The heart of the festival. Where the potato passes through the fire of chefs and the traditions of two cultures.
Local cuisine.
Potato gulyás, paprikás krumpli, polenta with cheese and jacket potatoes — dishes passed down through generations. At the festival, they return to open fire, in the hands of local cooks and partner chefs.
Local restaurants sign the traditional menu of the 2026 edition.
The contemporary potato.
Young chefs reinvent the potato with contemporary techniques: gnocchi with Cernat cheese, baked potato espuma, cold terrine with smoked paprika. The lunchtime show cooking presents, each day, a different chapter.
Local chefs, national guests — 15 demonstrations across three days.
Two national competitions.
"Best Traditional Recipe" opens the programme on Friday. "Most Innovative Recipe" closes it on Saturday. Amateur and professional chefs compete for the title of Recipe of the Year 2026.
Mixed jury — chefs, farmers, food journalists. Prizes announced at the closing gala.
Live demonstrations with local chefs and national guests, centred on a single ingredient: the potato.
Amateur and professional chefs compete for the title of "Recipe of the Year 2026" with a mixed jury.
Contemporary reinterpretations of the potato, judged by a jury of Romanian and international chefs.
Restaurants, households and small producers with short menus and tastings dedicated to the potato.
Spirits, wine, cheese and bread — guided tastings with producers from Covasna and the Carpathian region.
From seed to table — children discover where food comes from, through touch, taste and play.
