Gödöllő-style chicken is a beloved Hungarian classic, featuring juicy roasted chicken filled with a rich stuffing of mushrooms, chicken liver, bacon, herbs, and bread. We paired ours with a Premier Cru Pouilly-Fuissé from Burgundy, whose freshness, minerality, and elegant Chardonnay character beautifully complemented the dish's rich, savoury flavours.

Mangalica pork and morel mushrooms are a natural match—rich, earthy, and full of character. Paired with a light, spicy Szekszárd Kadarka, the dish comes together with the perfect balance of depth, freshness, and Hungarian tradition.

Rigójancsi is a Hungarian classic: layers of chocolate sponge, rich cream, and dark chocolate with a story as romantic as its flavour. Paired with a violin-shaped bottle, it’s a sweet tribute to Hungary’s love of music, culture, and indulgence.

Paprika isn’t just a spice. It’s the heart of Hungarian cooking. From traditional stews to unexpected twists, this three-course menu explores how one red powder can build depth, cross borders, and bring a whole meal together.

Unicum is Hungary’s most iconic herbal liqueur. For this recipe, I’ll be using Unicum Szilva, the plum-infused version that, brings a deep, velvety note to this winter dish. Roasted duck legs with red wine, plum compote, and parsnip purée create a rich, earthy pairing where Hungarian tradition meets a little kitchen drama.

Péter Wetzer’s Kékfrankos from Sopron tells a story of wind-swept vineyards, organic farming, and a cellar rich with its own wild yeast culture. His Spern Steiner Kékfrankos, crafted from 60-year-old vines on slate and quartzite, bursts with dark berries, spice, and deep minerality. Paired with a hearty Hungarian lamb stew, it becomes a vibrant expression of West Hungary’s winemaking legacy.

Pálinka, Hungary's cherished fruit brandy, is more than just a drink, it's a delightful experience! This flavourful spirit, made from fermented fruit, embodies the warmth of Hungarian culture and hospitality, enriching daily life with its vibrant essence.