November 7–15, Hajdúszoboszló turns into a goose-lover’s playground, pouring fresh new wine and serving classic-and-creative goose dishes across multiple venues in the spa town. Think steaming soups, fall-roasted mains, and cheeky desserts fueled by tradition and a little kitchen swagger. Dive in, eat well, repeat.
Mirage Restaurant | Nov 12–15
Start smart with goose pâté, sage, and quince for $12.80. Slurp a luxe goose soup with foie gras, töltike, and a smoked quail egg for $9.20. Mains flex: crispy goose leg with red cabbage, pomegranate, and beet for $21.10; goose breast with pumpkin, blueberry, and chili for $20.00; tagliatelle with wild mushrooms and goose leg for $13.90. Finish with mákos guba for $7.70. Wine picks: Pannonhalma Archabbey St. Martinus (Pannonhalmi Főapátság St. Martinus) and Günzer Harvest 2025 Portugieser (Günzer Szüret 2025 Portugieser).
Nelson Pub Restaurant and Confectionery | From Nov 8
Goose ragout soup with potato dumplings. Crispy goose leg with Bavarian bread dumplings, red cabbage cream, and beet. Dark chocolate tart with spiced sour cherry ragout. Reservations: +36 52 270 226.
No. 8 Restaurant | Nov 11–16
Retro party Nov 15 from 8:00 p.m. Goose-fat bread with cracklings and pickles; goose broth with töltike and vegetables; goose gizzard stew with sheep-cheese nokedli; goose gyros; ludaskása; chestnut–plum trifle.
Pinczés Papa Oven Csárda | Nov 7–16
New-wine goose ragout soup with raisins and walnut potato dumplings; goose goulash with handmade csipetke; confit goose leg with brandy-soaked prunes and pumpkin rösti; seared goose liver with honey–rosemary apples; gizzard paprikás with porcini nokedli; mixed goose platter; ludaskása.
Game Park Restaurant & Café (Vadaskert Vendéglő & Kávézó) | Nov 7–9
Goose ragout soup; oven-baked ludaskása; oven-confit goose leg; pumpkin pie with caramel sauce; Lúdláb trifle.
