Spago Budapest

Christmas Eve Dinner

Unleash the Christmas spectacle at Spago Budapest!

Spago Christmas Eve Menu

This Christmas, prepare to be swept off your feet as Spago Budapest transforms into a magical wonderland on the 24th of December!

 

 

A Feast Beyond Imagination

Join us to celebrate and let Master Chef Wolfgang Puck’s expert local team lead you on a mesmerizing culinary journey like no other. Get ready to be dazzled by the enchanting and delectable flavors of the season.

The Magic of 4 Courses

Our Executive Chef, István Szántó, and his talented culinary team will unveil a carefully curated 4-course menu that captures the essence of Christmas. Each bite is a tale of tradition and innovation, a culinary act that will leave you applauding for more.

A Night of Enchantment

It’s an evening where dreams come true, and every detail is a work of art. Unwrap the magic of Christmas at Spago Budapest and make this holiday season a celebration of joy and flavors you won’t soon forget.

Don’t miss your chance to be part of this enchanting Christmas spectacle. Reserve your table now, and get ready to experience the holiday season in a way that will leave you saying, “Bravo!”

 

 

24 December 2023

Bookings

The 4-course á la carte gourmet menu, created by our Executive Chef, István Szántó and his team, is available on 24th December from 18:00 to 22:00.

Price: 55,000 HUF / person

The price is in Hungarian Forint and excludes the 15% service charge (including VAT).

Christmas Menu

55 000 HUF / person plus 15% service charge (including VAT).
Book a table

WELCOME BITES WITH OUR BREAD SELECTION AND ARTISAN BUTTER

COTTAGE CHEESE CREAM

Caraway seeds, Paprika

HOUSE SMOKED TROUT ROLL

Sesame, Pickles

MANGALITSA 'KOCSONYA' JELLY

Wild Garlic Capers, Finger Lime

STARTER (please select one)

DUO OF FOIE GRAS - SEARED AND MOUSSE

Caramelized Williams Pear, Chestnut-Almond Crumble

SASHIMI SELECTION - RED SNAPPER, BLUEFIN TUNA, WILD SALMON

Calamansi Ponzu, Shiso Pesto

POTATO SALAD

Dried Cured Ham, Watercress, Radishes, Pickled Mustard Seed

MIDDLE COURSE

FOREST MUSHROOM RISOTTO

Rosemary, Winter Truffle, Parmesan

MAIN COURSE (please select one)

ROSE DUCK BREAST

Confit Leg, Parsnip, Endive With Citrus-Pine Shoots Reduction

HERB CRUSTED SALMON FILET

Japanese Cauliflower, Quinoa, Champagne-Beurre Blanc Sauce

DESSERT (please select one)

TRADITIONAL CHESTNUT PURÉE

Amarena Cherry, Salted Caramel, Vanilla Chantilly

CRUNCHY APPLE STRUDEL

Cider Sorbet, Cinnamon

SURPRISE MIGNARDISE