Goat cheese with lentil ravioli and honeyed pecan | Recipe: Csaba Puskás | Photo: Tamás Kaunitz

Pork with sunchoke and onion | Recipe: Csaba Puskás | Photo: Tamás Kaunitz

Monkfish with parsnip and buttermilk | Recipe: Csaba Puskás | Photo: Tamás Kaunitz

Boar tenderloin with cabbage and chocolate crumb | Recipe: Csaba Puskás, Zsolt Lovász, Anett Béres | Photo: Tamás Kaunitz

Duck liver with rhubarb and beetroot | Recipe: Csaba Puskás, Zsolt Lovász, Anett Béres | Photo: Tamás Kaunitz

Joconde sponge with ganache-variations| Recipe: Csaba Puskás, Zsolt Lovász, Anett Béres | Photo: Tamás Kaunitz

Rabbit leg with potato salad and roasted salad | Recipe: Lőrinc Both | Photo: Tamás Kaunitz

Kohlrabi sauce with radish variations | Recipe: Lőrinc Both | Photo: Tamás Kaunitz

Green mille feuille | Recipe: Lőrinc Both | Photo: Tamás Kaunitz