October Events at Imola Hotel Platán

Four Weekends, Four Worlds: October at Platán

These are not four similar themed events. The real appeal of the October programme lies in how different each weekend and dinner feels. Beer culture and Alpine aromas, Mediterranean ease, Far Eastern spices, followed by Eger wines and contemporary Hungarian gastronomy all appear one after another. Throughout the month, however, the essence of Platán remains unchanged: a calm adult-friendly environment, wellness, sauna experiences and time that does not need to be filled from morning until night.

What will October be like at Imola Hotel Platán?

This October could almost be described as a culinary journey without ever having to leave Eger. The first two themed weekends of the month bring the atmosphere of two very different European regions to Platán. Later, BORÁG Restaurant turns towards Asia for one evening, before the final event returns to the vineyards surrounding Eger.
 

This variety fits perfectly with the middle of autumn. October naturally invites longer dinners, richer flavours, afternoons spent in the sauna and evenings that need no special occasion. An interesting menu, a memorable wine or simply the opportunity to discover something new can be reason enough.
 

The key dates in the October calendar are:

• 2–4 October 2026: Bavarian Weekend in Eger with beer tastings, a beer academy, a themed dinner and Alpine-inspired wellness experiences.
• 9–11 October 2026: Tuscan Lifestyle Weekend with Italian flavours, a Mediterranean breakfast, Tuscan dinner and a special sauna ritual.
• 23 October 2026: Asian Flavours on an Autumn Evening with a 3+1-course menu inspired by Far Eastern cuisine.
• 30 October 2026: Dinner with an Eger Winemaker VII, a special evening featuring Gergő Böjt, Ádám Kreácsik and János Macsinka.

How does Bavaria move to Eger for a few days?

During the first weekend of October, a completely different set of flavours and aromas arrives at Platán. From 2 to 4 October, the Bavarian Weekend in Eger brings together Bavarian hospitality, traditional beer culture and the atmosphere of the Alps.
 

The journey begins upon arrival. Freshly baked pretzels, smoked ham bites and a welcome beer create the relaxed mood that defines the days ahead. This is not simply an Oktoberfest-style celebration. Traditional elements appear within Platán’s quieter, more refined setting, keeping the focus on quality flavours, interesting details and shared experiences.
 

On Saturday, beer takes centre stage. The Beer Academy introduces different styles through light lager, wheat beer and dark beer, showing just how varied the character of this familiar drink can be. The programme explores ingredients, differences in production and the way distinctive aromas develop. Selected bites accompany the tasting, which ends with a playful beer mug holding competition.
 

The theme continues beyond the restaurant. In the wellness area, an Alpine-inspired sauna ceremony adds another layer to the experience. Warm aromas and a more intense sauna session feel especially inviting on a cool October afternoon.
 

On Saturday evening, BORÁG Restaurant takes over. The Bavarian gastronomic dinner begins with classic ingredients, but instead of simply reproducing traditional dishes, familiar flavours are reinterpreted through Platán’s own culinary perspective. The result is a more contemporary and elegant expression of Bavaria’s hearty cuisine.
 

The weekend closes with Sunday brunch. There is no need for an early departure or rushed breakfast. Bavarian flavours return one last time before the three-day culinary escape comes to an end.

What happens when Tuscany meets autumn in Eger?

Only one week later, from 9 to 11 October, the atmosphere changes completely. After Bavarian beers and richer dishes, the Tuscan Lifestyle Weekend brings Mediterranean aromas, Italian flavours and a more relaxed rhythm to Platán.
 

The two worlds could hardly be more different, which is exactly what makes experiencing them one after another so interesting. The Tuscan weekend is not only about Italian cuisine. It also reflects a way of thinking in which a long breakfast, a thoughtfully prepared meal or time spent around the table has value in itself.
 

On Friday, guests are welcomed with sparkling wine or a fresh lemon and basil lemonade. In the evening, BORÁG Restaurant continues the Mediterranean theme with a 3+1-course dinner. One of the most appealing qualities of Tuscan cuisine is its simplicity: high-quality ingredients, clean flavours and very little unnecessary decoration. This approach naturally fits the refined gastronomic style of Platán.
 

On Saturday morning, breakfast also takes on an Italian character. Cornetto, focaccia, cheeses, olives and fruit preserves evoke Mediterranean mornings. During the day, a playful treasure hunt adds another experience to the stay, while the wellness area introduces the Toscana Relax Ritual.
 

Mediterranean herbs, citrus aromas and scents designed to encourage relaxation appear during the sauna ceremony. This is where a themed weekend becomes more than a special menu. The same idea can be felt at breakfast, in a welcome drink, inside the wellness area and at the dinner table.
 

Sunday brunch brings the final Mediterranean note. A slower morning, a few Italian-inspired bites, coffee and perhaps one last wellness session suit the spirit of the weekend perfectly.

Why can an Asian dinner feel especially exciting in the middle of autumn?

On 23 October, the focus shifts from a full weekend to a single evening with its own culinary world. During Asian Flavours on an Autumn Evening, the kitchen of BORÁG Restaurant turns towards Asia.
 

