Two weeks ago on the invitation of The Ritz-Carlton, Budapest, I took part in a press diner in the newly opened restaurant Deák St. Kitchen which belongs to this hotel. I think this hotel does not need introduction, as its worldwide reputation speaks for itself.
The Ritz personnel did not let me rest a bit. The moment I arrived, I was seated on very comfortable couch and served a refreshing drink. But what would be a drink without a small appetizer? As a real woman being on a diet, I received baked carrots along with little dry potatoes and nuts.
The moment I started to enjoy the taste of this little snack, I was taken to another place – Kupola Lounge&Bar, where Ritz guests can enjoy their daily breakfast. What I saw there, quite shocked me – so many kinds of cheese! I felt being in Netherlands for a moment? Only person who is addicted to cheese can understand my feelings! But of course, since we are in Hungary, that can mean only one thing – your life is worthless if you won’t try Hungarian meat specialties! There was still one little thing which ruled over the other appetizers – marinated, little white onions! The last time I was eating them, was in India and it was one of the most delicious snacks I could imagine – you seriously need to try it!. As a press representative we have received proper food presentation which was held by no one but the Ritz chefs!. I could not miss a chance to take a photo with those guys, I looked quite small compared to them.
After delicious food tasting, I was taken to main place – Deák St. Kitchen. I was like, hold on guys, I did not finish this food yet – are you going to offer something else?. I was not sure how my gym trainer would react seeing my mouth constantly full but my stomach was very open – could take whatever was on the way! So this time I was seated by a big table and the whole fun just began. Together with other journalists, we received a short info about the food and wines which comes from Hungary. During the first round, we were served baby spinach salad with crispy green beans, shaved almonds, egg and bacon vinaigrette. Along with that, heart lettuce with horseradish anchovies dressing, and Hungarian smoked trout. Right after, came in another fresh tomato salad with Swiss chard and raspberries – tasted delicious!.
But all those dishes have been only appetizers before the main course – the dish of the evening, which was pan roasted duck breast with summer citrus cabbage and red currant. This dish just melted in your mouth. When I thought that nothing else can surprise me that evening, we were served the dessert, an absolutely fantastic cheese and chocolate mousse cake!
Of course I can not forget about the big variety of Hungarian wines, starting with Malatinszky Chardonnay 2014 then with Konyári Rosé Cuvée 2015 and of course the red Csobánci Bormanufaktúra Pinot Grande 2011 which was severed during dinner. However my favorite one was ultra sweet Oremus Tokaj 3 puttonyos Aszú 2010, in my opinion one of the best vine I could only imagine. You have to remember that Hungarians are really proud of the big vine selection, whether it’s a bright Sauvignon Blanc from Etyek with its nutrient-rich limestone, or an Juhfark from Hungary’s smallest wine region, Somlo, produced on a single volcanic hill of basalt rock. This hand-picked selection showcases the breadth and quality of Hungarian wines to its fullest.
credit: The Ritz-Carlton, Budapest
My dear readers, if you will be in Budapest anytime soon, you already know another great restaurant! Also very important remainder, nobody can leave this country without testing its delicious vines! Strongly recommended!.
Deák St. Kitchen – Erzsébet tér 9-10
http://www.deakstkitchen.com/
