March 12–29, 2026, DiningCity rolls out the 29th National Restaurant Week across multiple cities, lining up more than 200 top Hungarian restaurants with special three-course menus starting at 6,900 HUF, service included. Premium spots open at 8,900 HUF, and exclusive venues at 10,900 HUF, with some restaurants offering broader selections for a modest surcharge. Many participants rank among Hungary’s Top 100, and 15 hold international Michelin recommendations, including Bib Gourmand winners. Every kitchen brings signature hits and one-off creations at fixed prices, making fine dining feel easy.
Rare cuts, luxe seafood, classic indulgences
The menus don’t just read special—they cook rare: beyond Hungarian Grey cattle, you might find Namibian zebu, mouflon, marrow bones, rabbit thigh, pig’s ear, or Burgundy snails. The sea is well represented, too: lobster, tiger prawns, yellowtail kingfish, tuna steak, even frog legs. Traditional luxuries make a strong showing: truffles in many guises, duck liver, and steak tartare. As usual, restaurants come prepared for special diets with gluten-, lactose-, and sugar-free options, plus vegetarian and vegan dishes. Fans of global flavors can book Lebanese, Indian, Japanese, Georgian, Mexican, Moroccan, and more, right alongside classic Hungarian kitchens.
Michelin-recommended lineup
Among the Michelin-recognized participants: My Kitchen Studio 365 (A Konyhám Stúdió 365, Fonyód); Bilanx; Costes Downtown; Cut & Barrel; Felix Kitchen & Bar; Góré Restaurant (Góré étterem, Kisharsány); Iszkor Restaurant (Iszkor étterem, Mályinka); Little Cricket Restaurant – Food & Room**** (Kistücsök Étterem – Food & Room****, Balatonszemes); MÁK Restaurant; Moszkva Square Bistro (Moszkvatér Bisztró); Natura Hill (Zebegény); Spago Budapest by Wolfgang Puck; Szaletly Inn & Garden (Szaletly Vendéglő és Kert); Textúra Restaurant (Textúra étterem); UMO Restaurant.
Fixed prices, flexible tastes
This now decade-old showcase is an easy way to step into exclusive dining rooms without the exclusive price tag. Planned menus are visible during booking on the event website, so diners can zero in on their favorite culinary traditions: Hungarian, French, Moroccan, American, Italian, Mexican, Asian—and plenty of fusion. Meat lovers, vegans, and guests with allergies will all find something to crave and trust.
Book online, seats are limited
Table reservations are available only through the website. Because the goal is to present high-quality hospitality to a broad audience, capacity is capped. The feast runs March 12–29, 2026—18 days to tour Hungary by plate.
