Dinner in the Sky Budapest - Dine 50 meters in the air

Dinner in the Sky is by far the most exciting meal you will ever have.

Dinner in the Sky is an extra-ordinary experience with a culinary touch which allows people to dine at 50 meters in the air. We serve a three-course dinner in the sky for our guests.

Despite the fancy menu that will be served, the view from your seat will be one that will linger on well after your meals taste and aroma have left. This unique concept has a great success all over the world so now you could be part of this exciting innovation!

Currently, this magnificent experience is positioned by the Vajdahunyad Castle, in the park of the Városligeti Mujégpálya. The unique historical surroundings and the special atmosphere will make the experience unforgettable.

You can have your meal just beside the more than 100 year-old castle and you can enjoy the stunning view to the Heroes Square which is on of the most popular and well-known part of Budapest. You can also have the view to the Andrássy Street which is know as the Hungarian Champ-Elysee and the silhouette of the hills on Buda side will amaze you.

This event is for anyone who wishes to transform an ordinary meal or meeting into an extraordinary event, leaving a lasting wow factor impression on your guests.

Dinner in the Sky can cater for up to 22 guests, a chef in the middle and his 2 assistants, although the infrastructure can facilitate bigger groups of up to 200 people on different flights.

This is undoubtedly the most amazing experience you will ever have. It's a must see and an experience that is now accessible to anyone and everyone.

The rain has no influence on the event because the table is covered by a big roof which protects you from the rain. On the crane there is an anemometer to check the wind-force and lift a little bit up and down the table if it is necessary.

Safety is a major concern and you can be rest assured that it has been built according to the German TÜV certification norms, probably the toughest security certification in the world. Everything, from the seatbelts to the crane, was conceived with an obsessive attention to detail as far as security is concerned.

In the followings you can find our menu offers and the exact dates of the flights, so please choose from the options and book your meal today!

For bookings or more information
Should you be interested on the above program or need help please do not hesitate to contact us at: info@budapest-hotel-guide.hu.

Bookable Dates

31. July - 3. August 2008. & 13. August - 24. August 2008.

Our offer for the afternoon snacks (13:00, 15:00, 17:00)

International menu

• 1 glass of Moët & Chandon champagne

Our snack offer

• Goose liver creme brulée with caramelized apple slices and balsamic vinegar made of "Aszú" wine , Tokaji Szamorodni sweet, 2000,from the wine celler of Oremus
• Seven spice lamb cutlet accompanied by bear's garlic scented mashed potatoes, paprika couli and aubergine caponata, Egri Medium Bull's blood, 2003, from the wine cellar of Simon

Dessert

• Elseways prepared rice pudding with fruits

Hungarian menu

• 1 glass of Moët & Chandon champagne

Our snack offer

• Thin sliced rump of the Hungarian grey cattle with pumpkin seed-oil and purple onion, Budai Sauvignon Blanc 2006,from the wine cellar of Nyakas
• Confited suckling pig with onion jam and spicy mashed potatoes, Villányi Merlot 2006, from the wine cellar of Bock

Dessert

• "Lúdláb" elseways, with fresh sour cherry salad

Vegetarian menu

• 1 glass of Moët & Chandon champagne

Our menu offer

• Dandelion-bear's garlic salad with walnut oil from Zala and lemon confit, Badacsonyi Kéknyelu, 2004, from the wine cellar of Szeremley
• Wild salmon stuffed pikeperch fillet with dill and white wine, Egri Chardonnay 2005 Gróf Buttler historical wineyard

Dessert

• Madagaskar mousse with pistacchio

Our offer for the evening dinner (19:30, 21:30)

Aperitif selection

Aperitifs served upon arrival (1 glass/person)

• Campari juice
• Törley Gála dry sparkling wine

• Pink Grape fruit juice
• Orange juice
• Peach Juice
• Theodora sparkly and still mineral water

International menu

• 1 glass of Moët & Chandon champagne

Appetizers

• Goose liver creme brulée with caramelized apple slices and balsamic vinegar made of "Aszú" wine
• Veal carpaccio with tomato-red onion salsa, served on parsley mousse, Grilled green asparagus and beetroot on fresh cheese creams
• Szeremley Szirén from the wine cellar of Szeremley

Main course

• Beef tenderloin medallions with grilled green asparagus and cognac flavoured goose liver sauce
• Almond flavoured potato strudel
• Villányi Athus Cuvée from the wine cellar Gere Attila

Dessert variation

• Crema catalana
• Orange-chocolate ice-cream on -196 degrees
• Pecan nut soufflé with "Tokaj Aszú" wine
• Tokaji Mylitta

Hungarian menu

• 1 glass of Moët & Chandon champagne

Appetizers

• Peppered goose liver cubes baked with apple, served warm on lettuce salad in crispy rye-bread
• Porcini clear soup topped with pasta covered with smoked goose breast
• Thin sliced rump of the Hungarian grey cattle with pumpkin seed-oil and leek
• Tokaji Aszú 3p 2002 from the wine cellar of Puklus

Main course

• Mangalica steak rolled into onion jam
• Pan fried potato
• Egri Medium Bull's blood, 2003, from the wine cellar of Simon

Dessert variation

• Sponge cake "Somló" style with chocolate sauce and whipped cream
• Cottage cheese pudding with peach, sided by fresh vegetables
• Honey-cake soufflé on forest fruit mirror
• Dessert wine speciality:Raspberry wine from Ganádpuszta

Vegetarian menu

• 1 glass of Moët & Chandon champagne

Appetizers

• Grilled green asparagus and beetroot on fresh cheese creams
• Trout fillet on tzatziki-spaghetti, with grapy tomatoes and duck cracklings
• Chanterelle mushroom jelly with walnut oil, raspberry vinegar and purple onion
• Budai Sauvignon Blanc 2006,from the wine cellar of Nyakas

Main course

• Salmon fillet with topped with melted goat cheese, aged in lime sauce
• Iron-baked spring vegetables
• Egri Chardonnay 2005 Gróf Buttler historical wineyard

Dessert variation

• Elderberry cake
• Chocolate mousse with orange liquor
• Strawberry parfait
• Egerszóláti late harvested Olaszrizling, 2004,from the wine cellar of Gál Lajos

For bookings or more information
Should you be interested on the above program or need help please do not hesitate to contact us at: info@budapest-hotel-guide.hu.