Old Roots, New Ideas
On 25 September, the Dinner with an Eger Winemaker series returns to Imola Hotel Platán with another exceptional evening.
The wines of Havas & Tímár Winery and the culinary ideas of chefs Ádám Kreácsik and László Ruprecht come together in a shared gastronomic story at Borág Restaurant.
There is far more behind a wine than what eventually reaches the glass. Vintages, decisions, experimentation, years of patience and a long creative process in which both the terroir and the winemaker’s vision leave their mark.
The same is true of a memorable dish. A familiar flavour, a defining ingredient or a classic recipe can take on an entirely new meaning through contemporary techniques and a fresh perspective. On 25 September, these two worlds meet at Borág Restaurant.
At the sixth edition of Dinner with an Eger Winemaker, Havas & Tímár Winery, Ádám Kreácsik and László Ruprecht explore how tradition and renewal, wine and food, memories and contemporary gastronomy can come together.
Three Creative Worlds at One Table
This special evening brings together three distinctive perspectives. The winery and the two chefs each bring their own story, experience and creative approach – all coming together to form one shared experience.
Winery from Eger
Havas & Tímár Winery
Born from the shared dream of two childhood friends, this small Eger winery began its story in 2008. Winemaker Balázs Havas and László Timár have created a hands-on estate where they remain personally involved in both vineyard work and winemaking. Their philosophy is centred on carefully selected grapes, respect for natural processes and giving their wines the time they need to mature.
BORÁG Restaurant
Ádám Kreácsik
Chef of Borág Restaurant, where familiar, comforting flavours meet modern culinary techniques. Respect for quality ingredients plays a defining role in his cooking, while traditional ideas are reinterpreted through a contemporary approach.
Chef and President of SVÉT
László Ruprecht
Chef, gastronomic consultant and President of SVÉT – Stílusos Vidéki Éttermiség – and one of the prominent representatives of quality rural gastronomy in Hungary. His work places particular emphasis on Hungarian ingredients, local producer communities and the values of contemporary Hungarian cuisine. His professional achievements were recognised with the Károly Gundel Award in 2025.
Two Chefs, Two Perspectives, One Shared Menu
For this special occasion, Ádám Kreácsik and László Ruprecht jointly shape the culinary concept of the dinner. Two individual careers and two distinctive perspectives come together, allowing the flavours of the past and the creativity of the present to share the same menu.
A memory, an ingredient or a familiar pairing can appear on the plate in a new form through contemporary techniques and a different approach. The aim is not simply to reproduce tradition, but to rethink it – with respect, yet with creative freedom.
Havas & Tímár – Wines Given the Time They Deserve
The story of Havas & Tímár Winery began with a shared vision between two childhood friends. At the heart of this small Eger winery is the belief that quality begins in the vineyard, making careful work with the vines every bit as important as the winemaking itself.
There is no rush in the cellar either. A gentle approach that favours natural processes results in wines that reflect the character of the terroir, careful craftsmanship and the patience behind their creation.
When Wine and Food Begin a Conversation
On this evening, wine is more than an accompaniment, and the dish is more than a backdrop to what is in the glass. The two respond to one another: sometimes a flavour reveals a new detail in the wine, while at other times a sip gives fresh meaning to an ingredient on the plate.
The focus is on these connections. Familiar flavours and new ideas, wines from Eger and contemporary dishes, along with the stories hidden behind every glass and every plate.
An Intimate Gastronomic Encounter
The limited number of guests allows the dinner to become more than a tasting – it becomes a genuine encounter. The stories behind the wines, the inspirations that shaped the dishes and the personal ideas behind each creation can all be discovered in a more intimate setting.
Date
25 September 2026
Arrival
5:00 pm
Dinner Begins
5:30 pm
Capacity
18–20 guests
Participation Fee
HUF 26,500 / person
A 12% service charge will be added to the price.
Three Creative Worlds. One Shared Evening.
Havas & Tímár Winery. Ádám Kreácsik. László Ruprecht. A special encounter where stories find their way into the glass, memories are brought to the plate, and a shared table brings the Eger wine region and contemporary Hungarian gastronomy closer together.
Places are limited, therefore advance registration is required.
It is also available to outsiders