Mede Ádám x Zala Springs Golf Resort - The main role of game meat from Zala
Participation fee
- For club members:
- For guests:
After years of Michelin-starred Costes, Onyx and Costes Downtown, Adam Mede has risen to the top of gastronomy as Executive Chef of the fine dining restaurant Laurel in Budapest.
Two years in a row, in 2020 and 2021, he won the Dining Guide's "Young Chef of the Year" award. He founded his restaurant optimisation business in 2023 and has since left his mark in restaurants across the country. His dishes are currently available at Szomszéd Bistro in Debrecen and Petrányi Borterasz in Csopak.
This is a unique opportunity to host a series of events for two special occasions, during which you can enjoy a unique gastronomic experience led by Adam Mede.
Light dinner and conversation with Adam Mede on 08.11.2024:
Bussay Charmes Pinot Noir 2021
Soup: Cock soup
Bussay Csókaszőlő 2023
Main Course: Mangalica Vadas, Potato Dumplings, Vinegar Roman Salad
Signature breakfast, lunch and 6 course dinner with Ádám Mede on 09.11.2024 - theme: game meat from Zala:
Bussay Méthode Ancestrale Pet Nat 2022
Turnip, blackberry, juniper berry
Bussay Mura white 2021 (Olaszrizling-Rajnai Riesling)
Pheasant stew, mushroom garum, salty lemon
Bussay Kövecs Rajnai Rizling 2022
Dödölle (potato noodle), chanterelles, leek
Bussay Mura red 2022 (Laska-Merlot-Cabernet Sauvignon-Cabernet Franc)
Deer spine, black cabbage, rosehip
Bussay Csókaszőlő 2023
Steamed dumplings, black plum jam, black garlic
The dates of the events are 08-10.11.2024 and 22-24.11.2024.
Don't miss this unique opportunity and book today!
Booking: info@zalasprings.hu