Polish-Hungarian Reflection in the Gellért

gellert hotel

Friday 16 September 2016

16th and 17th September 2016, 6.30 p.m.

Polish-Hungarian Reflection in the Gellért

or who cooks how in the other language

An exciting gastro bridge is being built between Polish and Hungarian cuisine with the participation of Gellért Söröző & Brasserie, Eastore Kft. and the Polish Institute. The interesting twist is that leading Hungarian chefs will cook Polish dishes while their Polish colleagues will serve up their interpretations of the masterpieces of Hungarian cuisine. We will see the results on 16th and 17th September in Danubius Hotel Gellért’s recently refurbished bistro. And on Sunday the popular Sunday Brunch will be offering authentic Polish dishes in the Gellért.

Three excellent Hungarian chefs and the chefs de cuisine of three sensational Polish restaurants are preparing for a special “culinary crossover” action! Renowned Polish chefs will create Hungarian dishes from Hungarian ingredients, while the leading Hungarian chefs will do the opposite, they will prepare Polish dishes from Polish ingredients. This special gastric journey will feature – among others – the emblematic Polish herring and forest mushrooms, and Hungarian goose liver and beef cheek.

The apropos is the ELEVEN Ősz series of programmes organised by Bartók Béla Boulvard, that will focus this year on introducing Poland and is built on the traditional friendship between Poland and Hungary.

Brasserie Warszawska, Michelin Bib Gourmand category Warsaw cuisine in French bistro style
Kieliszki Na Proznej, one of the best Polish wine bar-restaurants
Rozbrat20, modern and also traditional Warsaw restaurant with a Michelin Guide recommendation

Gellért Söröző, creative contemporary gastropub of Budapest’s oldest brasserie
Márga Budapest, light bistro cuisine presenting the flavours of the Balaton Hills
Vár: a Speiz, cuisine drawing on Hungarian gastronomic traditions with French technology



Welcome drink

premium Polish cider


Fried pickled herring

beetroot textures, buckwheat and cucumber salad

Vár: a Speiz – Árpád Kovács


Goose liver duo

torchon, paté, apple, pear, brioche

Kieliszki na Próżnej – Mateusz Karkoszka



pickled soup, cabbage, white sausage, quail egg

Márga Budapest – Ákos Horváth


Fried pike-perch

pumpkin variations, Sauce Vierge with apple pepper

Rozbrat20 – Maciej Cieciwierz


Beef cheek cooked in Baltic Porter

Polish-style cauliflower, pickled mushrooms, open pirog

Gellért Söröző & Brasserie – András Frideczky


Rákóczi’s cottage cheese slice

apricots, lemon verbena, almonds

Brasserie Warszawska – Mateusz Wichrowski


Price of the six-course gourmet dinner: 9,900 HUF, with premium welcome cider straight from Poland

Tickets available at the reception desk of Gellért Hotel.

Online tickets are available at the Jegymester website.



18th September 2016, 12 noon – 3 p.m.

Polish-Hungarian Sunday brunch

The Gellért Sunday brunch has long been a popular gastro event, offering guests unlimited consumption and a rich buffet table every Sunday. On this occasion gastro adventurers are invited for a Polish-Hungarian Sunday brunch for which László Héjja the Gellért’s much-travelled leading chef who “cooks in many languages” is preparing a selection of authentic Polish dishes. The menu has been chosen with the recommendation of a real local expert, the Polish ambassador. It includes such emblematic Polish dishes as żurek, Polish pirog, Pomeranian pike and knuckle of pork roasted in Polish beer.

Price of the Sunday brunch: 6,500 HUF + 10 % service charge (children aged 6-14 half price, no charge for children under 6)




For further details: www.gellertsorozo.hu