From Hungary to Milan and Tokyo, discover the fascinating journey of the humble schnitzel, its shared culinary history, and why a rare volcanic Chardonnay 809 from France's Auvergne is the perfect pairing for crispy breaded cutlets and braised sauerkraut.

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.

Tokaji is Hungary’s magical wine region where grapes get politely zapped by “noble rot” and somehow turn into liquid dessert with subtle acidity. From the renowned Aszú to the quietly brilliant Fordítás, these wines balance sweetness and brightness with effortless poise. When paired with rich duck rillettes or pâtés, their layered flavours seem to greet one another with a refined, joyful flourish.

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.