Supplier news
Bami Goreng
Supplier news
Darta Blackroot
Supplier news
Premium meats, with premium care
Materials and ideas
New on the domestic market - the No-No range of free bakery products
Materials and ideas
Frozen with nitrogen, when vegetables really „stay fresh”
Other
Matusz-Vad receives HALAL certification, new opportunities in conscious gastronomy 
Other
Hungarian hospitality enters a new era - challenges and opportunities at the edge of the plate
Other
Wild Meat in Hungarian Gastronomy: Tradition, Health and Sustainability
Materials and ideas
Loaded fries - when fries are not just a side dish
Materials and ideas
Transylvania's black gold - and the potato that conquered Hungarian cuisine
Materials and ideas
New York Strip steak - the power of premium sirloin in the restaurant menu
Materials and ideas
How will we eat tomorrow? - Gastronomy trends 2025
Materials and ideas
Organic and vegan cakes - today a speciality, tomorrow a standard?  
Materials and ideas
Pizza and what's behind it 
Materials and ideas
Not new, but you can love it again: how modern sous-vide products can help you work
Materials and ideas
Small berries, huge potential!
Other
From warehouse to plate
Restaurants and Chefs
The Crispy Bacon Technical Chef's Eye - „It always crisps. Always good.”  
Other
The Smash Burger craze - But why is everyone so into it?
Restaurants and Chefs
Fresh ingredients, daily quality - This is how the Hagymatikum spa restaurant works with the support of Matusz-Vad 
Other
StreetFood Roadshow 2025 - Trends, flavours and solutions for the new season of catering 
Other
Matusz-Vad Zrt. - Supplier of the Year 2024!
Restaurants and Chefs
Árpád Győrffy and Kollázs Restaurant - 10 years at the forefront of Hungarian gastronomy
News
New Deputy Commercial Director at the Commercial Department of Matusz-Vad Zrt.
News
The Hungarian team wins the special prize for the best dish at the Bocuse d'Or
News
The Hungarian team competes at the Bocuse d'Or on 26 January
News
The new Bocuse d'Or season kicks off with deer and tea!
News
SIAL Paris 2024 - Gastronomic trends and novelties
News
NATS RAWLINE: The success story of raw vegan delicacies
News
„Whoever does not eat goose on Martin's Day will starve all year long”
Materials and ideas
How to make the perfect skewers for big events? 
Materials and ideas
The plates of the future - how serving trends are changing in modern gastronomy
Materials and ideas
Three essential tools for the barbecue season 
Materials and ideas
Creative sweet potato snacks to cheer you on
Materials and ideas
Everything you wanted to know about saffron but were afraid to ask 
News
Franchise vs. sole proprietorship: what is behind the successful gastronomy model?
Materials and ideas
Forget grilled cheese and garden salad! - Vegan and vegetarian options in the smoker 
News
The gastronomic trends for 2025 have arrived!
News
A full-court assault of creative snacks, or exciting beer skates for the cheering guests
Materials and ideas
Seafood in a fast food environment - how to make the most of it
News
Balázs Matusz greets his colleagues with a fancy birthday party on the company's 30th birthday
Materials and ideas
Food safety when grilling: how to ensure a fresh and healthy supply 
Materials and ideas
How to freeze different cheeses
Materials and ideas
Using frozen fruit puree in cost-effective menu planning 
Restaurants and Chefs
Icie Bakery in Szekszárd turns 3 years old 
News
The kitchen hierarchy and its importance - Part 2 
Materials and ideas
5+1 great vegetables for the grill, guaranteed to take your season to a new level  
Restaurants and Chefs
“Eating habits have changed, but we don't see a strong price sensitivity here - interview with the chef of Klasszis Bistro 
News
Using marketing tools with a digital menu 
News
The kitchen hierarchy and its importance - Part 1 
Restaurants and Chefs
„It's no longer the case that guests know where they are going half a year in advance” - interview with the director of La Contessa Castle Hotel
News
Learn about the excellence of Kai knives
Materials and ideas
3+1 meat patties to add excitement to your burger menu  
Materials and ideas
Why you should not use dried spices with fish 
News
This year again, the caterers were on their best behaviour - the colour of Hungarian gastronomy was present at the Gourmet Festival  
Materials and ideas
Discover the new face of melon and make a cool snack for your summer menu 
News
Be prepared: how the new legislation will change the way you buy your restaurant!
Restaurants and Chefs
The popularity of the Fenyves Inn has been unbroken for more than 40 years  
News
What are the challenges facing the catering sector and what solutions exist? 
Interview
We welcome an internal colleague in the position of Matusz-Vad's national operational warehouse manager  
News
The Westholme Australian Wagyu product launch was a resounding success, with 50 exclusive partners in attendance  
Restaurants and Chefs
Tioman Lifestyle Kitchen burst onto the Győr gastronomic scene with an unexpected concept
News
Three Microplane tools you can work without, just not worth it
Materials and ideas
What happens if you smoke beef ribs for too long and how can you prevent it? 
News
Surgital's latest product launch focused on sustainability and traditional ingredients 
Materials and ideas
Spice up your spring menu with some exciting cheese nibbles!
News
A great chef duel at the opening of the Földváry Castle owned by Balázs Matusz 
News
New CEO at the helm of Matusz-Vad
Materials and ideas
Tips for the perfect mince - Part 2  
Materials and ideas
Spice up your menu with rhubarb!- sauce - and sauce ideas
Materials and ideas
Grilling the sausage: pro techniques and tricks that change the rules of the game 
Materials and ideas
Tips for the perfect mince - Part 1 
Materials and ideas
Professional butter use: when to use it for the perfect result?  
News
The economic benefits of chives in the professional kitchen 
Materials and ideas
Ten exciting seasonal dishes prepared at the Aviko MasterClass, hosted at our Budapest headquarters
Materials and ideas
New Spanish specialities in our webshop courtesy of Ibercook
Restaurants and Chefs
Matusz-Vad helped in Paks restaurant menu, Sár-Kert restaurant opened
News
Increasing traffic with Digital Menu Board - Part 2 
Materials and ideas
Falafel, the gastronomic jewel of the Middle East 
Materials and ideas
How to make the most of the barbecue season 
News
These are the trends in catering in 2024  
Restaurants and Chefs
John Bull Pub in Szeged conquers with a unique concept in the region  
News
From the steering wheel to the deal - interview with Gergely Karácsony, who went from being a freight forwarder to a successful Matusz-Vad representative 
News
This is what we are willing to wait for a table, according to a survey 
Materials and ideas
Herring on the menu! - how to get started 
Materials and ideas
Wagyu around the world - how to experiment with international flavours
News
Increase your turnover with a digital menu - Part 1
Materials and ideas
Easter kitchen menus 
Materials and ideas
Processing and preparation of rabbit meat + 1 recipe 
Restaurants and Chefs
We talked to Enikő Bökönyi, chef of Leroy, one of Debrecen's most colourful restaurants
News
‘M-etaing table’ or the old-new trend in hospitality 
Materials and ideas
5+1 exciting burgers from all over the world, if you'd like to spice up your menu!
Materials and ideas
The role of seafood in modern gastronomy - trends and future directions 
Materials and ideas
How to serve the perfect Easter lamb - tips and tricks  
Materials and ideas
5 great ideas for the perfect Easter menu
Materials and ideas
Rethinking pig's trotters in the modern kitchen 
Materials and ideas
Why is sourdough bread better for breakfast?
Materials and ideas
Innovative ingredients and ideas for Chinese New Year 
Materials and ideas
Superfoods in the professional kitchen: how to use them during Lent 
Materials and ideas
Cooking from the wild: using deer 
Materials and ideas
How to use red peppers for desserts 
Materials and ideas
Churros, the simple yet great Spanish doughnut
Materials and ideas
3+1 super tips for innovative use of butter 
Materials and ideas
Mouflon meat in the kitchen? Use these spices and garnishes!  
Materials and ideas
How to use tapioca in the kitchen 
News
Why products come in poor quality packaging, or everything you need to know about EPR  
Materials and ideas
5 rarely used cooking techniques for fish dishes
Materials and ideas
Donuts aren't just for ribbons - here's how to spice up the season 
Materials and ideas
Mouflon meat in the kitchen - how to make the most of it  
Materials and ideas
How to choose the right fresh seafood 
Materials and ideas
Ham and goat cheese? Come on! How to make a delicious veggie burger when every guest is equally important 
Materials and ideas
Game meat in modern gastronomic trends
News
Why is the chef's coat white and what do the other colours mean?
Materials and ideas
Everything you need to know about polenta  
Materials and ideas
Ketchup doesn't just work in burgers! 5+1 ideas for cooking with it!  
Materials and ideas
Instant? Coffee! How to spice up your food
Materials and ideas
5 kinds of vegetable tartare in the spirit of Veganuary 
Materials and ideas
Chefs' secrets for perfect (winter) soups 
Materials and ideas
Pure ice, pure success - Interview with the owner of Artificer craft ice 
News
Digital Menu Board - The economic engine of the restaurant sector 
Materials and ideas
Winter spice guide - these to watch out for and avoid 
Materials and ideas
Easy winter dishes for the New Year menu 
Materials and ideas
Beyond Meat for more sustainable catering  
Materials and ideas
Vegan cuisine without meat substitutes 
Restaurants and Chefs
5 world-famous chefs' best-known signature dishes - and the story behind them 
News
‘Adults only!’ - the emergence of adult-oriented hospitality in Hungarian tourism
Materials and ideas
How to use different chilli peppers for deeper flavours 
Materials and ideas
Sustainable eating: vegan January in the restaurant world
News
New Year's Eve: served! - these dishes are served in other countries 
Materials and ideas
Climate-friendly cuisine: a new trend in catering  
News
Encouraging consumption with a digital menu - Part 2 
Recipes
Deer stew with forest mushrooms and red wine
Recipes
Cold foie gras in fat
News
Traditional Christmas dishes around the world 
Materials and ideas
3 inspiring cookbooks under the tree
Materials and ideas
Pig fat, the master ingredient - how to use it 
Materials and ideas
5+1 ideas for planning your New Year's Eve menu  
News
These are the trends expected in some areas of gastronomy tourism in 2024  
News
Gastronomic trends for the Christmas season 
Materials and ideas
Duck, creatively - uses and cooking tips
Materials and ideas
10+1 exciting side dishes for the Christmas feast 
Materials and ideas
Green revolution on our table: new pathways to sustainability 
News
Encouraging consumption with a digital menu - Part 1
Materials and ideas
Why can't we get tired of fish soup?
Materials and ideas
New Italian Simonini cold cuts in the Matusz-Vad range  
Materials and ideas
Be the champion of the Christmas season with Aviko products! 
News
In search of the best Japanese chef's knife
Restaurants and Chefs
Where contemporary art meets gastronomy - we talked to Daniel Katona, chef of FELIX Kitchen & Bar 
Materials and ideas
Is regenerative food the future of gastronomy?  
News
MI- Potential and challenges in the professional kitchen 
Materials and ideas
The science of braising 
Materials and ideas
Confectionery at the next level: how we can help your work  
Materials and ideas
Chicken is not boring! Cook it like a Michelin-starred chef 
Restaurants and Chefs
“First we had to learn to crawl, then to sit, and then to stand.” - interview with Márton Irtó, the director of the Hoppá! Bistro chef 
Materials and ideas
The ingredient no kitchen can do without - what you (probably) didn't know about onions 
News
Will the power of artificial intelligence revolutionise the hospitality industry? 
News
Why is the ocean the best wine cellar?  
News
Matusz-Vad proves its worth for the 12th time, once again receiving the MagyarBrands award 
Materials and ideas
Basics of Asian cuisine for beginners
Restaurants and Chefs
The 5 most common mistakes you can make when opening a restaurant  
News
The importance of cut-resistant gloves
Materials and ideas
What is early harvest olive oil and why it is better than other oils 
Restaurants and Chefs
„Every day a new challenge” - interview with László Kanász, chef of the Golden Caviar 
Materials and ideas
The magic of game birds: quail, pheasant, guinea fowl - How to prepare them! 
News
What will we do without meat?  
Materials and ideas
5+1 theme night ideas to boost your restaurant's sales
News
Roland Kelemen wins the Bocuse d'Or final, Barnabás Hack takes home two special prizes
News
The pros and cons of experiential hospitality - or how much does it matter what's beyond the plate?
Materials and ideas
Spice up your menu with McCain products
News
Enhancing the guest experience with a digital menu 
Materials and ideas
How can artificial intelligence help reduce losses in commercial kitchens?  
Materials and ideas
5 tips for a waste-free professional kitchen
News
Halloween kids menu: exciting dishes for the little ones
Restaurants and Chefs
“It's not the supplier or the chef that matters, it's the ingredients” - we talked to Márk Molnár at Costes Downtown 
News
How do the NTAKs help businesses? - Part 3
News
Professional printed marketing tools for gastronomy
News
Matusz-Vad has become the exclusive Hungarian distributor of Surgital, a high quality Italian pasta brand  
News
The tourism sector's biggest digital development, or all about NTAK - Part 2
Materials and ideas
Martin's Day is a meeting of tradition and flavours 
News
How colours and sounds affect the taste buds of your guests
Materials and ideas
Matusz-Vad ingredients were used in several exhibitions and at the VIP dinner at the Balaton Wine & Gourmet Festival  
Materials and ideas
Wild boar in the kitchen - Wild flavours, wild adventures! 
News
Three essentials that no waiter can do without - so choose them!
Materials and ideas
Why keep a vegan dessert on the menu?  
News
The Wine&Gourmet Festival in Veszprém offers fantastic food and incredible wines  
Materials and ideas
How sous vide innovation is improving the lives of chefs
Materials and ideas
How to revamp your autumn menu for the season
News
Matusz-Vad offers its partners a new profit opportunity thanks to a partnership with McFly 
Materials and ideas
What makes Greek gyros authentic?
News
When chefs talk, we listen - 5+1 gastronomy podcasts 
Materials and ideas
What should you look out for when cooking in a saucepan? - The essentials from meat to side dishes 
News
These are the trends in the HoReCa sector
Materials and ideas
Deer meat masterpiece: a guide to the perfect meal 
News
Benefits of the Digital Menu for restaurants 
Materials and ideas
The ciabatta, Italy's (one of) the best gifts to the world 
News
NTAK registration steps and data reporting process - Part 1
Materials and ideas
Kitchen inspiration from the deep - discover FRoSTA's frozen fish products and exciting side dishes
Materials and ideas
Things to look out for and avoid when eating breakfast in hotels  
Materials and ideas
How to make the perfect pork chops?  
News
Tips and tricks: cleaning kitchen workwear
Materials and ideas
How to install and use caviar - everything you wanted to know 
Materials and ideas
Cheese reloaded - McCain's most crunchy, cheesiest bites arrive 
Materials and ideas
The blooming trend in culinary art - these are the best edible flowers 
News
How to reduce food waste in the commercial kitchen
Restaurants and Chefs
The Dráva hotel in Harkány can serve up to 280 people a day with the help of Matusz-Vad
News
Beyond meat for vegan guest satisfaction - give more than the competition!
Materials and ideas
Innovation in risotto making - a third of the time, yet the perfect texture
Restaurants and Chefs
The Lator Borbistro in Villány strengthens its offer with a new menu and a new chef  
News
These will be the trends in hospitality in 2024
News
Is the festival season over for gyros?
News
Artificial intelligence-generated restaurant opens in Sydney
Materials and ideas
The ingredient you can't cook without - when and what olive oil to use?
News
Comfort or style? Kitchen workwear that does both
News
What is the difference between a wine glass for 1.500 and 20.000 HUF?
Materials and ideas
5+1 fantastic vegetables to make steaks
News
9+1 practical tips for implementing a digital menu                                                          
Restaurants and Chefs
Gastronomic jewel in Hegykő: the Tornácos Restaurant
News
10 cookbooks you can't live without!
Materials and ideas
Currently the 10 most expensive chocolates in the world
Restaurants and Chefs
A little different, a little nicer, but very Hungarian - this is the Picitmás restaurant in Szőlős  
News
This is how hospitality will be in 2073(?)
Materials and ideas
Carpaccio, and what lies behind it!
Restaurants and Chefs
The Takler Mansion is a real gastronomic gem in the heart of Szekszárd
Recipes
3+1 summer marinades your guests will go crazy for
Materials and ideas
Perfect temperature setting for the grill and smoker
Restaurants and Chefs
How commercial kitchens have changed in the last 50 years
News
5+1 reasons to go digital
Materials and ideas
19+1 things you (probably) didn't know about pizza
Materials and ideas
McCain brings you an exciting new alternative to French fries
News
The chefs of Matusz-Vad gave a demonstration using secondary cuts of Wagyu meat
Interview
Foreign customers from border restaurants are staying away, but what is the reason? - interview
Materials and ideas
The beach food revolution: how to revamp your beach buffet!
News
What is NTAK for now and what can we gain in the long term? - interview
News
How to choose the perfect hat if you work in the kitchen
News
7+1 tips for a successful terrace 
News
The benefits of HPP (High Pressure Processing) packaging in commercial kitchens
Materials and ideas
Freezing tutorial - how to do it!
