February Chefs’ Gathering – In the Spirit of SVÉT

The guest of the evening is László Ruprecht, President of SVÉT and one of the defining figures of modern Hungarian gastronomy. Drawing on decades of national and international experience, his work focuses on Hungarian ingredients, the reinterpretation of regional traditions, as well as experiential gastronomy and agrotourism.

For this special occasion, Executive Chef Attila Borda and his team present a 7-course seasonal tasting menu, built around the concept of culinary collaboration. Three dishes bear the signature of the guest chef, offering subtle references to the distinctive character of sturgeon, Mangalica pork, and venison, while the complete menu unfolds as a unified narrative celebrating the diversity of local ingredients.