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Open every day 12:00 – 23:00 Kossuth utca 21., Debrecen +36 52 410 802
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Events

Where the big
moments happen.

Weddings, graduations, company dinners and gala evenings in the Csokonai Deluxe function room. 84 guests, a set menu of your own, and a team that has been doing this for 33 years.

The menus and conditions on this page apply to the Csokonai Deluxe function room only.
Minimum 28 guests · minimum spend HUF 400,000

Let's celebrate together.

Family celebration and gala dinner

Christening, graduation, a milestone birthday, an anniversary or a festive gala evening in the function room, from 28 guests.

Company evening and conference

Year-end dinner, training, press conference, product and fashion shows. Stage, catering corner, bespoke lighting and sound.

Wedding

A room for 84, a private dressing room with a shower, opening onto the terrace. We put the menu and the drinks package together with you.

Function room

Csokonai Deluxe

When is it a private event?

We take private events in the Csokonai Deluxe function room, with a minimum of 28 guests and a minimum spend of HUF 400,000. The menus and conditions on this page apply to those.

If you would like a table in the dining room or on the terrace — even for a larger party — these conditions do not apply: there you order from our regular menu. Book a table →

The Csokonai Deluxe event room — the restaurant’s 135 m² function room for 84 guests — hosts weddings, company events, gala dinners, conferences and product launches in the heart of Debrecen. The menu and the drinks package are always put together around what you want.

  • Capacity84 guests
  • Room size135 m²
  • Tables22
  • Covered terrace70 guests
  • ParkingFree, enclosed courtyard
  • Minimum party size28 guests
  • Minimum spend400 000 Ft
  • Garden access — in good weather the room opens onto the covered terrace, with an outdoor space from spring to autumn
  • The room can be divided into several smaller spaces on request
  • Bespoke lighting and sound, a stage and a corner for the band
  • A private, lockable dressing room with a shower — for the couple or the host, and for storing gifts
  • Private, free parking in the courtyard behind the event room
  • Cocktail bar and cocktail show on request
  • Petits fours and cake may be brought in — we take care of chilling and serving them
  • Special rates for dates outside Saturdays and the high season

Table settings and décor

This is how the Csokonai Deluxe looks before an event — place settings, table décor, candlelight.

Festively laid table in the Csokonai Deluxe function room, under the chandeliers
Festive table setting under the chandeliers
Close-up of a place setting with candles and flowers
Place setting close-up
White floral centrepiece and candles on the laid table
Floral centrepiece
A laid table in the Csokonai Deluxe function room
A laid table in the Deluxe room
Long banquet table with a green runner in the Csokonai Deluxe function room
Long table with a green runner
The Csokonai Deluxe function room with laid tables in rows
The room with tables in rows

Seating layouts

How many guests the room seats in each layout. The covered terrace adds another 70 guests to every option.

Floor plan: one long table in the room, seating 40
One long table · 40 guests
Floor plan: rows of long tables seating 76 plus a top table for 6
Rows of tables with a top table · 76 + 6 guests
Floor plan: comb layout seating 54
Comb layout · 54 guests
Floor plan: separate tables with a stage, seating 60
Separate tables with a stage · 60 guests

Gallery and further details: csokonaideluxe.hu

Our menus

For standing receptions, gala dinners and conferences — we build the menu from the dishes below.

Starters

  • Tartare variationsporcini, beef fillet, salmon and aubergine, with rocket pesto, onion jelly, pepper cream and house flatbread4 990 Ft
  • Goose carpaccio with caramelised pear, house blue cheese and pink-pepper truffle honey3 500 Ft
  • Matured pressed goose liver with cinnamon apple chutney and golden-raisin brioche6 490 Ft

Soups

  • Beef broth with vegetables and hand-rolled csiga pasta3 200 Ft
  • Újházy chicken soup3 500 Ft
  • Roasted porcini cream soup with basil olive oil2 800 Ft

Main courses

  • Caesar salad, the way we make itWith chicken breast 4 900 Ft3 500 Ft
  • Vegetable paella3 500 Ft
  • Baked curd cheese csusza pasta3 600 Ft

Poultry

  • Free-range chicken breast fillet in crisp panko crumbs, (fondant potatoes with vegetables), rémoulade sauce4 600 Ft
  • Chicken polpette filled with buffalo mozzarella and sun-dried tomato, or with herbed gomolya cheese and sautéed porcini, served on caponata (wide spinach noodles)4 750 Ft
  • Potato filled with chilli black lentils and chicken ragout, grilled courgette gratinated with buffalo mozzarella, pumpkin-seed salad4 690 Ft
  • Chicken breast filled with feta, jalapeño and cucumber, with rocket mashed potato and tomato salad4 990 Ft
  • Smoked free-range hen breast, citrus vegetable broth, (sushi rice)4 600 Ft
  • Pressed chicken cordon bleu4 500 Ft
  • Chicken breast filled with buffalo ham and house cheese, in Sichuan pepper crust, (with saffron jasmine rice)4 600 Ft
  • Chicken breast filled with buffalo ham and buffalo cheese, baked in crisp mangalica bacon, with lavender-honey mustard sauce, fairy-ring mushrooms, (bulgur with vegetables)4 650 Ft
  • Csáky chicken paprikash with porcini sauce (herbed steamed dumplings)4 650 Ft
  • Paella of mixed meats (mangalica sausage) with buffalo salami, as we learned it from our Catalan chef friend5 790 Ft
  • Duck leg with orange, (sweet potato gratin with cream), apple and cranberry cabbage4 990 Ft
  • Duck duo (leg and breast) with mango carrot purée, (savoy potatoes baked with cheese)5 990 Ft

