The new concept is farm to table food, serving up the best of the land. It is simple food made from outstanding ingredients, farmed within the borders of Hungary and favouring small producers.
Farm to Table means that we serve our visitors
with food prepared by selecting and using raw ingredients originated
exclusively from inland economies of the highest standards. We are not only
talking about top-quality ingredients, but also modern environment management
and sustainable development. The results are flawless, seasonal ingredients,
tastes beyond comparison and perfect gastronomic experiences.
Guests of the Brasserie & Atrium restaurant can enjoy the real flavours of the country. In February for example, on the menu are award-winning trout and salmon from Bajcshal, and the organic mangalica meat produced by Bari András located in Szendrő, near the Aggtelek National Park. Each month meals will be built around produce that Hungary’s rich and multifarious lands yield and that which farmers bring from their farms to our table.
The hotel’s chef, Balázs Ölvedy, is obsessed with quality and his hallmarks are the best ingredients, seasonality and sustainability. Farm to Table food was a natural progression for him.
Balázs was born in Transylvania where they
procured and produced almost everything by themselves. He and his team remodelled the previous Hungarian and
international fine-dining menu of the Atrium & Brasserie, so that each course is
‘It has taken thousands of miles to get to every corner of the country and find those free-range farms and small-producing suppliers that matched our new concept’, says Balázs.
"Today our menu offers unsurpassable gastronomic experience via the truly authentic flavours of our country. The formula is easy: fresh, seasonal, locally available ingredients, simple preparation, passion and expertise."