Restaurant

WHY

RestaurantWhen we decided to open a restaurant, neither we thought of what not to open nor we had an positive example in front of us. We just wanted to find the perfect location where we could benefit from our more decade-long catering experience and after having so many battles in our head we could finally show the world how we imagine catering. This is all about. The location, the technology, the ingredients and those who help us make it happen.

KITCHEN

KitchenTo be able to process the precious ingredients at the best possible way and to make the result the very best in taste, appearance and quality we have equipped our kitchen with state-of-the-art technology. And if we have already set off on our way, we thought to make it complete that we have found out. We bake our bread in our bakery, here we make the cakes, desserts and the beer snacks for the pub, as well.

INGREDIENTS

IngredientsSuch local farmers, who have not sacrificed quality for quantity, who they farm their land “with their own hands” as well as they do not use artificial materials and the “flavour of the Hungarian soil” can be tasted in their products. Everything we receive from them is always fresh, delicious, tasty and healthy. It is not by chance that we have got rid of the usual fizzy and sugary beverages from our restaurant. Instead of them we offer artisan syrups. As for the food that is served on the plates, they are mostly gluten-free dishes.

STAFF

However, this would not be enough if we did not have those people who create wonderful, delicious, unique food in our state-of-the-art kitchen. We spent a lot of time to find, choose, teach and train our people so now we have a staff of people who meet all our expectations.

StaffEverything, from building up the kitchen through finding the quality ingredients to composing the menu was done under the instructions of Ruprecht László, who is one of the most well-known creative chefs of Hungary.

László has already worked for restaurants and hotels such as Atrium Hyatt, Kempinski, Castle Hotel Sasvár (where he became the chef at the age of 25), Four Seasons Hotel Gresham Palace or Marina-Port Hotel and Yacht Club. He has studied in France, Germany, taken part in a masters’ course in Paris at Hotel Ritz then he received the academic Chef degree of École Lenotre French school. In 2005 he was the captain of Hungarian National Chef Team, and in 2011 he was the EU presidency gastronomical advisor. He is one of the founders and president of Stylish Rural Restaurant Culture (Stílusos Vidéki Éttermiség).

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