Crazy Hungarian Kitchen - a nose to tail concept for the future

What happens when a traditional Hungarian cuisine faces one of the most important sustainability issues of our time? You'll get the answer when Budapest Bisztró serves food and offers a three-course menu built on the nose to tail philosophy — using the whole animal, not just the parts we're used to.

On the menu: liver ball soup with vegetables, chicken stomach stew with nokedli and traditional Hungarian pork puff pastry with jam. Dishes with deep roots in Hungarian cuisine, prepared with ingredients from a local farm.

We call the event a mingle dinner and the food is served directly from their Food Truck and eaten with others at tables outside, listening to music and bringing home recipes and knowledge about why nose to tail is one of the smartest steps we can take towards a more sustainable food system.

📍 Outside Two Fat Pigs, Gothenburg
🗓 Friday, September 18, at 17:30-19:30
👥 Max 40 seats — registration required
💰 380 SEK/person (all three dishes included)

Please specify any allergies when booking.

Hosted by Food Fest Gothenburg & Budapest Bisztró