St. Martin's Day is traditionally a feast of geese, the origins of which can be traced back to the story of St.Martin: legend has it that when he hid in a goose pen to hide from the papal envoy who had brought him an episcopal appointment, the loud honking of geese gave away his hiding place.

The food of this day is a celebration of autumn harvests, hearty feasts and rich, full flavours. Spago Budapest's St Martin's Day menu perfectly reflects this heritage: the first course of the dinner menu is a delicious foie gras trio, a combination of terrine, mousse and pan seared foie gras, accompanied by quince chutney and French brioche.

The main course is confit goose leg topped with creamy white bean - cabbage ragout, barley and rosemary. And the menu closes with a reimagining of a classic: the "Lúdláb cake" comes in the form of dark chocolate mousse and preserved cherry.

"The restaurant's Sunday Brunch menu will also stay true to the St. Martin's Day traditions, so those who want to discover the goose courses on Sunday, November 10th, can also enjoy this gastronomic experience", says chef István Szántó. "Our aim on both days is to offer our guests the best possible St. Martin's Day experience. We've combined traditional dishes with a touch of modernity in the menu, so we're offering exciting surprises alongside authentic flavours."

Spago is delighted to welcome its guests to its St. Martin's Day dinner on the 11th of November, or if you want to indulge in the typical St. Martin's Day dishes on Sunday the 10th of November, the restaurant's Sunday Brunch menu will have just what you're looking for. 

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