At this elegant yet authentic venue, guests can enjoy a spectacular Hungarian revue and folk dance show alongside a multi-course dinner.
With the opening of Paprika Revue House, Budapest has gained an attraction of significant value for tourism. The capital's cultural offering has been enriched by a programme with international appeal that authentically presents the traditions of Hungarian music, dance and gastronomy. The show and the gastronomic experience go hand in hand, offering a colourful and exciting picture of the Hungarian way of life to foreign visitors above all, but also to domestic audiences – and in a modern, truly high-quality form.
The vast interior of Paprika Revue House is like the refined love child of a modern theatre and a country csárda. A huge stork flies across the “sky”, strings of paprika hang from the walls and colourful plates catch the eye. Wherever you look there are tables and chairs, and a gigantic stage that hints that something big is about to happen here.
At the opening, the organisers and creators emphasised that the goal is to become one of Budapest's iconic cultural and culinary venues, where Hungarian hospitality, tradition and a spectacular stage experience go hand in hand.
The gastronomic and programme offering and the menu system of Paprika Revue House have been designed accordingly, putting the overall experience centre stage. The dinner is not merely a meal but part of the show, in a form similar to a theatrical experience – as we learned from the owner, Semsei Rudolf.
Guests can choose between two different menus, each built around a show programme: the shorter, one-and-a-half-hour “Hungarian Tasters and Show” and the longer, three-hour “Hungarian Dinner and Show”.
The menu includes authentic Hungarian bites, premium dishes, fish and vegetarian options, and children have been specially catered for too.
On the opening night we tasted our way through the entire culinary offering: starting with the duck liver pâté, through the goulash soup and the cream of porcini soup, to the grilled pikeperch fillet, while also sampling reimagined dishes such as rolled chicken paprikash with tarhonya soufflé, and specialities such as cauliflower steak.
Once the soup was finished, the lights dimmed and the show began. First a comical shepherd introduced the show, then dancers burst onto the scene: boots stamped, skirts twirled, the music grew ever faster, and I caught myself moving my feet to the music while watching the performance in amazement.
The performance, woven through with humour, featured a succession of professional dance and folk dance numbers, spectacular show elements and aerial acrobatics, enhanced by beautiful vocal performances.
By the time the desserts – raspberry chocolate cake and Somlói galuska – arrived, it was time for the finale, which could not have been grander. The dancers and musicians shifted into an even higher gear and put on a sensational show, while the well-fed audience applauded and smiled at the same time.
Source: Szöllősi Tímea, Turizmus Online
