In the BlindFur restaurants from 6 November, the libáé the main role. Going to this place, which offers traditional Hungarian dishes with innovative elements, is like coming home. The atmosphere is pleasant and the music is almost always playing. We spoke to the owner, Semsei Rudolph.
- The bohemian, intimate interiors of the BlindFur restaurants and the food you can taste Hungarian cuisine combined with international flavours is a very exciting combination. How do the traditionalist Libyans fit in?
- Very well! For us, the most important thing is to appeal to the widest possible range of people who love gastronomy. Martin's Day the focus was on classic goose dishes, but we were also looking for more special flavours that would go well with the liba next to it.
This year's porridge is made with bulgur, served with smoked goose meat, it will be an exciting taste experience, the roast for foie gras and a special, smoky maple syrup. To one of the favourites, considered the king of tradition For libacomb the garnish, the potato pasta is served in a mille-feuille. It will be traditional, rich in flavour and special all at the same time.
- These sound really good. If there's such a tradition in BlindFur restaurants
a Martin's Day, is there a food that always pops up at this time?
- What we think is indispensable is the two-person Martin platter, on which we assort
the most popular Martinmas dishes. And of course, this year there's also the For Martin's Day another tradition related to the new wine. We have been in constant contact with the winemakers, discussing, tasting, selecting, and it was almost only at the last minute that we found out what new wines we could offer with the food. Of course, we had our tips, but we cannot impose our will on nature. We think it's a fantastic thrill to sip a wine knowing that four months before it could have been a cluster of grapes on a sunny hillside...
- If anyone has room for dessert after all that goose and wine, what would you surprise them with?
- This year we offer a speciality, pumpkin crème brűlée.
- So it should be a very good evening for anyone who comes to the BlindFair, and I know you are doing a lot to make it so...
- Yes, that's right. We treat all our guests as regulars, whether they come several times a week or once a year, say on their wedding anniversary. We strive to make you feel perfectly at home. We want our guests to leave with good memories and if they recommend a restaurant, they will recommend VakVarju to others.
- I'm sure a lot of people will come to see you. How can you protect against the epidemic?
- We are doing everything we can to ensure safety. We have at least four hand sanitising points per restaurant and we use nanotechnology cleaning, which forms a special coating on the furniture. Tables and chairs are surface disinfected when each guest leaves. The staff wear masks, of course, and the tables are placed in a more ventilated area. All rules are followed to the letter to minimise risk.
