Teasers
2016 is the year of gastronomy in Hungary. Following the success story of Bocuse d’Or, we will present the use of modern technology by displaying local, seasonal as well as artisan products. Also, we will use gastronomy to have a look inside the current trends of sustainability. Visit our gastro gallery and taste the culinary delights prepared with the help of the latest, state-of-the art kitchen technologies as presented in the menus of chefs of renowned restaurants.
Tibor Rékasi - Symposium 2016
In 2016, reflecting our motto „Technológiával a fenntartható jövőért!”, our invited presenters and expert colleagues will show the attendees how digitisation can bring closer businesses and communities to their own success. Details
Zsófia Bánhegyi - Symposium 2016
For the fifth time in 2016, Magyar Telekom’s large-enterprise division, T-Systems Hungary will hold its now traditional, full-day professional conference of the ICT sector, the T-Systems Symposium on 30 November 2016 at the Budapest Congress Center in Budapest. Details
Neil Jacobstein - Towards the artificial mind
Artificial intelligence comparable to human one can be closer to reality than many of us could even think. We don’t need to be afraid of it, but it is only up to us whether we use it for good purposes – said Neil Jacobstein, Chair of Artificial Intelligence and Robotics Track at Singularity University. Details
Olimpia Restaurant
PHILOSOPHY„Everyone deserves gastronomy – You, too!
In the Olimpia Restaurant we aim at arousing the desire for gastro-cultural diversity via strengthening the nimbus of sophisticated food culture. Our mission is to seek out and present the world’s most special ingredients.”
Chef: CSABA ÁDÁM, SÁNDOR KIS Details
Premium category participants
2016 is the year of gastronomy in Hungary. Following the success story of Bocuse d’Or, we will present the use of modern technology by displaying local, seasonal as well as artisan products. Details
natura hill
PHILOSOPHY“We believe that it is possible and worth providing high-standard hospitality services based on the nature and local specifics, with a modern approach. We show that it is possible to live a good and valuable life also in the countryside, to spend free time and to be enriched with unforgettable taste experience domestically.”
Chef: ENDRE RUGA, DÁNIEL VARGA
Details
Émile
PHILOSOPHYÉmile is the culinary haunt of Buda. It is a community space capable of satisfying any need, including breakfasts, business negotiations, lunches, light afternoon snacks, family dinners or cookies to take. Our guests are granted the highest quality in an informal and familiar environment.
CHEF: GERGELY KÖVÉR, FERENC JÓVÉR Details
Platán Restaurant&Café
PHILOSOPHY“Our philosophy is that the interaction of view, scent and flavor should give to the guest unrepeatable experience each time.”
CHEF: ISTVÁN PESTI Details
Symposium borászat - A Kreinbacher Birtok
The mission of the Kreinbacher Estate is to produce wines that represent the key attributes of the Somló terroir. The winery now covers 40 acres of organic vineyard and gathers grapes from further 20 acres annually. Details
Terra Hungarica
We believe that the ecological unity of the Carpathian Basin independent from political borders is invaluable, the preservation of which is a top priority task. DetailsPlatinum level partner
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