Pork

  • BBQ pork neck from the wood-fired oven, (house steak potatoes,) kimchi cabbage salad4 890 Ft
  • Beef cheek in trotter stew sauce, (with sheep’s curd steamed dumplings), dots of sour-cream foam5 190 Ft
  • Pork in peppered cornflower crust with house blue cheese sauce, (goose-crackling buckwheat potato dumplings)4 990 Ft
  • Roast mangalica with buffalo sausage crumbs, porcini stew, (bulgur tabbouleh with vegetables)4 990 Ft
  • Sous-vide pork loin in a herb crust, honey and seed mustard sauce with sautéed porcini slices (wild garlic and goose-crackling mashed potato)4 990 Ft

Beef

  • Beef ragout with mustard, capers and grilled marinated porcini, (steamed dumplings and caramelised winter root vegetables)5 300 Ft
  • Red-wine beef cheek with ginger amarena cherries, (savoy potatoes and grilled porcini)5 300 Ft
  • Buffalo cheek in a herb and pistachio crust, Jerusalem artichoke purée, red-wine jus, (Brassói potatoes with bean salad)5 300 Ft
  • Aged sirloin, tapioca jus, beluga lentil and apple salad, garden mushroom ragout, (rocket and parmesan mashed potato,) celeriac textures5 300 Ft

Fish

  • Pike-perch seared on the skin, fennel butter sauce, marinated baby vegetables with cauliflower textures, (herbed sheep’s curd buckwheat dumplings)4 600 Ft
  • Grilled pike-perch, (potato dumplings), porcini and cream crayfish sauce, cardamom roasted lemon4 600 Ft
  • Salmon steak with caponata ragout, buttered vegetables, (sushi rice) and coloured onions5 890 Ft

Sides

  • Roasted marinated vegetables1 200 Ft
  • Goose-crackling mashed potato1 200 Ft
  • Bulgur tabbouleh with vegetables1 200 Ft
  • Saffron jasmine rice1 200 Ft
  • Buckwheat potato dumplings1 200 Ft
  • Sheep’s curd steamed dumplings1 200 Ft
  • Pistachio jasmine rice1 200 Ft
  • Savoy potatoes1 200 Ft
  • Sushi rice1 200 Ft

Every side is 1 200 Ft per portion. The side named in brackets in a dish description is included in its price. Prices are in forints and include VAT.

Wedding buffet

Choose freely from the selection below: starters, soups, main courses, sides and the midnight spread.

  • Buffet menu20 000 Ft / person
  • Midnight spread6 000 Ft / person

Starters

  • Caesar salad, the way we make it
  • Caesar salad with chicken breast
  • Egg salad with pumpkin seeds
  • Bavarian potato salad with pistachio and mustard seed
  • Tartare variations (porcini, beef fillet, salmon and aubergine, with rocket pesto, onion jelly, pepper cream and house flatbread)
  • Lime salmon rillette, herbed orda beetroot tartare, beetroot carpaccio, smoked quail egg
  • Goose carpaccio with caramelised pear, house blue cheese and pink-pepper truffle honey
  • Pork belly roasted in teriyaki on an Asian salad bed
  • Layered pork with edam, avocado wasabi smoky mayonnaise, toast, sprouts, balsamic salad
  • Pressed duck liver in a pistachio crust with cinnamon apple chutney
  • Matured goose liver bonbon with Furmint apple chutney, and pressed goose liver
  • Beef fillet tartare with fresh vegetables and buffalo sour cream
  • Buffalo and game meatballs with orange and cranberry jam

Soups

  • Újházy chicken soup with mushrooms and vegetables
  • Roasted porcini cream soup with goose liver
  • Lime chicken soup with coconut milk, exotic spices and crisp fresh vegetables
  • Pumpkin cream soup with caramelised quince, ginger, pumpkin-seed oil and toasted pumpkin-seed brioche
  • Beef broth with vegetables and csiga pasta
  • Fisherman’s soup of wels catfish with house pasta
  • Ice-cold elderflower melon cream soup

Vegetarian

  • BBQ aubergine steak with bulgur tabbouleh and coconut cauliflower cream
  • Pasta with aromatic mushrooms, ginger vegetables and pistachio
  • Courgette caprese, vegetable lasagne

