Horeca
The 10th Italian Gastronomy Week has begun – a celebration of Italian flavors, culture and innovation
The tenth edition of the World Week of Italian Gastronomy, organized by the Italian Ministry of Foreign Affairs and International Cooperation (MAECI) in collaboration with Italian embassies, consulates, cultural institutes...
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Hungarian tourism could close a record year – 1,000 billion in accommodation fee revenue, 1,000 billion airport development planned
Hungarian tourism is still booming – Zoltán Guller, president of the Hungarian Tourism Agency (MTÜ), revealed in the From an interview with Index. Accommodations have achieved a turnover of 1,000...
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Splash-free urinal
Researchers at the University of Waterloo have created the world’s first splash-free urinal. This article is available for reading in Trade magazin 2025/10. Their experiments showed that splashing is significant...
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(HU) A világ legszebb gasztrovloggere – A nap videója
Sorry, this entry is only available in HU....
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Everyone wins with quality!
The cake named “DCJ Exercise in Style” by László Balogh and Roland Kis from Gyula won Cake of Hungary this year. Our magazine interviewed László Balogh, the owner of the...
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Supply is already given
The role of fish in our culinary culture has changed fundamentally over the past decade, emphasises Ákos Bősze, METRO’s HoReCa business development executive. Today it isn’t a seasonal specialty anymore,...
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Building on synergies
Value and customer experience – this is the basis for the collaboration between one of the most innovative domestic gastronomy groups, the Costes Group (founded in 2008) and Wallis Motor,...
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“My beautiful cartridge poach…”
Hungarian folklore with a 21st-century approach: the Semsei Gastronomy group has opened an experience centre called Paprika Revue House in downtown Budapest. This article is available for reading in Trade...
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The freedom of making progress
Roland Bognár, the passionate mixologist of Turner’s Cafe and Bar in Sárvár wants to learn and teach the profession. This article is available for reading in Trade magazin 2025/11. “I...
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A place on the roof
Virtu Bar is the bar with the most beautiful view in the country, located on the 28th floor of the MOL Campus building. This article is available for reading in...
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Dessert of Lake Balaton
A dessert called “Mermaid” from the café Promenád Café in Balatongyörök won the Dessert of Lake Balaton 2025 title, while “Treasures of Lake Balaton” finished first in the gluten-free category....
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Ice cream as a season-extending product
The example of ice cream parlours around Lake Balaton shows how entrepreneurs are responding to longer seasons. This article is available for reading in Trade magazin 2025/11. In Balatonfüred the...
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Great Taste Awards
Sáppusztai Pálinka Distillery has earned a big international recognition: their Yellow William’s Pear pálinka got a three-star rating at the 2025 Great Taste Awards. More than 14,000 entries were submitted...
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HoReCa Heroes in 2025
On 22 September, the first day of the Business Days conference in Tapolca, the HoReCa Heroes awards were presented for the fourth time to crisis-resistant players in the sector. ...
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We spend days with drinking coffee
Hungarians spend an average of nearly five and a half days a year drinking coffee, according to a representative survey commissioned by Caffè Vergnano. This article is available for reading...
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Gault&Millau is back
Szabina Szulló (Stand Restaurant and Stand25 Bistro) won Chef of the Year, Richárd Csillag (Lokal at the Lake and Lokalista) was named Young Talent of the Year, Kornél Kaszás (Babel...
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Digital development
The future of tourism and hospitality lies in digital development – this is confirmed by the HUF 1.3bn in EU funding awarded to the Hungarian Hospitality Employers’ Association (VIMOSZ) and...
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The stars were shining bright
The Michelin Guide’s annual awards gala took place on 9 October. This article is available for reading in Trade magazin 2025/11. Stand in Budapest and Platán Gourmet in Tata retained...
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A new favorite is coming: the exciting collaboration between Gallio and Bamba Beef Burger
Bamba Marha Burger is offering a special offer throughout November; the “Offer of the Month”, the Bamba Turkey Burger, made with Gallio’s premium turkey meat, was presented to gastronomy lovers...
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Colleagues say!
Last year the leadership of the craft union received feedback from members about a decline in turnover compared to the same period in the previous year. This article is available...
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Intuition can’t be learned
In 2025 Rudolf Semsei, founder and owner of Semsei Gastronomy won the Gundel Award. Our magazine interviewed him after the decision was made in September. This article is available for...
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Taxes and proportions
The Guild of Hungarian Restaurateurs (MVI) publishes an annual statistical report on the hospitality sector. It is mainly based on data from the Central Statistical Office (KSH) for 2024. This...
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Mid-morning and afternoon snacks characterise Generations Y and Z
Modern dietary guidelines recommend eating smaller quantities more often to maintain good health, with plenty of fruit and vegetables – preferably raw. This article is available for reading in Trade...
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TECHXPO 2025: Budapest to host Central Europe’s largest innovation and technology summit
This November, Budapest will once again be the technology capital of Central Europe: TECHXPO 2025 will be held at Hungexpo between November 13-16, bringing the spirit of the largest international...
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(HU) Kinek a pap, kinek a Tunyacsáp! – A nap képe
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Autumn flavors from Korea and the art of fermentation
Autumn is a time of renewal and introspection – and in Korean gastronomy, it is also the time for kimchi making and jang, or traditional fermented sauces, which are the...
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