The SVÉT 16.0 festival of Stílusos Vidéki Éttermiség (Stylish Rural Restaurants), one of the largest annual gatherings of Hungarian rural gastronomy, will once again fill the park of the Esterházy Palace on the picturesque lakeshore in Tata on 12–13 September 2026.
The SVÉT 16.0 festival of Stílusos Vidéki Éttermiség (Stylish Rural Restaurants), one of the largest annual gatherings of Hungarian rural gastronomy, will once again fill the park of the Esterházy Palace on the shore of the Öreg-tó (Old Lake) in Tata on 12–13 September 2026.
The two-day event is much more than a gastronomy festival. SVÉT showcases in a single venue everything of value that rural Hungary represents. Visitors can encounter almost every significant gastronomic region of the country. Restaurants, patisseries, bakeries, wineries, producers, cheesemakers, Mangalica breeders, artisan food makers, tourist destinations and local communities all take part in the gathering.
The central theme of SVÉT 16.0 is sustainability, which runs through the festival’s professional and public programmes: from the use of local products and short supply chains, through direct cooperation between producers and hospitality businesses, to questions of biodiversity and the future of food systems. Closely linked to this is the DIVINFOOD programme, which uses demonstrations and exciting tastings to bring the issues of ingredient diversity, sustainable food production and lesser-known crops closer to the public.
In keeping with tradition, SVÉT’s major event in Tata is also the venue for the presentation of important professional awards. The Sakura Award, founded by Toyota Sakura and the Stílusos Vidéki Éttermiség Egyesület (Stylish Rural Restaurants Association), draws attention to the values and professional achievements of Hungarian hospitality and gastronomy.
SVÉT 16.0 is not simply a festival – it is a meeting point, and what makes it special is that here guests do not just encounter a finished dish. They can meet the producer of the ingredients, the cheesemaker, the winemaker, the baker and the chef who turns the ingredients into food. They can meet the rural communities that bring together the values of individual regions, and pick up ideas for their next trip in Hungary along the way. For two days, rural Hungary meets in Tata, where producer, chef, winemaker, guest, tradition, innovation, gastronomy and tourism are all part of the same story.
