June 2026 · 24 guests
Matcha & More
One leaf, four preparations, and the grower’s reasoning behind each. Seats were 12,500 HUF.
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Equora Spaces
Barcsay utca 7 · VII. district
i. Event Space — Gathering
An event that leaves more behind than it takes.
Guests, producers, the room, the district — everyone should be a little further along afterwards. That includes us.
Memorial
Corporate
Tasting
Launch
Dinner
Price your evening →
The space
A cellar that kept its proportions.
Two hundred and fifty square metres of vaulted nineteenth-century brick, in a working corner of Budapest's seventh district. Not restored into a theme. Not flattened into a function room. Honestly itself.
The vaulted ceiling sets the acoustic — quieter than it looks, warmer than a hall, generous enough for a full house and intimate enough for fifteen around one long table. The light is considered. The air is real.
What this isn't matters as much as what it is. It is not a hotel ballroom with banquet chairs. It is not a coworking room rented by the hour. It is not a venue that performs neutrality so that anything can be projected onto it. The cellar has a character, and it lends that character to whatever is held inside.
Most spaces wait to be filled. This one participates.
Every gathering, the same filter — PEC²: Personal · Environmentally Friendly · Creative · Collaboration.
Up to ninety guests — kept quiet, kept attentive.
On sale now
What you can book today.
Everything we host ourselves goes on sale here, at the price it costs. A seat is yours the moment it is paid for — no waiting to hear back, no proposal to approve.
Nothing is on sale this minute. The next dates are being set now — the planner below prices any evening you want to hold yourself, and the journal shows what these evenings have looked like so far.
Already held
What the room has held.
The most honest description of this place is what has already happened in it. Every evening below can be held again privately, for your own circle — same producers, same room.
May 2026 · 40 guests
The Olive Opening
The first evening in the cellar: single-estate oils, harvest dates read aloud, bread from the corner.
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Any of them · privately
Hold the same evening
Pick the format, the day and the tasting in the planner below. The price appears as you choose, and half of it holds the date.
Price your evening →Our events portfolio
What this room knows how to do.
Three families of evening. Each one exists as a public date you can buy a seat at, and as a private version for your own circle — same producers, same room, priced on this page.
Flavour discovery
One ingredient, followed through a full flight of tastings, hosted by someone who knows it from the inside. Every guest gets a printed booklet: what each station was, where it came from, and blank pages for your own notes and scores. Up to sixty guests — a tasting needs everyone within reach of the table and the person talking, which is fewer than the room could otherwise hold.
Cheese
Eighteen stations across six families — fresh, white mould, washed rind, semi-hard, hard and blue. Hungarian manufactory pieces alongside Camembert, Brie, Morbier, Gruyère, Manchego and Roquefort, tasted in the order that lets each one be itself.
One question deeper. Why aged cheese and MAO-inhibitor medication do not mix, what neurogastronomy is currently finding in fermented food, and why the best cheeses come from grazed animals — which makes them a biodiversity question, not only a taste one.
Olive oil
Ten stations, from the freshest single-variety oils to hundred-point classics. Silky and buttery at one end, grassy and peppery at the other — and the bitterness that turns out to be the point.
The thing nobody tells you. That peppery catch at the back of your throat is oleocanthal, and it is measurable — bitterness tracks polyphenol content, which tracks how long the oil will keep. You leave able to read a harvest date instead of a label.
Matcha
Ceremonial preparation with the whisk in your own hand, and why the good ones taste of the sea.
Why it feels different. Shading the plant before harvest raises its theanine, which is what makes matcha’s alertness unlike coffee’s — and the water temperature you use decides whether you taste that or only the bitterness.
HamIn preparation
The same flight structure, built around curing time: the same leg at twelve, twenty-four and thirty-six months, and what the breed and the acorn do to it.
What we are reading up on. Curing is water chemistry before it is flavour — and an acorn diet shifts the fat towards the same oleic acid that dominates olive oil, which is why these two will eventually be run as a pair.
HoneyIn preparation
Single-origin honeys tasted the way oils are — one landscape, several flowerings, and the map you can taste in the jar.
The part that surprises people. Honey keeps for millennia because almost no water in it is available to microbes; the pollen grains in a jar say where it actually came from; and the way it crystallises is a fingerprint of its sugar ratio, not a fault.
The booklet is yours
Every guest gets a printed A5 booklet made for that evening: what each station was, where it came from, how it was made — and blank pages for your own notes. Most people are still using theirs to shop months later.
You score it, not us
Each station carries a five-step scale — forgettable, pleasant, tasty, characterful, remarkable. Writing down where a thing sits for you is what turns a tasting into a palate you can trust afterwards.
There is a layer underneath
Each booklet carries a research chapter, because the interesting part is usually one question deeper than the plate. Nothing is oversold: where the science is early, the booklet says so.
Creative inspiration
Longer formats, where you leave with an object or a manuscript rather than a memory. Some run as a single evening, some as a course across a season.
Write your own book
Weekly evenings from September to June — a short novel of your own by the end, with a closing reading. See the course →
Build your large-format camera
A working 4×5 camera, cut and assembled next door in the Fabric Space.
Clock creation
A movement, a face you design yourself, and an object that will outlast the evening.
Advent calendar designer
Twenty-four doors, made in November for the December that follows.
With the neighbourhood
Evenings that only exist because someone else is in them too — the house next door, a guest from elsewhere, a producer worth the trip.
Natural Wine Festival
An equinox gathering of independent natural winemakers, made together with the café the café next door. One shared afternoon across two neighbouring houses on Barcsay utca — neither of them possible alone.
When. Moved to spring — the date is being set now.
Digital World Discovery ToursIn development
An evening, a country, a voice from inside it. A guest walks us through what is being made and unmade in their part of the world — followed by a tasting from that same place. Half tour, half tasting, entirely their story.
