Cooking course with lunch "Taste the good things in Budapest's pantry" 10:00-12:00 Number of guests: 10-30 persons Duration of programme: 2 hours The cooking course is an event linked to the basic programme. During the event, under the direction of our chef and by the translate your guide guests learn how to prepare a Hungarian main dish and a garnish to go with it. On arrival guests find the same arrangement as for the basic programe. However, "work tables" are set up around the stove. The cooking guests receive chef's hats and aprons. Prepared basic materials and implements are set out on the tables for the groups. After tasting the cold dishes, the cooking course begins. The first step is preparation of the basic materials. Under the guidance of our chef, guests learn the right way to prepare the basic materials and the technology for preparation of the menu. This is done by actually carrying out the operations in small groups on the spot in an enjoyable way. The chef assists every step of the work done by each group. During this time the dishes prepared by the restaurant and served on the rustic home stove. Every participant receives a recepie book. At the end of the cooking course the participants are given time to visit the Grand Market Hall before returning to enjoy their lunch. The lunch consists of a all you can eat 7 course meal including (soup, stuffed dish, stew, layered meal, pasta, meat ball, dessert). Drinks: 2 x 1 dl wine or juice and mineral water Cooking course "Eat what you cook!" 10:00-12:00 Number of guests: 10-30 persons Duration of programme: 2 hours The cooking course is an event linked to the basic programme. During the event, under the direction of our chef and by the translate your guide guests learn how to prepare a Hungarian main dish and a garnish to go with it. On arrival guests find the same arrangement as for the basic programe. However, "work tables" are set up around the stove. The cooking guests receive chef's hats and aprons. Prepared basic materials and implements are set out on the tables for the groups. After tasting the cold dishes, the cooking course begins. The first step is preparation of the basic materials. Under the guidance of our chef, guests learn the right way to prepare the basic materials and the technology for preparation of the menu. This is done by actually carrying out the operations in small groups on the spot in an enjoyable way. The chef assists every step of the work done by each group. During this time the dishes prepared by the restaurant and served on the rustic home stove. Every participant receives a recepie book. At the end of the cooking course the participants are given time to visit the Grand Market Hall before returning to enjoy their lunch. The lunch includes what the participants cooked for example goulash soup and cottage cheese pancakes. Drinks: 2 x 1 dl wine or juice and mineral water