Palinka has carried its countless accolades with it for ages not only within the realm of Hungarian gastronomy but it also occupies a special place in Hungarian culture. It is truly one of a kind: Hungaricum. Nevertheless not many know about the things that make it so unique as well as what gives it its real value.
Ön egy múltbeli eseményre keresett rá. Kérjük, válogasson aktuális kínálatunkból a Jegy.hu keresőjében!
Museum
A journey through the space and time of palinka.
The exhibition introduces the history of palinka and recites its culmination which began in ancient times. During this interactive exhibition, via the use of Texts, objects, pictures and digital tools, we hope to fully inform you about everything to do with palinka!
You will get to know how the distillation procedure of palinka evolved over the past centuries, as well as its consumption, and finally yet importantly, how it came to fill its unique place, which it still adamantly holds today in Hungary’s culture.Via the use of the afore mentioned digital tools you shall be able to make real palinka for yourself.
Vanya Simon Stephens after Anton Chekhov | NTLive on Screen, 122 min, 2024 in English with Hungarian subtitles
The season’s undeniable prestige production, this new Tristan und Isolde features MET music director Yannick Nézet-Séguin conducting, with Lise Davidsen and Michael Spyres in the dual title roles.
A 60-minute tour starts every day at 13:30, 15:00 and 16:30 in English. To request a tour in other languages (Italian, Spanish, German, French and Hungarian), please get in touch with the OperaTour team. Please note that the auditorium is closed for visits during rehearsals. Guided tours are not available during performances.
„Túl sötét.” „Micsoda posvány!” „Csupa ronda emberről ír!” „Ez a darab előadhatatlan, már a dialógusai miatt is.” „Disznók vagytok ti…
Woody Allen a rá jellemző emberismerettel és sziporkázó humorral tárja elénk az emberi kicsinység és nagyság egész tárházát. Nagy büszkeség,…
„Improvizációs gasztroszínház – sok röhögéssel, alapvetően édes ízben, és némi savanykás zamattal. Mindezt kultúrtörténeti szempontból több rétegben egymásra pakoljuk, aztán…
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