Budapest is as beautiful and as dynamic as any other major European centre but its gastronomic identity has remained largely uncelebrated - a pity given the shear scale, diversity and breadth of natural produce on offer. At the Terroir Budapest Wine & Food Symposium international & local chefs, Hungarian producers & restaurateurs, innovators, culinary tourism experts, journalists, media, and wine experts came together through interactive workshops, masterclasses and learning salons to foster Hungary's new-food future.
native ingredients and producers spotlighted
wineries showcased from all over Hungary
Food Journalist, Budapest
Food Writer and Author, Budapest
Chef, Owner, Dirt Candy, NYC
Miguel rocha vieira
Executive Chef, Costes Restaurant
Group General Manager, Adam/Albin
Food writer, Researcher
Head Sommelier, Four Seasons Budapest
President, Canada Culinary Tourism
Head Chef, Babel Restaurant
Executive Chef, The Royal Hotel
Food and Drink Journalist
Rex Vinorum & Rex Ciborum Brand Ambassador
Wine Marketer and MW Student
Organic Wine Producer, Hungary
Chef, Farmer, Environmentalist
Food journalist, editor and researcher
Chef/Owner, HORVÁTH, Berlin
What people said
“Terroir Budapest was a great event for showcasing some of the most interesting developments and fascinating products of the Hungarian terroir, all while having the opportunity to meet key players in the industry.”
Leading Hungarian food blogger
"As a wine professional, it’s always exciting to visit and learn about an undiscovered wine region, especially to meet the producers, merchants and sommeliers who share their knowledge with you. That is exactly what Terroir Budapest and our trip to the Balaton provided. I managed to meet some outstanding winemakers in the Balaton region and have already arranged for my first shipment of Hungarian wines."
Sommelier, Raymonds Restaurant
“Terroir offers a massively high level of expertise and know-how in the field of sustainable gastronomy, culinary & wine tourism which supports local businesses. In the development of business relations and exchange of information it’s more effective since buyers, influencers and experts come away with a real experience and become a trusted ambassador of the region. This depth is impossible to reach through expositions or tradeshows - Terroir creates community.”
CEO, Chefworks Romania/Hungary
Building Hungarian pride in volcanic wine
“Hungary has a glorious wine history. During the Renaissance, Hungary produced some of the world’s most sought-after elixirs. The future is even more exciting as Hungarians rediscover their superb collection of volcanic terroirs.” John Szabo | Volcanic Wine, Salt, Grit and Power
One of the highlights of Terroir Budapest’s International Wine & Hospitality Forum was an interactive volcanic wine masterclass hosted by Hungarian winemaker, Robert Gilvesy, and MW student, Magda Kaiser. The masterclass encompassed tastings of five indigenous varieties of the Furmint, Jufark, Kéknyelű, Hárslevelő and Olaszriesling grapes grown in the volcanic regions of Badacsony, Balaton Highlands, Muzla, Mátra, Somló, and Tokaji Hegyálj, as well the Rhine Riesling international varietal grown in Hungary since the beginning of the 18th century.
Panellists including international experts and buyers Jeremy Bonia, Mercedes Bachelet, Attila Tálos and Mátáyas Szik who discussed how Hungarian wines could strengthen and shape their image on the world stage with local participating wineries including Bott Frigyes, Losonci Bálint, Pálffy Gyula, Szabó Gyula, Váli Péter, Gilvesy Robert and Tamás Kis.