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For the Hungarian celebration of Easter, the table is richly laden. Alongside slices of fragrant ham, the table is adorned with a braided Easter loaf; there are eggs, boiled in the cooking liquid from the ham, and grated horseradish, served alone or in a vinegar dressing.
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Fine porcelain, slim glasses and a sophisticated flair – Zsolnay Kávéház reopened its doors a year ago on the ground floor of the Budapest Radisson Blu Béke Hotel, and has been radiating new life and design-awareness ever since.
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In a restaurant next to Keleti Pályaudvar, a model railway layout has been built where trains brings the beers to your table.
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Hungarian brand Pöttyös has announced the newest addition to its diet-friendly "Fitt" product line, a Túró Rudi bar with a dark chocolate coating, offering the taste of the classic Hungarian sweet while packing less carbohydrates.
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The number of Budapest restaurants with Michelin stars has risen from four to six, with the inclusion of the Babel and Stand eateries in the latest edition of the gourmand’s guidebook.
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You’re invited to savour the flavours of a spring feast along a ‘Gastro-promenade’ featuring gourmet specialties, local wine tasting, along with a craftsmen’s market and a lot of other programs.
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