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
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