{"id":6313,"date":"2026-04-24T11:29:26","date_gmt":"2026-04-24T09:29:26","guid":{"rendered":"https:\/\/muzeumvac.hu\/?page_id=6313"},"modified":"2026-04-28T08:34:15","modified_gmt":"2026-04-28T06:34:15","slug":"hungarian-history-bite-by-bite","status":"publish","type":"page","link":"https:\/\/muzeumvac.hu\/en\/hungarian-history-bite-by-bite\/","title":{"rendered":"Hungarian History bite by bite – Gastronomic Storyteller Show"},"content":{"rendered":"

[et_pb_section fb_built=”1″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_row _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

A lavish feast that, through bites and stories, immerses you in the most exciting moments of Carpathian cuisine. This experience is for those who want not only to see Hungary but also to understand and savour it.<\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

SOUP<\/span>
<\/span>IN ATTILA\u2019S COURT<\/b>
<\/b>Hunnic Venison Goulash in a Cauldron with Forest Herbs\u00a0<\/span><\/i><\/p>\n

The simple ingredients and robust flavours of the legendary Hun ruler\u2019s court come to life in this venison goulash which we\u2019ve prepared with root vegetables and seasoned with juniper berries.<\/span>
<\/span>
<\/span>Vegetarian option: <\/span>Hunnic vegetable goulash in a cauldron with forest herbs<\/span><\/i>
<\/span>
<\/span>Wine pairing:<\/span>
<\/span>Lingvay Zweigelt dry ros\u00e9 wine<\/span>
<\/span>Alcohol-free option: a selection of musts\u00a0<\/span>
<\/span><\/p>\n

<\/span><\/p>\n

Allergens: –<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/muzeumvac.hu\/wp-content\/uploads\/2026\/04\/DSC5314-scaled.jpg” title_text=”_DSC5314″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”https:\/\/muzeumvac.hu\/wp-content\/uploads\/2026\/04\/DSC5330-scaled.jpg” title_text=”_DSC5330″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

WARM ENTREE<\/span>
<\/span>IN THE ALCHEMIST\u2019S WORKSHOP <\/b>
<\/span>Saffron-flavoured bird skewers served on sourdough rosemary bread<\/p>\n

<\/span><\/i><\/span>What happens on the grill is pure alchemy: we seasoned our bird skewers with saffron and rosemary and wrapped them in bacon.\u00a0<\/p>\n

<\/span><\/span>Vegetarian option: <\/span>Saffron-flavoured vegetable skewers on sourdough rosemary bread<\/span><\/i>
<\/span><\/span>
<\/span>Wine pairing:<\/span>
<\/span>Lingvay Z\u00f6ldveltelini dry white wine<\/span>
<\/span>Alcohol-free option: a selection of musts<\/span>
<\/span><\/p>\n

Allergen: 1<\/span><\/p>\n

[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row column_structure=”1_2,1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_column type=”1_2″ _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”][et_pb_text _builder_version=”4.27.6″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

MAIN DISH<\/span>
<\/span>IN THE HUSSAR COLONEL\u2019S CAMP<\/b><\/p>\n

Roast gray cattle with red currant wine sauce and bread dumplings\u00a0<\/span><\/i><\/p>\n

Even the dashing Hungarian hussar would dismount for this! The distinctive flavour of the roast gray cattle is perfectly complemented by the refreshing red currant wine sauce which we\u2019ve paired with bread dumplings, a popular side dish at the time.<\/span><\/p>\n


<\/span>Vegetarian option: <\/span>Grilled goat cheese with red currant wine sauce and bread dumplings<\/span><\/i>\u00a0<\/span><\/p>\n

Wine pairing:<\/span>
<\/span>Lingvay K\u00e9kfrankos dry red wine<\/span>
<\/span>Alcohol-free option: a selection of musts<\/span><\/p>\n

Allergens: 1,7\u00a0<\/span><\/p>\n

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DESSERT<\/span>
<\/span>IN THE CARRIAGE OF THE ORIENT EXPRESS<\/b><\/p>\n

Dobos cake revolution<\/span><\/i><\/p>\n

Dessert in a glass <\/span><\/i>
<\/span><\/i>
<\/span>J\u00f3zsef Dobos\u2019s cake, introduced in 1885, conquered even the dining cars of the Orient Express. It\u2019s a perfect combination of a soft sponge cake, chocolate buttercream and crunchy caramel.\u00a0<\/span><\/p>\n

Wine pairing:<\/span>
<\/span>Tokaji Asz\u00fa sweet dessert wine<\/span>
<\/span>Alcohol-free option: a selection of musts<\/span><\/p>\n

Allergens: 1, 3, 7\u00a0<\/span><\/p>\n

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A lavish feast that, through bites and stories, immerses you in the most exciting moments of Carpathian cuisine. 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