News
New world record - a Nigerian chef cooks for 100 hours straight 
Materials and ideas
When should I use salt?  
News
Amazing plates and serene chefs awaited us at this year's Gourmet Festival 
Materials and ideas
Eat breakfast like a king!
Materials and ideas
Gravlax toothpick with basil sponge
News
Easier, faster, more efficient menu management is here - it's Etlap.Online!
News
Two ambassadors of Nice to Meat gave a presentation at our Budapest site
Materials and ideas
Professionalism at every step: what to look for when choosing a clog
Materials and ideas
10 + 1 ways to flavour chicken legs
Restaurants and Chefs
5 +1 young chefs to watch
Restaurants and Chefs
The Sulyomi restaurant exploded onto the Hungarian gastronomic map with an exciting concept
Restaurants and Chefs
5 breathtaking restaurants on 5 continents  
Materials and ideas
The lamb challenge: immerse yourself in a world of rich flavours and create masterpieces
Materials and ideas
The 5 most disgusting foods in the world 
Materials and ideas
Serve up Italian sunshine with the taste of Rimines pasta 
News
Matusz-Vad presented products unique on the market at the DGT trade event
Materials and ideas
Kitchen technology that will never go out of fashion: confit
Materials and ideas
Leg of venison: a delicacy for lovers of real gastronomic experiences
Restaurants and Chefs
A special atmosphere and exciting flavours await at the western-style Colorado restaurant
Materials and ideas
Food Truck Show with surprises
Materials and ideas
Dive into a sea of flavours: black mussel meat in gastronomy 
Restaurants and Chefs
The loss of the Hungarian hospitality market is emigration: is it worth going?
Restaurants and Chefs
Why try farm to table restaurants?
Materials and ideas
Art meets taste: how artichokes are used in gourmet restaurants 
Materials and ideas
Are vegetables better raw or cooked?
Materials and ideas
Have you tasted it? Exotic at home, but crocodile meat is eaten on every continent
Materials and ideas
The delicious reason to cook sausage
Restaurants and Chefs
A change of menu and chef at the Komló Hotel in Gyula is worth the trip
Materials and ideas
Winning ingredient - the white beef tenderloin
Restaurants and Chefs
The meeting of flavours and history - we talked to the chef of Macok Bistro, János Macsinka
Restaurants and Chefs
We asked professionals if fine dining is dead
Materials and ideas
The secret of the cucumber mushroom - How to use it in catering? 
Materials and ideas
Could beavers be the new popular game meat
Materials and ideas
These 5 types of salt are currently the most expensive and rarest in the world  
News
Bridor ambassador gave an exciting product presentation at our Budapest site
Materials and ideas
Protecting the hedge
Materials and ideas
What is a flavour injector and how it works
Interview
How to choose a chef's knife and what makes Japanese knives special? - Part 2
News
Guess which cuisine is more popular than all the others around the world on social media?
Materials and ideas
The indispensable paprika
Materials and ideas
So let the croissant be your success!
Materials and ideas
The ® mark is not just a decoration: that's why Parmigiano Reggiano is the king of cheeses
Materials and ideas
Smoked salmon trout - a unique dish
Materials and ideas
The season is here: 5 common misconceptions about asparagus!
Interview
How to choose a chef's knife and what to look for when buying - Part 1
News
The Beaky Farm in Vámos hosted an exhilarating, end-of-winter pig slaughter
News
From farm to table - our sourcing colleague followed the journey of Japanese wagyu
Materials and ideas
Hamburger buns are a top tip in catering
Materials and ideas
Minimum work, maximum pleasure: let's roast duck legs!
Materials and ideas
ABC of bacon - what you may not have known
News
The most awaited amenities of the Balaton season were presented in Siófok
Recipes
Wanted with cheese and cheese curds
Materials and ideas
Dynamic pricing can help the hospitality industry
Materials and ideas
Beef marrowbone - a true classic delicacy
Materials and ideas
10 olives you should know about!
Materials and ideas
Why do people love the sweet and salty pairing so much?
News
Sustainability and innovation are the future of hospitality, but how do you get started?
Materials and ideas
Did you know? Pacal is a wonderful food
Materials and ideas
We are treading on mushrooms worth a fortune - now we know where to look for them!
GourmetHome
Lamb spine with polenta and bear's onion and sheep's cheese cream
Restaurants and Chefs
Ever been to a restaurant where you didn't know where you were? How Ultraviolet became world class in Shanghai
Materials and ideas
Is it just another gastro hype - or will the fashion for bear's onion be timeless?
Materials and ideas
Many people eat at Easter once a year: shredded scones, the queen of the festive table
Recipes
Catfish steaks with roasted beetroot risotto and beetroot chips
Materials and ideas
Bread your guests with biscuits!
Materials and ideas
Contrary to popular belief, it does not taste like fish and it paints a beautiful black: ink squid ink
Materials and ideas
Why not pay more attention to the children's menu?
Materials and ideas
Restaurants specialising in canned food
Cooking
In the vain of the chef cult and the gastroshow-k, Hungarian taste is still retro
Materials and ideas
You thought you knew everything about rice? You're almost certainly wrong!
Materials and ideas
It is a mistake to think that HALAL only means cutting! What does the HALAL label mean?
Materials and ideas
Forget canned: pineapple is more valuable than you think
Materials and ideas
Fish in a pan, Cretan style
Materials and ideas
The longest marriage in gastronomy - Do you know how long salt and pepper have been a couple?
Materials and ideas
The Slavic newcomer embraced by Hungarian cuisine: but what is „strong cottage cheese”?
Recipes
Tagliatelle with grilled octopus
Materials and ideas
Dávid Jakabfi, who can make it big even in a small factory
Materials and ideas
Tagliatelle - eaten for over a thousand years
News
The 3rd Pidy roadshow in Győr ended with a thunderous applause
Materials and ideas
Abraka'bab'ra
Restaurants and Chefs
Here are the most expensive restaurants in the world today
Materials and ideas
Cheap and delicious - but even better when eaten on the skin: why don't we eat more bream?
Recipes
Mango and vanilla panna cotta
Materials and ideas
Our professional range of 30% hoods are also available in our country, saving you money
Materials and ideas
Why the food truck is still a good option
Recipes
Gnocchi con spinacchi e pomodorini, or the perfect spinach gnocchi
Restaurants and Chefs
„Cooking is self-fulfillment, but it cannot be an end in itself” - we talked to Viktor Hiermann, chef of the Aria Hotel
Materials and ideas
Raspberries - the simple, healthy and useful fruit
News
The power of community funding: the Italian pasta restaurant raises €400 million in donations
Materials and ideas
Chocolate soufflé, vegan and gluten-free!
News
Luxury Party House in the Szigetköz
Materials and ideas
Why amur is our favourite?
News
Hungarian success at the Hotel Management Competition
Materials and ideas
Special egg dishes to combat food shortages - 15 +1 ideas from around the world
News
An American man ate at 18 Michelin-starred restaurants in one day
Materials and ideas
Why beef is the most popular meat
Materials and ideas
The Oscars menu is going to be hot - Here's what the stars will be eating
Materials and ideas
The art of serving starts with the right plate. But what colour should it be?
Restaurants and Chefs
Eatrenalin takes the relationship between technology and hospitality to a new level
News
Who will be the best sommelier in the world in 2023 
Materials and ideas
Whipped cream - universal in gastronomy
News
Giggle - a solution to the hospitality labour shortage
Materials and ideas
Why is it misleading to refer to the Mediterranean diet as a diet?
Restaurants and Chefs
These gastronomic trends will define the year
Materials and ideas
Mouflon legs can be a showstopper on the plate
Recipes
Brie fondue with cranberry sauce and red wine
Materials and ideas
The dustiest tenderloin is not made from pork
Materials and ideas
Pidy roadshow launches with desserts and confectionery
Materials and ideas
Science says that's why eating chocolate is so good
Recipes
Whole roasted quail with rosemary potatoes
Restaurants and Chefs
How to find the right place for your restaurant
Recipes
Lamb chops with grilled corn on the cob and parmesan sauce
Restaurants and Chefs
Accessible luxury and top gastronomy in Sarva - this is Újváros Bistro!
Materials and ideas
A world loves it, but Anthony Bourdain says it's the most boring meat - what is it?
Interview
What makes a perfect cutting board and how to choose the right one?
Restaurants and Chefs
Will robots fill the one-and-a-half million worker shortage in the hospitality sector?
Recipes
Scallops with sweet potato puree and chimichurri
Recipes
Snake mackerel with honey and mustard buckwheat salad
Materials and ideas
Serrano - the world's best ham speciality
Materials and ideas
Almond slice - a taste of the old days
Recipes
Cooked duck legs with apple and cabbage, potato gratin and caramelized pears
Materials and ideas
The wonders of bison meat - what even the experts don't know
Recipes
The best soup in a can
News
The Bocuse d'Or 2023 is over - WE ARE THIRD!
Materials and ideas
Porcini, the Italians' favourite staple, which is even more exciting than meat!
Materials and ideas
It is in the caterers' own interest to comply with HACCP rules - how Matusz-Vad helps
Recipes
Carnival drunken chicken
News
Delivery is no longer a lifeline: the biggest challenge for restaurateurs in 2023
Materials and ideas
The new year will be a lucky one with pigs in a blanket!
News
The best New Year's Eve dishes you can look forward to
Materials and ideas
Let's unlock the secret of the Angus flank!
Materials and ideas
Deer spine feast
News
From tragedy to success - Restaurant above the clouds
Materials and ideas
Special and bizarre Christmas menus
Materials and ideas
Who should buy whole carp?
Recipes
Venison ragout soup with tarragon
Materials and ideas
The treasure of Christmas chowder, fish milk
News
Domestic food that freaks out foreigners
News
The team led by Tibor Németh won fourth place at the World Pastry and Culinary Arts Championships in Luxembourg
Materials and ideas
Grilling is not seasonal
Interview
How does one become an official chocolate taster? - interview with Lilla Tóth-Tatai
News
„No show” phenomenon: when the guest tricks the restaurant
News
Let's celebrate Dolce Vita together on World Italian Cuisine Day!
News
Want to save energy? There is a solution!
Recipes
Lentil steak with sous-vide emperor
Recipes
Local chowder
Materials and ideas
Lion burger? Tiger steak? Lab-grown meat could take off
Materials and ideas
Special alternatives to bread you never thought of
Recipes
Rollbraten with crispy gratin potatoes and lentil puree
Materials and ideas
When cooking becomes a science - Learn all about the Maillard reaction
Restaurants and Chefs
Ready to open a restaurant? You think so!
Materials and ideas
Exclusive catch and ingredients in a flash - this duck breast fillet
Recipes
New Year's Eve pig roasted whole
Restaurants and Chefs
The mysterious Michelin star and the secrets of the inspectors
Materials and ideas
Vol-au-vent, or masterly serving
Recipes
Christmas catfish stew
News
Restaurants that cheat their customers by claiming inflation
Materials and ideas
Carp horseshoe crab is the classic dish - we show you how to make the best!
Interview
How to run a professional kitchen economically
Materials and ideas
Festive venison sauce from beef bacon
Materials and ideas
The 3 basic rules for a cold festive meal
Materials and ideas
Milk chocolate pastilles... because you need them!
Restaurants and Chefs
What can you do for a more efficient commercial kitchen?
Materials and ideas
The weakness of beef lovers is dry-aged black bacon
Recipes
Beetroot soup with mushroom tortelloni
Recipes
Christmas tree trunk
Recipes
Whole roast baby turkey with gravy sauce and buttered Brussels sprouts 
Restaurants and Chefs
5+1 tips to promote your restaurant
News
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Recipes
Biryani, the Indian rice meat
Materials and ideas
Secrets of the perfect Sacher
News
How German experts say commercial kitchens can be more energy efficient
Recipes
Salmon with saffron risotto and marinated courgette 
News
For the second time, the South Great Plain Gastronomy and Tourism Association held a cooking course
Materials and ideas
Brilliant and surprising catches of Alaskan cod
Interview
Premium services, tailored to your needs - that's Meatiness!
Materials and ideas
Find out why police officers always eat doughnuts in the movies
News
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Materials and ideas
How not to spoil your rib eye steak
Materials and ideas
Chorizo - the salami that delights
Materials and ideas
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Restaurants and Chefs
Interview with the Executive Chef of Bestia
Recipes
Lightning-fast Christmas chowder
Recipes
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Materials and ideas
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Materials and ideas
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Materials and ideas
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Materials and ideas
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Recipes
Milanese Napolitana
Trends
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Materials and ideas
The best of sponge cake bases - for gourmets only!
Trends
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Materials and ideas
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News
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Materials and ideas
Why is Iberico Caesar meat a culinary delight?
Restaurants and Chefs
A new trend in hospitality to follow
Recipes
The best pizza to watch a match
News
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Restaurants and Chefs
Surprising result for the National Restaurant Week
Restaurants and Chefs
How women perform in hospitality
Materials and ideas
The star of old Hungarian cuisine: lamb
Recipes
Roast goose breast with Jerusalem artichoke puree and currants
News
Michelin Guide awards a Green Star to a local restaurant for the first time this year
News
The new Michelin stars have been announced
Trends
Two trends will drive hospitality in 2023
Recipes
Whole roasted Martins Day goose
News
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Restaurants and Chefs
Baristas need more humility as a face
Materials and ideas
Four thousand years of food spiced up
News
A US company uses research from a previous space programme to make meat from air
Materials and ideas
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Materials and ideas
How to make a truly perfect chicken breast
Recipes
Seafood black taglioline 
Restaurants and Chefs
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Recipes
Crispy roast goose legs
Materials and ideas
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Restaurants and Chefs
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Materials and ideas
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Restaurants and Chefs
This is the mistake catering establishments make when it comes to coffee
Recipes
Chicken stew with pears and roast potatoes
GourmetHome
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Interview
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Interview
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Recipes
Chocolate sous vide venison neck
Restaurants and Chefs
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Recipes
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Recipes
Catfish meatballs with strep cheese and sheep's cheese
Recipes
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Interview
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Recipes
Spaghetti with cream and salmon
Restaurants and Chefs
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Materials and ideas
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Recipes
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Recipes
Rácponty
Materials and ideas
Why and how to use one of the world's healthiest ingredients
Restaurants and Chefs
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Recipes
World champion paprika fries
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Recipes
Mutton stew with red wine
Materials and ideas
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Recipes
Baja hallé
Recipes
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Materials and ideas
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Recipes
Christmas carp roasted whole
Recipes
Beer chicken with cheese sauce and spicy potatoes
Restaurants and Chefs
What does a burger joint with a 30km queue on opening day know?
Recipes
Salmon with coconut milk and lime
Materials and ideas
It's time to pig out! 
News
FrissHal products are now also available at Matusz-Vad
Restaurants and Chefs
“We'll wash this at home!” - facts and misconceptions about fine dining
Restaurants and Chefs
Would you pay to eat in a prison? - these are the most extreme restaurants
Materials and ideas
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Recipes
Skinny loin with baked spinach bun and gravy sauce
Recipes
Grilled trout with Bavarian beer batter
Recipes
Divine pumpkin cream soup
Materials and ideas
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Materials and ideas
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Materials and ideas
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Recipes
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Materials and ideas
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Recipes
The original wurst dog
Materials and ideas
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Interview
Oktoberfest - „The” beer festival and beer
Recipes
Super fast pork knuckles with steamed cabbage and potatoes
Restaurants and Chefs
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Materials and ideas
One of the 5 most expensive raw materials in the world
Materials and ideas
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Recipes
Vietnamese duck pho
Recipes
Fire-tempered prawn skewers with toast and bruschetta
Interview
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Recipes
Chilli seafood risotto with green pesto
News
Here are Amy Chaplin's best tricks on how to slice vegetables
GourmetHome
Grilled octopus with lime sweet potato puree and citrus salad
Materials and ideas
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Interview
Will the hospitality sector be replaced? - interview with Tibor Zmák
Materials and ideas
Perfect venison stew
Materials and ideas
The perfect sandwich base is now available
Interview
Asia exists in our country too. Here is Dániel Varga
Materials and ideas
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Materials and ideas
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Recipes
Nigiri Sushi
Recipes
Ginger and mushroom duck ragout with fried rice
Materials and ideas
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GourmetHome
Edamame beans boiled in their skins with Maldon salt
Materials and ideas
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Materials and ideas
Cottage cheese dumplings, the perfect home-made sweet
Recipes
Salmon steak with bird salad
Materials and ideas
Beef soup the way mama makes it
Restaurants and Chefs
How has COVID affected hospitality?
Materials and ideas
Greybeard, because it's ours
Materials and ideas
Potato casserole
Recipes
Fried cheese with rice pudding and tartar sauce
Recipes
Ham and cheese hot sandwich, the saviour of hectic mornings
Interview
The missing link, asking questions, brainstorming, connecting and building - we talked to food designer Bianka Geiger
Materials and ideas
Asian guide - dishes, sauces, spices
Restaurants and Chefs
How to keep colleagues in hospitality?
