KOLLÁZS Cellar Nights continues!
Our next guest is Philipp Oser, owner and winemaker of Villa Tolnay Bor- és Vendégház. Join us on Thursday, September 19th from 6 pm to 10 pm. Exciting flavors and aromas, memorable wine-food pairings can be expected. We look forward to welcoming you!
Book your table now at +36 1 268 5408 or firstname.lastname@example.org
KOLLÁZS presents Cellar Nights – 4 Thursdays, 4 winemakers, and 4 unique dining experience.
Harvest season is right around the corner and we’re excited to launch our new event series. Join us on Thursday, September 5th from 6 pm to 10 pm for the first night with special guest István Szepsy Jr. from Szepsy.
The famous Szepsy family is considered one of the pioneers of Hungary’s most famous wine region, Tokaj. “Our family has been producing wines in Tokaj since the 1500s, when the production of Aszú wine first started, so the history and life of our family and the wine are inseparable.”
István Szepsy, one of the best respected winemakers in Tokaj, and his son István Szepsy Jr. are proud of the accomplishments of their predecessors, which encouraged them to become worthy of the task.
“Our goal is to produce the best quality grapes in our vineyards without compromise. That’s why we chose high-altitude, stony, steeply sloping vineyards with aged wines – the average age is over forty. We select small, loose Furmint grapes from mainly in the Mád areas.”
István Szepsy was Internationally honoured as a Top 100 Winery in 2014 and his Aszú and Furmint wines have received numerous accolades in the past few years.
Book your table now at +36 1 268 5408 or email@example.com
Menu & wines: 16 000 HUF per person
13% service charge applies
Book your table to enjoy a unique and relaxed dining experience while our Sommelier together with the winemaker guides you through the presented wines.
Reservations are available between 6 PM and 10 PM
4 wines paired with food — 16 000 huf/person
13 % service charge applies
Prebookings: firstname.lastname@example.org, +36 1 268 5408
Our Chef Árpád Győrffy together with Chef de Partie Erik Kiss revealed the secrets to making the classic Hungarian dish of duck liver terrine at the National Geographic Traveller UK Food Festival.
In collaboration: Dining Guide, Magyar Bocuse d’Or Akadémia & Spice of Europe
Enjoy a festive dinner menu and watch the fireworks at Kollázs – Brasserie & Bar on August 20th.
Vegetarian and limited a la carte menu also available.
Reservations: email@example.com, +36-20-219-2520
We are proud to announce our brand new weekly music program featuring a variety of our favourite artists bringing you the best of Budapest with an up-beat, fresh sound while you enjoy a handcrafted cocktail or join us for a leisurely dining experience.
Thursday – Saturday | 7 – 11 PM
#kollazsbudapest #ListenLive #BudapestBucketList