Over three days, chefs from both Transylvania and Hungary, along with home cooks from the region, will present a broad cross-section of Transylvania’s food traditions.

The programme goes beyond gastronomy: concerts, book launches, film screenings and family activities are also planned, according to festival founder and director Adorján Trucza, speaking at a Budapest press conference.

The event has been running since 2022 at an open-air museum in Borospatak (Păltiniș area). Trucza said the Gyimes region remains central to the festival’s identity, and organisers aim to bring as much of that atmosphere and culinary heritage as possible to Hungary.

Looking ahead, the organisers’ longer-term aim is to stage Hungary’s largest Transylvanian-themed event in 2026, presenting the region’s diversity through five major culinary traditions: Hungarian, Saxon, Romanian, Armenian and Jewish.

Miklós Cseri, director general of the Skanzen in Szentendre, noted that the museum’s Transylvanian area opened in the same year the festival began and has since attracted large visitor numbers. He emphasised that the museum not only preserves buildings and objects, but also living knowledge. Traditional gastronomy, he said, remains relevant today, particularly in discussions around ingredients and sustainability — an important focus for the museum.

One of the festival venues will be the Örömfőzde (Joy Brewery) space, where Transylvanian home cooks will prepare traditional dishes, while Michelin-starred chefs reinterpret similar ingredients in contemporary ways.

In total, around 45 programmes are scheduled, including cultural events and activities for children. Twenty-five restaurants and pastry shops will serve food, and small-scale producers from Transylvania will bring goods for the festival’s market.

Trucza also highlighted one of his culinary inspirations, Ilonka Rozália — known as Mama Róza — a home cook from Máréfalva who regularly takes part in the festival. Her recipe for Máréfalva lepény, a flatbread-like dish that originated in Saxon cuisine and spread across Szeklerland, will feature.

The dish varies from village to village in Transylvania; visitors will be able to taste Mama Róza’s version at the festival. As a preview, it will also be available on Friday and Saturday at Vineta Bar in Budapest.

More: 
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