Dinner & Show
where gastronomy meets the magic of the stage.
THE PASTRY CHEF – ZOLTÁN REZNEKI
Zoltán Rezneki, the creator of the Budapest Varieté dessertsand pastry cheffortheDanubius Hotelschain,has created a special dessert exclusively for the " Vegas a Show"performance.
Zoltán Rezneki began his training as a pastry chef at Hotel Hungária, where he was awarded the prize for outstanding student in the field.At a young age, he participated in many professional competitions, where he achieved overwhelming success in the world of desserts.
He has been the pastry chef at Danubius Hotels for 26 years and established the Danubius central pastry kitchen in 2003, which supplies all of the chain’s hotels in Hungary with mouthwatering desserts.
And his philosophy is:
“When creating desserts, presentation comes first, but the taste must surpass it, because that’s how I can elevate the guest’s experience to the highest level.”
THE CREATIVE CHEF - KRISZTIÁN BALOGH
After an eleven-year stint in Scandinavia, he returned to Budapest Krisztián Balogh who has been the Blind Crow Restaurant Creative Chef
The creator of the Budapest Varieté dinner is the creative chef of the VakVarjú restaurants, who, by his own admission, is a chef open to professional innovation but free from extremes. He has worked in 5-star hotels in Denmark as a sous chef and executive sous chef. For two years, he managed a team of 60–65 chefs in the kitchen of the 679-room Tivoli Hotel, which has a capacity of 6,000 guests.
When preparing dishes, he strives to provide guests at the Budapest Varieté with a memorable experience that they will fondly recall long after the event.
“Hospitality is the most wonderful profession in the world. It’s addictive, incredibly creative, joyful, constantly evolving, ever-renewing—a beautiful vocation that you can’t help but fall in love with. I am one of the few lucky people whose profession is also their hobby.”
Krisztián Balogh
Upon arrival, we offer dinner to our guests:
Béla Fölföldi Elderflower Sparkling Wine (Badacsony)
Elderflower Sparkling Wine (Badacsony)
VarjúPapa Sparkling Rosé
100% orange juice
Mineral water with a slice of lemon and ice cubes
The Buffet Menu
Our chef's soup selection, served buffet-style
Cream of potato soup with cheddar cheese and leeks, topped with crispy bacon
Our selection of salads
Sweet potato salad with honey-mustard dressing, roasted Brussels sprouts, and kale
Pumpkin and barley salad with white balsamic vinegar dressing, kale, and feta
Red cabbage salad with mayonnaise, apple, celery stalks, toasted sunflower seeds, and leek sprouts
Our selection of main courses, served from a chafing dish with a side dish
Chicken thigh fillets marinated in sun-dried tomato pesto, pan-seared, and served with grilled vegetables
Parsley tagliatelle with smoked salmon, mascarpone sauce, chard, green peas, and cherry tomatoes
Pork cutlets baked with apples and smoked mozzarella, served with broccoli and potato gratin
Recommended for vegetarian and vegan guests
Coconut Lentil Curry
smoked tofu
fresh cilantro, basmati rice, black sesame seeds
Dessert
ELVIS'S FAVORITE!
This special dessert was inspired by Elvis Presley's favorites.
Zoltán researched which foods were among Elvis’s favorites. He even got in touch with actor Zoltán Frech, who plays the role of Elvis in the play *American Legend *. Peanut butter, banana, and crispy bacon. These three flavors form the basis of this special and mouthwatering little treat.
- Elvis's Favorite
- Danubius Anniversary Dessert
- Coconut Exotic Cookie
- Mascarpone and Nutella Magic
- Pistachio and Raspberry Slice
- Strawberry and Rhubarb Cookies
While creating the dessert, Zoltán Reznekei strove to ensure that every single bite offered an experience of harmony.
Guests at the Budapest Varieté can also sample the JUBILEE dessert created to celebrate Danubius Hotels’ 50th anniversary.
We reserve the right to change the menu!