Materials and ideas
Vegans, listen up now! The perfect and nutritious fish fingers have arrived!
Restaurants and Chefs
5 + 1 things only chefs can really understand!
Restaurants and Chefs
„Everyone is at home here” - Kisrigó Restaurant at the edge of the Pilis forest
Recipes
Fish & chips with smiley potatoes, mayonnaise corn salad 
Recipes
Spicy plum sauce, the perfect autumn chutney
Recipes
Chirkenuggets with mashed potatoes 
Materials and ideas
How to make the perfect boar backbone
Materials and ideas
The fish that gets everyone's attention
Materials and ideas
How to cook with your smartphone
Recipes
The perfect chicken breast steaks
Restaurants and Chefs
Jamie Oliver - Success is not carried by the wind
Cooking
The best way to fry a blob
Restaurants and Chefs
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Materials and ideas
Secret recipe from the most popular plum variety
Materials and ideas
What makes truffles so expensive?
Materials and ideas
How to vitalise smartly!
News
Congratulations to Ádám Fazekas and Dávid Jakabfi Fazekas for their great pastry success!
Restaurants and Chefs
Wood-fired oven and Dolce Vita in Pilisszentiván - we tested the Mimo!
Recipes
Roasted chicken liver with grilled tomatoes and mashed potatoes
Materials and ideas
These are the foods we will eat after 2040
Recipes
The original chilli beans
Restaurants and Chefs
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Materials and ideas
A crumbly cake that's always good
Materials and ideas
Safe freezing techniques for fruit and vegetables
Materials and ideas
The favourite of Hungarian guests: veal
Restaurants and Chefs
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Recipes
Perfect beef sirloin
Materials and ideas
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Materials and ideas
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Materials and ideas
Beef jerky - one of the most important raw materials
Cooking
Shark steaks with soy sauce
Restaurants and Chefs
We went to the oldest tavern on Lake Balaton and loved it!
Materials and ideas
5 tips to save money in a commercial kitchen
Materials and ideas
The wonders of shark meat
Materials and ideas
Tilapia, the real culinary therapy
Restaurants and Chefs
We have been eating scones for 1000 years
Recipes
Lasagne on a large scale!
Materials and ideas
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Materials and ideas
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Restaurants and Chefs
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Recipes
Perfect round stew
Materials and ideas
Scones that everyone loves
News
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Materials and ideas
What we like at home
Materials and ideas
A favourite of many, Bear cheese
News
The 2023 gastronomic trends are here!
Materials and ideas
What makes dill so catchy?
News
The top 3 solutions to cut overheads in commercial kitchens
Restaurants and Chefs
This is how Balaton's restaurateurs see the season
Materials and ideas
Slow roast beef ribs
Restaurants and Chefs
Hungarian hospitality and peaceful cuisine at the Gasztro Élménybirtok in Radpuszta
Materials and ideas
Magic items - what you need in the kitchen
Article
More like perch or a good pike-perch?
Recipes
Rye pork tenderloin with roasted chanterelles
Materials and ideas
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Restaurants and Chefs
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Cooking
What makes the perfect hot dog?
Materials and ideas
Wellington steak with mushrooms
Kuchári-Reštaurácie
Hovädzie mäso WAGYU
Materials and ideas
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Restaurants and Chefs
Brutal burgers and charcoal grill at the South Coast BBQ in Siófok
Materials and ideas
The baguette is in - but why do we love it so much and where did it really come from?
Uncategorized @hu
Excellent in hospitality! Masterly catfish paprikás at the Wine Friends of Badacsony
Article
All about tiger crab
Materials and ideas
There is no other fish like it, that's for sure
Article
BBQ tips for the summer
Materials and ideas
What to cook tomorrow? - The new summer hit!
Recipes
Chicken breast with fresh salad
News
Briefly about Ukrainian gastronomy
Materials and ideas
The world's best venison goulash recipe
Materials and ideas
Indian summer in gastronomy
Trends
Here's the new craze: ice cream perfume in America
Materials and ideas
The stars' favourites of the past year
Materials and ideas
Saltimbocca - the Italian pork tenderloin
Materials and ideas
You know what's the perfect pair for a mango in a cookie?
Materials and ideas
Chicken too, buffalo too - what is it?
Materials and ideas
Riminesi - good for everything
Restaurants and Chefs
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Materials and ideas
All about the meatball!
Materials and ideas
Na sasoli, how to make a great saslik
Article
Wagyu is the Ferrari of all cuts of meat
Recipes
Asian beef brisket
Materials and ideas
How to take care of the brisket
Materials and ideas
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Materials and ideas
The exceptional fruit that is also used as a spice has arrived
Materials and ideas
Yoghurt and raspberry glass cream 
Materials and ideas
3 conditions for the perfect Tatar beefsteak
Materials and ideas
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Excursion
Briefly about Ukrainian gastronomy
GourmetHome
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Restaurants and Chefs
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Materials and ideas
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Article
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Materials and ideas
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Materials and ideas
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Materials and ideas
Supreme chicken breast with mushroom sauce
Restaurants and Chefs
Perfect choice! Gusto 13 Bistro and Delicate...
Materials and ideas
Big bang for the crab torpedo
Materials and ideas
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Materials and ideas
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Restaurants and Chefs
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Materials and ideas
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Materials and ideas
The perfect mangalica oil
Article
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Materials and ideas
More help for kitchen staff shortages
Uncategorized @hu
Rosé is also a hit with wine and duck
Materials and ideas
Tear it to shreds!
Materials and ideas
Blood red temptation on a plate
Materials and ideas
How to make branzino perfect
Materials and ideas
Szeged filleted mixed fish soup
Restaurants and Chefs
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Materials and ideas
Croissants are unique, everyone loves them
Materials and ideas
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Materials and ideas
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Restaurants and Chefs
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Recipes
Grilled halloumi with pesto zucchini pasta
Materials and ideas
The cheese that's perfect for grilling
Materials and ideas
The secret to a healing broth - the meat you can't do without!
Article
The recipe for the perfect beef roast
News
Fuel prices versus hospitality
News
This is how we go wild at Matuz!
Materials and ideas
Chocolate soufflé
Materials and ideas
The wonder cheese that everyone loves
Recipes
Baked branzino with Greek salad
Materials and ideas
Emperor meat is the new caviar
Gastronomic festivals
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Materials and ideas
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Materials and ideas
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Article
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Materials and ideas
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Restaurants and Chefs
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Materials and ideas
All about tiger crabs
Materials and ideas
Blue lagoon, blue mussels - sexy and healthy
Materials and ideas
Lemon bar gluten-free
Materials and ideas
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Recipes
The perfect tiramisu
Cooking
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Materials and ideas
Simple food from a lazy person - for lazy people
News
Hungarian bravo at the Worldchefs Congress
Materials and ideas
Swearing, smoking cigars and creating the famous Sacher cake
Materials and ideas
     Smoked salmon tartare with avocado 
Materials and ideas
Be cool with fruit puree
Article
Iberico pork on the menu?
Cooking
Red wine beef cheeks with riminesi pasta 
Restaurants and Chefs
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Materials and ideas
What makes your sausage Hungarian
Materials and ideas
       Simple grilled tiger prawns
Materials and ideas
7 June - World Food Safety Day
News
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Materials and ideas
You'll go crazy, you'll go wild, it's so good
Recipes
Quick gyros at home!
Materials and ideas
Ziher a Záher (Sacher)
Uncategorized @hu
Chevap - travelling in the Balkans
Materials and ideas
Greenland wonder fish
Restaurants and Chefs
Fantastic dishes and chefs at the 10th Gourmet Festival - video
Wine & Gastronomy Independent column of Bognárpincészet
How the onglet became a brave calf
Materials and ideas
Fusilli - the queen of pasta
News
Find out which is the safest way to pay online!
Materials and ideas
On the subject of deer
Materials and ideas
 Veal ragout with tarragon 
Materials and ideas
The fatal flaw of the hamburger
Materials and ideas
Clams on the home table
Materials and ideas
Oops! Japanese premium - the Ferrari of meats
Restaurants and Chefs
Hungarian top chefs expect a strong summer and further price rises - the 10th Gourmet Festival kicks off
Article
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Materials and ideas
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Materials and ideas
The chick, the rabbit's foot and the Asparagales
Materials and ideas
Most adults can't resist this sweet treat
Restaurants and Chefs
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News
Attention entrepreneurs! There will be a penalty for anyone who does not comply with this rule!
Materials and ideas
Spaghetti with chanterelles and parmesan
Materials and ideas
The fox spreads like a fungus
Materials and ideas
Bar...beck...You... BBQ in Hungary
Materials and ideas
Roast fillet of pork tenderloin with vegetables
Wine & Gastronomy Independent column of Bognárpincészet
Is the immediate rating of restaurants an act of opinion terror or an act of global improvement?
Article
The kettle is back in fashion!
Uncategorized @hu
A toothfish question on the fish front
Materials and ideas
The unforgettable leg stew
Materials and ideas
This is almost impertinent!
Materials and ideas
The convenience products and the scoundrel
News
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Materials and ideas
The best-selling piggy banks
Materials and ideas
IBERICO pork on the menu? Equal to the trust of the guest.
Article
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Materials and ideas
It's been consumed for 5000 years and it's a powerful medicine, what is it?
Gastronomic festivals
The city where generations can come together for a trip - Hajdúszoboszló
Wine & Gastronomy Independent column of Bognárpincészet
Gourmet Festival again
News
The first flight with 120 tourists arrived at Hévíz-Balaton Airport
Materials and ideas
What Hamburg has to do with meatballs
News
What are the best restaurants in Hungary? The Dining Guide has found out
Materials and ideas
Eat to fight stress
Materials and ideas
What does the Spartacus Uprising have to do with the salad?
Materials and ideas
Hungarian chef cooked for the stars at the Oscars
Article
How to make grilled fish perfect? Here are the tricks!
Gastronomic festivals
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Materials and ideas
Meat heaven, festival in Fehérvár
Recipes
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Materials and ideas
Do you know which Hungarian fish has no “fishy taste”, is snow-white and tasty?
Recipes
Gyoza, Japanese noodle patty!
Materials and ideas
Does anyone really cook in a cauldron?
Materials and ideas
Melting GOLD - the ingredient that no kitchen should be without!
Materials and ideas
The perfect and quick dessert for ANY DAY: rhubarb bars.
Materials and ideas
Why mushrooms are so special
Materials and ideas
Surprisingly good for the dekli... - if you know what we're talking about
Recipes
Really crunchy sirloin steaks
Materials and ideas
The food you either love or hate
Materials and ideas
Dry aged steak - for beef
Recipes
Shrimp skewers with garlic
Materials and ideas
Do you know which cuisine is more popular every day?
Materials and ideas
Why gold is the durbin
Materials and ideas
Sausage man's cleverness
News
Attention, mandatory for all catering establishments from July 2022!
Article
What is the best grilled meat?
Recipes
Deer stew with crow stew in the pot
Recipes
Grilled trout with Chimichurri and home-made potato cubes
Materials and ideas
Free hacks for the season?
Materials and ideas
The noodle tatyu - what is it in Japanese?
Article
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Article
The secret of a perfect steak!
Materials and ideas
Hungarian pizza on its way to world fame
Materials and ideas
Guaranteed to “fall in love” - delicious
Materials and ideas
How's your sausage? Because it's good!
Materials and ideas
Perfect for the holiday, perfect ham
Materials and ideas
Which cheese can be a gastronomic highlight?
Materials and ideas
Spring vegetable parade
Restaurants and Chefs
Sipping black coffee in the iconic café again
Materials and ideas
Why do we love bacon slices?
Restaurants and Chefs
One of the capital's iconic restaurants closes
Materials and ideas
Who are the queens of flambé?
Materials and ideas
Fish and chips
Recipes
Grilled fillet of tooth with couscous and hollandaise sauce
Restaurants and Chefs
The future is in baking - Bártfai Bistro
Recipes
The secret to a perfect steak!
Restaurants and Chefs
A special pair of chefs to be proud of
Recipes
Seafood spaghetti
News
Here are the results of the European Bocuse d'Or final!
News
This is the Hungarian team's miracle plate at the European Bocuse d'Or final
Restaurants and Chefs
This is the real wonder factory! 2 million people are fed every day in this country...
News
These are the delights of today's European Bocuse d'Or final!
News
Why did the European Bocuse d'Or final in Budapest start with an almost empty audience?
News
First day of SIRHA in pictures
News
With heavenly flavours, vision and truly 22nd century technology, Sirha is open
News
SIRHA opens today and the European Bocuse d'Or finals start tomorrow
Restaurants and Chefs
’If I don't take this step, I could close down’ - Interview with Péter Marton
Materials and ideas
Why does everyone love deer spines?
Materials and ideas
The name of the cake: moorish in shirt! Have you tried it?
Materials and ideas
THE FOOD that everyone swears is the only real recipe!
News
If you're in the hospitality business, you can't miss it!
Materials and ideas
Which is one of our healthiest and most mysterious fish?
News
What will be happening in Liberty Square on 18-20 March?
Materials and ideas
Why is the iberico pig called the miracle pig?
Materials and ideas
Why is strudel only half a Hungarian invention?
Restaurants and Chefs
What's not embarrassing to eat with your hands in a restaurant?
Materials and ideas
What makes a meat processor successful where there has never been a tradition of food production?
Materials and ideas
Lobster - a delicacy, but not always
Materials and ideas
Which is the mould that breeds?
Restaurants and Chefs
This is why sushi and Asian traditional dishes have become fashionable - Japanika
Recipes
Fried frogs' legs with dipping sauce
Materials and ideas
Why and how to make a super meal from snake mackerel?
Recipes
The perfect bean soup with smoked legs
News
The most exciting event in gastronomy is about to start in Budapest!
Restaurants and Chefs
Why on earth is the Fricska restaurant apartment running so well? 
Materials and ideas
Why on earth are so many people averse to it, when it has been a delicacy for the French for centuries!?
News
The real doughnut - recipe and history
Restaurants and Chefs
Opened in the middle of the COVID pandemic, there is no excuse for quality...
Materials and ideas
A local master confectioner who will definitely be at the World Chocolate Championships in Paris
Recipes
Chicken tagliatelle with wild mushrooms, cream and parmesan shavings
News
What was overpriced that got the food stop violator a million-dollar fine?
Trends
Why does a private school of culinary arts run with sold-out courses - despite millions in tuition fees ?
News
Buso march in Mohács - closes this week!
Restaurants and Chefs
Today, hospitality is for the totally dedicated, those who believe madly in...
Recipes
Sous vide beef cheeks - VIDEO
Materials and ideas
Why is beef cheek so popular?
News
Get ready now, the best restaurants will soon be invaded
Recipes
Deer spine with onion and bacon sprouts, red wine raspberry casserole, mashed potatoes 
Materials and ideas
An exciting woman, with exciting thinking and a deservedly popular VEGAN cuisine 
Recipes
Swordfish steak with thyme new potatoes
Restaurants and Chefs
Bombshell - the burger you can't resist... washed down with Czech beer
Materials and ideas
Let's butter on this one - wonder what vegan butter is like
Recipes
Veal loin with buttered potatoes, baby carrots
Materials and ideas
For Valentine's Day, a bomb idea: a new spice that only the bravest use
News
The race is on! The restaurants of the future are moving to the metaverse...
Recipes
How to prepare chicken breast sous vide - with video!
Materials and ideas
Why are HALAL certified products increasingly sought after?
Materials and ideas
Did you know that today is Global Pulse Day?!
Recipes
Chicken breast supreme with asparagus wrapped in ham
Materials and ideas
Gianni Annoni - Real pizza is a miracle
Restaurants and Chefs
What is the secret to the success of small restaurants? 
News
How hospitality split in 2021 at home
Restaurants and Chefs
Because food should look beautiful on the plate...
Recipes
T-bone steak with grilled vegetables
Materials and ideas
A favourite Italian dish - Arancini is amazing
News
Ever tasted Nutella Gyros?
Materials and ideas
Fish and chips with tuna fillets - the English way
Materials and ideas
He who is a blade in the kitchen cuts this...
Materials and ideas
Before sex, yes, but instead, don't serve it!
Materials and ideas
Do you know what Gnocchi is? If not, try it!
Materials and ideas
What makes New Zealand beef so special?
Materials and ideas
The secret mysteries of Churros
Restaurants and Chefs
Harry Potter would choose this restaurant...
Restaurants and Chefs
Will restaurants like this be the boom business of the future?
Materials and ideas
Foreigners go to restaurants for these Hungarian dishes
Restaurants and Chefs
The most extreme café in Europe - the guests love it
News
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Materials and ideas
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Materials and ideas
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News
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Trends
Why we can't resist street food
News
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Gastronomic festivals
Busking in Mohács
Restaurants and Chefs
They opened a restaurant where “no bird goes” - and it was a bomb!
Gastronomic festivals
Central European Tourism Forum - February 2022
Gastronomic festivals
Bocuse d'Or Europe Final - 21-23 March 2022.
