Discover Hungary’s National Restaurant Week: 18 days, 200 restaurants, Michelin-recommended menus from 6,900 HUF. Book exclusive three-course dining across multiple cities with gluten-free, vegan, and fusion options.
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when:
2026.03.12. (Thursday) – 2026.03.29. (Sunday), multiple cities and venues. DiningCity is back with the 29th National Restaurant Week, a nationwide food fest where around 200 top Hungarian restaurants roll out special three-course menus starting from 6,900 HUF (about 19 USD), service charge included.
It’s an 18-day flavor sprint from March 12–29, 2026, with 200 participating spots, including Michelin-recommended kitchens. Three-course menus come at fixed, category-based prices: top category from 6,900 HUF (about 19 USD), premium from 8,900 HUF (about 25 USD), and exclusive from 10,900 HUF (about 30 USD), all including service. Some restaurants widen the selection for a small surcharge. Newsletter subscribers get first dibs on bookings from February 23, 2026.
More than 200 venues are in, many ranked in Hungary’s Top 100. Fifteen restaurants hold international Michelin recommendations, with several Bib Gourmand distinctions. The lineup includes My Kitchen Studio 365 (A Konyhám Stúdió 365, Fonyód); Bilanx; Costes Downtown; Cut & Barrel; Felix Kitchen & Bar; The Rook (Góré étterem, Kisharsány); Iszkor Restaurant (Iszkor étterem, Mályinka); Little Cricket Restaurant – Food & Room**** (Kistücsök Étterem – Food & Room****, Balatonszemes); MÁK Restaurant; Moscow Square Bistro (Moszkvatér Bisztró); Natura Hill (Zebegény); Spago Budapest by Wolfgang Puck; Szaletly Inn & Garden (Szaletly Vendéglő és Kert); Textúra Restaurant (Textúra étterem); and UMO Restaurant.
Expect uncommon picks alongside crowd-pleasers. Beyond Hungarian Grey Cattle, menus may feature Namibian zebu, mouflon, marrow bones, rabbit thigh, pig’s ear, or Burgundy snails. Seafood fans can chase lobster, tiger prawn, yellowtail kingfish, red tuna steak, and even frog legs. Traditional indulgences turn up in multiple variations: truffles, duck liver, and steak tartare. As always, restaurants prepare inclusive options for special diets, with gluten-, lactose-, and sugar-free choices, plus vegetarian and vegan dishes.
The selection spans Lebanese, Indian, Japanese, Georgian, Mexican, and Moroccan kitchens, alongside classic Hungarian eateries. Menus often blend traditions, with plenty of fusion choices as well. Before reserving, guests can preview each restaurant’s planned menu on the event website to zero in on French, Moroccan, American, Italian, Mexican, Asian, or Hungarian flavors. With the broad, colorful spread, meat lovers, vegans, and diners with allergies can all find a perfect fit.
Reservations are online only, and capacity is limited to keep the focus on quality dining for a wide audience. It’s a seasoned tradition by now—your chance to slip into exclusive dining rooms and pay a fixed, friendly price for curated culinary experiences between March 12 and March 29, 2026.
