At the annual
St Martin’s Day Wine and Gastro Festival
organized between
7 and 9 November
,
Hotel Gellért
once again takes guests on exciting adventures of flavor. Gastro events organized by the Gellért have already stood out in the flood of
wine
and
goose dish
related events in the past, so this year’s festival is expected to be one-of-a-kind by default. Disappointment is not an option: this time festivalgoers can sample creations prepared by the best countryside hotels, and be part of a gastro experience never seen before. Being the first hotel to do so, Hotel Gellért will set up a
“suite restaurant”
in the apartment which has the best view of the city, once occupied by the most illustrious hotel guests.
A
limited number
of premium-category dinner spots are available: guests will experience the special encounter of goose-liver fantasies and fantastic wines. Gastro specialities like goose liver bites in Tokaji jelly with red currant and mango drops and bonbons filled with raisins and goose liver mousse, served with cocoa bean and salt chocolate have been dreamed up by the chef of Gellért. Chef
László Héjja
has worked in many kitchens all over the world, in almost every European country as well as in America, Canada and Thailand, and he also used to cook for the American and Mexican ambassadors. On Friday, VinCE Magazine’s editor-in-chief
Ágnes Németh
will share her recommendations for amazing combinations of wines and goose-liver dishes, while on Saturday
Angelika Árvay
, one of the most famous female winemakers from Tokaj-Hegyalja and president of the Junibor Association, will introduce the most unique items of the Árvay Cellar in the suite restaurant.