Trends
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Restaurants and Chefs
This is the secret behind the success of the Biarritz restaurant and Gyula Berkes...
Trends
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Restaurants and Chefs
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Recipes
Pork tenderloin - roasted on rye, with celeriac and Jerusalem artichokes
Restaurants and Chefs
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Materials and ideas
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Materials and ideas
Why it's the world's most expensive beef
News
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Restaurants and Chefs
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Materials and ideas
The secret of the Austrian host's success revealed
Materials and ideas
This spice is the key to health and happiness...
News
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Recipes
Black bacon whole roasted
Trends
The secret ingredient for jelly revealed
Recipes
Roast pork loin - perfect, crispy
Restaurants and Chefs
In addition to classic home and French bistro dishes, vegan food is also a big hit in the Paris Passage
Trends
This is how we drink and eat to avoid cat food!
Trends
That's why it's important not to serve the piglet until after midnight...
Trends
“It would be nice if culture were as important as shopping”
Trends
G-Astrology - what the stars and centuries of experience say for 2022
Restaurants and Chefs
Almost always a full house at the gastronomy event in Miskolctapolca
Restaurants and Chefs
The food should amaze you just by looking at it...
Restaurants and Chefs
What makes the Dudás brothers so successful? - My mom said, Pizza, coffee, world peace
Trends
Zé Fördős reveals how she will spend Christmas and what will be on the menu at home
Materials and ideas
Why eat fish at Christmas?
Recipes
Crispy leg of malaccino with Bavarian cabbage and fried potatoes with onions
Restaurants and Chefs
The Bestia - where there's no shortage of guests, in fact...
Recipes
The secret to making a crispy whole roast pig
Restaurants and Chefs
The luscious cook who doesn't just like to eat - an exclusive interview with WMN's Editor-in-Chief
Materials and ideas
How much is carp this year and where to buy if you want great quality?
Recipes
Sous vide cooking of emperor meat
Materials and ideas
Stuffed cabbage is not only delicious, it also brings abundance
Gastronomic festivals
Here you can taste the bejgli of the year and a variety of stuffed cabbage - a gastronomic festival opened at Millenáris
Materials and ideas
What makes a perfect steak? We'll tell you the secret!
News
Santa Claus has been here and we are getting ready for Christmas!
Restaurants and Chefs
Who are the everyday heroes in hospitality? Pro Gastronomia winners 2021
Recipes
Venison sous vide with green beans wrapped in bacon
Recipes
St. James mussels, mint-citrus green peas, serrano chips
Restaurants and Chefs
Gundel is open again, but not only millionaires are welcome...
Materials and ideas
Ever seen rabbit meat on a menu?
Materials and ideas
Cooking is not just a science, it's a feeling
Restaurants and Chefs
Top chef opens restaurant - GÓRÉ
Materials and ideas
What are the Rolls-Royces of meat? Dániel Tőkés gave us the lowdown
Materials and ideas
Why eat rabbit meat?
News
How to wait for Santa Claus at Matusz-Vad
Restaurants and Chefs
The secret of the 300-year-old restaurant is unlocked
News
Will there be compulsory vaccination in catering?
News
Why is it important for Santa Claus to visit workplaces?
Materials and ideas
Processing wild game is no walk in the park
Materials and ideas
Healthy ingredients are more expensive, but they pay off quickly! And why?
News
Immunity cards should be uniformly accepted in the EU for 9 months and free movement of the protected should be guaranteed
Restaurants and Chefs
“I am proud when every dish comes out of the kitchen the way I expect it to”
Recipes
Wild boar ragout with wild mushrooms - with video
News
One in 10 people would jump into hospitality, open their own business
Restaurants and Chefs
Why did one of the world's most professional chefs come home after 20 years of success abroad?
Recipes
The secret to roasting a real Bavarian leg of pork
News
Stay beautiful and healthy, but don't expect miracles from pills..
Materials and ideas
Cabbage revolution
Materials and ideas
Game meat could be the food of the future, but...
Interview
A new talent has emerged among the star chefs - but who is he?
Gastronomic festivals
Csaba Festival 2022
Materials and ideas
How can you make a delicious three-course meal for 650 forints?
News
Where next for post-COVID tourism? Hungarian students may already know the answer...
Recipes
How to make the perfect venison sirloin
Materials and ideas
Why offer a wide variety of game meats on the menu?
Our authors
What will be the result if the “top winemakers” and the “top gastronomists” join forces?
Trends
Is the food better if we give it the way it is served?
Restaurants and Chefs
“You have to pay the hospitality workforce: offer them at least one and a half times the market wage...”
Restaurants and Chefs
The chef who achieved everything in his career - interview with Lajos Bíró
Materials and ideas
Many mushrooms are toxic if not cooked for at least 20 minutes
Restaurants and Chefs
What makes a food a national symbol today?
Materials and ideas
A step ahead of the goosefoot
Restaurants and Chefs
“My fiancée and I prepared two dishes that we sent and we made it to the final...”
Restaurants and Chefs
Where are twenty-two goose dishes on the Martinmas menu?
Materials and ideas
What ingredients should you choose for a real steak?
Restaurants and Chefs
Szabolcs Dudás, chef, Mother Told Me Restaurant: the season has saved catering
Recipes
Roast goose breast with pumpkin cream and Jerusalem artichoke gratin
News
There will be one inspection a year in restaurants, and if they fail to do so, there will be penalties
Restaurants and Chefs
“I see the potential for development in racing”
Recipes
Lamb roll roast with rosemary and roasted new potatoes
Interview
Are semi-prepared, prepared ingredients the future of restaurants?
Recipes
Roast emperor with butter-braised green beans and batata puree
Interview
Who will definitely be at the 2022 Bocuse d'Or final
Materials and ideas
Six months to lose 15 kilos without starving or dieting
News
Where gastronomy meets the space age - Tesla workers' beer
Materials and ideas
It's extremely healthy, but we eat surprisingly little of it
Restaurants and Chefs
A restaurant that became a legend - My Mum Told Me
Materials and ideas
This is the basis of physical and mental health
Recipes
Roast duck breast with sweet potato casserole, duck skin crispy, forest mushroom sauce
Materials and ideas
What do carp, mangalica and red peppers have in common?
Recipes
Red wine stag ragout with crow and parsley new potatoes
Restaurants and Chefs
How to win the Chefs Chef? This is how!
Materials and ideas
Why cook lobster alive?
Restaurants and Chefs
Mr Cardinal's duck
Materials and ideas
The six pillars of the ketogenic diet
Trends
“I made a lot of game dishes: hunting and gathering in the woods for the side dishes”
Gastronomic festivals
The Csabai Sausage Festival offers a sea of experience
Restaurants and Chefs
Last year it was cancelled, but this year restaurants are getting ready for Martin's Day
Manufacturers and Brands
Where the soul is at rest, desire is born and heavenly experience is offered
News
Baja fish soup and Bence Dalnoki win the Hungarian Bocuse d'Or final
News
Restaurants will be closed immediately if these steps are not taken. Part I
Manufacturers and Brands
Rock musician turned chef and the Vocal Rock Bistro story
Restaurants and Chefs
How successful hospitality works in a hidden corner of the country Tibor Prisztóka and the Szél Fiai Inn
Manufacturers and Brands
It was a golf tournament, the stars were the sandwiches!
News
Fish the size of two cars caught
Restaurants and Chefs
It's time to get your goose dishes!
Restaurants and Chefs
The countryside can be the saviour of top gastronomy
News
News: not all hospitality workers need to be qualified
News
Promise for caterers - strict regulation on kitchen workers to be withdrawn this week
Manufacturers and Brands
Quality is the goal: COMPETITION OF INTERMEDIARY ENGINEERING 2021-2022.
Materials and ideas
Which food became our first hungarian?
Manufacturers and Brands
Even the stars shop at Matusz-Vad's family-friendly shop
News
The 7th coolest gastronomic district in the world Újbuda
Manufacturers and Brands
40-50% of restaurants did not reopen after COVID closure
Restaurants and Chefs
A la carte restaurants are in trouble, fast food restaurants benefit from the current situation
Manufacturers and Brands
NÉBIH's public catering information site launched
Uncategorized @hu
FRISS INTERJÚ - István Veres on the Bocuse d'Or competition
News
Now only those with the necessary qualifications can prepare food
News
Restaurant Week has begun: 100 restaurants for 10 days
Manufacturers and Brands
Here are the results of this year's Bocuse d'Or
Manufacturers and Brands
Why is sous vide (souvid) good?
Manufacturers and Brands
No life without a wind? Interview with Tamás Csidei
News
These are this year's winners of the Gundel Károly Prize
News
Great Taste Awards 2021 winners
Restaurants and Chefs
‘I've always had a thing for faceless places’ - András Csomós chef of ZAKAnT
Manufacturers and Brands
“I've always been looking for a way to get better results from heat treating meat.”
Uncategorized @hu
Hungary's new Michelin-starred restaurant, SALT
News
Generation change on the agenda - COVID post-opening balance sheet at Matusz-Vad
Manufacturers and Brands
“I first introduced sous vide to the Hungarian public in 2000”
Manufacturers and Brands
One of the developers of Sous vide - Dr. János Kiss Master Chef
News
Photo report from the Art Picnic in Pannonhalma
Restaurants and Chefs
A successful restaurant opening despite COVID
Recipes
Martin's Day goose legs with apple braised purple cabbage and croquettes
News
Two Budapest restaurants among the new Michelin stars
Trends
Sous vide technology behind the scenes, with chef Péter Pataky
Uncategorized @hu
„We've never eaten so good!” - FISH ON THE GRILL!
Manufacturers and Brands
Sous vide technology from space travel to Hungarian developers
Uncategorized @hu
FOR GRILLING - COOKING RULES
Uncategorized @hu
TRENDY AND HEALTHY STREET FOOD
Restaurants and Chefs
If you don't move, you may fail!
Interview
The knives of Hungarian Hattori Hanzoja
Uncategorized @hu
The best STREET FOOD ideas
Uncategorized @hu
Sweet danger of life: LUXUS SUSHI
Manufacturers and Brands
NÉBIH's second quarantine survey is surprising
Uncategorized @hu
An amazing force, an amazing duo: the Essência Restaurant is roaring.
Restaurants and Chefs
Hungary to host European Bocuse d'Or final in 2022
Uncategorized @hu
Grilled fish on the grid!
Materials and ideas
The ingredients for grilling Grilled meats.
Interview
Exclusive interview with Roli Bóza, the winner of the 2021 Kitchen Chef
News
The Dining Guide TOP100 Restaurant Guide awards were presented again this year.
Uncategorized @hu
Kitchen life: labour shortage? Here is the solution!
Manufacturers and Brands
Dániel Zákány Grill academy Debrecen
Restaurants and Chefs
Böllér Boutique Grill Party
Uncategorized @hu
Grill rules
Manufacturers and Brands
Food Truckified, or the catering of the future
Uncategorized @hu
Eco-conscious eating appeals to guests
Recipes
Cod with buttercup
Recipes
Lamb chops, carrots, mac'n cheese crispy
Recipes
Mango smoothie with homemade granola
Recipes
Salmon with roasted vegetables
Uncategorized @hu
INTERVIEW WITH THE WORLD'S SIR SUSHI - Seiichi Kusumoto, Budapest
Uncategorized @hu
Barbecue funds, chapter 2.
Recipes
Mediterranean fish soup
Recipes
Slow roast goose with rhubarb and pumpkin puree, marinated “seed” salad:
Recipes
Roasted fillet of pork tenderloin with mashed sweet potatoes, buttered baby vegetables and capers
Recipes
Confit duck breast with thyme new potatoes, roasted cocktail tomatoes, buttered sugar peas and green asparagus
Recipes
Classic Chicken with Paprika and Noodles
Uncategorized @hu
Street Food Snack(code)
Recipes
Red wine - venison ragout with toad with bun dumplings
Recipes
Meat tortellini soup, spinach leaves, wild mushrooms
Recipes
Mango cheesecake in a glass
Recipes
Argentinian sirloin steak, confit garlic parsnip cream, thyme jus
Recipes
Black mussels with white wine and garlic and tiger prawns
Recipes
Tomato spaghetti with Italian meatballs and herbs
Recipes
Osso Bucco, mashed potatoes, lyonnaise onions, red wine jus
Recipes
Char-grilled marrowbone, pickled pearl onions, crusty bread
Recipes
Angus beef burger with rustic potatoes and smoked paprika mayonnaise
Materials and ideas
Well Done? Cooking a steak has never been easier!
Recipes
Sirloin steak with rose pepper sauce and crispy potatoes
Recipes
Rack of lamb with pork loin and pork butt, cabbage casserole, confit sweet potatoes, wild mushrooms, berries, pickled pagoda cauliflower, beetroot foam
Uncategorized @hu
STEAK ON THE GRILL - the world's best steak recipes
Uncategorized @hu
How to get the perfect grilled fish? - here are the tricks!
Uncategorized @hu
The secret to perfect sushi is revealed.
Uncategorized @hu
The mystery of barbecue
Uncategorized @hu
What's up? A look at the gastronomy of cheering
Uncategorized @hu
Less is sometimes more - „ Pizza should not be like drumsticks!”
Materials and ideas
Pigeonpea, or fogache
Manufacturers and Brands
Green gastronomy - environmentally friendly catering equipment
Uncategorized @hu
GastroMini adventure, or a children's day true story
Manufacturers and Brands
EU launches Digital Green Card to boost travel in Europe
Uncategorized @hu
On the occasion of World HAMBURGER Day
Uncategorized @hu
The kettle is back in fashion!
Uncategorized @hu
Our fish consumption habits have changed - Fish Garden Restaurant
Uncategorized @hu
You can't get away with it or fish on the barbecue!
Uncategorized @hu
Love Island - Open the Mill and Duck!
Uncategorized @hu
Pentecost eating habits
Materials and ideas
World Gluten Sensitivity Day or living gluten-free
Uncategorized @hu
Vajda Pierre Food/criticism-food criticism
Uncategorized @hu
Lezser elegance - 67 SIGMA ÉTTEREM
Materials and ideas
Hungarian shades of grey (beef)
Uncategorized @hu
Grand opening - or the grand overture
News
Government support for Matusz-Vad Zrt.
Uncategorized @hu
DÁNIEL NÉMETH: „WE DO NOT COMPROMISE!”
Uncategorized @hu
A new sensation for Platan after the pandemic
Uncategorized @hu
The steak and potato noodles
Uncategorized @hu
A meeting of flavours
News
Don't leave uploading to the last minute!
Uncategorized @hu
Meat-free meal for Maundy Thursday
Restaurants and Chefs
Easter renewal in the Park restaurant in Berekfürdő
Restaurants and Chefs
Easter at LaMareda in Győr
News
What does the country eat? The big gastronomy survey
News
The immunity card can play a serious role
News
Turkish café reaps rewards in Tokyo
News
Spicy sweets
News
Citromünnep
News
All for the eyes?
News
Monkey bars
Materials and ideas
Furry fish
Materials and ideas
Fasting, the spring renewal - we help!
News
Here's the chuprot!
News
Long live the pancakes!
Materials and ideas
The perfect match
News
Call for entries for the Tourism is Our Passion photo competition
Materials and ideas
The beauty of preservation
Manufacturers and Brands
Thomas Mann and marzipan
Materials and ideas
The most brilliant streetfood
Materials and ideas
Thanks, Napoleon!
Materials and ideas
Delicate and full of holes
News
1500 years of pancakes
News
Cave
Materials and ideas
Meat quality checklist
News
Chef of the month: Kay Baumgardt
News
The world's most famous chef
Materials and ideas
The spice of the wise
Materials and ideas
A bit of southern flair
News
The oldest restaurant in Paris
News
More and more flexitarians
News
The origin of food
News
The chef of chefs has gone
Materials and ideas
Edible rose
News
New gastronomic spot on the UNESCO map
News
It's not only big, it's punchy!
News
... or whatever you want
Materials and ideas
The real beating is good
News
Careful with abstinence!
Restaurants and Chefs
There is no secret to chowder. Or does it?
Manufacturers and Brands
Porketto - The fish specialist
Restaurants and Chefs
Fish juice in Tiszacsege
News
The McPlant is coming
News
Chefs of the future
Materials and ideas
Nile perch - The fish after which a town was named
News
The first three-star Japanese chef
Materials and ideas
Swan for dinner?
News
Austrian Chancellor makes a statement
Materials and ideas
A real burger experience without meat
News
According to Krone.at, the champagne is likely to pop at home in Austria
News
The queen of French bread
News
Eat this to stop the epidemic!
News
Five foods to boost your immune system during COVID
News
The Michelin star turns green (too)
News
Will Turkish fried liver become a world heritage?
News
Two Parisian luxury delis close after 134 years
Restaurants and Chefs
Creative gastronomy at its best
News
Man designs, virus makes, government helps
News
The second life of food
Restaurants and Chefs
Feast for four hands
Restaurants and Chefs
Where cappuccino made history
News
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News
Unprecedented professional cooperation and government support. VAT on restaurant deliveries has become 5%!
