This year’s theme at the Debrecziner Gourmet Festival was film – and just like a great movie, the world of flavors can also evoke emotions, memories, and stories. We spoke with three standout participants: Jardin Cukrászda, Panificio il Basilico, and guest exhibitors from Budapest, the Table Budapest team.
“Wonka-tonka” ice cream and magic brownie – Jardin’s cinematic dessert world
According to Erika Májer, founder of Jardin Cukrászda, the movie-themed concept seemed like a challenge at first, but soon sparked their imagination. “We made a Willy Wonka ice cream, topped with all of Wonka’s favorites – marshmallows, gummy candies, popping candy – and added tonka bean ice cream as well, turning it into a true ‘Wonka-tonka’ creation.”
The lineup also included “Bendegúz’s dumpling” – a plum and curd cheese combo – a Jack Sparrow-inspired dessert with pineapple, rum, and chocolate, and a “magic brownie” featuring a surprising ingredient: truffle. “Guests absolutely loved the combination of chocolate and truffle,” Erika added.
Their booth also featured a popcorn dessert, a playful nod to the cinema theme. “Personally, I really enjoy these kinds of creative challenges – themed events like this truly ignite my imagination,” said the pastry chef.
Beans, pizza, and pistachio – Bud Spencer in a sourdough bread roll
For Zsanett Vígh-Szöllősy and the team of Panificio il Basilico, the choice was clear: “We wanted a movie character everyone would recognize – and that led us to Bud Spencer, whose films are filled with iconic food scenes.” The menu featured classic beans with onions in a cheddar-jalapeño ciabatta, as well as Italian-style pizza inspired by the movie Who Finds a Friend Finds a Treasure.
And of course, dessert couldn’t be left out. “Our ice cream was inspired by the iconic scene from Watch Out, We’re Mad – ‘The pistachios melted, and I didn’t say chocolate!’” said Zsanett with a smile. “Our ice cream master, Jani Kovács, created a special flavor based on our cinnamon-walnut roll, served in a brioche with candied walnuts on top.” Despite the logistical challenge of keeping the bakery open during the festival, the team prepared by doubling their pizza output. “Pizza is always a guaranteed success for us – it never misses.”
Cartoon-inspired cuisine – Table Budapest: ‘Mouse Trap’, kimchi, and teddy bear prize
At the Table Budapest booth, the team drew inspiration from their favorite animated films. Chef Eszter Dalma Fodor shared: “We created the ‘Mouse Trap’ based on Cat City, made a yogurt and bacon cannelloni inspired by Lazy Dick, and for Ratatouille, we crafted a strawberry and cheese dessert that captures the taste memory of Remy the rat.”
Their offerings also included a Vietnamese bánh mì sandwich, a spicy kimchi soup, and two kinds of filled bao – one with pulled duck, the other vegan. The dessert with the sweetest name was the “Honey Bear”: mascarpone-ricotta cream with pickled pear and honeycomb candy.
And what could you win at their booth? “If someone made a purchase, took a photo with the bear, and posted it on social media, they had a chance to win a teddy bear – and a bottle of rum to go with it,” Dalma said with a laugh. “So the kids were happy – and so were the parents.”
A bejegyzés megtekintése az Instagramon
Vote for your favorite dish and win
As tradition now holds, the Debrecziner Gourmet Festival also features a prize draw again this year. Anyone who casts a valid vote online for their favorite exhibitor between 4:00 PM on June 13 and 4:00 PM on June 15, 2025, will be entered into a raffle to win fantastic prizes. The lucky winners will be drawn on the festival’s closing day, with prizes including a Master Good gift package, double passes to the Debrecen Wine & Jazz Days, Apolló Cinema tickets, and entries to the Flower Float Parade and Carnival Fiesta.
Taste, vote, and win!
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Once again, the Debrecziner Gourmet Festival proved that flavors and films are a perfect match. Whether it’s a curd cheese dumpling inspired by Bendegúz, ice cream served in a brioche basket, or a brilliantly reimagined sandwich, this year’s gastronomy truly became an experience.
– Éva Bácsi –
