From now on Brasserie & Atrium restaurant, which is a part of the 5-star Corinthia Hotel Budapest, will serve its visitors with dishes made by using raw and outstanding ingredients farmed within Hungary.
These top-quality ingredients are produced by small farmers who demonstrate commitment to sustainable development and preserving the environment.
This concept, known as “farm to table”, will allow visitors to enjoy the real flavors of the country.
“Each month meals will be built around produce that Hungary’s rich and multifarious lands yield and raw ingredients that the farmers bring from their farms,” says restaurant team.
For hotel’s chef Balázs Ölvedy, who is obsessed with quality and sustainability, to embrace “farm to table” approach was the next logical step. Before coming to Budapest, he used to grow and procure ingredients on his own in Transylvania, a place where he was born.
He and his team were responsible for remodeling the previous fine-dining menus at the Brasserie & Atrium restaurant. This resulted in each course being adjusted to the ingredient, not the other way round.
He said that “it has taken thousands of miles to get to every corner of the country and find those free-range farms and small-producing suppliers who pay the closest attention to the rhythms of nature and the seasons.”
The current range of Farm to Table produce includes award-winning trout and salmon from Bajcshal, organic mangalica meat produced by Bari András located in Szendrő, near the Aggtelek National Park.
Talking about today’s menu offers that provide unsurpassable gastronomic experience, Balázs Ölvedy added, “The formula is easy: fresh, seasonal, locally available ingredients, simple preparation, passion and expertise.”
Read reviews and book rooms at Corinthia Hotel Budapest here.
by Natalie Myhalnytska