In Harghita County, a village of barely five hundred people, a little French lifestyle sneaks in that entices and encourages locals to consume quality desserts. This
Taggastronomy
Hospitality with heart and soul | The revamped Mandragóra Restaurant
The history of Budapest’s Mandragóra Restaurant goes back more than a decade. Initially, it operated as a clubhouse-like café, then turned into a fine-dining bistro restaurant,
„This is a revolution” | VAJ
Premium quality and vast professional expertise spiced up with some novelty from time to time—we visited one of the latest hot spots of Budapest, the realm
Experience ritual instead of sweet whim | Zaandra Cake x Elevate
Is it possible to make a lactose and gluten-free or vegan cake that looks and tastes exactly like the original version made with sugar, cow’s milk
When a swallow makes summer—Meals with a twist by Fruccola Bird
The past months have highlighted the importance of healthy eating even more, but the lack of time and energy often poses too big an obstacle. Luckily
Büfé #2 – Flavoring pastes in tubes
Identical sandwiches with vividly red dots and rolls of ham stacked side by side as cold cuts on the buffet table—the emblematic Hungarian paprika paste Piros
Data hunger – A scientific gastronomic tour in District V, Budapest | URBANUM
With the restrictions that have been in place for the past three months, probably many of us miss the hospitality sector that usually fills our city
Good people, good places | Big picture of gastronomy
In the final episode of our series launched in late October last year, you can meet the economist whose career as a confectioner started with a
Good people, good places | Big picture of gastronomy
Our gastronomic series is coming to its end soon, but luckily we still have a few inspiring stories up our sleeve. Why is it important to
Good people, good places | Big picture of gastronomy
Now that the long awaited spring comes closer by the day, and after each warmer day we keep longing for sweater weather even more, we might
Good people, good places | Big picture of gastronomy
Many people have responded to the changed market circumstances in many different ways: there were some who, in the spirit of quality leisure time, collaborated with
Taiwanese dishes with a Hungarian accent | 101Bistro
Taiwan has moved to Moszkva tér—101Bistro is a place where a lot of things come together. East and West, Asia and Europe and the three founders
Good people, good places | Big picture of gastronomy
Effectiveness, identity and being close to nature—these are the three ingredients in which Péter Várvizi sees the future of Hungarian hospitality. Róbert Erdélyi did not compromise
Good people, good places | Big picture of gastronomy
How does Hungary’s most popular online recipe and food magazine help amateur chefs stuck between the four walls? How does a gastronomic communication expert adapt to
Good people, good places | Big picture of gastronomy
“No matter how difficult the situation may look at the moment, it’s important that you know this is still your story (…),” says Tamás Szilágyi, one