One of the most fascinating aspects of Asian cuisines is balance. Sweet, salty, sour, spicy and umami-rich flavours can appear within the same dish without one necessarily overwhelming the others. Different textures, temperatures and aromas add even more depth, making each course an opportunity to discover something new.
 

The 3+1-course October menu is inspired by this diversity. The aim is not to reproduce the cuisine of one particular country, but to interpret Asian gastronomic ideas through BORÁG’s own approach.
 

This is exactly why the dinner fits so well into the month’s programme. The Bavarian weekend draws on tradition, Tuscany focuses on a lifestyle and atmosphere, while the Asian dinner highlights contrasts and balance between flavours. A different rhythm, different spices and a different perspective all appear within the same elegant restaurant environment.
 

The evening is also open to outside guests, so there is no need to book a full stay in order to take part. For those looking for something completely different from familiar autumn flavours, a single dinner may be reason enough to visit Eger.

What makes a four hands dinner different from a traditional restaurant evening?

The final major event of the month returns to the Eger wine region. On 30 October, the seventh edition of Dinner with an Eger Winemaker arrives at BORÁG Restaurant. The evening brings together three creative perspectives: wines from Gergő Böjt and a menu created jointly by Ádám Kreácsik and János Macsinka.
 

The special appeal of a four hands dinner lies in the fact that two chefs do not necessarily approach the same ingredient in the same way. Different professional backgrounds, techniques and flavour memories meet in the kitchen. The result is therefore more than a succession of courses. It becomes a kind of culinary conversation.
 

Ádám Kreácsik represents the contemporary perspective of BORÁG Restaurant. His cooking places emphasis on Hungarian ingredients, familiar flavours and modern reinterpretation. János Macsinka is closely connected to the gastronomic life of Eger as chef and owner of Macok Bistro, where tradition is similarly treated as a starting point rather than a fixed rule.
 

The third central element of the evening is wine. The story of the Böjt family winery began in Ostoros in 1993. Today, the family works across several vineyard sites, expressing the character of the eastern part of the Eger wine region. On the final Friday of October, wines presented by Gergő Böjt will meet a menu shaped by the ideas of both chefs.
 

The dinner is designed for a small group of approximately 18 to 20 guests, creating a very different atmosphere from a larger gastronomic event. Winemaker, chefs and guests can come closer together, while the story behind each glass and plate becomes part of the evening.

How can Bavaria, Tuscany, Asia and Eger fit into a single month?

At first, the four themes may seem far removed from one another. Yet they share one important idea: each treats dining as an experience rather than simply a meal.
 

In Bavaria, the shared table, beer and hearty dishes create a sense of community. In Tuscany, time itself becomes important, and dinner is not just a quick stop at the end of the day but an event in its own right. Asian gastronomy places balance, contrast and detail at the centre. The Eger wine dinner, meanwhile, focuses on the relationship between vineyard, winemaker and chef.
 

Four different perspectives on the same idea: a carefully prepared meal can mean much more than what appears on the plate.

Why is October such a good time for a wellness break in Eger?

Mid-autumn is a particularly appealing transition. The heat of summer has already passed, winter is still some distance away, and the colours of the season become increasingly visible across the historic centre of Eger. During the day, a walk through the city can still be pleasant, while by late afternoon the warmth of the hotel becomes especially inviting.
 

This is why wellness naturally complements the October events at Imola Hotel Platán. A morning spent exploring Eger can be followed by time in the pool, a sauna ceremony or a few peaceful hours in the spa before gastronomy takes centre stage in the evening.
 

The discounted Wednesday SPA-day also continues throughout the month. Autumn relaxation therefore does not have to be limited to weekends. A weekday wellness experience offers a different rhythm, when both the hotel and the city show a quieter side.

Is it necessary to stay at the hotel to attend the October events?

Not every event requires accommodation. Several of the month’s culinary programmes are also open to outside guests, meaning that a dinner, brunch or tasting can be enjoyed as a standalone experience in Eger.
 

The Saturday gastronomic dinner, Beer Academy and Sunday brunch during the Bavarian Weekend can all be booked separately. The Friday dinner and Sunday brunch of the Tuscan weekend are also available without accommodation. The Asian dinner on 23 October and the wine dinner on 30 October are likewise open to guests who are not staying at the hotel.
 

Advance reservation or registration is required for individual programmes, and availability may be limited, particularly for smaller dinner events.

Which October experience suits an autumn break in Eger best?

There is no single answer, and that may be the best part of the October programme. Those who enjoy beer culture and richer Central European flavours may find the first weekend of the month especially appealing. Lovers of Mediterranean cuisine and a lighter atmosphere may feel more drawn to Tuscany.
 

The Asian evening may be ideal for anyone visiting Eger for a single special dinner and looking for less familiar flavour combinations. The four hands wine dinner at the end of the month offers a rare opportunity for those interested in the Eger wine region, local gastronomy and creative collaboration between chefs.
 

Whether the plan includes a single dinner or an entire weekend, October at Platán is about more than the changing season. Week after week, new flavours, aromas and stories arrive in Eger.
 

The month begins with Bavarian beer, continues with Tuscan spirit, gains new energy through Asian aromas and finally closes with Eger wine. In between, there is time for wellness, sauna, an autumn walk and all the moments that make October such an appealing time for a few peaceful days in Eger.