
Dorottya Vannai | October 7, 2009 |
|
|
One of the programs of Jewish Summer Festival in September was a kosher-style wine dinner, it took place in the 220 éves Pinceétterem. Read on to know more about dining kosher style and the criteria for a good kosher wine. |
| |
|
|
Francisck Réka Alíz | October 5, 2009 |
|
|
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. |
| |
|
|
Photo: Zsófia Wéber | September 29, 2009 |
|
|
The traditional Etyek Festival kicked off its 7th edition this year with wine tasting and fantastic cultural programs. Look at our photo gallery! |
| |
|
|
| September 25, 2009 |
|
|
How do you buy food? Do you take the same plant oil from the shelf in the supermarket? Or are you willing to try out the products advertised a lot on TV? Do you know what the Quality Food from Hungary trademark is? |
| |
|
|
Dorottya Vannai | September 21, 2009 |
|
|
Lázár Kovács, renowned chef from TV and restaurant owner was the leading chef of the Hungarian Embassy during the American cultural year. We asked him about his life and experience in Washington. |
| |
|
|
| September 18, 2009 |
|
|
Do you know since how long people have known the cacao tree? Or in which countries is cacao raised? And do you know what good but soulless marketing is like? |
| |
|
|
| September 9, 2009 |
|
|
Have You ever been in a salon? In one like the ones in the 18. century, where artists, scientists, thinkers with similar views meet each other? You have the possibility now to join a real salon, the doors are open! |
| |
|
|
Barbara Horacsek | September 7, 2009 |
|
|
Peter Regős, the chef of XO Bistro, who gained professional experience both in Budapest and abroad, is going to to study in the Ikarus restaurant in Slazburg from mid-September. |
| |
|
|
Francisck Réka Alíz | September 4, 2009 |
|
|
A fashion cookbook was released recently with a compilation of recipes, illustrations and quotes from over 100 world famous fashion designers. |
| |
|
|
Hullamvadasz - BoB online | August 27, 2009 |
|
|
The starchef from GB blogs in Hungarian on the Internet! It is very interesting to peep into his notes and get familiar with his personal thoughts; even though we know, he does not speak Hungarian so his words are being translated. |
| |
|
|
| August 7, 2009 |
|
|
This year, we have for you a Pándi sour cherry cake on your birthday, August 20th! It was the Zila Café that won the ‘Cake of the Country’ competition again in 2009, coming up with another Hungaricum. |
| |
|
|
Dorottya Vannai | July 28, 2009 |
|
|
What determines whether a restaurant can be renewed and reformed? According to the example set by the Arcade Bistro, it is nothing but attitude and innovative spirit. In Kiss Janos altabornagy Street they are open towards changes. |
| |
|
|
| July 24, 2009 |
|
|
The Bocuse d’Or cooking championship is the most prestigious professional organization of the culinary world. From 2010 Hungary will be able to officially enter this contest which is a direct hall to the Lyon world championship. |
| |
|
|
Barbara Horacsek | July 20, 2009 |
|
|
According to an order signed by the Municipality of ‘Terézváros’ a month ago, the closing-time of shops, restaurants and places in the district are to be equally 10 p.m.
|
| |
|
|
Dorottya Vannai | July 6, 2009 |
|
|
Putting together a meal in another form, in another way – this is one of the fundamentals of renewable gastronomy. It is important to preserve traditions but that is not equal to the conservation of traditional meals. |
| |
|
|
Dorottya Vannai | June 27, 2009 |
|
|
Molecular dinner. Novel and innovative flavors, magic with wreathing smoke, aromas in bubbles. Surprising but at the same time attractive are the coal biscuit or the toast with ice cream. |
| |
|
|
Dorottya Vannai | June 26, 2009 |
|
|
Molecular gastronomy, hmm… I don’t like this word. I would rather say the evolution of food. That’s how I can better grasp the gist of it. These food brings us to the future. |
| |
|
|
Dorottya Vannai | June 15, 2009 |
|
|
In France, you can often identify the chef who had prepared the food just by looking at the way of serving. What about Hungary? According to food stylist Frigyes Vomberg, the situation is still quite different in this country. |
| |
|
|
| June 11, 2009 |
|
|
With his modern and novelty dish, a Hungarian chef, Szabolcs Nagy, finished third at the Moravian Cook “Bonduelle Cup” senior cooking contest in the Czech Republic. |
| |
|
|
Michelin Guide - BoB online | June 10, 2009 |
|
|
The Michelin Guides are restaurant and hotel guides. Michelin has been in the business of evaluating and recommending restaurants and hotels for over a century. |
| |
|
|
Hotel Association of Hungary | May 25, 2009 |
|
|
The garden area of the restaurant Bonfini Kert is open to guests since May 19. The restaurant belongs to the Hotel Castle Garden Budapest that opened on the Buda side of the Hungarian capital this spring. |
| |
|
|
MTI | May 6, 2009 |
|
|
The restaurant recommendations and evaluations by the Michelin Guide are now accessible on iPhone as well, to help those interested in gastronomy. What is more, they have become interactive! |
| |
|
|
Bedő J. István | April 7, 2009 |
|
|
Novotel launched a unique initiation in its hotels. A new restaurant concept, the ‘CAFÉ’ welcomes guests from April 2009. |
| |
|
|
|
