Győr is getting a generous serving of Levantine hospitality this winter with a hands-on mezze workshop series and themed dinners. Mezze, a hallmark of Lebanese cuisine, is essentially an abundant feast built from small plates. It usually means a spread of appetizers, but in practice it often stretches to cover an entire meal. It’s not unusual for a full mezze to run to 30–40 different dishes; here, the menus are tighter—six to eight plates—but indulgence is guaranteed.
Dates, location, and how to join
The first Mezze Workshop lands on Wednesday, 2026.01.14, at 9000, Szent István Road (Szent István út) 8 in Győr. Organizers encourage phone bookings—just call to secure a spot. Contact details are provided via the listed info and phone links on the event page.
What’s on the menu
Expect a curated tour of Syrian, Lebanese, and Turkish flavors. The January workshop teases a lineup that may include:
– Muhammara: a rich, spicy red pepper and walnut dip with pomegranate molasses.
– Katmer: a flaky pastry, typically buttery and layered, often finished with pistachios.
– Köfte: seasoned meatballs, grilled or pan-fried, with herbs and warm spices.
– Malabi: a silky milk pudding, delicate and perfumed.
– Fattet makdous: a layered Syrian specialty centered on eggplant, with toasted pita, tangy yogurt sauce, and pine nuts.
That’s just the start—there’s “etc.” for a reason. The idea is to learn, taste, and share plates in the spirit of the region’s convivial table culture.
More feasts in February
There’s a follow-up Mezze Feast on 2026.02.09, again in Győr, expanding the spread to Turkish, Syrian, and Lebanese dishes. Then, on 2026.02.25, an Arab three-course dinner puts a focused twist on the cuisine with a guided menu:
– Starter: Fattet Makdous. This Syrian classic builds layers of eggplant with toasted pita, garlicky yogurt sauce, and pine nuts. The seasoning is generous; the textures—soft, crunchy, creamy—are the draw.
– Main: Moroccan Tagine. The North African icon slowly cooks in a clay pot to let spices bloom and flavors settle. It can be made with chicken or lamb, or as a vegetarian version piled with vegetables, dried fruits, and exotic spice blends. Slow cooking is the point: everything melds into a fragrant, spoon-tender stew.
– Dessert: Muhallabia. A light, creamy milk pudding lifted by rose water and finished with pistachios. It’s gently sweet, aromatic, and a fitting finale.
All events take place in Győr.
Why mezze works
Mezze turns eating into a social ritual—plate-sharing, flavor-hopping, conversation as seasoning. It’s also ideal for learning: every dish teaches a technique, a spice profile, a regional tweak. Muhammara layers smoke and sweetness with pomegranate molasses. Köfte drills into balancing fat, herbs, and heat. Fattet is a masterclass in texture: toasted pita meeting syrupy eggplant and cool yogurt. Malabi and muhallabia show how milk, starch, and aromatics become dessert with just a few moves.
The workshops are compact by design, focusing on six to eight plates rather than a banquet-sized 30–40, making it realistic to cook everything in a class setting and still sit down to a proper feast.
Where to stay nearby
If you’re making a trip of it, Győr offers plenty of lodging options—some set by water, others steps from the Old Town. Highlights include:
– A charming lakeside holiday village with twelve thatched-roof houses. In summer, the lake doubles as a popular beach for families and young travelers, with kayak and boat rentals on-site. Anglers find it an all-year spot, and the natural setting keeps things calm and green.
– Amstel Hattyú Guesthouse (Amstel Hattyú Panzió), just a short walk from Győr’s historic center, perched on the banks of the Mosoni-Danube. Spread across a 5,000 m2 plot in a leafy zone, it balances quick access with a quiet atmosphere, plus plenty of options for active downtime.
– A youth accommodation on the Little Hungarian Plain in Győr’s suburban belt, roughly 8 km from the city center. Built in 1994 with chapels on both floors, it has 45 beds available year-round by prior arrangement. Dining room, lecture hall, and kitchen can be rented separately even without booking rooms, making it a practical venue for retreats and courses.
– Baroque Hotel Promenád**** (Barokk Hotel Promenád****), set right in the heart of the city on Ányos Jedlik Street (Jedlik Ányos utca), inside a protected baroque townhouse that graced the street as far back as the early 1600s. Rooms include doubles, triples, a family room, a bio-room, and a baroque suite, all named after famous locals, with decor and notes to match.
– Bolero Hotel, a classic bourgeois-style property popular with couples, families, business travelers, and groups who enjoy good food and live music.
– A first-class family-run guesthouse opened in 2009, 300 meters from the historic center and a 10-minute walk from Győr railway station. Elegant rooms, modern bathrooms, and a quiet setting make it a reliable base.
– Budget-friendly accommodation for workers and travelers in Győr, with rooms for 1–6 guests, each with a shower and WC. There’s a shared kitchen for every three rooms, washing machines, free Wi‑Fi, free parking on a guarded site, and a grocery store (Dáma ABC) on hand. Downstairs, the Dáma-Tanya Western beer pub brings the atmosphere; every room has a color TV and a fridge.
How to book
For the mezze workshop and dinners, call the provided phone number or use the listed info link to confirm time and place, and to reserve your spot. If you’re traveling, pick a stay that fits your style—baroque elegance in the center, riverside calm, or lakeside ease—and turn a night of mezze into a Győr getaway.
