Table reservations for National Restaurant Week start with unchanged prices

You can book a table from today until March 2026 The spring National Restaurant Week event, which will run from March 12 to 29, will be attended by 234 top Hungarian restaurants across the country. The excellence of the participants is demonstrated by the fact that a good number of them can be found in the Top 100 elite of Hungarian gastronomic publications, 16 of them also have international Michelin recommendations. This time, the renowned restaurants are sparing neither the idea nor the first-class ingredients in their menu items, and the price of the menu items has not increased compared to last year.

At the March event, the fixed menu price will be 6,900 HUF including service charge at Top category restaurants, 8,900 HUF at Premium category restaurants, and 10,900 HUF at Exclusive restaurants. As visitors to the popular event have already become accustomed to, some of the participating restaurants also offer a wider selection for a favorable additional surcharge to guests open to gourmets. 

For the first time this year, Time Out Market Budapest is also joining the DiningCity initiative. The capital’s newest gastronomic and cultural center – located in the Corvin Palace building on Blaha Lujza Square – is preparing special, affordable dishes for the National Restaurant Week, so that as many people as possible can experience the joys of quality gastronomy. Time Out Market Budapest also features new concepts from chefs from renowned Michelin-starred restaurants such as Jenő Rácz and Tiago Sabarigo, whose kitchens play a decisive role in the domestic gastronomic scene. It is a special pleasure for the Market that their participation coincides with the 100th anniversary of the iconic building, which Corvin Palace is celebrating this year. The Market will be open every day from 11:30 AM to 11:30 PM during the DiningCity period, so that visitors can discover the country’s best restaurants, drinks and cultural programs under one roof. 

The 234 participating restaurants in the National Restaurant Week program will once again prepare their dishes from selected ingredients: the menu includes truffles, rooster, pheasant, guinea fowl, duck, goose and mangalica in various preparations, Hungarian and Argentine beef steak, deer Wellington, grilled scallops, lobster, or a selection of freshwater fish such as venison. We will be able to find a wide range of goose liver dishes as well as sushi specialties, pho and ramen soups or Neapolitan pizzas. Those with special dietary requirements, as the participants at the national event have become accustomed to, can also find vegetarian, vegan, gluten-free or dairy-free dishes to their liking. Guests can enjoy international cuisines including classic Hungarian, Italian, French, Lebanese, Indian, Japanese, Georgian, Mexican and Moroccan.

The event can only be booked on the website www.etteremhet.hu. According to the undisclosed intention of the organizers and participating restaurants, the event’s primary goal is to present quality hospitality to the general public, which is why, unlike mass events, spaces are limited during National Restaurant Week.