In the centre of Székesfehér you will find a restaurant and team where the chefs, waiters and management love their job. That means: good place!
The 67 Sigma restaurant follows the fine dining line, which means they aim for very high quality, use excellent ingredients and prepare their food accordingly. They start each day with the highest knowledge, enjoyment and humility. Talking to the chef, it became clear within minutes that this is a vocation.
From mechanical engineer to chef
Chef Bence Horváth: „Thank God, I love my job. In my spare time I read recipes, gather ideas and get inspired. Originally I studied to be a mechanical engineer, but then I saw that it wasn't so much fun. But the kitchen is very much so. When I started my career, I learned humility first, then the possibility of exciting combinations. I think it's a really beautiful profession, despite the difficulties. I can see the result immediately when we serve it or when the guest has eaten it.’
’Go ahead, take your time!’
So say the restaurant waiters to anyone who walks in off the street and wants to eat or drink something really delicious. The place has a certain ’baroque elegance’, as the chef puts it. It's beautiful and imposing, both the 40-seat interior and the terrace, but that doesn't mean you should wear a tie. They are expecting a wide audience, as you can see from their menu and drinks list. A wide selection of wines, exciting gins, rums and whiskies. Every week there's a menu, an extra menu and even street food in addition to the à la carte.
Bence Horváth: „It is important that young people can find their favourites here. A intestine there should be a fish & chips and the burger. Of course, it's up to us to make the best of the burger, too: for example, with a good patty of grey beef, our own scones and homemade sauces.”
What is the secret?
During our conversation, it became clear that all the team members are very young and very enthusiastic. Not only does the chef keep his voice down, but he also allows his colleagues to listen to music while they work. He says the emphasis is on the end result, that it should be perfect. Five chefs and helpers work in the kitchen, and the dessert section is separate. Alongside Mercédesz Murányi's French desserts, there are also Hungarian classics with a twist. I am thinking here of the much talked about cottage cheese dumplingsto seasonal fruitor the real thing with a tart peach sorbet.
Events, activities, tea party
Not only the usual wedding, wine dinner, picnic or company events can be met in the restaurant and the mansion of Székesfehérvár, but there is also an official tea party. On a double or double-decker cake trolley desserts, small sandwiches, snacks and gourmet focaccia are available at this time. Tea and coffee are just the icing on the cake.
Change of ownership
Sixsigma - high standards - is the term used in business. Three years ago, the restaurant took on a new owner, who chose this name and direction for the restaurant, formerly called 67. The traditions are kept, but the focus is exclusively on premium quality. That's why the chef himself buys the ingredients from local farmers, and if necessary, he will go to the market or the farm to get a good cheese, mangalica or vegetables. They also try to produce their own food. On the farm in Tarnóca they already raise forjeket, chickensThey are tending the garden and it will only grow in the near future.
The food that keeps you coming back
When I asked the chef about the best dishes or the guests' favourites, he immediately went to the duck liverjal filled rabbithe started telling me about combi. It's an exciting and rounded dish, a real palette of flavours on the plate, and she told us the recipe.
Rabbit leg terrine with roasted carrots, spelt & dates
Lay out the boned rabbit legs in a baking dish, place the salt-treated duck livers in the middle, in a neat row. Then place another layer of rabbit legs on top and bake.ous videcook at 68 degrees for 2 .5 hours. Next comes the duck fat carrot element, for which the oven is heated to 120 degrees and the carrots are confit in duck fat for 2 hours, turning occasionally. The side dish is the spelt risotto, which is actually a spelt risotto with onions and parsley jus-with. To finish, top the dish with date puree, topped with toasted spicesfry the cinnamon, cloves, garlic, juniper berries, add a little balsamic vinegar, salt, sugar and orange zest for 1 hour. Pass the dates and add the very intense infusion.
