From June 14 to 16, the shores of Békás Lake turned into a culinary haven as the 8th Debrecziner Gourmet Festival welcomed thousands of food lovers. We were among the visitors enjoying the vibrant atmosphere, creative dishes, and chef-led cooking shows. Here’s a look at the standout dishes we tried and wholeheartedly recommend.
Famous restaurants and their dishes at the Debrecziner Gourmet Festival – with prices
Szender Kert – Rosewater Lemonade
Forget the sugary syrups sold in supermarkets—Szender Kert redefined what lemonade can be. Their rosewater-infused version was refreshing and elegant, the perfect companion to a warm summer day. A great example of how a familiar drink can be elevated into a gourmet experience.
Iszkor – Pig Ear with Green Beans in Dill Vinegar Butter
This was the surprise highlight of the day. A unique and hearty dish, it combined crispy pig ear with green beans tossed in a tangy dill-vinegar butter sauce. It was an adventurous bite, ideal for those wanting to step out of their comfort zones. Iszkor, located at the foot of the Bükk mountains, is well worth a visit.
Tiago Sabarigo’s Grilled Octopus
One of the festival’s star events was the cooking show by Tiago Sabarigo, head chef of Essencia Restaurant. On stage, he grilled octopus that had been slow-cooked for 13 hours, finishing it over flame to give it a smoky twist. The dish was completed with crispy chorizo chips and coriander—ingredients that beautifully represent Portuguese cuisine. Watching it come together live was a treat in itself.
Grillakadémia – “Papucsos” Burger
You can’t let a burger sit for too long — it was gone before we even had the chance to make a picture of it – and for good reason. Grillakadémia kept things simple, focusing on a perfectly prepared patty without unnecessary extras. The result was a well-balanced, flavorful burger. Although they don’t yet have a permanent restaurant, you can often find them at Debrecen’s events. If you spot them at a summer festival, don’t miss out.
Szomszéd Bistro – Margherita Pizza with Burrata
Year after year, Szomszéd Bistro maintains a consistent standard, and this time was no different. Despite the pressure of the crowds, the team was incredibly friendly and efficient. We tried the Margherita pizza with a twist: a topping of creamy burrata, which is becoming increasingly popular in Hungary. The pizza was fresh, crisp, and full of flavor.
Ádám Mede Cooking Show – Salmon Dish Inspired by the Four Elements
Michelin-starred chef Ádám Mede presented a salmon dish embodying all four classical elements:
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Fire: Flame-touched trout salmon
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Water: Zucchini
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Earth: Peach with thyme
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Air: Paper-thin ham
His poetic and flavorful interpretation showcased how fine dining can be both conceptual and delicious.
A Taste of Transylvania – Lamb Kebab with Vineta and Roasted Pepper
At the Taste of Transylvania stand, we sampled a lamb kebab served with vineta (eggplant spread) and roasted pepper. The smoky, perfectly grilled lamb combined with the light, summery flavors of the vegetables brought the essence of the season to the plate. It was a delicious and evocative taste of the region.
Jardin – Mango-Jalapeño Crème Brûlée
We’ve never been disappointed by the Debrecen-based patisserie Jardin, and this time was no exception. Their mango-jalapeño crème brûlée was a revelation. The creamy dessert was flawlessly balanced—the sweetness of the brûlée beautifully complemented by the fruity mango and just the right amount of chili heat. A daring but harmonious combination that left a lasting impression.
The Debrecziner Gourmet Festival once again proved why it’s a must-visit for food enthusiasts. Whether you’re looking for bold new flavors or perfectly executed classics, the festival offers something for every palate. We’re already looking forward to next year’s edition!
