The Lamareda restaurant in Győr wins one award after another. The building is more than 400 years old, it has been a wine tasting room and a canteen since 2001, when it was taken over by László Szabó and his family, who renovated it with great love and care, aiming to preserve the traditions. The dichotomy of old and new is also found in the philosophy of executive chef Szilveszter Horváth, who combines the flavours of his childhood with the new.
- We're having an unusual Easter this year, as we can only work on deliveries, but I guess you're already feverishly preparing for the holiday...
- Yes, we have Easter dishes on the menu from the beginning of spring. This year, the sheep herder will be the main character, of course we will get it from Matusz-Vad 🙂 and sous vide-technique. As a side dish, I really like to use the first spring vegetablesects, the carrots and the carrot. Trends come and go, but we love it so much that a carrot cream combined with ginger or some other spice is an integral part of every spring. It's a perfect accompaniment to the aforementioned lamb next to it, but rabbitor wingedalso good for.
- Speaking of rabbits, around Easter...
- We have been trying for years rabbit-although I also feel that it has a bizarre overtone, but unusually the audience is not so receptive to this meat. My father used to breed rabbits, there was always rabbit meat on the table, and sometimes even a wild rabbit, for me it's quite natural. But people shy away from it, not only here but also in the capital, even though rabbit meat is delicious and healthy. If you don't change anything else in your diet, just replace meat with rabbit, you can lose a spectacular amount of weight, it's worth a try.
- What else will be on the spring menu?
- There's always something ham- or egg-containing food, usually as a starter. Now, for example, there will be grilled asparagus wrapped in ham, poached egg and Parmesanhabbal. I also really like to use the cooking juices from the ham, which was not so common around here, I learned it from my colleagues in the capital, but I think it's very good. We also make ham soup, but we prefer to serve it on the menu.
- Are they also made with sweets?
- Of course, there will certainly be Sweets but we have not yet decided what it will be. We've done carrot cake paraphrases in the past few years, for example playing with textures and serving the citrusy part in ice cream moulds and adding a sweet carrot mousse. We've already shot off our firecracker on this one, so let our Easter dessert be a surprise for now...
