The day begins with breakfast at the hotel, and then we’re off to explore Budapest. We’ll start with the Central Market Hall, Budapest’s temple to food. We’ll taste as we go, discussing history, ingredients, and the culture of food in Hungary. Then we’ll walk around this charming neighborhood and pop into a few specialty food shops. Lunch will be at one of Budapest's most well-known butchers (standing-room only) serving traditional Hungarian food. Afterwards, we will visit a traditional coffee house (open since the 19th century) for coffee and dessert, and learn about the coffee house culture of Budapest. This will be your chance to get your first taste of some of the fabulous Austro-Hungarian-style layer cakes.

The afternoon is yours.  We’re happy to supply you with suggestions or join you on a walk through the streets of the city.

We’ll meet that evening for a wine tasting and an overview of the Hungarian wine tradition, followed by a cooking party and dinner together at the Tasting Table.

After breakfast in our hotel we’ll take a bus to the outskirts of the city to explore Memento Park, an open air museum where the communist statues and mementos were taken from the city center after the fall of communism. This is a striking reminder of the recent past and it’s heavy influence on the many generations that still live in and around the city. From there we’ll take a ride to Etyek and visit a local ham producer. We’ll taste some of their aged hams, charcuterie and enjoy a grand feast over a whole roasted suckling pig. After the farm, we’ll head back into the city for a bit of  rest. That evening we’ll meet up for another cooking class focused on some of our favorite traditional recipes at the Tasting Table with wine, more regional stories, and more wine!

This morning you’ll have time on your own to explore, take a dip in a local bathhouse, or just relax. Around lunch time we’ll meet up for a short ride to one of our favorite local restaurants to enjoy a traditional meal before getting ready for an afternoon of baking classic Hungarian pastries at Auguszt pastry shop.  This family's baking talents date back nearly 140 years, making it one of the oldest and respected in the city.  We will try our hand at baking several pastries, both savory and sweet, during our visit here. That evening we’ll make our way to one of the famed rooftop bars in Budapest for a drink and light snack, followed by the option to visit some of the ruin bars within the city. These bars bring a unique and hip edge to the city that have quickly caught on with the youthful creative crowd. During the day they can be filled with local crafters, artisan food makers, and hours of fun conversation. On the weekends, they’re packed with locals having a grand time.  **Tonight we’ll pack for our trip to Tokaj!**

After breakfast at the hotel we’ll begin this new journey heading Northeast to Egar for a late morning cooking class at a local winery known for their dry reds and whites. At the winery, we’ll enjoy the fruits of our labor and learn about the local wines. Next, you’ll have time to enjoy the village of Egar and stretch your legs before departing to Tokaj and checking into our new hotel. Unpack that evening and explore the surroundings of the hotel property, located on a beautiful sloped vineyard with a vast view and lovely walking paths. During this time you can explore, take a swim (weather permitting), or relax before we meet up for dinner and drinks in the hotel, followed by some time around the fire.

After breakfast at the hotel we will begin our introduction to this magical region. Though famous for its sweet Tokaj aszú wines, the region also produces a range of dry white wines, mostly made from indigenous varietals. It’s a gorgeous region, where two rivers meet to create the perfect climate and terroir for these sweet wines. We’ll tour a winery in the village of Tolcsva, known as one of the most amazing cellar systems in the region. Dug deep into the rhyolite tuff, formed from volcanic ash, Tokaj is characterized by its mold-coated labyrinth-like cellars and this winery has one of the most stunning examples.

Next, we move on to a small family-run winery for a traditional home-cooked Gulyas accompanied by the family’s wines. From there we’ll continue on to Erdőbenye, a lovely village with a long tradition of cooperage. We’ll visit a cooper in his workshop and see a demonstration of handmade, traditional Hungarian oak barrels (the oak comes from the nearby Zemplén forests). Then we’ll hop on a boat for a ride down the Bodrog river and learn about the history of this river and its importance to the region's wine, people, and landscape.

That evening we’ll head to dinner at a local couple’s home. At this dinner we’ll enjoy a few local wines made nearby, and the winemaker will describe his method and what makes his wine so special. His partner will then take us on a journey through the local fauna and flora giving us a rich education in sustainable farm to table methods. This evening will be about as local as one can get in this region and full of brilliant eccentrics and their take on slow food in Tokaj.

 After enjoying breakfast at the hotel, we'll head out to explore the medieval fortress of Boldogkovaralja. This castle is located high on the hill and offers some very dramatic views. Prepare for steep slopes and many stairs. From here you’ll be able to see and better understand the landscape of the region and learn the importance of this fortress.

We’ll then head out to visit a local cheesemaker for a tasting, a visit of their property, and a small lesson in the process of cheese-making.

Next we’ll visit a nearby winery for a lovely tasting and a beautiful lunch made by the family. After lunch we’ll return to the hotel allowing you some time to pack before our group dinner at one of our favorite local establishments.

**Be sure to pack for our departure back to Budapest the next morning!**

Once we’ve had a light breakfast, we’ll start our journey back to the city, stopping along the way at a special farm to see Mangalica pigs - also commonly referred to as “hairy pigs”. This breed was nearly lost during the communist regime and we’ll learn about their importance in the specialty food industry, as well as their impact on Hungarian culinary history.  We’ll enjoy a nice tasting while at the farm before heading back to Budapest that afternoon for a little break before our final dinner as a group at the Tasting Table.

**This will be our last day together as a group—pack for departure in the morning.**