This year is the Year of the Gastronomic Experiences in tourism, and there are some good reasons for that. One flagships of the year is the European final of Bocuse d'Or on 10-11 May, which will be organized in Budapest. The Bocuse d'Or is one of the world's most prestigious hot food cook competition, where twenty chefs have to bring their best technical knowledge and work with maximum precision. Every movement of the chefs counts during the contest: not only the taste has to be perfect, but the strict judges score the spectacle, regionality, material respect and purity as well.

The Bocuse d'Or gives the Hungarian gastronomy a very good chance to put down his card on the table at international level: for example, the design and the form of the food prepared by the chefs must have country-specific features. This event of 10-11 May will be a significant milestone of the Hungarian restaurant profession. Europe's gastronomic elite will come, and the participants have to work with real Hungarian raw materials such as Hungarian sturgeon and its caviar and red deer calf. Not to mention that only Hungarian wines will be offered during the competition and on the related events.