Dinner Series Featuring Local Wine Personalities
Our Thursdays @The Tasting Table dinner series is our chance to introduce you 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. It’s a unique opportunity to learn about Hungarian wine and food from local experts. 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.
These dinners tend to sell out quickly … book in advance!
Features a different local wine personality every time
Plenty of wine
Fun and educational!
Our Budapest Food & Wine Guide
Lots of conversation … Make new friends!
10% discount at The Tasting Table
Coming Up Next
February 22nd: The Bodor Winery from Villány
Winemaker Bence Bodor was born into a wine family. From the time when he fined his first wine at the age of nine, he was certain he wanted to be a winemaker for the rest of his life. When he had the chance to build his own wine estate he chose the Villány region. He now owns 13 hectares of vineyards, focuses on Pinot Noir, Kékfrankos, Merlot,, Cabernet Sauvignon, and Cabernet Franc. Bence oversees as much of the production as possible—from caring for the vineyards and harvesting to making and aging the wines. Living in a house right next to the vineyards, he is never far from his precious grapes. When not working in the vineyards or cellar, Bence likes to build drones so he can take aerial photos of his vineyard! Join us to learn about Villány and taste the wines of this passionate winemaker
Rácz Lilla Traditional Method Brut Nature Sparkling NV
LeVele Cuvée 2013
Cabernet Sauvignon 2013
Cabernet Franc 2013
Beet and goat cheese salad
Duck leg confit with shallot and chestnut potatoes
Chocolate foam with berry sauce
Save the Date(s)
Book now to reserve your spot. The guests and themes for this year’s dinners will be posted soon.
March — 8th and 22nd
April — 5th and 19th
May — 3rd, 17th, 31st
June — 14th and 28th
July — 12th and 26th
August — 9th and 23rd
September — 6th and 20th
October — 4th and 18th
November — 15th and 29th
December — 13th