{"id":11779,"date":"2026-10-29T00:15:14","date_gmt":"2026-10-28T23:15:14","guid":{"rendered":"https:\/\/szomszedbisztro.hu\/?post_type=program&p=11779"},"modified":"2026-11-03T07:17:51","modified_gmt":"2026-11-03T06:17:51","slug":"a-big-autumn-menu-change-at-szomszed-bistro","status":"publish","type":"program","link":"https:\/\/szomszedbisztro.hu\/en\/program\/a-big-autumn-menu-change-at-szomszed-bistro\/","title":{"rendered":"A BIG AUTUMN MENU CHANGE AT SZOMSZ\u00c9D BISTRO"},"content":{"rendered":"

We\u2019re preparing something big, in true Szomsz\u00e9d Bisztr\u00f3 style. We\u2019ll have several announcements to make during the evening, so if you don\u2019t want to miss out, this is the place to be. Those who paid close attention at our last wine dinner may already have an idea\u2026<\/p>

Join us and Pataky P\u00e9ter<\/strong> on 5 November at 6:00 pm for an evening of excellent food and fantastic wines.
Host: Cs\u00e1ky Tam\u00e1s<\/strong><\/p>

The evening\u2019s menu<\/h3>
  1. Parsnip r\u00f6sti, roasted pepper, cream cheese<\/strong>
    Kreinbacher Prestige Brut 2019 Magnum<\/li>\n\n
  2. Beef tartare duo, confit egg, homemade bread<\/strong>
    D\u00e9vabor Furmint 2025<\/li>\n\n
  3. Pike-perch K\u00e1rp\u00e1ti style, wild mushroom nudli, prawn butter sauce<\/strong>
    Szijj\u00e1rt\u00f3 El\u0151d Chardonnay 2025<\/li>\n\n
  4. Duck trio, cabbage-filled derelye, crispy crackling crumbs, red cabbage, roasting jus<\/strong>
    L\u00e9gli G\u00e9za Pirosbor 2024<\/li>\n\n
  5. Szomsz\u00e9d fish soup with Hortob\u00e1gy carp and catfish, thin noodles<\/strong>
    M\u00e1rkv\u00e1rt Jani Kadarka 2025<\/li>\n\n
  6. Onion-topped roast beef, nudli with caramelised onions, dried cherry tomatoes, jus<\/strong>
    Kor\u00f3zs D\u00e1niel Bikav\u00e9r 2023<\/li>\n\n
  7. Sour cherry and poppy seed dessert<\/strong>
    Koh\u00e1ri Tiszta Lap 2018<\/li><\/ol>

    Why we chose these wines<\/h3>

    The arc of the menu is reflected in the order of the wines.<\/strong> The duck is followed by a rich fish soup. The light Pirosbor with lively acidity chosen for the duck is therefore a refreshing transition: it accompanies the course while preparing the way for the fish soup, paired with the Kadarka.<\/p><\/div>

    1. Kreinbacher Prestige Brut 2019 Magnum<\/strong>
      The sparkling wine\u2019s lively acidity and bubbles balance the richness of the r\u00f6sti and the cream cheese; its ageing aromas connect with the gentle sweetness of the roasted vegetables.<\/li>\n\n
    2. D\u00e9vabor Furmint 2025<\/strong>
      The taut, high-acid Furmint was placed alongside the creamy texture of the tartare and the confit egg.<\/li>\n\n
    3. Szijj\u00e1rt\u00f3 El\u0151d Chardonnay 2025<\/strong>
      The Chardonnay\u2019s creamy texture and body suit the prawn butter sauce, while its subtle spiciness matches the wild mushrooms.<\/li>\n\n
    4. L\u00e9gli G\u00e9za Pirosbor 2024<\/strong>
      Its light, fruity character and lively acidity hold their own next to the sweet and tangy flavours of the duck and the red cabbage, without weighing down the menu.<\/li>\n\n
    5. M\u00e1rkv\u00e1rt Jani Kadarka 2025<\/strong>
      The Kadarka\u2019s spicy notes connect with the paprika in the fish soup; thanks to its soft tannins and light body, the flavour of the fish still comes through.<\/li>\n\n
    6. Kor\u00f3zs D\u00e1niel Bikav\u00e9r 2023<\/strong>
      The Bikav\u00e9r\u2019s backbone of acidity and tannin suits the roast beef, and its mature spiciness goes well with the jus and the caramelised onions.<\/li>\n\n
    7. Koh\u00e1ri Tiszta Lap 2018<\/strong>
      The sour cherry and berry aromas of this sweet red wine are echoed in the dessert, and its concentrated sweetness blends with the poppy seed.<\/li><\/ol>

      Price: HUF 32,500 per person + 12% service charge.<\/strong><\/p>

      The dinner is also available with a non-alcoholic pairing at the same price. Please let us know when booking if you would prefer this option or have any food allergies.<\/p>

      Ticket purchase \/ registration<\/h2>
      2026<\/span>11.05<\/span>18:00<\/span><\/div>

      A BIG AUTUMN MENU CHANGE - 1105<\/h3>

      \n Seven courses \u00b7 Wine pairings \u00b7 New announcements...<\/span>\n Seven courses \u00b7 Wine pairings \u00b7 New announcements<\/span>\n Tov\u00e1bb<\/a>\n <\/p>

      36 400 Ft<\/span><\/bdi><\/span> \/f\u0151<\/p><\/div>

      <\/div><\/div>