Materials and ideas
After its worldwide success, Moonfish is now available in Hungary. See how Zoltán Piróth, chef of Monk's Bistro, prepares it
Materials and ideas
Premium venison cubes for the Austrian market
News
Sale of goods through windows in Vienna
News
Domestic tourism may start in spring, but when can tourism start again?
Restaurants and Chefs
Everyone is a regular here
Materials and ideas
Martin's Day feast of sous vide meats
News
There will be a big problem with wild boar meat! Product shortages are expected.
Restaurants and Chefs
Dombi and Sons Facts - Home in Tradition
Materials and ideas
New: 3kg pack of long-sawn marrowbone!
Restaurants and Chefs
Kis pipa Guesthouse Győrszentiván - We are never bored
News
Hungarian team advances to the Bocuse d'Or world final
Manufacturers and Brands
Vegan premium croissant, also in orange flavour!
Manufacturers and Brands
The golden yellow king of side dishes is back in fashion
Restaurants and Chefs
Shrimp, rosé, barbecue parade - HOST: Mátyás Szik
Manufacturers and Brands
No need to go to Paris for French quality
Manufacturers and Brands
Angus, the emperor of meat
News
Photo report from the Bridor show in Galanta
Materials and ideas
A pacal
Restaurants and Chefs
The beef worth waiting for
News
Matusz-Vad support for the Hungária Nagycirkusz
Supplier news
Bami Goreng
Supplier news
Darta Blackroot
Supplier news
Premium meats, with premium care
Materials and ideas
New on the domestic market - the No-No range of free bakery products
Materials and ideas
Frozen with nitrogen, when vegetables really „stay fresh”
Other
Matusz-Vad receives HALAL certification, new opportunities in conscious gastronomy 
Other
Hungarian hospitality enters a new era - challenges and opportunities at the edge of the plate
Other
Wild Meat in Hungarian Gastronomy: Tradition, Health and Sustainability
Materials and ideas
Loaded fries - when fries are not just a side dish
Materials and ideas
Transylvania's black gold - and the potato that conquered Hungarian cuisine
Materials and ideas
New York Strip steak - the power of premium sirloin in the restaurant menu
Materials and ideas
How will we eat tomorrow? - Gastronomy trends 2025
Materials and ideas
Organic and vegan cakes - today a speciality, tomorrow a standard?  
Materials and ideas
Pizza and what's behind it 
Materials and ideas
Not new, but you can love it again: how modern sous-vide products can help you work
Materials and ideas
Small berries, huge potential!
Other
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Restaurants and Chefs
The Crispy Bacon Technical Chef's Eye - „It always crisps. Always good.”  
Other
The Smash Burger craze - But why is everyone so into it?
Restaurants and Chefs
Fresh ingredients, daily quality - This is how the Hagymatikum spa restaurant works with the support of Matusz-Vad 
Other
StreetFood Roadshow 2025 - Trends, flavours and solutions for the new season of catering 
Other
Matusz-Vad Zrt. - Supplier of the Year 2024!
Restaurants and Chefs
Árpád Győrffy and Kollázs Restaurant - 10 years at the forefront of Hungarian gastronomy
News
New Deputy Commercial Director at the Commercial Department of Matusz-Vad Zrt.
News
The Hungarian team wins the special prize for the best dish at the Bocuse d'Or
News
The Hungarian team competes at the Bocuse d'Or on 26 January
News
The new Bocuse d'Or season kicks off with deer and tea!
News
SIAL Paris 2024 - Gastronomic trends and novelties
News
NATS RAWLINE: The success story of raw vegan delicacies
News
„Whoever does not eat goose on Martin's Day will starve all year long”
Materials and ideas
How to make the perfect skewers for big events? 
Materials and ideas
The plates of the future - how serving trends are changing in modern gastronomy
Materials and ideas
Three essential tools for the barbecue season 
Materials and ideas
Creative sweet potato snacks to cheer you on
Materials and ideas
Everything you wanted to know about saffron but were afraid to ask 
News
Franchise vs. sole proprietorship: what is behind the successful gastronomy model?
Materials and ideas
Forget grilled cheese and garden salad! - Vegan and vegetarian options in the smoker 
News
The gastronomic trends for 2025 have arrived!
News
A full-court assault of creative snacks, or exciting beer skates for the cheering guests
Materials and ideas
Seafood in a fast food environment - how to make the most of it
News
Balázs Matusz greets his colleagues with a fancy birthday party on the company's 30th birthday
Materials and ideas
Food safety when grilling: how to ensure a fresh and healthy supply 
Materials and ideas
How to freeze different cheeses
Materials and ideas
Using frozen fruit puree in cost-effective menu planning 
Restaurants and Chefs
Icie Bakery in Szekszárd turns 3 years old 
News
The kitchen hierarchy and its importance - Part 2 
Materials and ideas
5+1 great vegetables for the grill, guaranteed to take your season to a new level  
Restaurants and Chefs
“Eating habits have changed, but we don't see a strong price sensitivity here - interview with the chef of Klasszis Bistro 
News
Using marketing tools with a digital menu 
News
The kitchen hierarchy and its importance - Part 1 
Restaurants and Chefs
„It's no longer the case that guests know where they are going half a year in advance” - interview with the director of La Contessa Castle Hotel
News
Learn about the excellence of Kai knives
Materials and ideas
3+1 meat patties to add excitement to your burger menu  
Materials and ideas
Why you should not use dried spices with fish 
News
This year again, the caterers were on their best behaviour - the colour of Hungarian gastronomy was present at the Gourmet Festival  
Materials and ideas
Discover the new face of melon and make a cool snack for your summer menu 
News
Be prepared: how the new legislation will change the way you buy your restaurant!
Restaurants and Chefs
The popularity of the Fenyves Inn has been unbroken for more than 40 years  
News
What are the challenges facing the catering sector and what solutions exist? 
Interview
We welcome an internal colleague in the position of Matusz-Vad's national operational warehouse manager  
News
The Westholme Australian Wagyu product launch was a resounding success, with 50 exclusive partners in attendance  
Restaurants and Chefs
Tioman Lifestyle Kitchen burst onto the Győr gastronomic scene with an unexpected concept
News
Three Microplane tools you can work without, just not worth it
Materials and ideas
What happens if you smoke beef ribs for too long and how can you prevent it? 
News
Surgital's latest product launch focused on sustainability and traditional ingredients 
Materials and ideas
Spice up your spring menu with some exciting cheese nibbles!
News
A great chef duel at the opening of the Földváry Castle owned by Balázs Matusz 
News
New CEO at the helm of Matusz-Vad
Materials and ideas
Tips for the perfect mince - Part 2  
Materials and ideas
Spice up your menu with rhubarb!- sauce - and sauce ideas
Materials and ideas
Grilling the sausage: pro techniques and tricks that change the rules of the game 
Materials and ideas
Tips for the perfect mince - Part 1 
Materials and ideas
Professional butter use: when to use it for the perfect result?  
News
The economic benefits of chives in the professional kitchen 
Materials and ideas
Ten exciting seasonal dishes prepared at the Aviko MasterClass, hosted at our Budapest headquarters
Materials and ideas
New Spanish specialities in our webshop courtesy of Ibercook
Restaurants and Chefs
Matusz-Vad helped in Paks restaurant menu, Sár-Kert restaurant opened
News
Increasing traffic with Digital Menu Board - Part 2 
Materials and ideas
Falafel, the gastronomic jewel of the Middle East 
Materials and ideas
How to make the most of the barbecue season 
News
These are the trends in catering in 2024  
Restaurants and Chefs
John Bull Pub in Szeged conquers with a unique concept in the region  
News
From the steering wheel to the deal - interview with Gergely Karácsony, who went from being a freight forwarder to a successful Matusz-Vad representative 
News
This is what we are willing to wait for a table, according to a survey 
Materials and ideas
Herring on the menu! - how to get started 
Materials and ideas
Wagyu around the world - how to experiment with international flavours
News
Increase your turnover with a digital menu - Part 1
Materials and ideas
Easter kitchen menus 
Materials and ideas
Processing and preparation of rabbit meat + 1 recipe 
Restaurants and Chefs
We talked to Enikő Bökönyi, chef of Leroy, one of Debrecen's most colourful restaurants
News
‘M-etaing table’ or the old-new trend in hospitality 
Materials and ideas
5+1 exciting burgers from all over the world, if you'd like to spice up your menu!
Materials and ideas
The role of seafood in modern gastronomy - trends and future directions 
Materials and ideas
How to serve the perfect Easter lamb - tips and tricks  
Materials and ideas
5 great ideas for the perfect Easter menu
Materials and ideas
Rethinking pig's trotters in the modern kitchen 
Materials and ideas
Why is sourdough bread better for breakfast?
Materials and ideas
Innovative ingredients and ideas for Chinese New Year 
Materials and ideas
Superfoods in the professional kitchen: how to use them during Lent 
Materials and ideas
Cooking from the wild: using deer 
Materials and ideas
How to use red peppers for desserts 
Materials and ideas
Churros, the simple yet great Spanish doughnut
Materials and ideas
3+1 super tips for innovative use of butter 
Materials and ideas
Mouflon meat in the kitchen? Use these spices and garnishes!  
Materials and ideas
How to use tapioca in the kitchen 
News
Why products come in poor quality packaging, or everything you need to know about EPR  
Materials and ideas
5 rarely used cooking techniques for fish dishes
Materials and ideas
Donuts aren't just for ribbons - here's how to spice up the season 
Materials and ideas
Mouflon meat in the kitchen - how to make the most of it  
Materials and ideas
How to choose the right fresh seafood 
Materials and ideas
Ham and goat cheese? Come on! How to make a delicious veggie burger when every guest is equally important 
Materials and ideas
Game meat in modern gastronomic trends
News
Why is the chef's coat white and what do the other colours mean?
Materials and ideas
Everything you need to know about polenta  
Materials and ideas
Ketchup doesn't just work in burgers! 5+1 ideas for cooking with it!  
Materials and ideas
Instant? Coffee! How to spice up your food
Materials and ideas
5 kinds of vegetable tartare in the spirit of Veganuary 
Materials and ideas
Chefs' secrets for perfect (winter) soups 
Materials and ideas
Pure ice, pure success - Interview with the owner of Artificer craft ice 
News
Digital Menu Board - The economic engine of the restaurant sector 
Materials and ideas
Winter spice guide - these to watch out for and avoid 
Materials and ideas
Easy winter dishes for the New Year menu 
Materials and ideas
Beyond Meat for more sustainable catering  
Materials and ideas
Vegan cuisine without meat substitutes 
Restaurants and Chefs
5 world-famous chefs' best-known signature dishes - and the story behind them 
News
‘Adults only!’ - the emergence of adult-oriented hospitality in Hungarian tourism
Materials and ideas
How to use different chilli peppers for deeper flavours 
Materials and ideas
Sustainable eating: vegan January in the restaurant world
News
New Year's Eve: served! - these dishes are served in other countries 
Materials and ideas
Climate-friendly cuisine: a new trend in catering  
News
Encouraging consumption with a digital menu - Part 2 
Recipes
Deer stew with forest mushrooms and red wine
Recipes
Cold foie gras in fat
News
Traditional Christmas dishes around the world 
Materials and ideas
3 inspiring cookbooks under the tree
Materials and ideas
Pig fat, the master ingredient - how to use it 
Materials and ideas
5+1 ideas for planning your New Year's Eve menu  
News
These are the trends expected in some areas of gastronomy tourism in 2024  
News
Gastronomic trends for the Christmas season 
Materials and ideas
Duck, creatively - uses and cooking tips
Materials and ideas
10+1 exciting side dishes for the Christmas feast 
Materials and ideas
Green revolution on our table: new pathways to sustainability 
News
Encouraging consumption with a digital menu - Part 1
Materials and ideas
Why can't we get tired of fish soup?
Materials and ideas
New Italian Simonini cold cuts in the Matusz-Vad range  
Materials and ideas
Be the champion of the Christmas season with Aviko products! 
News
In search of the best Japanese chef's knife
Restaurants and Chefs
Where contemporary art meets gastronomy - we talked to Daniel Katona, chef of FELIX Kitchen & Bar 
Materials and ideas
Is regenerative food the future of gastronomy?  
News
MI- Potential and challenges in the professional kitchen 
Materials and ideas
The science of braising 
Materials and ideas
Confectionery at the next level: how we can help your work  
Materials and ideas
Chicken is not boring! Cook it like a Michelin-starred chef 
Restaurants and Chefs
“First we had to learn to crawl, then to sit, and then to stand.” - interview with Márton Irtó, the director of the Hoppá! Bistro chef 
Materials and ideas
The ingredient no kitchen can do without - what you (probably) didn't know about onions 
News
Will the power of artificial intelligence revolutionise the hospitality industry? 
News
Why is the ocean the best wine cellar?  
News
Matusz-Vad proves its worth for the 12th time, once again receiving the MagyarBrands award 
Materials and ideas
Basics of Asian cuisine for beginners
Restaurants and Chefs
The 5 most common mistakes you can make when opening a restaurant  
News
The importance of cut-resistant gloves
Materials and ideas
What is early harvest olive oil and why it is better than other oils 
Restaurants and Chefs
„Every day a new challenge” - interview with László Kanász, chef of the Golden Caviar 
Materials and ideas
The magic of game birds: quail, pheasant, guinea fowl - How to prepare them! 
News
What will we do without meat?  
Materials and ideas
5+1 theme night ideas to boost your restaurant's sales
News
Roland Kelemen wins the Bocuse d'Or final, Barnabás Hack takes home two special prizes
News
The pros and cons of experiential hospitality - or how much does it matter what's beyond the plate?
Materials and ideas
Spice up your menu with McCain products
News
Enhancing the guest experience with a digital menu 
Materials and ideas
How can artificial intelligence help reduce losses in commercial kitchens?  
Materials and ideas
5 tips for a waste-free professional kitchen
News
Halloween kids menu: exciting dishes for the little ones
Restaurants and Chefs
“It's not the supplier or the chef that matters, it's the ingredients” - we talked to Márk Molnár at Costes Downtown 
News
How do the NTAKs help businesses? - Part 3
News
Professional printed marketing tools for gastronomy
News
Matusz-Vad has become the exclusive Hungarian distributor of Surgital, a high quality Italian pasta brand  
News
The tourism sector's biggest digital development, or all about NTAK - Part 2
Materials and ideas
Martin's Day is a meeting of tradition and flavours 
News
How colours and sounds affect the taste buds of your guests
Materials and ideas
Matusz-Vad ingredients were used in several exhibitions and at the VIP dinner at the Balaton Wine & Gourmet Festival  
Materials and ideas
Wild boar in the kitchen - Wild flavours, wild adventures! 
News
Three essentials that no waiter can do without - so choose them!
Materials and ideas
Why keep a vegan dessert on the menu?  
News
The Wine&Gourmet Festival in Veszprém offers fantastic food and incredible wines  
Materials and ideas
How sous vide innovation is improving the lives of chefs
Materials and ideas
How to revamp your autumn menu for the season
News
Matusz-Vad offers its partners a new profit opportunity thanks to a partnership with McFly 
Materials and ideas
What makes Greek gyros authentic?
News
When chefs talk, we listen - 5+1 gastronomy podcasts 
Materials and ideas
What should you look out for when cooking in a saucepan? - The essentials from meat to side dishes 
News
These are the trends in the HoReCa sector
Materials and ideas
Deer meat masterpiece: a guide to the perfect meal 
News
Benefits of the Digital Menu for restaurants 
Materials and ideas
The ciabatta, Italy's (one of) the best gifts to the world 
News
NTAK registration steps and data reporting process - Part 1
Materials and ideas
Kitchen inspiration from the deep - discover FRoSTA's frozen fish products and exciting side dishes
Materials and ideas
Things to look out for and avoid when eating breakfast in hotels  
Materials and ideas
How to make the perfect pork chops?  
News
Tips and tricks: cleaning kitchen workwear
Materials and ideas
How to install and use caviar - everything you wanted to know 
Materials and ideas
Cheese reloaded - McCain's most crunchy, cheesiest bites arrive 
Materials and ideas
The blooming trend in culinary art - these are the best edible flowers 
News
How to reduce food waste in the commercial kitchen
Restaurants and Chefs
The Dráva hotel in Harkány can serve up to 280 people a day with the help of Matusz-Vad
News
Beyond meat for vegan guest satisfaction - give more than the competition!
Materials and ideas
Innovation in risotto making - a third of the time, yet the perfect texture
Restaurants and Chefs
The Lator Borbistro in Villány strengthens its offer with a new menu and a new chef  
News
These will be the trends in hospitality in 2024
News
Is the festival season over for gyros?
News
Artificial intelligence-generated restaurant opens in Sydney
Materials and ideas
The ingredient you can't cook without - when and what olive oil to use?
News
Comfort or style? Kitchen workwear that does both
News
What is the difference between a wine glass for 1.500 and 20.000 HUF?
