Gastronomy programs

The cooking programs are always a hands-on experience, where everybody does it all: cutting, chopping, stirring, grilling in his/her station desk. The participant can explore unknown cultures and gastronomies.

During the programs  participants can make their own chocolate by hand under the guidance of a chocolate master.

During this autumn program the participants can explore the winery, the grape harvest and the wine making process. The „working day” will end with a wine tasting program and a fine dinner.

Pig slaughtering – usually organized late autumn or early winter – has a significant tradition in Eastern Europe. The participants start their day with a Hungarian tradition: everyone must drink a shot of „pálinka” in order to gain strength to work. Then the guests can learn the process of pig slaughter under the guidance of a professional with a butcher.

The Hungarikum drinks include Tokaji Aszú, Unicum and Törley Champagne. During these programs, participants will visit the factories where they can learn about these venues with long tradition through drink tastings, factory visits, film screenings, and local guidance.