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The Budapest Operetta Theatre’s new performance is set in the Moulin Rouge of Paris, and of course performed in its rightful place, the former Moulin Rouge of Pest. An old love story, making the spectators travel from the grey reality of the 1980s prior to the regime change to the city of lights, blended with the sparkling, free world of nightclubs. Our performance is a conjunction of gastronomy and high class entertainment in the spirit of the true French feeling of life, where spectators enjoy a four-course lavish dinner created by master chefs, while watching the circus artists of the world famous Moulin Rouge of Paris making the night unforgettable.

 

The catering service and courses in the menu varies depending on the ticket type like as follows:

 

Wednesday, Sunday

 

  • VIP*: a seated, four-course exclusive dinner in the parlour of the theatre, the Somossy Launge; Welcome drink; unlimited consumption of non-alcoholic drinks during the evening (soft drinks, mineral water and coffee), salty and sweet biscuits during the break of the performance.

  • Prominent normal and normal: salty and sweet biscuits; Welcome drink; unlimited consumption of mineral water and coffee.

 

Saturday

 

  • VIP*: a seated, four-course exclusive dinner in the parlour of the theatre, the Somossy Launge; Welcome drink; unlimited consumption of non-alcoholic drinks during the evening (soft drinks, mineral water and coffee); salty and sweet biscuits during the break of the performance.

  • Prominent normal and normal*: ‘All you can eat’ standing reception with cold and hot food; Welcome drink; unlimited consumption of non-alcoholic drinks (soft drinks, mineral water and coffee); salty and sweet biscuits during the break of the performance.

 

*The dinner will start at 7PM.

 

We offer the culinary experience with the recommendation of gastronomy and wine expert CSABA HARMATH.

The gastronomy expert Csaba Harmath is a professional adviser of numerous restaurants and events. His passion for gastronomy has established in Lyon, France, he also lived in Morocco and he travels a lot for culinary purposes to this day. Beside the love of food he quickly realized that good food is perfectly harmonizing with the outstanding wines, so he applied for the London-based Wine & Spirit Education Trust (WSET) diploma course. He is an establishing member of the Pannon Academy of Gastronomy and Bocuse d'Or Hungary, an instructor of the Wine College, furthermore, he was the service provider of F&B in the first 8 years of the Budapest Arena, and last but not least he is a gastronomy consultant and wine expert. At the same time, he is literary translator and lecturer, sometimes appearing on the screen of Tv Paprika channel, and his restaurant reviews and articles are published in several national magazines.

 

As a gastronomic consultant, he has been involved into the processes of founding, operating and designing of numerous restaurants and events such as:

• Costes

• Baldaszti's restaurants

• Gusteau Culinary Adventure Workshop, Mád

• Bonne Chance, Bázarekettye

• Terminal

• St. Andrea

• Fisherman's Bastion

• House of Hungary, Rio de Janeiro, 2016 Olympic Games - Director of F&B

• Guest Chef HunGastry, Brussels

• World Gourmet Summit Guest Chef, Singapore

• Yext Cooking Roadshow Worldwide, Project Manager

 

Suggestions


Set tables, spectacular, colourful show elements, acrobat performances, heart-warming dances and world hits.

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