In the heart of Budapest, where Andrássy Avenue’s elegance usually blends with urban energy, one restaurant invites guests to leave the city behind—at least in spirit. Andrássy Garden, a design-driven space shaped by architect Zoltán Varró, is known for its lush greenery, natural materials, and a calming, almost woodland-like ambiance. But once a year, this atmosphere becomes far more literal.
On a cool November evening, the restaurant hosted Ehető Erdő—“Edible Forest”, a seven-course culinary event inspired entirely by wild, forest-foraged ingredients. Led by head chef Melis Róbert and guided by their trusted forest ranger collaborator Gyula Bózsó, the dinner brings the essence, mystery, and flavor of the Hungarian forest directly to the table.
This event has now reached its third edition, and interest is only growing.
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The idea emerged organically.
“We met a forest ranger who showed us that we can make food with the forest’s treasures,” Chef Melis recalls. “So we decided we would try—and people showed interest. This is the third time we are doing this event.”
The goal was ambitious: a full tasting menu sourced entirely from the forest—wild herbs, flowers, fruits, mushrooms, and ingredients even seasoned chefs rarely use. Creating balance among these components takes time.
“It takes weeks and months until we find the right balance,” Melis explains. “The biggest challenge is always the new ingredient that we’ve never used before. How it tastes, and how it matches with the main ingredients we love.”
For that, the forest ranger’s expertise is crucial.
“He knows well what’s safe to use and also gives us ideas about flavor. He brings us samples so we can ‘play’ around with flowers and other forest elements.”
Unlike traditional pantry staples, wild ingredients come with surprises—unexpected aromas, unfamiliar textures, and flavors that behave differently in the kitchen.
“All of it fascinates me,” says Melis. “They are all new for me as well, and taste different than normal ingredients.”
That novelty fuels creativity.
“Working with wild ingredients means new flavors, new ideas, surprising moments when you taste these special ingredients.”
This sense of discovery is central to the Edible Forest experience—both for the chefs and the guests.
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A tasting menu this unconventional requires equally imaginative drink pairings.
“The kitchen creates the menu first,” Melis says. “Then the bar staff starts to think about pairing the right drinks and cocktails for every single dish. It’s a long process.”
When asked which pairing best captures the night’s spirit, he smiles:
“It’s hard to say, but definitely one of the best parts is that the forest ranger is present during the entire dinner. He tells stories, answers questions, makes people laugh, and creates a good atmosphere.”
The ranger’s presence transforms the event from a dinner into a shared journey—a tasting experience connected to real landscapes, seasons, and living ecosystems.
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For this year’s edition, Chef Melis added a new interactive twist.
“This time the kitchen tries to connect to the guest more closely. I decided that we plate all the cold courses in front of the guests. They love this moment because they can look into the chefs’ life a little bit.”
At the end of each event, there’s a small recap with the audience.
“I try to find out if they liked the dinner,” he says. “Most of the time I see smiling faces. I believe that is good enough for me.”
The team is already planning the next edition—set for late spring, when a new cycle of forest ingredients begins to sprout.
“We’ll meet the forest ranger and start thinking again,” Melis says. “Definitely we will see what is the most inspiring for all of us. The whole kitchen team is involved.”
As for his biggest wish for the next event?
“To see familiar faces. It means we are on the right path.”
And what, in his view, is the true flavor profile of the Hungarian forest?
“Luckily our forests are rich in game and plants, fruits and all goods. You have to try one of our events—and you tell us what that flavor is.”
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The Edible Forest is more than a menu. It is a sensory narrative of Hungarian wilderness—told through dishes, drinks, stories, and the creative minds behind them. In Andrássy Garden’s leafy interior, guests experience something rare: a moment where nature and cuisine intertwine, and where every bite invites them to rediscover the world beyond the city lights.
The next chapter begins in spring.
And the forest has many more stories to tell.
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