National Restaurant Week: from Thursday, almost 140 restaurants await guests with fixed-price menus

This is a great help to the Hungarian catering sector

The catering establishments offer the guests three-course menus specially prepared for this occasion in three price categories – the organizer of the event, DiningCity, told MTI.

Among other things, visitors can taste dishes made from rare ingredients such as Keszthely sturgeon, quail, Szent Jakab clams, octopus, wild boar, devilfish or swordfish, and try dishes such as cognac foie gras brulee, bull’s blood beef cheek, deep-fried perch cheek, rooster Ramen, Hargita csorba, Hungarian variegated steak, Argentinian rib-eye steak or roasted veal gland.

The program is a good opportunity not only for the guests, but also for the hosts, as the sector is seriously struggling with the drastically rising costs and the problem of the lack of paying guests. Based on the experience of previous years, the event is visited by more than 20,000 guests every year, which means 2,000-2,200 extra guests per day for the restaurants. In the current situation, this is a great help to both the Hungarian hospitality industry and the raw material suppliers behind them.

A limited number of tables can be reserved for the event on the program’s website. The National Restaurant Week has been organized since 2011 with the aim of allowing as many people as possible to get to know the range, cuisine and specialties of Hungary’s premium restaurants. The event is held every year in spring and autumn.

MTI