Dinner with József Bock

DNB is the restaurant of Marriott, and the three letters stand for the river Danube, since the eatery is right by the bank of the blue river, offering stunning view. At St. Martin’s weekend several wine dinners await guests all over Hungary, this one is undoubtedly one of the most exciting ones. Not only because of the mouth-watering plates (e.g.: roasted goose with braised red cabbage and apple jus), the appealing wine list (including the new vintage, legendary “PortaGéza” and the Concours Mondial de Bruxelles gold winner Essencia), but mostly because József Bock, the always jolly story teller will be your host personally.

“Celebrate St. Martin’s Day with a goose feast and the finest new wines of the year presented by the Bock Winery. Indulge in a sumptuous buffet dinner offering traditional Hungarian meals from locally grown ingredients.”

Date and time: 8 November 2024, 19.00–22.00
Venue: DNB Budapest, Hotel Marriott, 4 Apáczai Csere János street, Budapest, Hungary
Host of the event: József Bock, multi-award-winning Hungarian vintner
Price: 27 900 HUF (approximately 70 EUR)
The price includes unlimited soft drinks, local waters, coffee and tea. The price is in Hungarian Forint, include taxes and per person. A discretionary 14% service charge will be added to the bill.
Get your tickets here
Wines to be served

• Bock Marcell Brut Nature 2021
• Bock Blanc 2023
• Bock Primőr Rosé Cuvée 2024
• Bock Szent Márton PortaGéza 2024
• Bock Cuvée 2017
• Bock Essencia 2018
  

  Scroll down for the menu

More about Bock Essencia

Hungary wins 19 medals Concours Mondial de Brusselas

Did you know where the name PortaGéza comes from?

When Hungary joined the European Union, Villány wine region had to stop using the name ‘Oportó’ for the grape Portugieser. József Bock is a stubborn man, he was used to calling his wine Oportó, and he did not like the new word, he did not even want to memorise it. To protest in his own way, he created a name sounding similar to Portugieser: PortaGéza (something like ‘Dudley Door’).
More about Bock Winery

COLD BUFFET
Selection of marinated grilled vegetables
Waldorf salad with smoked duck breast
Finest selection of Hungarian cured meats
Duck liver pate with Mako onions
Goose rillettes on sourdough bread
Hungarian beef tartare
Oven-roasted beetroot salad with aged goat cheese
Autumn salad leaves with pumpkin pear and arugula
Lentil salad with winter vegetables and mustard tarragon dressing
Home-smoked salmon with sour cream
Selection of bruschetta with charcoaled eggplant, tomatoes and ajvar
Selection of sushi
Selection of International cheese served with its condiments

SOUPS
St Marton’s goose soup with matzo dumplings and winter vegetables

HOT BUFFET
Pike perch “Orly” style served with winter truffle mayonnaise
Oven-baked handpicked roots with butter and thyme
Pan-fried duck breast with pumpkin and apple puree
Hungarian forest deer stew with porcini mushrooms
“Sólet” with oak smoked goose breast and neck
Oven-roasted rosemary potatoes

FROM THE KITCHEN PASS
Smoked Tihany cheese croquettes
Mini “Ludaskása”
Goose spring rolls with plum chutney
Roasted pumpkin with maple syrup and thyme
Oven-baked pumpkin
Roasted goose liver