Materials and ideas
5+1 fantastic vegetables to make steaks
News
9+1 practical tips for implementing a digital menu                                                          
Restaurants and Chefs
Gastronomic jewel in Hegykő: the Tornácos Restaurant
News
10 cookbooks you can't live without!
Materials and ideas
Currently the 10 most expensive chocolates in the world
Restaurants and Chefs
A little different, a little nicer, but very Hungarian - this is the Picitmás restaurant in Szőlős  
News
This is how hospitality will be in 2073(?)
Materials and ideas
Carpaccio, and what lies behind it!
Restaurants and Chefs
The Takler Mansion is a real gastronomic gem in the heart of Szekszárd
Recipes
3+1 summer marinades your guests will go crazy for
Materials and ideas
Perfect temperature setting for the grill and smoker
Restaurants and Chefs
How commercial kitchens have changed in the last 50 years
News
5+1 reasons to go digital
Materials and ideas
19+1 things you (probably) didn't know about pizza
Materials and ideas
McCain brings you an exciting new alternative to French fries
News
The chefs of Matusz-Vad gave a demonstration using secondary cuts of Wagyu meat
Interview
Foreign customers from border restaurants are staying away, but what is the reason? - interview
Materials and ideas
The beach food revolution: how to revamp your beach buffet!
News
What is NTAK for now and what can we gain in the long term? - interview
News
How to choose the perfect hat if you work in the kitchen
News
7+1 tips for a successful terrace 
News
The benefits of HPP (High Pressure Processing) packaging in commercial kitchens
Materials and ideas
Freezing tutorial - how to do it!
News
New world record - a Nigerian chef cooks for 100 hours straight 
Materials and ideas
When should I use salt?  
News
Amazing plates and serene chefs awaited us at this year's Gourmet Festival 
Materials and ideas
Eat breakfast like a king!
Materials and ideas
Gravlax toothpick with basil sponge
News
Easier, faster, more efficient menu management is here - it's Etlap.Online!
News
Two ambassadors of Nice to Meat gave a presentation at our Budapest site
Materials and ideas
Professionalism at every step: what to look for when choosing a clog
Materials and ideas
10 + 1 ways to flavour chicken legs
Restaurants and Chefs
5 +1 young chefs to watch
Restaurants and Chefs
The Sulyomi restaurant exploded onto the Hungarian gastronomic map with an exciting concept
Restaurants and Chefs
5 breathtaking restaurants on 5 continents  
Materials and ideas
The lamb challenge: immerse yourself in a world of rich flavours and create masterpieces
Materials and ideas
The 5 most disgusting foods in the world 
Materials and ideas
Serve up Italian sunshine with the taste of Rimines pasta 
News
Matusz-Vad presented products unique on the market at the DGT trade event
Materials and ideas
Kitchen technology that will never go out of fashion: confit
Materials and ideas
Leg of venison: a delicacy for lovers of real gastronomic experiences
Restaurants and Chefs
A special atmosphere and exciting flavours await at the western-style Colorado restaurant
Materials and ideas
Food Truck Show with surprises
Materials and ideas
Dive into a sea of flavours: black mussel meat in gastronomy 
Restaurants and Chefs
The loss of the Hungarian hospitality market is emigration: is it worth going?
Restaurants and Chefs
Why try farm to table restaurants?
Materials and ideas
Art meets taste: how artichokes are used in gourmet restaurants 
Materials and ideas
Are vegetables better raw or cooked?
Materials and ideas
Have you tasted it? Exotic at home, but crocodile meat is eaten on every continent
Materials and ideas
The delicious reason to cook sausage
Restaurants and Chefs
A change of menu and chef at the Komló Hotel in Gyula is worth the trip
Materials and ideas
Winning ingredient - the white beef tenderloin
Restaurants and Chefs
The meeting of flavours and history - we talked to the chef of Macok Bistro, János Macsinka
Restaurants and Chefs
We asked professionals if fine dining is dead
Materials and ideas
The secret of the cucumber mushroom - How to use it in catering? 
Materials and ideas
Could beavers be the new popular game meat
Materials and ideas
These 5 types of salt are currently the most expensive and rarest in the world  
News
Bridor ambassador gave an exciting product presentation at our Budapest site
Materials and ideas
Protecting the hedge
Materials and ideas
What is a flavour injector and how it works
Interview
How to choose a chef's knife and what makes Japanese knives special? - Part 2
News
Guess which cuisine is more popular than all the others around the world on social media?
Materials and ideas
The indispensable paprika
Materials and ideas
So let the croissant be your success!
Materials and ideas
The ® mark is not just a decoration: that's why Parmigiano Reggiano is the king of cheeses
Materials and ideas
Smoked salmon trout - a unique dish
Materials and ideas
The season is here: 5 common misconceptions about asparagus!
Interview
How to choose a chef's knife and what to look for when buying - Part 1
News
The Beaky Farm in Vámos hosted an exhilarating, end-of-winter pig slaughter
News
From farm to table - our sourcing colleague followed the journey of Japanese wagyu
Materials and ideas
Hamburger buns are a top tip in catering
Materials and ideas
Minimum work, maximum pleasure: let's roast duck legs!
Materials and ideas
ABC of bacon - what you may not have known
News
The most awaited amenities of the Balaton season were presented in Siófok
Recipes
Wanted with cheese and cheese curds
Materials and ideas
Dynamic pricing can help the hospitality industry
Materials and ideas
Beef marrowbone - a true classic delicacy
Materials and ideas
10 olives you should know about!
Materials and ideas
Why do people love the sweet and salty pairing so much?
News
Sustainability and innovation are the future of hospitality, but how do you get started?
Materials and ideas
Did you know? Pacal is a wonderful food
Materials and ideas
We are treading on mushrooms worth a fortune - now we know where to look for them!
GourmetHome
Lamb spine with polenta and bear's onion and sheep's cheese cream
Restaurants and Chefs
Ever been to a restaurant where you didn't know where you were? How Ultraviolet became world class in Shanghai
Materials and ideas
Is it just another gastro hype - or will the fashion for bear's onion be timeless?
Materials and ideas
Many people eat at Easter once a year: shredded scones, the queen of the festive table
Recipes
Catfish steaks with roasted beetroot risotto and beetroot chips
Materials and ideas
Bread your guests with biscuits!
Materials and ideas
Contrary to popular belief, it does not taste like fish and it paints a beautiful black: ink squid ink
Materials and ideas
Why not pay more attention to the children's menu?
Materials and ideas
Restaurants specialising in canned food
Cooking
In the vain of the chef cult and the gastroshow-k, Hungarian taste is still retro
Materials and ideas
You thought you knew everything about rice? You're almost certainly wrong!
Materials and ideas
It is a mistake to think that HALAL only means cutting! What does the HALAL label mean?
Materials and ideas
Forget canned: pineapple is more valuable than you think
Materials and ideas
Fish in a pan, Cretan style
Materials and ideas
The longest marriage in gastronomy - Do you know how long salt and pepper have been a couple?
Materials and ideas
The Slavic newcomer embraced by Hungarian cuisine: but what is „strong cottage cheese”?
Recipes
Tagliatelle with grilled octopus
Materials and ideas
Dávid Jakabfi, who can make it big even in a small factory
Materials and ideas
Tagliatelle - eaten for over a thousand years
News
The 3rd Pidy roadshow in Győr ended with a thunderous applause
Materials and ideas
Abraka'bab'ra
Restaurants and Chefs
Here are the most expensive restaurants in the world today
Materials and ideas
Cheap and delicious - but even better when eaten on the skin: why don't we eat more bream?
Recipes
Mango and vanilla panna cotta
Materials and ideas
Our professional range of 30% hoods are also available in our country, saving you money
Materials and ideas
Why the food truck is still a good option
Recipes
Gnocchi con spinacchi e pomodorini, or the perfect spinach gnocchi
Restaurants and Chefs
„Cooking is self-fulfillment, but it cannot be an end in itself” - we talked to Viktor Hiermann, chef of the Aria Hotel
Materials and ideas
Raspberries - the simple, healthy and useful fruit
News
The power of community funding: the Italian pasta restaurant raises €400 million in donations
Materials and ideas
Chocolate soufflé, vegan and gluten-free!
News
Luxury Party House in the Szigetköz
Materials and ideas
Why amur is our favourite?
News
Hungarian success at the Hotel Management Competition
Materials and ideas
Special egg dishes to combat food shortages - 15 +1 ideas from around the world
News
An American man ate at 18 Michelin-starred restaurants in one day
Materials and ideas
Why beef is the most popular meat
Materials and ideas
The Oscars menu is going to be hot - Here's what the stars will be eating
Materials and ideas
The art of serving starts with the right plate. But what colour should it be?
Restaurants and Chefs
Eatrenalin takes the relationship between technology and hospitality to a new level
News
Who will be the best sommelier in the world in 2023 
Materials and ideas
Whipped cream - universal in gastronomy
News
Giggle - a solution to the hospitality labour shortage
Materials and ideas
Why is it misleading to refer to the Mediterranean diet as a diet?
Restaurants and Chefs
These gastronomic trends will define the year
Materials and ideas
Mouflon legs can be a showstopper on the plate
Recipes
Brie fondue with cranberry sauce and red wine
Materials and ideas
The dustiest tenderloin is not made from pork
Materials and ideas
Pidy roadshow launches with desserts and confectionery
Materials and ideas
Science says that's why eating chocolate is so good
Recipes
Whole roasted quail with rosemary potatoes
Restaurants and Chefs
How to find the right place for your restaurant
Recipes
Lamb chops with grilled corn on the cob and parmesan sauce
Restaurants and Chefs
Accessible luxury and top gastronomy in Sarva - this is Újváros Bistro!
Materials and ideas
A world loves it, but Anthony Bourdain says it's the most boring meat - what is it?
Interview
What makes a perfect cutting board and how to choose the right one?
Restaurants and Chefs
Will robots fill the one-and-a-half million worker shortage in the hospitality sector?
Recipes
Scallops with sweet potato puree and chimichurri
Recipes
Snake mackerel with honey and mustard buckwheat salad
Materials and ideas
Serrano - the world's best ham speciality
Materials and ideas
Almond slice - a taste of the old days
Recipes
Cooked duck legs with apple and cabbage, potato gratin and caramelized pears
Materials and ideas
The wonders of bison meat - what even the experts don't know
Recipes
The best soup in a can
News
The Bocuse d'Or 2023 is over - WE ARE THIRD!
Materials and ideas
Porcini, the Italians' favourite staple, which is even more exciting than meat!
Materials and ideas
It is in the caterers' own interest to comply with HACCP rules - how Matusz-Vad helps
Recipes
Carnival drunken chicken
News
Delivery is no longer a lifeline: the biggest challenge for restaurateurs in 2023
Materials and ideas
The new year will be a lucky one with pigs in a blanket!
News
The best New Year's Eve dishes you can look forward to
Materials and ideas
Let's unlock the secret of the Angus flank!
Materials and ideas
Deer spine feast
News
From tragedy to success - Restaurant above the clouds
Materials and ideas
Special and bizarre Christmas menus
Materials and ideas
Who should buy whole carp?
Recipes
Venison ragout soup with tarragon
Materials and ideas
The treasure of Christmas chowder, fish milk
News
Domestic food that freaks out foreigners
News
The team led by Tibor Németh won fourth place at the World Pastry and Culinary Arts Championships in Luxembourg
Materials and ideas
Grilling is not seasonal
Interview
How does one become an official chocolate taster? - interview with Lilla Tóth-Tatai
News
„No show” phenomenon: when the guest tricks the restaurant
News
Let's celebrate Dolce Vita together on World Italian Cuisine Day!
News
Want to save energy? There is a solution!
Recipes
Lentil steak with sous-vide emperor
Recipes
Local chowder
Materials and ideas
Lion burger? Tiger steak? Lab-grown meat could take off
Materials and ideas
Special alternatives to bread you never thought of
Recipes
Rollbraten with crispy gratin potatoes and lentil puree
Materials and ideas
When cooking becomes a science - Learn all about the Maillard reaction
Restaurants and Chefs
Ready to open a restaurant? You think so!
Materials and ideas
Exclusive catch and ingredients in a flash - this duck breast fillet
Recipes
New Year's Eve pig roasted whole
Restaurants and Chefs
The mysterious Michelin star and the secrets of the inspectors
Materials and ideas
Vol-au-vent, or masterly serving
Recipes
Christmas catfish stew
News
Restaurants that cheat their customers by claiming inflation
Materials and ideas
Carp horseshoe crab is the classic dish - we show you how to make the best!
Interview
How to run a professional kitchen economically
Materials and ideas
Festive venison sauce from beef bacon
Materials and ideas
The 3 basic rules for a cold festive meal
Materials and ideas
Milk chocolate pastilles... because you need them!
Restaurants and Chefs
What can you do for a more efficient commercial kitchen?
Materials and ideas
The weakness of beef lovers is dry-aged black bacon
Recipes
Beetroot soup with mushroom tortelloni
Recipes
Christmas tree trunk
Recipes
Whole roast baby turkey with gravy sauce and buttered Brussels sprouts 
Restaurants and Chefs
5+1 tips to promote your restaurant
News
Beyond football, gastronomy takes centre stage in Qatar
Recipes
Biryani, the Indian rice meat
Materials and ideas
Secrets of the perfect Sacher
News
How German experts say commercial kitchens can be more energy efficient
Recipes
Salmon with saffron risotto and marinated courgette 
News
For the second time, the South Great Plain Gastronomy and Tourism Association held a cooking course
Materials and ideas
Brilliant and surprising catches of Alaskan cod
Interview
Premium services, tailored to your needs - that's Meatiness!
Materials and ideas
Find out why police officers always eat doughnuts in the movies
News
The Bocuse d'Or Lyon is coming
Materials and ideas
How not to spoil your rib eye steak
Materials and ideas
Chorizo - the salami that delights
Materials and ideas
The writer is a miracle worker, but few people know its effects
Restaurants and Chefs
Interview with the Executive Chef of Bestia
Recipes
Lightning-fast Christmas chowder
Recipes
Grilled Middle-Eastern Golden Sturgeon
Materials and ideas
Coconut, gluten-free and crumbly - here come the cookies
Materials and ideas
Here are 5 elements to look out for if you want a successful restaurant
Materials and ideas
Chicken thighs, the perfect culinary companion
Recipes
The most brutal burrito
Recipes
Bamia, the Arabic okra stew
Materials and ideas
Sushi Tilapia - unique and sensational
Recipes
Milanese Napolitana
Trends
Fine dining restaurant for dogs in America - necessary or trendy?
Materials and ideas
The best of sponge cake bases - for gourmets only!
Trends
The food printing revolution - could it be the solution to the food crisis?
Materials and ideas
Crispy, crunchy, vegetable delicacy
News
Are service charges killing the tip?
Materials and ideas
Why is Iberico Caesar meat a culinary delight?
Restaurants and Chefs
A new trend in hospitality to follow
Recipes
The best pizza to watch a match
News
Baking season is upon us and the price of butter is only going up - What's the solution?
Restaurants and Chefs
Surprising result for the National Restaurant Week
Restaurants and Chefs
How women perform in hospitality
Materials and ideas
The star of old Hungarian cuisine: lamb
Recipes
Roast goose breast with Jerusalem artichoke puree and currants
News
Michelin Guide awards a Green Star to a local restaurant for the first time this year
News
The new Michelin stars have been announced
Trends
Two trends will drive hospitality in 2023
Recipes
Whole roasted Martins Day goose
News
Looking at food pictures has been shown to make you fat
Restaurants and Chefs
Baristas need more humility as a face
Materials and ideas
Four thousand years of food spiced up
News
A US company uses research from a previous space programme to make meat from air
Materials and ideas
Russian street food
Materials and ideas
How to make a truly perfect chicken breast
Recipes
Seafood black taglioline 
Restaurants and Chefs
The world's oldest restaurants and a 162-year-old recipe
Recipes
Crispy roast goose legs
Materials and ideas
Discover what makes aged beef jerky good
Restaurants and Chefs
What makes food critics special
Materials and ideas
It's good to know what to order: tortellini or tortelloni!
Restaurants and Chefs
This is the mistake catering establishments make when it comes to coffee
Recipes
Chicken stew with pears and roast potatoes
GourmetHome
Genius carp fishing soup
Interview
„I have learned my place in the kitchen and I like it.” - interview with Árpád Pintér, gastro photographer
Interview
Unicum caviar and strawberry air, or what is molecular gastronomy made of?
