One of Budapest’s most creative restaurants has returned with a new concept
In October, a new menu concept will debut POPPY. In the spirit of “farm-to-MÁK”, the restaurant’s team goes on a country tour to discover the important, special, characteristic producers and raw material sources of the Carpathian Basin. Every quarter, MÁK presents the treasures of one region – in autumn, the western region first – on their plates.
The MÁK team took the country by the neck. In the spirit of the new restaurant concept, MÁKtájak, they first visited the western region of the Carpathian Basin in order to personally get to know the producers whose ingredients the restaurant chef works with in the first quarter of the project.
For János Mizsei, the restaurant’s head chef, it was a defining experience to get to know who is behind each high-quality product after leaving the kitchen and the restaurant. As he puts it, which, in addition to outstanding quality and love of the profession, is common to all of their partners:
ecological approach and sustainability. This is also very important for the MÁK.
The MÁK team visited eight producers in the western region of the country, whose high-quality, special, unique products/products became the ingredients of the autumn tasting menu.
Kati Réthy grows special vegetables with an ecological approach in her fabulous garden in Páty in the name of sustainability. He works with domestic and exotic landscape types, promising settings also in relation to the challenges of climate change. More vegetables will be useful on the MÁK plates, especially the juicy beets.
The basis of Ágoston Nobilis’ economy is that exceptionally high-quality products can be created as a result of a sustainable agro-ecological system.
By processing their organic grains in their own mill, they produce exceptionally high-quality lists,
of which rye flour is the base of homemade sourdough bread, and organic potatoes are the main component of their dill pre-dessert.
Spindler Zoli watches over the treasures of the forests and fields to take care of them and collect them, growing saffron and poppies more and more. Lovasberény elderberry and kékény are included in their current stages, but
the MÁK chef also uses chives with love.
They will also work with cheeses from the goat farm of István Csirmaz, goat’s milk is now used on the menu in the Ősz west.
Sándor Varga’s biodynamic and self-sustaining farm is a family business, founded in 2011 with his wife. They live with their children on a sixty-hectare area on the outskirts of Szentgál, where the cows spend their days grazing freely in huge meadows.
Organic milk and dairy products are produced in a plant located in a Makovecz-style building in the middle of Bakony.
In the MÁKtájak menu, among other things, organic milk from the Living Planet is also useful in milk rice.
In the factory of Krisztina Pödör and Reiner Berger, they now produce high-quality oils, which are often rare on the domestic market, and distribute fruit and balsamic vinegars. Their basic ingredients can be found in several items of the MÁKtájak autumn menu, for example in the guinea fowl catch.
The business of Ákos and Gábor Szilágyi is the only Hungarian fish farm that also produces caviar. They offer healthy, fresh fish and fish products free of hormones and yield enhancers,
representing quality, they earned the title of Great Taste Award in several tastes.
MÁKtájak works with their perch and osetra caviar in the autumn menu.
Izabella Foki and Zoltán Koncos got to know cocoa farmers personally in many parts of the world, so that these connections could provide the raw material and inspiration for the highest quality chocolates. Their many award-winning products can be tasted as a component of MÁK’s desserts.
(Photos: MÁK)
new | Budapest | concept | poppy | farm to table
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