When we dive into the world of gastronomy, we tend to think of the exclusive, metropolitan restaurants that attract gourmets from all over the world. But enjoying gastronomy is not just a privilege of big cities. Even in a well-chosen hotel, we can have pleasant surprises, which is taken care of by Alexandra Propszt-Lancz, the chef of the Dráva Hotel.
In the four-star Drau Hotel you will find everything you need for a perfect holiday. Comfortable hotel rooms, spacious apartments, a relaxing wellness area, pampering massages, tennis courts, all on 7.5 hectares. Of course, they also have a great place to relax in the evening, the Retro Bowling Bar with 4 bowling alleys, darts, slot machines and billiards. In light of this, they also have to meet a wide range of gastronomic requirements to ensure that all guests leave fully satisfied.
A new challenge every day
At the head of the kitchen is Alexandra Propszt-Lancz. She is no stranger to large-scale catering as both her grandmothers worked as chefs. Szandra has tried her hand at several hotels in Siofok, the most memorable being her time at the Azur Hotel Premium. But she also worked as a pastry chef and honed her skills at the Mandula restaurant in Villány, and 6 years ago she committed herself to the Drau Hotel. While working as a chef, he had the opportunity to complete a master chef's course, and crowned his professional skills with a master's certificate. With no precarious closing times and no late-night service, he doesn't have to choose between work and private life, while still facing the daily challenges.
When fully booked, 280 people a day must be fully catered for with a buffet breakfast and dinner. In addition, one person is responsible for the à la carte offer, the snack bar and the street food repertoire in the bowling alley. The menu features classics of Hungarian cuisine, but with a modern twist. It's not uncommon to find an unexpected ingredient, such as an exotic spice or an internationally prepared ingredient, alongside a traditional dish. They also try to cater for a wide range of food sensitivities, seasonality and, of course, a large number of easy-to-eat, healthy dishes.
Small packaging, great satisfaction
When it comes to a supplier partner, it's not easy for Sandra, as the Harkany area has limited options for sourcing truly fresh and varied ingredients. What's particularly useful for her is that Matusz-Vad offers a wide range of ready-to-cook products in small packages, of which she highlights frozen sausages. We were among the first to market this to our partners, which is practical in many ways. In their case, small preparation areas such as the kitchen area of a bowling bar simply do not have the space and expertise to prepare serious gastronomic dishes. However, in a hot-dog, a hamburger or a breaded appetizer can be easily prepared without the need for advanced cooking experience, which is much needed these days.
The great advantage of these ready-to-use products is that you don't have to use the whole packet at once, but only what you need at any one time. This makes it easy to calculate without unnecessary waste. This is very important in an unpredictable season like the current one. Like many hotels, they have a low number of guests in June, followed by a full house in July and August. But the contrary to reports from Lake Balaton, there is a higher traffic on weekdays. This is because, while many people from the capital visit the Hungarian sea only on weekends, the main reason is that the sea is more crowded on weekends. But those who book accommodation in Harkány with their families are most likely to come for a whole week.
Address: 7815 Harkány, Bartók Béla út 1.
