16th and 17th September 2016, 6.30 p.m.
Polish-Hungarian Reflection in the Gellért or who cooks how in the other language
An exciting gastro bridge is being built between Polish and Hungarian cuisine with the participation of Gellért Söröző & Brasserie, Eastore Kft. and the Polish Institute. The interesting twist is that leading Hungarian chefs will cook Polish dishes while their Polish colleagues will serve up their interpretations of the masterpieces of Hungarian cuisine. We will see the results on 16th and 17th September in Danubius Hotel Gellért’s recently refurbished bistro. And on Sunday the popular Sunday Brunch will be offering authentic Polish dishes in the Gellért.
Three excellent Hungarian chefs and the chefs de cuisine of three sensational Polish restaurants are preparing for a special “culinary crossover” action! Renowned Polish chefs will create Hungarian dishes from Hungarian ingredients, while the leading Hungarian chefs will do the opposite, they will prepare Polish dishes from Polish ingredients. This special gastric journey will feature – among others – the emblematic Polish herring and forest mushrooms, and Hungarian goose liver and beef cheek.
The apropos is the ELEVEN Ősz series of programmes organised by Bartók Béla Boulvard, that will focus this year on introducing Poland and is built on the traditional friendship between Poland and Hungary.
Brasserie Warszawska, Michelin Bib Gourmand category Warsaw cuisine in French bistro style
Kieliszki Na Proznej, one of the best Polish wine bar-restaurants
Rozbrat20, modern and also traditional Warsaw restaurant with a Michelin Guide recommendation
Gellért Söröző, creative contemporary gastropub of Budapest’s oldest brasserie
Márga Budapest, light bistro cuisine presenting the flavours of the Balaton Hills
Vár: a Speiz, cuisine drawing on Hungarian gastronomic traditions with French technology
premium Polish cider
Fried pickled herring
beetroot textures, buckwheat and cucumber salad
Vár: a Speiz – Árpád Kovács
Goose liver duo
torchon, paté, apple, pear, brioche
Kieliszki na Próżnej – Mateusz Karkoszka
pickled soup, cabbage, white sausage, quail egg
Márga Budapest – Ákos Horváth
pumpkin variations, Sauce Vierge with apple pepper
Rozbrat20 – Maciej Cieciwierz
Beef cheek cooked in Baltic Porter
Polish-style cauliflower, pickled mushrooms, open pirog
Gellért Söröző & Brasserie – András Frideczky
Rákóczi’s cottage cheese slice
apricots, lemon verbena, almonds
Brasserie Warszawska – Mateusz Wichrowski
Price of the six-course gourmet DINNER: 9,900 HUF
with premium welcome cider straight from Poland
Tickets available at the reception of Gellért Hotel.