Mediterranean meat adventures

Duration: 3 hour
Number: 10 person
Difficulty level:
Use of ingredients:
Cultural depth:
Language: Hungarian
We have brought three special meat dishes inspired by French and Italian cuisine for this course – using ingredients that are less common or used in smaller amounts in Hungary. We deliberately keep the side dishes simple because we want the starring meats to shine even more. As a cold appetizer, we will prepare a pâté made with rabbit liver and Marsala wine, served with fine ciabatta toast and onion jam. Then comes a classic French dish: French rack, i.e., lamb chops, first seared, then seasoned and roasted until tender on a bed of sliced potatoes. Our main course is beef cheek cooked in red wine, which is, of course, accompanied by an Italian side dish, grilled polenta.


  • Fegatini di coniglio al marsala / Rabbit liver terrine with Marsala, balsamic onion jam
  • Guancia di vitello brasata con vino tinto / Veal braised in red wine, grilled polenta
  • Carré d'agneau rôti / Frenched rack of lamb, rosemary potatoes, sweet potatoes


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Gerenal infos

Cooking is hands-on, with each pair preparing the full menu in small batches. Our cooking sessions typically last about 3 to 4 hours and accommodate around 10 participants. The menu usually includes 3 to 7 courses/dishes. Food can be enjoyed during the course or taken home in small containers.

Our adult courses are designed for participants aged 18 and above, but we are happy to welcome children aged 12 and older when accompanied by an adult.

Course prices

Drink package