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Once again this year, gastronomy lovers must visit Millenaris Park to attend the OTP Gourmet Festival, between May 16-19, exhibiting the county’s best restaurants, confectionaries and wineries. The festival also introduces current delicacies and the best of international gastronomy. This year’s highlighted themes at Gourmet Festival will be Paprika, bread ends, and beer. Do not expect soups, ragus and bread ends! Let’s see the program list of today!


(Unfortunatelly for this program all tickets were sold)

One of the world’s best sparkling wines, a meeting point between the Italian love of life and taste meets contemporary Hungarian top gastronomy.

Ferrari has been the best Italian sparkling-wine since 1902, the irresistibly elegant bubbles embody the Italian love of life – this is how the sparkling winery located north of the Garda Lake, and headquartered in Trento introduces itself.

Head Chefs of the recently awarded Michelin star restaurant and “Restaurant of the year” Stand, Tamás Széll and Szabina Szulló, will prepare a lunch menu to go with the Ferrari sparkling wines.


There’s a 100-year-old sparkling-wine, which according to its Italian creator gives back Italian hospitality, and is mentioned among the best of the best. What else would its name be, but Ferrari?

Ferrari, located in Trento, has been the best Italian sparkling-wine since 1902, the irresistibly elegant bubbles embody the Italian love of life. Their 2006 riserva rosé sparkling-wine just received 98 points from the Wine Advocate magazine, which is the highest score that any Italian sparkling-wine has received. Giulio Ferrari founded the company and is now represented by the family’s third generation.
During the masterclass, Matteo Burani, expert of Ferrari Trento will present a special selection from the brand’s best:

  • Ferrari Maximum Brut
  • Ferrari Maximum Rosé
  • Ferrari Perlé
  • Ferrari Perlé Zero
  • Ferrari Lunelli Riserva
  • Ferrari Giulio Ferrari

Admission price: 30 €/person* – YOU CAN BUY IT HERE

*price does not include the price of the festival’s day ticket
(The program will be held in English).

(Unfortunatelly for this program all tickets were sold)

What happens when Austrian and Mediterranean cuisines are mixed together? The Greek-Austrian Konstantin Filippou owns the best Austrian two Michelin star restaurant.

Konstantin Filippou was born in Graz to a Greek father, so he got accustomed to Mediterranean flavors at an early age. He’s worked in the Viennese Steirereck, Gordon Ramsay London restaurant, and San Sebastian’s Arzak. He received a 19/20, the highest Gault Millau ranking at his Viennese restaurant, which he named after himself, where the atmosphere is not about how much money you have and nobody feels older than their age. He also has a bistro next door with a more relaxed atmosphere, with many student guests.

Like the friendly philosophy behind them, the dishes are clean and due to the family background combine Central European and seafood elements. Duck liver parfait and baked-onion foam, clam soup with radish, Norway lobster ribeye crumbs with lemon jelly, scallops with marrow, lobster and mangalica (pork), pidgeon heart and liver in a thick, dark soup are on the menu. Filippou’s cuisine is accompanied by sommelier Timo Muliar’s renowned natural wine selection that will also be showcased during their exclusive dinner.


1PM – Kamut, nem kamu! – Artisan Bakery
One of downtown Pest’s best bakery, known for its freshly baked and high-quality products. The owner, Gergő Fekete, who’s traveled all over the world, will talk about real handcrafts while preparing focaccia from Kamut (Khorasan wheat) flour and sourdough that audience members will have a chance to taste.

2PM – Csíramálé from Köveskál – Kővirág Restaurant
Pál Tóth, the young Chef of the well-known countryside restaurant, will prepare a dish that you won’t want to miss: besides the ancient Hungarian dessert mentioned in the title, there will be a 23-carat brown beer biscuit, but there will also be a great dish prepared from Angus beef. Visitors will also have a chance to taste beer made of distilled ants (yes, ants) to go with the dishes and get to know the recipes.

3PM – Cooking is child’s play! (A főzés gyerekjáték!) – István Pesti (Platán Restaurant)
István Pesti, Chef of Platán Restaurant, from Tata that is known as one of the best restaurants in the country, will appear on the Gastro Stage once again this year, but with special guests: he will prepare a meal with children from the popular cooking program. What exactly they’ll bring with them is a surprise, one thing is for sure, fun and laughter will not be left at home!

4PM – Cake as a painting canvas – Alexandra Horváth (Egy csipet torta – A pinch of cake)
Known for her unique cakes, Alexandra Horváth, is the owner of Egy csipet torta, and will share some of her secrets, while decorating two cakes based on today’s trends. Visitors will be able to taste the final products and learn what tree ruby chocolate grows on.

5PM – Mastery of Asia – Jenő Rácz
Jenő Rácz is one of the few who has acquired a Michelin star abroad and at a very young age. Known from the series Konyhafőnök (Kitchen Boss), he will hold a professional presentation, where he will discuss spicy glaze, deactivated yeast cream, carbonated green apple, Dashi gel, and of course the flavor effect of umami. His years spent in Shanghai will be reflected in an Asian-style meal that everyone will want to taste!

6PM – Art and passion on a plate – Lee Jong-kuk (Lee Jong-kuk 104*, Seoul)
For the first time in the history of Gourmet Festival, the overseas Michelin-star chef will take the stage: Lee Jong-kuk, the artistic Chef from Seoul, known not only for his perfectionism and authentic, yet contemporary fine dining but also for his soy sauces and pastes matured for decades. Learn more about his beliefs and black food during his appearance!

7PM – Russian taste rethought – Ivan and Szergej Berezutszkij (Twins Garden, Moscow)
The Twins Garden twins, have achieved huge success in Russia and internationally in top gastronomy over the past year and a half. They joined together to share their enthusiasm for local ingredients in the most sophisticated form possible. Considering the size, climatic and cultural diversity of the country, this is not a small task, but they will try to concentrate it into one dish at the end of the show.


Text and photo: Gourmet Festival Press

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