New restaurants at the Gourmet Festival
Anton by Aleli
Anton, who elevates authentic pizza making to an artistic level, has two things to look forward to: the Carbonara calzone and the Pistachio affogato. Giorgio Cavicchiolo, chef of Alelí and Anton by Alelí, a member of the Dani Garcia Groupe team, prepares the dishes with the best Italian ingredients, as always.
Celsius
Chef Ádám Tóth and his team are preparing for the festival with an extra twist. The restaurant, known for its Hungarian-Asian fusion dishes, will focus on Hungarian cuisine when it moves to Millenáris and will bring classics such as Bundás bread (with beef tartare), pumpkin stew and corn mash (csiripiszli).
(Iskor &) Gajdo
In addition to Iszkor, we will also be introducing Ádám Pohner and Luca Kun A.'s newest restaurant, Gajdó. We certainly won't miss the blackcurrant croquettes with parsley mayo, and due to our curiosity about elderberry, we will also leave room for the trout from Szílvásvárad, with zucchini and dill.
Dove
Since opening, one of the crowd favorites, Piszkor Norbi's beef tartare, which cannot be missed from Gourmet's menu, will also be served here with mustard cream and chive mayonnaise. Studying the menu, it's hard to imagine lemon-poppy bread with tarragon soda, but it's precisely for such pairings that it's worth going to festivals.
Burn!
Lángos probably brings back pleasant memories for everyone. But what about the HungaroCapréze version? And the goat cheese, honey and mango ham version? Is there life beyond cheese-sour cream-garlic, and if so, what kind? We have to find out!
Papi
Something with garden flowers, crème fraîche, Tahitian strawberries and thyme honey can only be something lovely and sophisticated. This is exactly what we need in early June, when we go to a gastronomic festival for a little vacation and relaxation.
New location, new program: cauldron cooking
The rural theme inspired the organizers, who decided to add a new location to the program. Every day of the festival, renowned chefs prepare classic dishes in a cauldron, which anyone can taste. On Thursday, you can try Renátó Kovács (Hilda)'s contemporary goulash, on Friday, Lajos Bíró's Baja fish soup, on Saturday, the nationally famous Karcag mutton stew of the Nimród restaurant, and on Sunday, Ádám Barna's rooster stew.
Menu planning recommended
The food and program offerings are so abundant this year that it's worth marking a few must-see stops in advance. However, if you're a fan of spontaneity, you can let yourself drift, as you can't usually go wrong at Gourmet.
It's more than likely that we'll avoid the rain that's almost traditional during Gourmet this year. Whether that will be the case, of course, will only become clear in hindsight.
