A new chapter has begun in the life of St. Andrea Restaurant: Endre Kollár, the restaurant’s new chef held his debut evening entitled Magyar Vadak.
Ranked among the top 20 Hungarian restaurants for the sixth year running, St. Andrea, a Michelin Guide-recommended restaurant, will celebrate the richest season of the forest with an exciting menu of game dishes at the end of September. Besides game specialties, in the gentle version, lovers of meat-free dishes can also taste a five-course menu paired with wines from Eger on 29 and 30 September at the restaurant, a short walk from the Parliament.
Chef Endre Kollár prepares pheasant terrine with wild broccoli and homemade elderberry jam as the first dish of his wild menu, and as a warm starter, a real surprise comes in the form of a deer burger with wild mushrooms and soft cheese. The dinner will be crowned with an elegant dish of calf backbone with parsnips, rosehips and wild pear, and the evening is rounded off with a classic “máglyarakás” (bread pudding enriched with apple, apricot jam and meringue—translator’s note).
In the gentle, or meat-free menu, dry-aged beetroot meets with pears and walnuts, the burger is made with wild mushrooms and soft cheese, and the main course is a real specialty: new cabbage with mizo and onions.
“When I’m in the kitchen at St. Andrea’s, there is nothing but food and me. I cook with passion, and nothing can distract me from that. It’s no secret: I am now developing the style I can represent as a chef under St. Andrea. Alongside the brand’s core values of quality, love, and dedication, I am confident that an exciting new world can emerge. I work with this responsibility and excitement every day,” says Endre Kollár.
Photos: Pixeltaster / St. Andrea Restaurant
Source: press release
This year’s winner of the Leopold Bloom Art Award: Eszter Szabó
Beyond stereotypes: a lingerie that is accessible
