Bourgeois cuisine with a rural romanticism - this is the motto of the 38-year-old Kispipa tavern in Győrszentiván. The Szerencsés family places great emphasis on providing their guests with authentic food in an authentic setting. Despite the fact that they didn't start „goose-stepping” yesterday, they are able to show something new every year. They make a conscious effort to do so, and there is always something new and exciting on the menu alongside the traditional dishes. Lucky Adam tells us.
- For almost twenty years now, we have had a tradition of celebrating the Martin's Day goose feast. We are constantly expanding
the offer, it's not a small job, but it's worth working on, because fortunately there are more and more people interested. We have already bought the ingredients, meats and other things. Out of caution - because who knows what the epidemic will bring - we have only bought half of the ingredients for the time being, and it is already clear that we will not have enough. We have a lot of reservations. I would be happy if I could go and buy the rest... So far, we can say that every year the Libyan Days, we'll see what happens this year.
- You could say that the highlight of the autumn is the Martin's Day?
- Absolutely. We have something exciting for every season, we never get bored. In spring
graduations, summer camps and Martin's Day in autumn give you plenty to think about and do.
- Such a huge job must involve complicated preparations...
- On the one hand, yes, because our menu is quite rich, there is a lot to cater for. On the other hand, what makes it simpler is that we stick to our sources of raw materials, because then we can be sure that we are getting a consistent quality of meat of a high standard. If
good raw material is half the battle.
- As it is practically compulsory to eat goose on Martin's Day, how much room for creativity is there when it comes to the menu?
- So it is a real challenge to be creative when you have a fixed starting point. We try to offer something goosey for every type of guest. For those who prefer more traditional flavours, we will of course prepare the goose soup with goose cooking, followed by the famous roast goose. libacombot, with mashed potatoes with onions and steamed cabbage. If there is room for an appetizer between the two courses, I recommend the foie gras our pâté on toast.
- So far that sounds very good. What do you recommend for the experimental type?
- We make a very tasty, piquant libaragoule soup with cream, tarragon, bay leaf, lemon, and then we have a dish called goose turkey, fried on it libamell or libacomb, in a special prune-plum-garlic-honey sauce. It has a very special, rich flavour, I recommend it warm.
For those who don't feel like doing either of these, I recommend with foie gras stuffed pork ribs or fried liver. But you can't miss the classic porridge or the pork belly libacomb nor, with wild game sauce and bun dumplings. We also have a new addition, the grilled liver with wild mushroom sauce and homemade potato fritters, a real gourmet dish.
- What wines will wash down all that deliciousness?
- We always try to offer wines from local producers. The Olaszrizling comes from Pannonhalma, the rosé from Szekszárd, from the Mészáros Wine House. And the Cabernet Sauvignon is from Sopron, an old family connection, we have been buying from them for thirty years.
- Will they have a new calf?
- Of course! A Villányi Portugieser, the Vylyan Bogyólé! Plus, each guest gets a glass of wine as a gift with dinner, so tasting and good vibes are guaranteed.
