Győr is leaning into Levantine comfort food this winter with a hands-on mezze feast workshop and a trio of cooking events that span Turkish, Syrian, Lebanese, Moroccan, and broader Arab flavors. The headline session lands Monday, 2026.02.09, at 9000 Győr, Szent István Road (Szent István út) 8, where participants cook 6–8 dishes inspired by the Lebanese tradition of mezze — not just appetizers, but a lavish, share-everything style of dining. Call to book; contact details and phone numbers are available through the listed info links. Expect a generous table, punchy spices, and the kind of food that makes you linger. Győr gets a second mezze date on 2026.03.20, plus a three-course Arab dinner on 2026.02.25, all under the same immersive, cook-and-eat banner.
What mezze really means
At its heart, mezze is a way of eating that prizes abundance and variety. In Lebanon and its neighbors, an evening can bring 30–40 small plates, often sweeping from dips and salads to hot pastries, skewers, and even stews. This workshop pares it back to 6–8 courses — deliberate, focused, doable in one night — but the spirit stays intact: bright, smoky, garlicky, nutty, lemony, herb-studded plates meant for sharing. The lineup draws from Turkey, Syria, and Lebanon, spotlighting staples like silky spreads, crisp-baked doughs, and spice-forward meats, while leaving room for sweets and flaky pastries to finish.
Dates, themes, and the Arab three-course dinner
Circle three nights in Győr. On 2026.02.09, the Mezze Feast is all about Turkish, Syrian, and Lebanese flavors — a deep dive into regional classics, cooked and eaten on site. On 2026.02.25, the Arab Three-Course Dinner switches gears to a plated meal that layers textures and aromatics across starter, main, and dessert. And on 2026.03.20, the Mezze Feast returns with a refreshed spread and a few named highlights.
The 2026.02.25 dinner opens with Fattet Makdous, a Syrian favorite built around eggplant, toasted pita, and a tangy yogurt sauce, finished with pine nuts. It’s assembled in layers and spiced generously, so every bite hits crunchy, creamy, and warm, with cinnamon and cumin notes. The main course is a Moroccan tagine, that slow-simmered North African icon cooked in a clay pot until the sauce glosses and the spices bloom. It can go chicken or lamb, or take a hearty vegetarian turn with plenty of vegetables, dried fruits, and those heady ras el hanout–adjacent spices that bring warmth without blowing out the palate. Dessert is muhallabia, the feather-light milk pudding scented with rosewater and topped with pistachios, fragrant and just sweet enough to close the evening gracefully.
What to expect on the mezze nights
On the 2026.03.20 Mezze Feast, the host kitchen teases a roster that reads like a postcard from the Levant and Anatolia. Muhammara, the roasted red pepper and walnut dip, lands with pomegranate molasses and a whisper of heat. Köfte brings spiced meatballs or patties, grilled or pan-seared to a char-kissed finish. Lahmacun — that thin, crisp flatbread topped with minced meat, herbs, and lemon — shows off balance and speed. Katmer, a sweet, layered pastry, adds flaky drama. Mutabbaq folds pastry around a savory or sweet filling for a crunchy, golden pocket. And there’s room for etcetera — the kind of flexible planning that lets the market or the mood decide the night’s unscripted hits.
Across both mezze dates, look for classic sidekicks: tahini-laced sauces, lemony dressings, fresh herbs, warm spices like sumac and Aleppo pepper, and a chill of yogurt where the heat needs taming. The idea is to learn by doing — chopping, toasting, layering — and to sit down together at the end for the reward.
Where it’s happening and how to join
The kitchen action centers on Szent István Road (Szent István út) 8, 9000 Győr. Direct phone contact is encouraged to secure a spot; the organizer’s contact and phone details are provided via the listed info buttons. Sessions emphasize participation, so come ready to cook, taste, and ask questions. Menus accommodate meat lovers and vegetarians alike, especially at the tagine dinner, where both paths are part of the plan.
Make a weekend of it
If you’re traveling in for the class or want to turn dinner into a mini-getaway, Győr has plenty of lodging options. A reed-roofed lakeside resort village of twelve cottages offers a summer-favorite beach vibe, kayak and rowboat rentals, and year-round fishing appeal in natural surroundings. Closer to the Little Danube (Mosoni-Duna), the Amstel Hattyú Guesthouse (Amstel Hattyú Panzió) sits on a 5,000 m² riverside plot just steps from the historic center, pairing calm greenery with quick access to town and ample sport options.
In the Old Town, the Baroque Promenade Hotel (Barokk Hotel Promenád****) occupies a listed baroque townhouse on Ányos Jedlik Street (Jedlik Ányos utca), with elegant double and triple rooms, a family option, a bio-room, and a baroque suite, each space named for a local Győr luminary. The Bolero Hotel brings classic civic style and a restaurant with live music, a hit with couples, families, business travelers, and friend groups after good food and a convivial evening.
Budget travelers can look to a youth accommodation 8 km from downtown, built in 1994 with chapels on both floors, 45 beds available year-round by arrangement, and a rentable dining hall, lecture room, and kitchen — perfect for retreats and courses. There’s also a workers’ and transit hostel with 1–6-bed rooms, private showers and toilets, shared kitchens, washing machines, free Wi‑Fi, and parking on a guarded lot. On the lower level, the Dáma-Tanya Western-style pub pours cold beers, while every room has a color TV and fridge, and the on-site Dáma ABC grocery keeps staples within arm’s reach.
However you sleep, the point is the same: come hungry, leave inspired. Győr’s mezze nights are about more than recipes — they’re an invitation to cook boldly, pass plates often, and taste the region one generous bite at a time.