Recipes
Chocolate sous vide venison neck
Restaurants and Chefs
Extreme restaurants around the world - Part 2
Recipes
Beef carpaccio with parmesan
Recipes
Catfish meatballs with strep cheese and sheep's cheese
Recipes
The world's best venison stew recipe
Interview
Saving energy in the kitchen - Surprising advice from the Kitchen Expert
Recipes
Spaghetti with cream and salmon
Restaurants and Chefs
The jewel of Etyek, the Rókusfalvy Inn is waiting for you
Materials and ideas
The meat we have forgotten in a healthy diet
Recipes
Grilled catfish fillet with grilled peppers
Recipes
Rácponty
Materials and ideas
Why and how to use one of the world's healthiest ingredients
Restaurants and Chefs
The 3 smallest restaurants in the world
Recipes
Goulash soup with beef cheeks
Recipes
World champion paprika fries
Recipes
Gravlax
Recipes
Mutton stew with red wine
Materials and ideas
Pumpkin dishes - less work and quick
Recipes
Carp stew
Recipes
Baja hallé
Recipes
Szeged filleted mixed fish
Materials and ideas
What determines how hot chillies are and what makes them hot in the first place?
Recipes
Christmas carp roasted whole
Recipes
Beer chicken with cheese sauce and spicy potatoes
Restaurants and Chefs
What does a burger joint with a 30km queue on opening day know?
Recipes
Salmon with coconut milk and lime
Materials and ideas
It's time to pig out! 
News
FrissHal products are now also available at Matusz-Vad
Restaurants and Chefs
“We'll wash this at home!” - facts and misconceptions about fine dining
Restaurants and Chefs
Would you pay to eat in a prison? - these are the most extreme restaurants
Materials and ideas
Do you know what the real ’chicken experience’ is?
Recipes
Skinny loin with baked spinach bun and gravy sauce
Recipes
Grilled trout with Bavarian beer batter
Recipes
Divine pumpkin cream soup
Materials and ideas
Noodles - the timeless delicacy
Materials and ideas
Starting with 8 goats, the Etyek Cheese Factory couple now win gold medals at international competitions
Materials and ideas
Are vegan desserts actually healthy or not?
Recipes
The perfect red wine beef stew
Materials and ideas
You can never have enough dumplings, especially when they are stuffed
Recipes
The original wurst dog
Materials and ideas
Greenland's treasure is halibut
Interview
Oktoberfest - „The” beer festival and beer
Recipes
Super fast pork knuckles with steamed cabbage and potatoes
Restaurants and Chefs
The 5 most expensive restaurants in the world
Materials and ideas
One of the 5 most expensive raw materials in the world
Materials and ideas
The wonderful world of duck meat
Recipes
Vietnamese duck pho
Recipes
Fire-tempered prawn skewers with toast and bruschetta
Interview
Hungary's only lemon farm - juicy, sweet, organic fruit
Recipes
Chilli seafood risotto with green pesto
News
Here are Amy Chaplin's best tricks on how to slice vegetables
GourmetHome
Grilled octopus with lime sweet potato puree and citrus salad
Materials and ideas
The golden age of pork liver is back
Interview
Will the hospitality sector be replaced? - interview with Tibor Zmák
Materials and ideas
Perfect venison stew
Materials and ideas
The perfect sandwich base is now available
Interview
Asia exists in our country too. Here is Dániel Varga
Materials and ideas
The pinnacle of Hungarian gastronomy: smoked sausage
Materials and ideas
The wonderful steamed cabbage
Recipes
Nigiri Sushi
Recipes
Ginger and mushroom duck ragout with fried rice
Materials and ideas
Breakfasts from all over the world - worth a try!
GourmetHome
Edamame beans boiled in their skins with Maldon salt
Materials and ideas
The inexpensive and divine miracle cure - fermentation guide!
Materials and ideas
Cottage cheese dumplings, the perfect home-made sweet
Recipes
Salmon steak with bird salad
Materials and ideas
Beef soup the way mama makes it
Restaurants and Chefs
How has COVID affected hospitality?
Materials and ideas
Greybeard, because it's ours
Materials and ideas
Potato casserole
Recipes
Fried cheese with rice pudding and tartar sauce
Recipes
Ham and cheese hot sandwich, the saviour of hectic mornings
Interview
The missing link, asking questions, brainstorming, connecting and building - we talked to food designer Bianka Geiger
Materials and ideas
Asian guide - dishes, sauces, spices
Restaurants and Chefs
How to keep colleagues in hospitality?
Materials and ideas
Vegans, listen up now! The perfect and nutritious fish fingers have arrived!
Restaurants and Chefs
5 + 1 things only chefs can really understand!
Restaurants and Chefs
„Everyone is at home here” - Kisrigó Restaurant at the edge of the Pilis forest
Recipes
Fish & chips with smiley potatoes, mayonnaise corn salad 
Recipes
Spicy plum sauce, the perfect autumn chutney
Recipes
Chirkenuggets with mashed potatoes 
Materials and ideas
How to make the perfect boar backbone
Materials and ideas
The fish that gets everyone's attention
Materials and ideas
How to cook with your smartphone
Recipes
The perfect chicken breast steaks
Restaurants and Chefs
Jamie Oliver - Success is not carried by the wind
Cooking
The best way to fry a blob
Restaurants and Chefs
How to make your menu more economical?
Materials and ideas
Secret recipe from the most popular plum variety
Materials and ideas
What makes truffles so expensive?
Materials and ideas
How to vitalise smartly!
News
Congratulations to Ádám Fazekas and Dávid Jakabfi Fazekas for their great pastry success!
Restaurants and Chefs
Wood-fired oven and Dolce Vita in Pilisszentiván - we tested the Mimo!
Recipes
Roasted chicken liver with grilled tomatoes and mashed potatoes
Materials and ideas
These are the foods we will eat after 2040
Recipes
The original chilli beans
Restaurants and Chefs
Water scarcity also affects hospitality
Materials and ideas
A crumbly cake that's always good
Materials and ideas
Safe freezing techniques for fruit and vegetables
Materials and ideas
The favourite of Hungarian guests: veal
Restaurants and Chefs
The Golden Caviar Restaurant awarded with a Michelin star by the wine magazines
Recipes
Perfect beef sirloin
Materials and ideas
Deer clap - every bite an experience
Materials and ideas
How to recognise a fake trappistas
Materials and ideas
Beef jerky - one of the most important raw materials
Cooking
Shark steaks with soy sauce
Restaurants and Chefs
We went to the oldest tavern on Lake Balaton and loved it!
Materials and ideas
5 tips to save money in a commercial kitchen
Materials and ideas
The wonders of shark meat
Materials and ideas
Tilapia, the real culinary therapy
Restaurants and Chefs
We have been eating scones for 1000 years
Recipes
Lasagne on a large scale!
Materials and ideas
UMAMI - the unknown fifth flavour
Materials and ideas
The secret of the Michelin-starred chef and the Italian grandmother
Restaurants and Chefs
Time travel in Balatonszárszó - we visited Anno Taverna
Recipes
Perfect round stew
Materials and ideas
Scones that everyone loves
News
The Matusz family is waiting for you!
Materials and ideas
What we like at home
Materials and ideas
A favourite of many, Bear cheese
News
The 2023 gastronomic trends are here!
Materials and ideas
What makes dill so catchy?
News
The top 3 solutions to cut overheads in commercial kitchens
Restaurants and Chefs
This is how Balaton's restaurateurs see the season
Materials and ideas
Slow roast beef ribs
Restaurants and Chefs
Hungarian hospitality and peaceful cuisine at the Gasztro Élménybirtok in Radpuszta
Materials and ideas
Magic items - what you need in the kitchen
Article
More like perch or a good pike-perch?
Recipes
Rye pork tenderloin with roasted chanterelles
Materials and ideas
Seafood served in minutes
Restaurants and Chefs
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Cooking
What makes the perfect hot dog?
Materials and ideas
Wellington steak with mushrooms
Kuchári-Reštaurácie
Hovädzie mäso WAGYU
Materials and ideas
How to make the perfect ravioli
Restaurants and Chefs
Brutal burgers and charcoal grill at the South Coast BBQ in Siófok
Materials and ideas
The baguette is in - but why do we love it so much and where did it really come from?
Uncategorized @hu
Excellent in hospitality! Masterly catfish paprikás at the Wine Friends of Badacsony
Article
All about tiger crab
Materials and ideas
There is no other fish like it, that's for sure
Article
BBQ tips for the summer
Materials and ideas
What to cook tomorrow? - The new summer hit!
Recipes
Chicken breast with fresh salad
News
Briefly about Ukrainian gastronomy
Materials and ideas
The world's best venison goulash recipe
Materials and ideas
Indian summer in gastronomy
Trends
Here's the new craze: ice cream perfume in America
Materials and ideas
The stars' favourites of the past year
Materials and ideas
Saltimbocca - the Italian pork tenderloin
Materials and ideas
You know what's the perfect pair for a mango in a cookie?
Materials and ideas
Chicken too, buffalo too - what is it?
Materials and ideas
Riminesi - good for everything
Restaurants and Chefs
The flavours of Lake Balaton on your plate - 30 years of Kistücsök
Materials and ideas
All about the meatball!
Materials and ideas
Na sasoli, how to make a great saslik
Article
Wagyu is the Ferrari of all cuts of meat
Recipes
Asian beef brisket
Materials and ideas
How to take care of the brisket
Materials and ideas
The most English food, or not?
Materials and ideas
The exceptional fruit that is also used as a spice has arrived
Materials and ideas
Yoghurt and raspberry glass cream 
Materials and ideas
3 conditions for the perfect Tatar beefsteak
Materials and ideas
The perfect Hamburger - handmade meat patty
Excursion
Briefly about Ukrainian gastronomy
GourmetHome
A pan of street food
Restaurants and Chefs
My Darling Bistro - the place that will be everyone's darling in a minute
Materials and ideas
Your favourite bream is roasting to conquer again
Article
What makes mangalitza meat so delicious?
Materials and ideas
No offence to the pork side - the king of barbecue
Materials and ideas
We have strong arguments in favour of a raw material
Materials and ideas
Supreme chicken breast with mushroom sauce
Restaurants and Chefs
Perfect choice! Gusto 13 Bistro and Delicate...
Materials and ideas
Big bang for the crab torpedo
Materials and ideas
We have the original Wiener schnitzel
Materials and ideas
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Restaurants and Chefs
Central Perk, known from Friends of Friends, opened its doors in Eger
Materials and ideas
The perfect FISHING
Materials and ideas
The perfect mangalica oil
Article
Street food trends on the beach
Materials and ideas
More help for kitchen staff shortages
Uncategorized @hu
Rosé is also a hit with wine and duck
Materials and ideas
Tear it to shreds!
Materials and ideas
Blood red temptation on a plate
Materials and ideas
How to make branzino perfect
Materials and ideas
Szeged filleted mixed fish soup
Restaurants and Chefs
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Materials and ideas
Croissants are unique, everyone loves them
Materials and ideas
How our great-grandmothers strengthened their immune systems
Materials and ideas
The secret to the perfect sponge cake base - soft, crumbly, with lots of eggs
Restaurants and Chefs
SALVE conquers the world with its thin Neapolitan pizza and family atmosphere
Recipes
Grilled halloumi with pesto zucchini pasta
Materials and ideas
The cheese that's perfect for grilling
Materials and ideas
The secret to a healing broth - the meat you can't do without!
Article
The recipe for the perfect beef roast
News
Fuel prices versus hospitality
News
This is how we go wild at Matuz!
Materials and ideas
Chocolate soufflé
Materials and ideas
The wonder cheese that everyone loves
Recipes
Baked branzino with Greek salad
Materials and ideas
Emperor meat is the new caviar
Gastronomic festivals
Fine Dining, SHOW
Materials and ideas
Change your life if you try it
Materials and ideas
Our favourite cheese that makes everything taste better
Article
Domestic holidays
Materials and ideas
The famous Hungarian sweet served on the menu of the Ritz Hotel
Restaurants and Chefs
Badhanna is the coolest thing that has happened at the Basilica recently
Materials and ideas
All about tiger crabs
Materials and ideas
Blue lagoon, blue mussels - sexy and healthy
Materials and ideas
Lemon bar gluten-free
Materials and ideas
A favourite drink of stars and celebrities - rejuvenating, disinfecting and delicious!
Recipes
The perfect tiramisu
Cooking
Bogratchling in the context of community cooking competitions
Materials and ideas
Simple food from a lazy person - for lazy people
News
Hungarian bravo at the Worldchefs Congress
Materials and ideas
Swearing, smoking cigars and creating the famous Sacher cake
Materials and ideas
     Smoked salmon tartare with avocado 
Materials and ideas
Be cool with fruit puree
Article
Iberico pork on the menu?
Cooking
Red wine beef cheeks with riminesi pasta 
Restaurants and Chefs
Chef Jenő Rácz, a gastronomy phenegyerek
Materials and ideas
What makes your sausage Hungarian
Materials and ideas
       Simple grilled tiger prawns
Materials and ideas
7 June - World Food Safety Day
News
Amendment to the law - a relief for restaurateurs!
Materials and ideas
You'll go crazy, you'll go wild, it's so good
Recipes
Quick gyros at home!
Materials and ideas
Ziher a Záher (Sacher)
Uncategorized @hu
Chevap - travelling in the Balkans
Materials and ideas
Greenland wonder fish
Restaurants and Chefs
Fantastic dishes and chefs at the 10th Gourmet Festival - video
Wine & Gastronomy Independent column of Bognárpincészet
How the onglet became a brave calf
Materials and ideas
Fusilli - the queen of pasta
News
Find out which is the safest way to pay online!
Materials and ideas
On the subject of deer
Materials and ideas
 Veal ragout with tarragon 
Materials and ideas
The fatal flaw of the hamburger
Materials and ideas
Clams on the home table
Materials and ideas
Oops! Japanese premium - the Ferrari of meats
Restaurants and Chefs
Hungarian top chefs expect a strong summer and further price rises - the 10th Gourmet Festival kicks off
Article
Mushrooms - Gastronomic treasures in the forest
Materials and ideas
Spicy steak that melts in your mouth
Materials and ideas
The chick, the rabbit's foot and the Asparagales
Materials and ideas
Most adults can't resist this sweet treat
Restaurants and Chefs
All your senses will be at their peak at YAMA restaurant in Budapest
News
Attention entrepreneurs! There will be a penalty for anyone who does not comply with this rule!
Materials and ideas
Spaghetti with chanterelles and parmesan
Materials and ideas
The fox spreads like a fungus
Materials and ideas
Bar...beck...You... BBQ in Hungary
Materials and ideas
Roast fillet of pork tenderloin with vegetables
Wine & Gastronomy Independent column of Bognárpincészet
Is the immediate rating of restaurants an act of opinion terror or an act of global improvement?
Article
The kettle is back in fashion!
Uncategorized @hu
A toothfish question on the fish front
Materials and ideas
The unforgettable leg stew
Materials and ideas
This is almost impertinent!
Materials and ideas
The convenience products and the scoundrel
News
Audi-Dining Guide Gala 2022 TOP10+2 Restaurants
Materials and ideas
The best-selling piggy banks
Materials and ideas
IBERICO pork on the menu? Equal to the trust of the guest.
Article
All about sushi
Materials and ideas
It's been consumed for 5000 years and it's a powerful medicine, what is it?
Gastronomic festivals
The city where generations can come together for a trip - Hajdúszoboszló
Wine & Gastronomy Independent column of Bognárpincészet
Gourmet Festival again
News
The first flight with 120 tourists arrived at Hévíz-Balaton Airport
Materials and ideas
What Hamburg has to do with meatballs
News
What are the best restaurants in Hungary? The Dining Guide has found out
Materials and ideas
Eat to fight stress
Materials and ideas
What does the Spartacus Uprising have to do with the salad?
Materials and ideas
Hungarian chef cooked for the stars at the Oscars
Article
How to make grilled fish perfect? Here are the tricks!
Gastronomic festivals
Gastronomy, style, art at its best! - Art PIKNIK Pannonhalma
Materials and ideas
Meat heaven, festival in Fehérvár
Recipes
Mutton goulash not only in the pot
Materials and ideas
Do you know which Hungarian fish has no “fishy taste”, is snow-white and tasty?
Recipes
Gyoza, Japanese noodle patty!
Materials and ideas
Does anyone really cook in a cauldron?
Materials and ideas
Melting GOLD - the ingredient that no kitchen should be without!
Materials and ideas
The perfect and quick dessert for ANY DAY: rhubarb bars.
Materials and ideas
Why mushrooms are so special
Materials and ideas
Surprisingly good for the dekli... - if you know what we're talking about
Recipes
Really crunchy sirloin steaks
Materials and ideas
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Materials and ideas
Dry aged steak - for beef
Recipes
Shrimp skewers with garlic
Materials and ideas
Do you know which cuisine is more popular every day?
Materials and ideas
Why gold is the durbin
Materials and ideas
Sausage man's cleverness
News
Attention, mandatory for all catering establishments from July 2022!
Article
What is the best grilled meat?
Recipes
Deer stew with crow stew in the pot
Recipes
Grilled trout with Chimichurri and home-made potato cubes
Materials and ideas
Free hacks for the season?
Materials and ideas
The noodle tatyu - what is it in Japanese?
Article
The most expensive meat in the world
Article
The secret of a perfect steak!
Materials and ideas
Hungarian pizza on its way to world fame
Materials and ideas
Guaranteed to “fall in love” - delicious
Materials and ideas
How's your sausage? Because it's good!
