Gastro Stage programs

 

19 May, Friday


 

 

Wiegand & Ruprecht: The master of wine and the creative chef join forces

19 May, Friday, 4 PM
Thanks to the Hungarian Tourism Agency, the well-known Master Sommelier and Master of Wine: Ronn Wiegand, will also enter the Gastro Stage at this year's Gourmet Festival. Along with the chairman of SVÉT: László Ruprecht, they will pair Furmints and Blue Frankish wines with seasonal snacks. Ronn Wiegand will present six items at the event that, as he put it, represent the "new face of Hungarian wines". And László Ruprecht created their perfect food partner.

 

József Bernáth – Dessert made of asparagus?

19 MAY, FRIDAY, 5 PM
We already know that from asparagus you can make very delicious appetizers, but here is the time to try it as a dessert! At the end of the show, you can even taste József Bernáth's asparagus strawberry panna cotta!

Taubenkobel – The real countryside hospitality

19 MAY, FRIDAY, 6 PM
Burgenland's most popular restaurant and gastro-pilgrimage place, the Taubenkobel (2 Michelin star (2009), 3 GM hats) will show you what you how a countryside restaurant operates in Austria. They will prepare several specialties on the stage, such as sage with raw goat's milk and bacon.

Atelier Amaro - In the footsteps of forgotten flavors

19 MAY, FRIDAY, 7 PM
The show at Atelier Amaro from Warsaw (1 Michelin star) is mandatory for all those who are interested in how to resurrect and rethink a country's top astronomy. The owner chef, Wojciech Amaro, previously worked for El Bulli and Noma, then received the first star of Poland, and is currently considered one of the bests in the region.

 

 

20 May, Saturday


 

 

Champions of coffee

20 MAY, SATURDAY, 1 PM
This year, Budapest will host five categories of the Coffee Maker World Cup and the World of Coffee exhibition. On this occasion we invited the Hungarian barista team to give us a little taste of the tournament.

Kristóf Steiner - "Mangalica, you’ve got luck today”

20 MAY, SATURDAY, 2 PM
The author of the most popular vegan cookbook of Hungary will amaze both vegans and meat-eaters at the Gastro Stage with dishes like the vegan "pulled pork" - lentils and jackfruit in fried dried tomato-sage mini buns, with mayonnaise cabbage salad or cashews and "secret ingredient" Cheesecake with fresh strawberries.

Anna Olson – The queen’s favorite cake

20 MAY, SATURDAY, 3 PM
Anna Olson, the Canadian star-confectioner, is here to visit Budapest for the first time. On the Food Network TV channel, the Hungarian viewers might have seen her series, in which she presents delicious sweet and salty cakes with a little finesse. On the Gastro Stage, she will prepare an English classical, Queen Victoria's favorite cake, the Viktória's sponge cake, with strawberries, of course .
 

Fouzoo - Asia from the neighborhood

20 MAY, SATURDAY, 4 PM
Fouzoo, the best restaurant in Slovakia, is a master of contemporary Asian cuisine with such specialties as Japanese traditional dumplings with beef and goose liver filling or jasmine rice dessert with raspberries and various flowers. Worth to taste it, not only to watch it!

Péter Szabó – Everything you need to know about crabs

20 MAY, SATURDAY, 5 PM
At Péter Szabó's oysters-sommelier presentation, we can get acquainted with an ingredient that many have not tasted yet: the Canadian lobster. You can get it in the fish shop, but we do not dare to buy it because we do not know how to handle it. At this presentation you can become a skilled gourmet who will not only appreciate, but also be able to use this special ingredient.
Panificio Il Basilico

Babel – Back to the roots

20 MAY, SATURDAY, 6 PM
Babel focuses on regional cuisine and local traditions, and also getting their inspirations from those, but their philosophy fits in today's international expectations as well. István Veres creative chef and Gábor Langer operative chef will create a strange sweet dish on the Gastro Stage that will of course be tasted by the audience.
Panificio Il Basilico

Ana Roš - The best female chef in the world

20 MAY, SATURDAY, 7 PM
This year's star guest of Gourmet is Ana Roš, the chef of Hiša Franko, a small village restaurant in Slovenia, who has achieved immense success in international gastronomy over the past 10 years, which has been crowned this year with winning the highest prestige best female chef award of World’s 50 Best Restaurants Awards. On stage, she will make one of her iconic dishes that you can also taste.

 

 

21 May, Sunday


 

 

Rosenstein and Aunt Irma - Dödölle de luxe

21 MAY, SUNDAY, 1 PM
The Rosensteins have decided to learn the original recipe for the dödölle of Kanizsa and will show this Hungarian classic to the audience of Gourmet. The family known for its great hospitality found Mrs. László Pölcz, everyone’s Aunt Irma, the ambassador of dödölle. Get to know Aunt Irma and her recipe. Tímea Rosenstein will be her partner in preparing and renewing the dish.

Till Attila és Vajda Józsi - The soul of bread

21 MAY, SUNDAY, 2 PM
Tilla and Józsi will bake some loaves of bread with real yeast, with a bit of cheating, because that would take a lot more time. Of course, they will tell you how to prepare it yourself, even at home. You can also taste it, and then who knows there may be a special bread too at the end.

Pécsvári Tünde – Matcha is the new black

21 MAY, SUNDAY, 3 PM
In the recent years, Matcha as an ingredient and a "matcha bar" as a concept was one of the most significant culinary trends around the world. Bars specializing in Japanese green tea of the finest quality have originated from New York and London, but quickly spread to European cities as well. In Milan, a Hungarian girl, Tünde Pécsvári, has made Matcha a success, and she will tell all about it on the Gastro stage and, of course, you can also sample the increasingly popular drink.

Onyx - The chicken, the family and the star

21 MAY, SUNDAY, 4 PM
The Onyx restaurant celebrates its 10th birthday this year with an unusual stage event featuring a black-legged chicken from the restaurant’s own farm and Ádám Mészáros, chef. While Ádám is cooking, we can get a glimpse of the everyday life of the Michelin star family business and we can get to know the owner of the chicken farm, restaurant managers and owners. We’ll close the program with tasting!

Gianni and Alessandro – Let’s cook Hungarian in Italian!

21 MAY, SUNDAY, 5 PM
Goose liver, goulash, Tokaji, Mangalica and paprika. Perhaps these ingredients are first an Italian man thinks of when asked about Hungarian gastronomy. Gianni and Alessandro will step over the stereotypes by preparing Italian dishes of our best-known ingredients. Because eating in Italian is good!

Platán

21 MAY, SUNDAY, 6 PM
Spectacle, fragrance, flavors, complex gastronomy served by Istvan Pesti chef. The philosophy of Platán Restaurant & Café is that the interaction of sight, fragrance and flavors should always be an unforgettable experience for the guests, and the chef of the restaurant will present this idea through a specific meal on the Gastro Stage.

Gourmet Awards ceremony with Tamás Széll and the Bocuse d’Or team

21 MAY, SUNDAY, 7 PM
An old dream come true by that from this year we are awarding the best Gourmet exhibitors, the chefs of the best dishes, let it be an appetizer, a main dish or a dessert. In addition to professional awards, we also count on the audience's opinion. The prizes will be given out by Tamás Széll, the Bocuse d'Or team, and the professional jury, who will also talk about not only their recent successes but also the challenges of the future.

 

The hosts of the stage are Zsófia Mautner and András Jókuti 

We reserve the right to change programs.