We arrive at the MÁK bistro before the evening service, where we are immediately approached by the “chamber shelf” dressed in a modern guise—we speculate for
Tagfine dining
On the threshold of a new universe—ANIMA project
When we sit down to have dinner in a restaurant or eat a plate of food, it’s not just focused on eating. It’s about much more:
We need no glamour, but reality—Behind the scenes: Antonio Fekete, food photographer
There is a good chance that those who follow the gastro scene in Hungary have already met Antonio Fekete; they just might not know about it.
Essence of Hungary | Hungarian fine dining could not exist without Hungarian traditions
Szilárd Tóth, chef and co-owner of SALT restaurant, believes that two things are eternal: nature and tradition. His unique interpretation of gastronomy has won him a
The building blocks of a new era—ONYX Workshop Foundation Series
When the concept of the Workshop and the Creative Community was born within the walls of ONYX a few months ago, they set themselves the goal
Celebrating confectionery | Borkonyha Dessert Dinner
When we hear the word dessert, we associate it with a dish that follows the starters and main course, its role is to complete and crown
Dessert, that gets you to the Moon | Borkonyha Desszert Műhely
Desserts can rightfully take the spotlight, even in a Michelin-starred setting — especially when they are made by people such an expert and full of humility
Liberating rebirth—The metamorphosis of ONYX
Past. Present. Future. ONYX, Hungary’s only two Michelin-starred restaurant is going through the process of a great transformation: Not only is the establishment redefining its daily
Good people, good places | Big picture of gastronomy
Our gastronomic series is coming to its end soon, but luckily we still have a few inspiring stories up our sleeve. Why is it important to
Good people, good places | Big picture of gastronomy
Gastronomy businesses – unintentionally, yet still – purchased a ticket for another round on this rollercoaster called the coronavirus. It’s once again time for the various