Interference by iterators
Two people who think seriously about the same question from different directions, in front of an audience that answers back. A programme of the EQUORA Institute, hosted in this cellar — the three below are in preparation.
What does the body know that the mind does not?In preparation
Where felt knowledge and measured knowledge disagree — and which one to trust.
How does healing change when the researcher is the patient?In preparation
What happens to a research question when it stops being someone else’s.
What happens in the brain at the moment of decision?In preparation
The gap between the decision and the story we tell about having made it.
Interference evenings run on their own terms: an invitation and a ticket, or five Resonator vouchers earned on iterators.org. The online editions are open to everyone, free of charge.
Any of these can be held privately, for your own circle. The price is the room plus the format — both are on this page, and the calculator below puts them together. Build your own evening →
What you can hold here
Five ways of gathering — and the room knows them all.
Each format is a different configuration of the same space, the same care, the same restraint. We don't sell event packages — every gathering is shaped to its purpose.
Memorial
Memorial afternoons
A discreet, warm format for the circle of close family and friends. Tea, light food, room to remember without performance. Often arranged within a few days. Always handled with restraint.
Corporate
Board off-sites & leadership days
A different room for a different kind of decision. Used for strategy days, partner anniversaries, investor briefings, board off-sites — formats where the surroundings change the conversation.
Launch
Product & brand launches
A controlled audience, theatrical lighting, the cellar as a quiet statement of confidence. Suited to launches that should be remembered — and that wouldn't survive a hotel ballroom.
Dinner
Private dinners & receptions
Small numbers, long tables, a hand-picked menu in partnership with chefs and producers we trust. The format for thanking, celebrating, hosting a circle that doesn't need to be impressed by the room — only present in it.
Curated
Cultural evenings & curated tastings
Some of what we host, we curate ourselves — the programmes above. Some you bring to us, and we shape together. Either way: a considered evening for guests who care about what's behind what they consume.
How a booking works
Four steps, no waiting.
The room is priced in the open, so nothing here depends on us writing back to you.
i.
Build it below. Length, seating, day, what is in the room, what happens in the break, how warm it should be. The total moves as you choose, and every line stays visible.
ii.
Hold the date with half. Half the total reserves the day; the rest is due seven days before. Up to 30 days ahead the deposit comes back in full.
iii.
We confirm the detail. Within a working day you get the running order, the producers for anything you picked, and the arrival time for your setup.
iv.
The evening itself. Setup and breakdown are ours. Bring your own caterer if you prefer one — the room fee stays the same either way.
Price it yourself
Prefer to write? Tell us what you have in mind and we will work it out with you — the calculator is here for when you would rather not ask.
Build the evening, see the price.
Every line below is the same for a birthday, a board day and a product launch. Choose, and the total moves with you — including what the day itself costs the house to run, and what the evening weighs.
Before you commit
What the price includes.
In the room fee
- Setup and breakdown, done by us
- Tables, chairs, glassware, the configuration you chose
- Heating to the temperature you set, from November to April
- Standard tidy afterwards
- Wi-Fi, cloakroom, the courtyard
Charged separately
- Food and drink, at the per-guest price shown
- Sound, projection, facilitation — only if you pick them
- Hours beyond your slot, per hour
- Damage, if any, at cost
Deposit and cancellation
- Half the total holds the date
- The rest is due seven days before
- Full refund of the deposit up to 30 days before
- Inside 30 days the deposit holds the date, and moves with it once
The day’s colour
- Green days cost less because the house spends less
- Red days are peak heating, cooling or demand
- The price you booked at can only fall, never rise
- The window opens monthly, four months ahead
Would you host one?
A tasting you have wanted to run, an evening only you could bring together — this room is open to it. Four questions decide whether it fits, and they are the same four we hold ourselves to.
Bring us one →Before you book
Questions people ask first.
How quickly can we have an answer?
Immediately — that is the point of the planner. Everything is priced on the page, and half the total holds the date the moment it is paid. There is no proposal to wait for and nobody to chase. We write within a working day with the running order and the arrival time for your setup.
Can we bring our own caterer, or our own wine?
Yes. The refreshments and tastings on the planner are what we can arrange, not what you are obliged to take. If you bring your own, tell us in the note field so the kitchen and the timing work out — there is no corkage.
What happens if we have to cancel?
Up to 30 days before, the deposit comes back in full. After that it holds the date, but the booking can be moved once to another day if we have the space. The full terms are in the Terms.
Is it loud enough for a band? Quiet enough for a memorial?
Both, at different hours. The cellar carries sound well, and the building is residential — so amplified music works until 22:00, and after that we keep it to the room. A memorial afternoon is handled with the restraint it deserves; tell us which it is and we will set the room for it.
Do you invoice a company?
Yes. Enter a tax number at payment and you get an invoice rather than a receipt. A deposit produces an advance invoice and, on completion, a final invoice that incorporates it.
Can we see the space first?
Come by — a visit is free and takes 20–30 minutes. It is the one thing on this site that starts with a conversation rather than a price.
Or come and see the cellar.
The prices are above, so there is nothing to ask for. If you would rather stand in the room first, a visit takes 20–30 minutes — write, and we will offer you a time.
Send a message
If something is happening today, a message reaches us faster than anything else.
Nothing opened — that app is probably not installed on this machine. — or just write to [email protected].
A question before you book is best in writing — [email protected]. If you would rather call: +36 20 580 3000, Tuesday to Saturday, 10:00–22:00.
Every evening passes the same filter: PEC². Four words that decide before the price does — work that fails them does not happen here, however well it pays.
P · PersonalE · EnvironmentalC · CreativeC² · Collaboration
Read the filter →