Rév Tavern, Érsekcsanád - Traditional fish soup
Friday, 17 May, from 3pm
Lajos Bíró, Bock Bistro - Pork knuckle stew
Saturday, 18 May, from 2pm
Ádám Mészáros, Onyx Restaurant** - Marrow - Knuckle - Tripe pörkölt
Sunday, 19 May, from 2pm
While the program venues have increased over the years (gastro mainstage, workshop, kids’ programs, VIPs, Exclusive lunches and dinners), this year’s Gourmet program is expanding with a small venue called the Paprika pop-up.
As its name implies, Paprika pop-up focuses on this year's main theme, paprika, and will give visitors a traditional pop-up experience.
You will be able to taste the classic Danube fish soup made by Rév Csárda of Mársekcsanád, and and the winner of this year's lifetime achievement award, Chef Lajos Bíró’s knuckle stew. Ádám Mészáros, Chef of two Michelin star restaurant Onyx, will be serving marrow-knuckle tripe.