Spago Budapest Spago Budapest

Generational Tasting Dinner

Two banks, one city, one table.
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A four-hands dinner in five courses

An unforgettable evening at Spago Budapest: the Generational Tasting Tour continues with a once-in-a-lifetime experience, hosted personally by Chef Wolfgang  & Byron Lazaroff-Puck

Budapest was once two cities. Buda on one bank, Pest on the other — separated by the Danube until 1849, when the Chain Bridge rose to join them for the first time. It remains the city’s defining symbol: two distinct worlds, permanently, elegantly connected.

It is a fitting stage for the next chapter of the Generational Tasting Tour. Wolfgang Puck and Byron Lazaroff-Puck bring their four-hands dinner to Spago Budapest, inside the storied Matild Palace, for one evening only — Wolfgang’s forty-four years of culinary legacy set across the table from Byron’s three-Michelin-star-trained vision for what comes next. Tradition on one bank. Innovation on the other. A bridge built, course by course.

Join us for a welcome reception on arrival, followed by a five-course dialogue between father and son — poured, plated, and told one dish at a time.

Thursday, September 3, 2026

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Highlights of the Event

A one-night-only four-hands dinner featuring Wolfgang Puck and Byron Lazaroff-Puck

A five-course culinary dialogue celebrating Wolfgang Puck’s 44-year legacy and Byron’s three-Michelin-star-trained vision

A journey between tradition and innovation, inspired by Budapest’s iconic Chain Bridge

Signature Wolfgang Puck classics presented alongside contemporary, Budapest-inspired creations

A welcome  Champagne reception between 18.30 – 19.30  followed by an unforgettable dinner in the elegant surroundings of Spago Budapest at Matild Palace

Thursday, September 3, 2026
Welcome Reception: 6:30 PM
Dinner: 7:30 PM

 

5-Course Menu

85.000 HUF / Per Person + 15% Service Charge
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Amuse

Chinois Oyster - WP TRADITION

The Chain Bridge - BLP INNOVATION

Palinka | Lavender Thyme Vermouth | Acacia Honey | Tokaji Furmint Float

First Course

Kärntner Käsenudel - WP TRADITION

Caviar | Chive

SECOND COURSE

BUDA - BLP INNOVATION

Saibling Crudo Rose | Lecso Consommé | Golden and Chioggia Beet | Dill

THIRD COURSE

Stuffed Quail - WP TRADITION

Wild Mushroom | Zinfandel Jus

FOURTH COURSE

"Pest" - BLP INNOVATION

Mangalica Pork Dong Po | Tokaji-Soy Glaze | Szechuan-Paprika Jus | Pickled Mustard Greens | Steamed Milk Bread

FIFTH COURSE | Dessert Duo

Kaiserschmarrn - WP TRADITION

Plum | Marzipan Ice Cream

"1873" - BLP INNOVATION

Chocolate chestnut bombe | Armagnac Chestnut Cream | Vanilla-Tokaji Ice Cream | Hazelnut Praline

A four-hands dinner in five courses