From a fresh perspective, the BotanicArt – Oasis series explores gastronomic culture, this time presenting flavours and taste experiences from the silver screen. In the new series, by discovering international feature films, we delve into culinary phenomena, unique ingredients, and dining traditions. The inspiration drawn from the films is also applied in everyday life.
APRIL EVENTS starting at 17:00 at the Dubniczay Palace
Veszprém, Vár u. 29.
1 April Easter preparations 2nd GREEN BRUNCH. Easter with vegetable-based dishes
Brunch (pronounced: brunch) has quickly become popular, both abroad and domestically, as part of a relaxed weekend. The term comes from the English words breakfast and lunch. It refers to a leisurely meal eaten at an unusual time, typically between 10 a.m. and 2–3 p.m. It can be interpreted as a late breakfast accompanied by fruit cocktails or an early lunch. The Easter holidays are particularly suitable for enjoying seasonal spring favourites in this way. On this occasion, the BotanicArt Oasis project presents a selection that summarises popular green trends in the world of brunch and helps with their adaptation.
8 April Gastro Memories 4. CITIES + RECIPES: László Kóródy: Singapore
In April we continue our journey through Asia. This time we visit the city-state of Singapore, once a British colonial centre. Our guide will be László Kóródy, head of the Tegularium, our brick history collection. In addition to cultural insights, we will discover truly colourful gastronomic experiences through the presentation of a bold traveller always open to new flavours. Among other things, we will taste laksa, one of the most exciting and richly flavoured Asian soups, and learn the recipe for nasi lemak.
15 April Films and Food 3: Master Cheng, 2019, 114 minutes /director: Mika Kaurismäki, screenwriter: Hannu Oravisto/
This time, the third film in our series will be screened at the art cinema in Veszprém /FOTON Audiovisual Centre/. Afterwards, we will continue the discussion in the FOTON café, including how gastronomy can transform the life of a community through the authentic understanding of cultures once considered foreign, such as Chinese culture. This now-classic feature film spices up everyday Scandinavian life with the flavours of one of the world’s most exciting Asian cuisines.
22 April Earth Day / Arboretum Cookbook. The treasures of tree species in gastronomy
Cinnamon, pine nuts, pine shoots, maple… Although native to different climates, what they share is that, through various tree species, they are special “gifts” to gastronomy. They have long played an important role in preparing a wide range of dishes, adding excitement to otherwise ordinary flavours. In connection with the Arboretum theme of the 2026 Veszprém Spring Exhibition, on Earth Day we will discuss the relationship between trees and culinary arts in the interest of environmental protection and a sustainable future. The large-scale contemporary art exhibition will be visited with a guided tour.
29 April HONEY / World Bee Day. Exploring the gastronomic history of this golden treasure
Lecture by beekeeper Péter Simon, Bakonynektár Apiary
The consumption of honey has long been a tradition in Hungary. Numerous historical sources refer to this, for example the founding charter of the Tihany Abbey (1055), which mentions 50 beehives, and the founding charter of Pécsvárad (1015), which refers to 12 beekeepers and 6 cereriarii. The importance of beekeeping is further demonstrated by the fact that 50 books on the subject were published in the 1700s–1800s. On World Bee Day, we will learn about the importance of pollinators and taste some of the most popular varieties of honey. We will also learn several new recipes on the creative use of this “liquid gold”.
Participation in the events is free of charge.
Sample dishes will be prepared for demonstration purposes, which everyone may taste at their own discretion.
Photo: Csaba Toroczkai
