February Magazine

2014_02_magazineOnce again we have exciting weeks ahead of us in
the final month of the winter, which this year has
worked out in a strange way because in effect the really
cold, wintery weather has only now arrived.

Despite this there is absolutely no lack of programs and
things to do. as valentine’s day approaches, we have
arranged three events to mark the occasion, one event is
‘chocolate lovers Week’, during which there is a
fantastic opportunity to experience the dolce vita in the
form of a perfected pairing of remarkably crafted
pralines and famed, fine Hungarian wines. naturally, we
couldn’t miss an intimate valentine’s day dinner, and of
course, we crown the week with sunday Brunch inspired
by the spirit of true love.
The chinese lunar new Year falls in early February, and
we invite you to celebrate in the rickshaw restaurant
where we are at your service with dishes specially made
for the occasion.
Among our themed and always entertaining and
pleasurable sunday Brunches it is well worth highlighting
the ancient Hungarian custom we bring to corinthia
toward the end of the month, that of the Busó festival,
in the course of which, during carnival season, revellers
dress in frightening masks to chase off the winter and
welcome in spring.
Our carnaval di rio Brunch is a distant relation of Busó
and also staged during carnival time: for this sunday we
welcome in a truly thrilling and colourful Brazilian
atmosphere complete with cocktails and samba dancers.
a good time for all is guaranteed, the hallmark of all our
sundays when we not only serve brunch but put
together a really entertaining program for all the family.
some truly out-of-the-ordinary drinks can be sampled at
le Bar. during royal alchemist Week, you have an
opportunity to sample cocktails of our own invention
served in glasses shaped like test tubes, and then there
is a genuinely one-of-a-kind creation: nothing other than
“drinking Your lunch – the Goulash cocktail”. don’t
miss it!
In this issue, we have included many other matters of
interest. there is the latest chapter in the long history of
our hotel; we introduce our pastry chef attila menyhárt,
while chef péter Bolyki shares another of his delicious
recipes. naturally, there is also plenty going on in the
city, so we cover many forthcoming programs in
Finally, I trust that you will enjoy the February edition of
our newsletter and that you will find within its pages
programs that are very much to your taste.

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