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.

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.

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.