Gourmet Festival to open this Friday


On Friday, May 27, the OTP Bank Gourmet Festival will open its gates again, with star chefs welcoming visitors with Hungary's biggest and most diverse menu, organizers tell the Budapest Business Journal.

Combining the menus of the 70 exhibiting restaurants and confectioneries, there will be over 200 different dishes and desserts. This year's topic is heritage, which every exhibitor will try to pass on to the audience with at least one of their dishes. The wide-ranging and diverse menu contains many different cuisines, from the well-known classics to the unknown culinary specialties.

There will be Palóc soup, fish soup from Szeged, stuffed cabbage, ratatouille, dumplings with eggs, casino eggs, layered potato, cabbage pasta, guba with poppy seeds, semolina pudding, and aranygaluska - just to mention a few national favorites. For example, Ákos Sárközi will make his grandmother's nudli and cottage cheese pasta, while Jenő Rácz will be preparing bread and dripping alongside grilled duck liver.

There will not be a lack of interesting dishes. For example, Tamás Széll will make one of his childhood favorites, the almost forgotten sour cream dumplings on the Gourmet Academy stage, where later the meaning of "ángádzsábur" and the reason why we need to put "churut" in it will be revealed. The festival offers little known speciaties such as bodag, csíramálé, bobajka, ganca, csücsür, baraboly and szilvakatyó as well.

Besides all of these, lovers of exotic flavors will not miss out on anything since the menu also includes the creations of the national representatives of the Near East and Asian cuisines. There will be fattoush, mutabal and muhara, kebab, kho, Taiwan gua bao, ramen and shabu-shabu made from pork, lotus root salad, pig ear with kimchi, spicy-sour and tom-yum soup, and also a selection of sushi rolls.

The food selection will be accompanied by the country's best wines, champagnes, beers, pálinkas, and special cocktails.

The festival's full menu can be found here.



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