Menü
Tag
hungarian gastronomy
lifestyle
On the road home—Iszkor
You can never forget your roots. I think there is a lot to be gained from putting on your boots, seeing the world, and collecting a lot of useful and interesting things in your bag, but sooner or later, the past will speak. You have to go away to be
restaurant
When the present embraces tradition | Urban Betyár
How can one of the most exciting phenomena of the Hungarian myth world, being an outlaw, be put on the map of contemporary gastronomy? The Urban Betyár mixes elements of folklore and modern cuisine in an unconventional way, while providing a unique experience for visitors. In the recently reopened restaurant,
restaurant
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
gastronomy
Büfé #12—Spices
Is there any Hungarian cuisine without the holy trinity of salt, pepper and paprika? Whether you like cooking or not, the answer is clear: no, there is not. But it wasn’t always like this—you might not think it, but a few centuries ago, ginger and nutmeg were more
east
Büfé #10—Cold cuts, meat products
It is a must-have ingredient in all sandwiches and pariser salads, an attention-grabbing factor in cold dishes, the star of New Year’s Eve parties, and a permanent resident of lunch boxes. Thinly sliced or rustically chopped, or even as it is, bitten into. A variety of Parisians, hams, salamis