Weather is warming up, which means we can spend more time outdoors. This is also thanks to restaurants and cafés opening their terraces. In our regional
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Like a local #6—Normafa Delikát, 4minutes café, Mazel Tov
At the top of a hill, through the winding streets of the Castle Quarter, or in the middle of the party district—if you’re browsing around Budapest,
Like a local #5—Budapest Coffee Stand, Gerlóczy Café, QUÍ 貴
With the first rays of the spring sun, we get the urge to discover the hidden corners of the city. In our new series, we present
Everyday food in a luxurious setting—this is what a steak kitchen and butcher shop looks like, transformed from a bank
The Ambiente restaurant experts from Prague saw the location of their next project in a 19th century bank: a steak kitchen connected to a butcher shop.
The unforgettable interior design marvels of Ukraine: Virgin Izakaya Bar Odessa
We can’t stop thinking about Ukraine. We usually write about the projects of talented designers, but now everything seems to have lost its meaning. We trust
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.
How to build a restaurant in 7 days with zero cost and zero ecological footprint?
The question posed by the title may sound like a completely unrealistic goal at first, but the Estonian Kuidas.works has refuted the skeptics: in the summer
A cavalcade of colors, smells and tastes—Indian culture in Hungary
Those who once experience India’s unparalleled cultural and gastronomic cacophony can never escape it—but in a good sense. Even though the world’s second-most populous country is
From the consumer of the future to the unique vegan canteen | Piqniq Pack—Part 4
The vegan diet is gaining ground, but can a canteen tuned exclusively to plant-based ingredients work in the long run? How can we run our business
All about the fish—the newly opened Halkakas Fish Shop & Fish Bar in Budapest
Although Hungarian rivers and lakes are rich in the most diverse fish species, and there are many responsible fish farmers, Hungarian people consume notoriously little fish.
From serving design basics to service design methodology | Piqniq pack—Part 3
What’s the secret to a perfect dish, beyond the harmony of flavors? What’s the Hungarian fish market like? Or what should a restaurant owner do when
From sustainable gastronomy business to Hungarian rice | Piqniq Pack—Part 2
What can a restaurant do if it wants to operate in a sustainable way? How and what should a manager communicate to their employees if they
Endless alternatives—outstanding vegan cafés in the region | TOP 5
Many people imagine vegan cafés with limited options, when the opposite is true: countless options, cakes and dishes made with special ingredients, creativity, dedication and, last
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
