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Thursdays @The Tasting Table

Thursdays @The Tasting Table

Thursdays @The Tasting Table events are when we get to introduce our guests to some of the fascinating people who we cross paths with while exploring the region’s food and wine. We invite them into our open kitchen to cook, or into our tasting room to pour and discuss their wines. Our guest hosts can include chefs, winemakers, authors, sommeliers, photographers, food enthusiasts, or others who have something to share. These casual evenings have somewhat of a speakeasy vibe, with everyone gathering around big communal tables and food served family-style. Wine is poured generously, and the events are all about enjoying great food and wine in the company of people who like to share their passions. Space is limited for each event and advance booking is required.

Note: We are happy to accommodate dietary restrictions, food allergies, and vegetarian substitutes, but we must know in advance! All of our events are always in English. In the case that one of our featured guests does not speak English, everything will be translated. Menus may be changed due to availability of ingredients (though we will always announce changes here).

Price: 9,900 HUF per person (includes all food and drinks)

All guests receive 10% off of all wines purchased at the Tasting Table on the night of the event!


Thursday November 16th
Introduction to Bull’s Blood (Bikavér) with Robert Smyth (wine journalist and author of Hungarian Wine)

This week local wine writer, Robert Smyth, will host a master class focusing on Bikavér (“Bull’s Blood”), one of Hungary’s best-known wines. Like it or not (for the winemakers), so many people remember Bull’s Blood as a cheap red picked from the bottom supermarket shelf in the 1980s and 1990s. But these days, Bull’s Blood is back in the spotlight as a serious (and high quality) red wine, which wine-drinkers are benefiting from. Bull’s Blood has always been a beloved national brand in Hungary, and now there are better examples of it than ever before. Smyth will spend the evening telling us all about this favorite local blend … How is it made and aged? Where does it come from? Who are the best producers? What kind of grapes are in the blend? And what about the name!? The story goes back more than a century, and Smyth will leave you with lots of fascinating information to mull over, and some delicious wines to taste!

Böjt Csillag 2016
Bolyki Bikavér 2015
Márkvárt Bikavér 2015
Sebestyén Iván-Völgyi Bikavér 2015
Vida Szekszárdi Bikavér 2013
KNW Rhapsody 2013
St.Andrea Hangács 2013
St. Andrea Merengő 2012

Cheese, charcuterie, and local bites

Thursday November 30th
Winemaker Dinner with Horst Hummel (Villány)

Our guest tonight will be Horst Hummel, who makes biodynamic wine at his 7.5 hectare estate in Villány. Hummel will tell the story of how—almost a decade ago—he moved from his life in Berlin, to making top-quality wines in a small Hungarian village. Villány is known for making some of Hungary’s finest red wines, and Hummel will discuss what makes this terroir unique, and how exactly biodynamic viticulture and wine-making works. November in Hungary is all about the new reds which are traditionally released on Saint Márton’s Day (November 11th), and are customarily paired with goose dishes. According the legend, Saint Márton was hiding in a goose shed when he was nominated to become a bishop. He was scared to the take the opportunity, but since the geese gave him away with their noise, he was not able to turn it down! Tonight we are sticking with the tradition, and will dedicate the menu to Saint Márton, geese, and red wine!

Smoked goose breast with pomegranate salad
Duck leg confit, layered potatoes, grilled vegetables, blueberry sauce
Chocolate cake with berry sauce

Bernstein Hárslevelű
Portugieser 2015
Spatz Kékfrankos 2013
Merlot 2013
Panterra Cabernet Franc 2012

Thursday December 14th
End-of-the-Year Dinner Royal Tokaji (Tokaj)

Let’s finish the year in style with a celebratory dinner featuring Royal Tokaji! This winery was one of the first foreign investments made in the Tokaj region after communism ended in 1989. It was co-founded by wine writer Hugh Johnson, whose statue sits in the winery’s courtyard. For a long time this brand was mainly known outside of Hungary, as it aimed to sell the bulk of production to the UK and other export markets. This has changed somewhat, and their wines are now very popular also within Hungary. Royal Tokaji owns many of the top vineyards around its headquarters in the village of Mád. We’ll taste dry and sweet wines this evening, with the main highlights being the single vineyard Szent Tamás aszú and a fresh 2017 esszencia (a rare treat to taste)! Join us to learn about the unique Mád terroir, and the exciting story of a winery that has managed to bring back the glory of Tokaj!

Smoked trout, horseradish foam, green salad
Stuffed lamb, Brussels sprouts, chestnuts
Walnut cake

Furmint 2016
Sárgamuskotály 2016
Cuvée (sweet) 2016
6 puttonyos aszú 2013
6 puttonyos Szent Tamás aszú
Esszencia 2017

Check out some of our past events.

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