Dining in Budapest is a treat. There are so many choices at many different price points with delicious options available for all. There was one place in particular that I loved called Spago. What I didn’t realize until mid-meal was that this was the Master Chef Wolfgang Puck’s first European flagship restaurant! The foodie in me was going nuts when I discovered this!

We dined here on the first night of the River Cruise Expo with a few of the Riverside Luxury Cruise Line’s Team. I don’t know how this happened exactly, except that one of my dear travel agent friends spoke very highly of this new company and their people, several of whom she had gotten to know over the years and respected so highly. Their night was ending late, and they had yet to eat, so I was invited along to join them. Naturally introverted, I almost declined, but my friend is excellent at encouraging me to push myself! And now…to think I almost said no! Not only was the company such a pleasure, but the dining experience was amazing. I had already eaten dinner earlier, so I only sampled and tasted here and there, but what I tasted had me longing for more. My tastebuds were exploding! Yes – a bit dramatic, but remember, I do love food.

First up…Black Angus Short Ribs with a creamy potato puree, berries, port wine, and a blueberry sauce.

So…my friend and I decided to return to Spago on our last evening in Budapest, before she sailed off on AMA Waterways, and I headed home to Chicago. It was amazing the second time around as well! This time, we were seated right in front of the kitchen, where we got to experience first hand the cooking and plating of both entrees and desserts.

If you knew how much I loved watching cooking shows like Master Chef and how much I enjoyed learning from Chefs like Gordon Ramsay, you’d understand just how much this experience meant to me! First, the entrees. The plating was especially captivating.

And then there were the desserts. I wouldn’t have minded taste testing them all.

And finally…time to eat! First, a delicious sweet potato soup. See the video below to enjoy the way they presented this dish.

Next, Tuna Tartare Cones! Amazing, delicious, crispy, savory.

Carmelized Vanilla Millefeuille, Forest Berries, and Raspberry Sorbet.

Dark Chocolate Soufflé served with Vanilla Ice Cream, Chocolate Sauce, and a creamy Whipped Crème Fraiche. This soufflé was the highlight of the whole evening.

Visiting Spago was memorable. It is a not-to-be-missed dining experience if you’re ever in Budapest. I can’t wait for the day I return. For more information on our itineraries, feel free to email us at dtgainor@gmail.com or visit Global Getaways to learn more about how who we are and how we work.