Martin Day’s in Budapest : The world’s first Peking goose in Hotel Gellért

On November 5-6-7-8 Hotel Gellért organises the traditionally most exciting Martin Day’s event of Budapest. The Martin Day’s Wine Festival – already fifth in a row and now extended to four days – attracts visitors to the highly reputable and stylish hotel with the slogan „Wines-Geese-Spices”. This time Gellért also prepares with a gastro sensation: the world premiere of the Peking goose and goose sushi.

The Martin Day’s Wine Festival gets started with beer

Organisers this time followed the advice of Hungarian proverb „wine after beer”: on Thursday – „Day 0” – beer is put in focus. One can taste beer cocktails, and historian Csaba Katona delivers a training course on beer – his presentations beat any stand up comedy. Also, „too many cooks will NOT spoil the broth” – Paul Mizener, Scottish chef and András Frideczky, chef of the Gellért Beer Cellar will delight visitors with Hungarian and Scottish culinary creations, as well as special hand craft beers.

Wine after beer

Next day beer is followed by wine. On Friday the selection of Wine and Market introduces the crown jewels of excellent wine manufacturers from rural Hungary – these wines are rarely found even on the shelves of specialty stores in Budapest. Saturday is devoted to the selection of the Wine Association, featuring the most outstanding names and most excellent wines. Unlimited wine and pálinka tasting is also joined by gastro exhibitors, including Aranyszarvas (Golden Deer), Bük Cheese as well as Zing Burger – by now known as token of excellence. Meanwhile, presenters at the training course on spices organised by Magyar Konyha (Hungarian Cuisine) introduce us to the world of Hungarian spices, and spicy Hungarian wines.

5 restaurants – 5 spices

Both days spices take the lead role. The wine dinner called „5 restaurants – 5 spices” features a sensational menu presented by Gellért Beer Cellar, as well as the very elite of contemporary Hungarian gastronomy: Alabárdos, Restaurant Viator, Mák Bistro and Laci! Konyha! Chefs Attila Bicsár, András Frideczky, Gábor Gyurik, János Mizsei and Gábor Mogyorósi present a single spice in their dishes, coupled with special wines personally introduced by Ági Németh, chief editor of VinCE Magazine and main organiser of the event VinCE Budapest.