What have monks got to do with gastronomy? More than we would think. They dine by strict rules so healthily that it can be envied by a fittness-idol as well, however their rules do not only serve the body’s health but the spirit and soul. They manufacture wine, beer and healthy liqueur, and in their gardens they grow vegetables and fruits alongside with different herbs and spices. Their tables are filled with festive delicacies or – more often – simple dishes of their fast.

Cooks of monasteries have not only cooked for their own small community but for thousands of the poor and the sick. Our visitors can taste flavours of old and new cloisters and convents; they can also get acquinted with those orders in Hungary that have played an important role in the development of gastronomy.