2026 is the year of the international breakthrough for Dániel Szebényi and his band. They have been given more and more opportunities on the international stage, appearing at prestigious, long-established festivals such as Bratislava Jazz Days, Suceava Blues Festival, Jimiway Festival, the 44th Valassky Spalicek, and one of the highlights of this summer, Germany’s BluesBaltica.

One of the crown jewels of the tour was BluesBaltica, one of the most important events of the summer in Germany. At the prestigious festival’s 35th edition, the band delivered a blistering performance in the historic main square of Eutin — a show so powerful that Germany’s leading public radio broadcaster, Deutschlandfunk, immediately took notice.

The performance was recorded and mixed by German professionals, but the result is far from an overproduced, clinically polished studio recording. Instead, the album is an honest, raw snapshot of a few wild days filled with passion and energy. With no post-production fixes or cosmetic touch-ups, the recording captures the band’s incredible power in all its vibrant, live intensity.

Live @ BluesBaltica will be released on October 28 on CD and digitally, and finally — for the first time — will also be available to pre-order on vinyl.

Anyone who has ever seen them live knows exactly what to expect: a concert by Dániel Szebényi and his band is not simply music, but an electrifying, full-blooded musical journey.

Featuring:

Szabolcsi Bence “Fészek” – guitar
Usztics Pepe – guitar
Usztics Dániel – guitar
Szumper Ádám Ákos – drums

More guest musicians to be announced soon..!

We recommend a delightful dinner before the concert:

Starters:

● Game ragout soup with chestnuts and forest mushrooms (celery, lactose, tree nuts)

● Pumpkin hummus with beetroot falafel and pita (gluten, sesame seeds)

● Cinnamon quince cream soup with toasted almonds (tree nuts)

Main Courses:

● Bacon-wrapped pork tenderloin medallions with rosehip sauce and potato dumplings with chestnuts and Brussels sprouts (gluten, lactose, egg, tree nuts)

● Thyme-infused chicken supreme with pumpkin purée, pomegranate sauce, and croquettes

(gluten, egg, lactose)

● Jerusalem artichoke and porcini mushroom risotto with vegan parmesan and roasted beetroot chips (salt, gluten, soy)

● Confit beef neck in hunter’s sauce (*vadas*) with crispy napkin dumplings (lactose, gluten, celery, egg)

Desserts:

● Raspberry and hazelnut cream slice (soy, tree nuts)

● Coconut panna cotta with passion fruit jelly and pomegranate seeds (lactose)

● KitKat cheesecake (gluten, soy, lactose, egg, tree nuts)