Poultry

  • Free-range chicken breast fillet in crisp panko crumbs with fondant potatoes and rémoulade sauce
  • Chicken breast filled with bacon and porcini, with Brassói potatoes, bean salad and grilled mushrooms
  • Chicken polpette filled with buffalo mozzarella and sun-dried tomato, or herbed gomolya cheese, with sautéed porcini and wide spinach noodles
  • Flash-seared smoked chicken breast caramelised in balsamic, caper mustard velouté, house potato dumplings and vegetables
  • Potato filled with chilli black lentils and chicken ragout, grilled courgette gratinated with buffalo mozzarella, pumpkin-seed salad
  • Chicken breast filled with buffalo ham and house cheese in Sichuan pepper crust, with saffron jasmine rice
  • Chicken breast in cornflower crust with truffled blue cheese sauce
  • Hen breast filled with bacon and porcini, herbed curd dumplings, cognac goose liver sauce, goose cracklings
  • Chicken breast filled with buffalo ham and buffalo cheese baked in crisp mangalica bacon, lavender-honey mustard sauce, fairy-ring mushrooms and bulgur with vegetables
  • Csáky chicken paprikash with porcini sauce and herbed steamed dumplings
  • Free-range chicken breast in a pistachio crust with tarragon blue-cheese pear and savoy potatoes
  • Chicken wings with coriander yoghurt
  • Chicken breast filled with feta, jalapeño and cucumber
  • Pressed chicken cordon bleu
  • Supreme of free-range chicken breast in peppered cornflower crust, blue cheese sauce and goose-crackling buckwheat dumplings
  • Duck leg with orange, sweet potato gratin and apple-cranberry cabbage
  • Rosé duck breast baked with tonka bean, pink pepper, mango, truffled potatoes and roasted pecans
  • Duck duo with savoy potatoes baked with cheese, mango carrot purée and grilled goose liver
  • Duck leg with red-wine thyme sauce, prunes, layered polenta and orda cheese

Pork

  • Savory-scented stuffed cabbage with house sour cream
  • BBQ pork neck from the wood-fired oven with house steak potatoes and kimchi cabbage salad
  • Pork cheek in trotter stew sauce with sheep’s curd potato dumplings
  • Hoisin pork tenderloin with tapioca white-wine buffalo sauce and pistachio vegetable rice
  • Pork in peppered cornflower crust with blue cheese sauce and goose-crackling buckwheat potato dumplings
  • Roast mangalica with buffalo sausage crumbs, porcini stew and sheep’s curd potato dumplings
  • Pork tenderloin in a flower crust with potato crisp, roasted pepper cheddar sauce and marinated vegetables

Beef and game

  • Debrecen-style pork bites with lecsó purée, smoked sausage and Kolozsvár bacon
  • BBQ veal ribs from the wood-fired oven with house steak potatoes and kimchi cabbage salad
  • Buffalo stew, 21st-century style, with potato pancake, chive orda cheese and sour-cream foam
  • Red-wine beef cheek with ginger amarena cherries, savoy potatoes and grilled porcini
  • Aged beef sirloin with mustard-seed green pepper sauce and potato textures
  • Aged sirloin with tapioca jus, beluga lentil salad, garden mushroom ragout and filled wonton
  • Wild boar cheek with crisp wild boar sausage crumbs, roasted pepper sauce and celeriac textures
  • Lamb shank from the wood-fired oven
  • Grey cattle paprikash with sheep’s curd dumplings and house sour cream
  • Game dishes (rabbit, venison) with tonka bean cherry ragout, battered mushrooms and savoy potatoes

Fish

  • Pike-perch with roasted garlic mashed potato, pesto confit tomato and orange buffalo sauce
  • Catfish with fisherman’s soup sauce and baked dill ricotta flatbread
  • Grilled pike-perch with potato dumplings, porcini and cream crayfish sauce and roasted lemon
  • Salmon steak with caponata, pine nuts, buttered vegetables and wild rice popcorn
  • BBQ salmon fillet with dill cream potatoes and mango-wasabi cabbage salad
  • Salmon fillet with citrus vegetables, wild rice popcorn and sushi rice
  • Catfish fillet in saffron vegetable sauce with rocket mashed potato

Sides

  • Roasted marinated vegetables
  • Goose-crackling mashed potato
  • Bulgur tabbouleh with vegetables
  • Pistachio vegetable rice
  • Saffron jasmine rice
  • Fondant potatoes with vegetables
  • Buckwheat potato dumplings
  • Sheep’s curd potato dumplings
  • Savoy potatoes
  • Sweet potato gratin with cream

Midnight spread

  • Egg salad with pumpkin seeds
  • Bavarian potato salad with pistachio and mustard seed
  • Cold veal stefánia loaf with mushrooms, pistachio and edam beans
  • Savory-scented stuffed cabbage with house sour cream
  • Buffalo and game meatballs with orange and cranberry jam
  • Buffalo stew, 21st-century style, with potato pancake, chive orda cheese and sour-cream foam

The menu and the drinks package are put together around what the couple wants. Petits fours and the wedding cake may be brought in — we take care of chilling and serving them.

Tell us about
the occasion.

Tell us the occasion, the expected number of guests and the date, and we will get back to you within one working day. The dishes you pick from the menu — with quantities — are carried into the form automatically.

+36 52 410 802