Farm to Table
Let us take you on an imaginary journey to a small farm, where the soil is fertile, the grass is green, and the cattle graze peacefully. The land’s produce tastes fresh and sweet, its flavour and quality unrivalled.
This dream farm is what chef Balázs Ölvedy at Brasserie & Atrium restaurant sought. Always obsessed with quality, his mission was to come up with a concept that would highlight the artisan producers of Hungary, showcase the benefits of seasonal eating and delight guests with simple, outstanding dishes. And so, Farm to Table was born.
With the idea fully-formed, the manifesto of Brasserie & Atrium was clear: create the menu around the ingredients. The restaurant team then embarked on a literal journey, travelling to every corner of Hungary in order to find the farms that matched Ölvedy’s vision – a real pilgrimage of food, seeking out farmers who pay the closest attention to the rhythms of nature and the seasons.
Each supplier under the Farm to Fork umbrella provides top-quality food, as well as demonstrating outstanding commitment to sustainable development and managing the environment. The results are flawless, seasonal ingredients, and the farmers have become friends of the hotel, with visits from both sides now a regular occurrence.
Among the current roster of Farm to Table produce is award-winning lamb from Kelemér, fruits and vegetables from Dunaalmás and goat’s cheese from the Őrség. A real taste of Hungary’s best.
Find out more about our monthly menus below.