Horeca
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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MTÜ: Hungarian tourism is continuously developing and moving in the right direction
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Let’s taste the vibrant experiences! – Asian-Hungarian fusion experience in the heart of the city center
Budapest’s new, modern gastronomic meeting place, Celsius, has officially opened its doors in one of the most unique buildings in the city center, within the iconic walls of the former...
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A new era in Budapest’s tourism management: the capital’s TDM model is transforming
A system-wide renewal is beginning in Budapest’s tourism management: at a professional event held at the Museum of Fine Arts in the first week of December, the Metropolitan Municipality, the...
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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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Five critical mistakes that Hungarian companies still make when it comes to business travel
The business travel market is booming: the number of international projects is increasing, personal meetings, partner visits and conferences are gaining ground again. However, domestic companies continue to slip into...
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(HU) Egy zseniális tányerdekorácoós ötlet – A nap videója
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Recipes That Are Nearly 4000 Years Old – Picture of the day
Bill Sutherland, professor of conservation biology at the University of Cambridge rolled up his sleeves and cooked up some very intricate meals as carved on an ancient Mesopotamian tablet. You...
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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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(HU) A lázadók kilőtték a Halálcsillagot – A nap képe
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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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(HU) Ha nem tudod, hogy ünnepekkor fagylaltot vagy desszertet kérjél vacsora után – A nap videója
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A return to the basics of classic bar culture: the Lazy Lion bar has opened in Adria Palace
Lazy Lion, Budapest’s new cocktail bar, will open on December 4th, drawing inspiration from the traditions of classic bar culture. The ambition of the team behind Lazy Lion, led by...
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Generations X and Y would be happy to cook more
According to data from Impetus Research’s éTREND 2025 survey, 81% of Hungarians cook or bake several times a week at home, with 32% doing so almost every day. In a...
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Sensobus rolls into Hungary
Puratos, one of the world’s largest players in the baking, confectionery and chocolate manufacturing industry has taken consumer research to a new level: Sensobus, an innovative mobile laboratory that measures...
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Flavours shaped by music
Stone Groove Stillhouse, the world’s first “audio distillery” has opened in Anaheim (California) this July. This article is available for reading in Trade magazin 2025/12-2026.01 Its special feature is the...
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The best bars in the world
The October issue of Drinks International magazine featured the results of this year’s The Worlds 50 Best Bars project in its Global Bar Edition 2025 supplement. This article is...
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Business lunches
According to recent research by the International Workplace Group (IWG), business lunches are enjoying a renaissance, but in a different form: meetings are no longer held in city centres, but...
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The roast goose flies into your mouth
Or you fly to the roast goose! St. Martin’s Day attracts tens of thousands of people across Europe and is increasingly seen not only as a gastronomic event, but also...
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