Four Hands Wine Dinner in Eger with Böjt Gergő’s Wines

One terroir, two chefs, three creative perspectives

On 30 October 2026, the Dinner with an Eger Winemaker series returns to Imola Hotel Platán for its seventh edition.

This time, the wines of Böjt Gergő meet the culinary ideas of Kreácsik Ádám and Macsinka János at Borág Restaurant.

An evening bringing together the character of the Eger wine region, two distinctive culinary perspectives and the story of a family winery.

+36 36 513 888 recepcio@imolaplatan.hu

Behind every wine lies a place, a vintage, the grapes and the work of the people who created it. Behind every dish are the ingredients, experience, technique and an idea that gives it its final form.
 

On 30 October, these worlds come together to tell one shared gastronomic story. Two chefs respond to the character of the vineyards around Ostoros through their own culinary perspectives, while wine and food reveal new dimensions alongside one another.
 

More than a succession of courses and wines, the evening is a meeting of three creative worlds in Eger.

Three creative worlds around one table

Böjt Gergő brings the story and wines of a family winery rooted in the Eger wine region. Kreácsik Ádám represents the contemporary culinary philosophy of Borág Restaurant, while Macsinka János contributes the distinctive approach familiar from Macok Bistro, one of the defining names on Eger’s gastronomic scene.

Three different professional journeys come together in one collaborative menu for this special evening.

Participation Fee

HUF 26,500 / person

A 12% service charge will be added to the price.

Böjt Winery, family roots in Ostoros

The story of Böjt Winery began in Ostoros in 1993, when Böjt László and his wife Éva established the family estate with three hectares of land and a small cellar carved into the local tuff.
 

Much has changed since those early days, yet the family philosophy has remained. Today, the winery cultivates 12 hectares around Ostoros, including vineyards in the Kutyahegy and Bikus areas.
 

The estate’s largest contiguous vineyard, Kutyahegy, plays a particularly important role in the family’s winemaking philosophy. Its terroir, the diversity of grape varieties and the distinctive character of the Eger wine region provide the foundations for Böjt Gergő’s wines. On 30 October, these wines will take centre stage in both the glasses and the evening’s culinary dialogue.

Kreácsik Ádám, the kitchen of Borág Restaurant

Kreácsik Ádám begins with familiar flavours and Hungarian ingredients, giving them new expression through modern techniques and a contemporary culinary approach.

Respect for ingredients and the search for balance are central to his cooking. A single dish can feel both familiar and unexpected, refined yet complex.

For this evening, his creations will respond to the individual character of Böjt Winery’s wines, shaping one side of the collaborative menu.

Macsinka János, familiar flavours from a new perspective

Macsinka János has become closely associated with the gastronomic identity of Eger. As chef and owner of Macok Bistro, he approaches the ingredients and flavours of Hungarian cuisine through a contemporary lens.
 

In his kitchen, tradition is not a finished story but a point of departure. Familiar ingredients and flavours are transformed through experience, technique and his own distinctive culinary perspective.
 

For this special occasion, he joins Kreácsik Ádám to create a menu in which two different culinary journeys meet the wines of Böjt Winery.

Two chefs, two perspectives, one menu

A collaborative menu becomes truly exciting when every plate does not speak in exactly the same voice.

The different culinary perspectives of Kreácsik Ádám and Macsinka János create precisely this opportunity. Two personalities and two approaches come together around one shared idea.

Each course is created in dialogue with the wines of Böjt Winery, while the carefully chosen pairings allow the wines themselves to reveal new dimensions.

When wine and food meet

A glass of wine carries something of the place it comes from. A plate can evoke a landscape, a memory or a new interpretation of a familiar flavour.
 

On this evening, the terroir of Ostoros, the distinctive qualities of the Eger wine region and contemporary Hungarian gastronomy come together at one table.

More than a wine dinner. Three creators sharing one idea, expressed in the glass and on the plate.

An evening inspired by the flavours of Eger

The seventh edition of Dinner with an Eger Winemaker offers another opportunity to discover the stories shaping the wine and gastronomy of Eger.

Böjt Gergő. Kreácsik Ádám. Macsinka János.

Three names, three professional journeys, one shared table.

Three creators, one shared evening

The complete dinner menu and further details will be announced soon. Places are limited, so advance booking is required.