Materials and ideas
Perfect for the holiday, perfect ham
Materials and ideas
Which cheese can be a gastronomic highlight?
Materials and ideas
Spring vegetable parade
Restaurants and Chefs
Sipping black coffee in the iconic café again
Materials and ideas
Why do we love bacon slices?
Restaurants and Chefs
One of the capital's iconic restaurants closes
Materials and ideas
Who are the queens of flambé?
Materials and ideas
Fish and chips
Recipes
Grilled fillet of tooth with couscous and hollandaise sauce
Restaurants and Chefs
The future is in baking - Bártfai Bistro
Recipes
The secret to a perfect steak!
Restaurants and Chefs
A special pair of chefs to be proud of
Recipes
Seafood spaghetti
News
Here are the results of the European Bocuse d'Or final!
News
This is the Hungarian team's miracle plate at the European Bocuse d'Or final
Restaurants and Chefs
This is the real wonder factory! 2 million people are fed every day in this country...
News
These are the delights of today's European Bocuse d'Or final!
News
Why did the European Bocuse d'Or final in Budapest start with an almost empty audience?
News
First day of SIRHA in pictures
News
With heavenly flavours, vision and truly 22nd century technology, Sirha is open
News
SIRHA opens today and the European Bocuse d'Or finals start tomorrow
Restaurants and Chefs
’If I don't take this step, I could close down’ - Interview with Péter Marton
Materials and ideas
Why does everyone love deer spines?
Materials and ideas
The name of the cake: moorish in shirt! Have you tried it?
Materials and ideas
THE FOOD that everyone swears is the only real recipe!
News
If you're in the hospitality business, you can't miss it!
Materials and ideas
Which is one of our healthiest and most mysterious fish?
News
What will be happening in Liberty Square on 18-20 March?
Materials and ideas
Why is the iberico pig called the miracle pig?
Materials and ideas
Why is strudel only half a Hungarian invention?
Restaurants and Chefs
What's not embarrassing to eat with your hands in a restaurant?
Materials and ideas
What makes a meat processor successful where there has never been a tradition of food production?
Materials and ideas
Lobster - a delicacy, but not always
Materials and ideas
Which is the mould that breeds?
Restaurants and Chefs
This is why sushi and Asian traditional dishes have become fashionable - Japanika
Recipes
Fried frogs' legs with dipping sauce
Materials and ideas
Why and how to make a super meal from snake mackerel?
Recipes
The perfect bean soup with smoked legs
News
The most exciting event in gastronomy is about to start in Budapest!
Restaurants and Chefs
Why on earth is the Fricska restaurant apartment running so well? 
Materials and ideas
Why on earth are so many people averse to it, when it has been a delicacy for the French for centuries!?
News
The real doughnut - recipe and history
Restaurants and Chefs
Opened in the middle of the COVID pandemic, there is no excuse for quality...
Materials and ideas
A local master confectioner who will definitely be at the World Chocolate Championships in Paris
Recipes
Chicken tagliatelle with wild mushrooms, cream and parmesan shavings
News
What was overpriced that got the food stop violator a million-dollar fine?
Trends
Why does a private school of culinary arts run with sold-out courses - despite millions in tuition fees ?
News
Buso march in Mohács - closes this week!
Restaurants and Chefs
Today, hospitality is for the totally dedicated, those who believe madly in...
Recipes
Sous vide beef cheeks - VIDEO
Materials and ideas
Why is beef cheek so popular?
News
Get ready now, the best restaurants will soon be invaded
Recipes
Deer spine with onion and bacon sprouts, red wine raspberry casserole, mashed potatoes 
Materials and ideas
An exciting woman, with exciting thinking and a deservedly popular VEGAN cuisine 
Recipes
Swordfish steak with thyme new potatoes
Restaurants and Chefs
Bombshell - the burger you can't resist... washed down with Czech beer
Materials and ideas
Let's butter on this one - wonder what vegan butter is like
Recipes
Veal loin with buttered potatoes, baby carrots
Materials and ideas
For Valentine's Day, a bomb idea: a new spice that only the bravest use
News
The race is on! The restaurants of the future are moving to the metaverse...
Recipes
How to prepare chicken breast sous vide - with video!
Materials and ideas
Why are HALAL certified products increasingly sought after?
Materials and ideas
Did you know that today is Global Pulse Day?!
Recipes
Chicken breast supreme with asparagus wrapped in ham
Materials and ideas
Gianni Annoni - Real pizza is a miracle
Restaurants and Chefs
What is the secret to the success of small restaurants? 
News
How hospitality split in 2021 at home
Restaurants and Chefs
Because food should look beautiful on the plate...
Recipes
T-bone steak with grilled vegetables
Materials and ideas
A favourite Italian dish - Arancini is amazing
News
Ever tasted Nutella Gyros?
Materials and ideas
Fish and chips with tuna fillets - the English way
Materials and ideas
He who is a blade in the kitchen cuts this...
Materials and ideas
Before sex, yes, but instead, don't serve it!
Materials and ideas
Do you know what Gnocchi is? If not, try it!
Materials and ideas
What makes New Zealand beef so special?
Materials and ideas
The secret mysteries of Churros
Restaurants and Chefs
Harry Potter would choose this restaurant...
Restaurants and Chefs
Will restaurants like this be the boom business of the future?
Materials and ideas
Foreigners go to restaurants for these Hungarian dishes
Restaurants and Chefs
The most extreme café in Europe - the guests love it
News
What to cook at the Bocuse d'Or final in Budapest!
Materials and ideas
The ABCs of Steak Cooking
Materials and ideas
Find out which pork still tastes like „happy pig„
News
Is it quicker to graduate as a doctor than a restaurant manager?
Trends
Why we can't resist street food
News
The time is approaching when Budapest will be the gastronomic capital of the world - for three days...
Gastronomic festivals
Busking in Mohács
Restaurants and Chefs
They opened a restaurant where “no bird goes” - and it was a bomb!
Gastronomic festivals
Central European Tourism Forum - February 2022
Gastronomic festivals
Bocuse d'Or Europe Final - 21-23 March 2022.
Trends
What is a real doughnut and why do we eat it at Carnival?
Restaurants and Chefs
This is the secret behind the success of the Biarritz restaurant and Gyula Berkes...
Trends
A dish to love or hate...
Restaurants and Chefs
A place where chefs literally cook in a shop window
Recipes
Pork tenderloin - roasted on rye, with celeriac and Jerusalem artichokes
Restaurants and Chefs
Why are restaurants going, or not...
Materials and ideas
Ever tasted an olive tree on all fours?
Materials and ideas
Why it's the world's most expensive beef
News
These were the best Hungarian wines of the past year according to the experts
Restaurants and Chefs
A burger story in several acts - with Imre Háda
Materials and ideas
The secret of the Austrian host's success revealed
Materials and ideas
This spice is the key to health and happiness...
News
Our readers voted - they are the winners
Recipes
Black bacon whole roasted
Trends
The secret ingredient for jelly revealed
Recipes
Roast pork loin - perfect, crispy
Restaurants and Chefs
In addition to classic home and French bistro dishes, vegan food is also a big hit in the Paris Passage
Trends
This is how we drink and eat to avoid cat food!
Trends
That's why it's important not to serve the piglet until after midnight...
Trends
“It would be nice if culture were as important as shopping”
Trends
G-Astrology - what the stars and centuries of experience say for 2022
Restaurants and Chefs
Almost always a full house at the gastronomy event in Miskolctapolca
Restaurants and Chefs
The food should amaze you just by looking at it...
Restaurants and Chefs
What makes the Dudás brothers so successful? - My mom said, Pizza, coffee, world peace
Trends
Zé Fördős reveals how she will spend Christmas and what will be on the menu at home
Materials and ideas
Why eat fish at Christmas?
Recipes
Crispy leg of malaccino with Bavarian cabbage and fried potatoes with onions
Restaurants and Chefs
The Bestia - where there's no shortage of guests, in fact...
Recipes
The secret to making a crispy whole roast pig
Restaurants and Chefs
The luscious cook who doesn't just like to eat - an exclusive interview with WMN's Editor-in-Chief
Materials and ideas
How much is carp this year and where to buy if you want great quality?
Recipes
Sous vide cooking of emperor meat
Materials and ideas
Stuffed cabbage is not only delicious, it also brings abundance
Gastronomic festivals
Here you can taste the bejgli of the year and a variety of stuffed cabbage - a gastronomic festival opened at Millenáris
Materials and ideas
What makes a perfect steak? We'll tell you the secret!
News
Santa Claus has been here and we are getting ready for Christmas!
Restaurants and Chefs
Who are the everyday heroes in hospitality? Pro Gastronomia winners 2021
Recipes
Venison sous vide with green beans wrapped in bacon
Recipes
St. James mussels, mint-citrus green peas, serrano chips
Restaurants and Chefs
Gundel is open again, but not only millionaires are welcome...
Materials and ideas
Ever seen rabbit meat on a menu?
Materials and ideas
Cooking is not just a science, it's a feeling
Restaurants and Chefs
Top chef opens restaurant - GÓRÉ
Materials and ideas
What are the Rolls-Royces of meat? Dániel Tőkés gave us the lowdown
Materials and ideas
Why eat rabbit meat?
News
How to wait for Santa Claus at Matusz-Vad
Restaurants and Chefs
The secret of the 300-year-old restaurant is unlocked
News
Will there be compulsory vaccination in catering?
News
Why is it important for Santa Claus to visit workplaces?
Materials and ideas
Processing wild game is no walk in the park
Materials and ideas
Healthy ingredients are more expensive, but they pay off quickly! And why?
News
Immunity cards should be uniformly accepted in the EU for 9 months and free movement of the protected should be guaranteed
Restaurants and Chefs
“I am proud when every dish comes out of the kitchen the way I expect it to”
Recipes
Wild boar ragout with wild mushrooms - with video
News
One in 10 people would jump into hospitality, open their own business
Restaurants and Chefs
Why did one of the world's most professional chefs come home after 20 years of success abroad?
Recipes
The secret to roasting a real Bavarian leg of pork
News
Stay beautiful and healthy, but don't expect miracles from pills..
Materials and ideas
Cabbage revolution
Materials and ideas
Game meat could be the food of the future, but...
Interview
A new talent has emerged among the star chefs - but who is he?
Gastronomic festivals
Csaba Festival 2022
Materials and ideas
How can you make a delicious three-course meal for 650 forints?
News
Where next for post-COVID tourism? Hungarian students may already know the answer...
Recipes
How to make the perfect venison sirloin
Materials and ideas
Why offer a wide variety of game meats on the menu?
Our authors
What will be the result if the “top winemakers” and the “top gastronomists” join forces?
Trends
Is the food better if we give it the way it is served?
Restaurants and Chefs
“You have to pay the hospitality workforce: offer them at least one and a half times the market wage...”
Restaurants and Chefs
The chef who achieved everything in his career - interview with Lajos Bíró
Materials and ideas
Many mushrooms are toxic if not cooked for at least 20 minutes
Restaurants and Chefs
What makes a food a national symbol today?
Materials and ideas
A step ahead of the goosefoot
Restaurants and Chefs
“My fiancée and I prepared two dishes that we sent and we made it to the final...”
Restaurants and Chefs
Where are twenty-two goose dishes on the Martinmas menu?
Materials and ideas
What ingredients should you choose for a real steak?
Restaurants and Chefs
Szabolcs Dudás, chef, Mother Told Me Restaurant: the season has saved catering
Recipes
Roast goose breast with pumpkin cream and Jerusalem artichoke gratin
News
There will be one inspection a year in restaurants, and if they fail to do so, there will be penalties
Restaurants and Chefs
“I see the potential for development in racing”
Recipes
Lamb roll roast with rosemary and roasted new potatoes
Interview
Are semi-prepared, prepared ingredients the future of restaurants?
Recipes
Roast emperor with butter-braised green beans and batata puree
Interview
Who will definitely be at the 2022 Bocuse d'Or final
Materials and ideas
Six months to lose 15 kilos without starving or dieting
News
Where gastronomy meets the space age - Tesla workers' beer
Materials and ideas
It's extremely healthy, but we eat surprisingly little of it
Restaurants and Chefs
A restaurant that became a legend - My Mum Told Me
Materials and ideas
This is the basis of physical and mental health
Recipes
Roast duck breast with sweet potato casserole, duck skin crispy, forest mushroom sauce
Materials and ideas
What do carp, mangalica and red peppers have in common?
Recipes
Red wine stag ragout with crow and parsley new potatoes
Restaurants and Chefs
How to win the Chefs Chef? This is how!
Materials and ideas
Why cook lobster alive?
Restaurants and Chefs
Mr Cardinal's duck
Materials and ideas
The six pillars of the ketogenic diet
Trends
“I made a lot of game dishes: hunting and gathering in the woods for the side dishes”
Gastronomic festivals
The Csabai Sausage Festival offers a sea of experience
Restaurants and Chefs
Last year it was cancelled, but this year restaurants are getting ready for Martin's Day
Manufacturers and Brands
Where the soul is at rest, desire is born and heavenly experience is offered
News
Baja fish soup and Bence Dalnoki win the Hungarian Bocuse d'Or final
News
Restaurants will be closed immediately if these steps are not taken. Part I
Manufacturers and Brands
Rock musician turned chef and the Vocal Rock Bistro story
Restaurants and Chefs
How successful hospitality works in a hidden corner of the country Tibor Prisztóka and the Szél Fiai Inn
Manufacturers and Brands
It was a golf tournament, the stars were the sandwiches!
News
Fish the size of two cars caught
Restaurants and Chefs
It's time to get your goose dishes!
Restaurants and Chefs
The countryside can be the saviour of top gastronomy
News
News: not all hospitality workers need to be qualified
News
Promise for caterers - strict regulation on kitchen workers to be withdrawn this week
Manufacturers and Brands
Quality is the goal: COMPETITION OF INTERMEDIARY ENGINEERING 2021-2022.
Materials and ideas
Which food became our first hungarian?
Manufacturers and Brands
Even the stars shop at Matusz-Vad's family-friendly shop
News
The 7th coolest gastronomic district in the world Újbuda
Manufacturers and Brands
40-50% of restaurants did not reopen after COVID closure
Restaurants and Chefs
A la carte restaurants are in trouble, fast food restaurants benefit from the current situation
Manufacturers and Brands
NÉBIH's public catering information site launched
Uncategorized @hu
FRISS INTERJÚ - István Veres on the Bocuse d'Or competition
News
Now only those with the necessary qualifications can prepare food
News
Restaurant Week has begun: 100 restaurants for 10 days
Manufacturers and Brands
Here are the results of this year's Bocuse d'Or
Manufacturers and Brands
Why is sous vide (souvid) good?
Manufacturers and Brands
No life without a wind? Interview with Tamás Csidei
News
These are this year's winners of the Gundel Károly Prize
News
Great Taste Awards 2021 winners
Restaurants and Chefs
‘I've always had a thing for faceless places’ - András Csomós chef of ZAKAnT
Manufacturers and Brands
“I've always been looking for a way to get better results from heat treating meat.”
Uncategorized @hu
Hungary's new Michelin-starred restaurant, SALT
News
Generation change on the agenda - COVID post-opening balance sheet at Matusz-Vad
Manufacturers and Brands
“I first introduced sous vide to the Hungarian public in 2000”
Manufacturers and Brands
One of the developers of Sous vide - Dr. János Kiss Master Chef
News
Photo report from the Art Picnic in Pannonhalma
Restaurants and Chefs
A successful restaurant opening despite COVID
Recipes
Martin's Day goose legs with apple braised purple cabbage and croquettes
News
Two Budapest restaurants among the new Michelin stars
Trends
Sous vide technology behind the scenes, with chef Péter Pataky
Uncategorized @hu
„We've never eaten so good!” - FISH ON THE GRILL!
Manufacturers and Brands
Sous vide technology from space travel to Hungarian developers
Uncategorized @hu
FOR GRILLING - COOKING RULES
Uncategorized @hu
TRENDY AND HEALTHY STREET FOOD
Restaurants and Chefs
If you don't move, you may fail!
Interview
The knives of Hungarian Hattori Hanzoja
Uncategorized @hu
The best STREET FOOD ideas
Uncategorized @hu
Sweet danger of life: LUXUS SUSHI
Manufacturers and Brands
NÉBIH's second quarantine survey is surprising
Uncategorized @hu
An amazing force, an amazing duo: the Essência Restaurant is roaring.
Restaurants and Chefs
Hungary to host European Bocuse d'Or final in 2022
Uncategorized @hu
Grilled fish on the grid!
Materials and ideas
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Well Done? Cooking a steak has never been easier!
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Vadhús a magyar gasztronómiában: Tradíció, egészség és fenntarthatóság
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September 15, 2025
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Wild Meat in Hungarian Gastronomy: Tradition, Health and Sustainability

Game meat has been part of Hungarian cuisine for centuries, and nowadays it is enjoying a renaissance. The demand for game dishes is constantly growing, as chefs and consumers alike recognise that venison, venison or venison dishes are not only the best in the world, but also in the world of food.

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