It was time to leave the ship this morning. We had breakfast, exited our room and spent a bit of time in the lounge before our 9:00 a.m. departure.
We traveled to the little town of Szentendre this morning. It is really a tourist town, but charming. I think that there had to be something to occupy our time before we could check into the hotel room this afternoon. It was another hot morning and our main concern was how to keep the chocolates from melting on the coach. Our insulated bag and some ice did the trick. It always pays to carry Zip-loc bags.
The streets are lined with shops and goods, but I just couldn't find anything that really said buy me. The memorial cross was erected in Fó Square in gratitude for God stopping the plague.
On the way back to Budapest we did pass quickly some Roman ruins and the garden at Aquinicum.
Once we were back in Budapest, we checked into the Courtyard by Marriott, city center. It really was a lovely room that had many outlets (high on my list for charging so many devices) and wonderful AC.
We were to meet Ivan, this segment's program director, for a walk about the hotel area. Did get a chance to grab lunch in the hotel before meeting Ivan. For dessert the hotel served everyone a free piece of cake with an American flag on it. Nice touch.
The hotel was located at the edge of the Jewish Quarter and in close proximity to the tram line. After a bit of orientation we decided to walk a couple of blocks and get some liquid refreshment at the New York Cafe. This is not your average Starbucks! Truly amazing how elaborate the decoration is. It is attached to the Hotel Boscolo. Can't imagine what the cost to stay there is.
Back to the hotel for a quick change and shower before heading to our "Hungarian Culinary Experience." This was a dinner billed as for those who enjoyed fine wine and dining. Sign us up - only 12 people went from the group, which enabled a more intimate dinner experience at the Wine Chapel. The host for the evening was quite the connoisseur and really explained wine pairing and the history of Hungarian vineyards.
Our dinner was wonderful and we enjoyed tasting some wines we probably would never have tried.
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| Light cheese with apple, horse radish mousse, and fresh onion shoots with Hungaria Grand Cuvée, Torley Winery (sparkking). |
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| Stuffed leaves of pickled cabbage with sour cream with Balatoni Olaszrizling, (dry white wine) |
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| Beef ragout in red wine with spicy home made dumplings (tarhonya) with Egri Bikavér (dry red) |
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| Walnut cake with quince cream with Tokaji, (grade 3-4 Hungarian sweet white wine) |
Back to the hotel for a good night sleep as we listened to the Bucs play an afternoon game.
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