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It’s like dining in a museum—Párisi Passage offers a revamped menu
The Párisi Passage is worth a visit for the breathtaking scenery alone. As Food & Beverage Director Márk Váradi says, it’s as if they worked in a museum, while guests can feel like visitors when they sit down for lunch or dinner. Perhaps that would already be enough to make
lifestyle
The right way is not the easy way— Behind the scenes: Norbert Ádám Kiss, gastro journalist
There are those who cultivate gastronomy and those who report on it. And there are those who combine the two, not only by opening the kitchen door to the public, but also by helping us understand what goes on behind the scenes. Meet Norbert Ádám Kiss, who, under the name
lifestyle
Michelin-starred restaurants in Eastern Europe | TOP5
Restaurants that are ‘starred’ by the Michelin experts year after year light up the imaginary sky. And it is even more rewarding that more and more restaurants in the gastronomic world of our region receive this recognition. Let’s discover their astonishing culinary talent!
Babel | Hungary
Babel, which was founded
east
You can be at war with everyone, but not with your chef | Interview with Witold Szabłowski
The book How to Feed A Dictator, which has now been published in Hungarian, features the chefs of five famous 20th-century dictators (Saddam Hussein, Idi Amin, Enver Hoxha, Fidel Castro, and Pol Pot). What do the chefs of dictators from distant countries have in common? How was self-criticism practiced in
videó
TASTE | János Mizsei—MÁK bistro
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 minutes which jars can hide what. Later, the chef, János Mizsei, also comes in and offers us one of the jars: it contains
art
From The French Chef to Göcsej pecsenye
Gastronomy and food are almost everywhere: in high art and in the various products of mass culture. In our current HypeLAB episode, we look at the food that appears in the cinema and on the TV screen. What does a Michelin-starred Hungarian chef have to do with Pixar’s popular
community
These are the wines we drink this spring! | Bortársaság—BORtavasz
What novelties await us on our favorite restaurants’ wine list this season? Who are the up-and-coming winemakers who should definitely be on our “wine radar” if we want to taste some exciting new releases? From which wine bottle does the label of Olivér Csepella smile back at us? What do
gastronomy
Perfect minimum—Behind the scenes: pastry chef Attila Menyhárt
These days, many people choose confectionery as a career. Some, however, are not content with just learning the basics, but are constantly looking for challenges and inspiration, constantly improving and then aiming for the stars. Attila Menyhárt, or Meinhart Patissier as he is known internationally, has been working with desserts
business
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. Striking details, a clear, vivid look and the message that shines through, a quest for perfection—these are just a few of the things
branding
Good people, good places | Big picture of gastronomy
Premium gastronomy does not necessarily require a big staff – two people paying attention not only to flavors, but also to the guests are perfectly enough. A festive grill party can be done without having your own garden, but it’s important that some passion also be added to the grill
art
High-end forms and techniques
Dutch Sven Benjamins [https://svenbenjaminsfotografie.nl/] has been a
photographer for twenty-three years. He has worked on every possible field of
the profession, but gastronomy remains the area he is the most fond of. He
mainly creates cookbooks, and as a result, meets many remarkable chefs. This is
how the