A jewel on the Hungarian gastronomic map, Lator Borbistro is not just a restaurant or bar - it is a culinary experience centre where traditional Hungarian flavours meet modern culinary techniques. This time we spoke to Egon Kopis, the head chef of the Maul Pince restaurant.
When we talk about chefs, we often think of their passion and deep obsession with flavours. For many, cooking is not just a profession, but a way of life. In this context, the Lator Borbistro is a place where traditional Hungarian cuisine meets modern gastronomic techniques, inspiring those who are constantly searching for perfection and innovation in their cuisine. It is led by Egon Kopis, who joined the Villány restaurant team in March. Before moving to Szekszárd, Egon worked in kitchens such as Rézkakas, Onyx and Stand. Egon's cooking style is largely influenced by his experiences in these places, as well as his Transylvanian roots.
Simple food, clean flavours, clean plates
Hungarian cuisine is known and loved by many for its characterful, rich flavours. Since its arrival six months ago, the menu has changed four times, in a spirit of seasonality and constant renewal. It has been a great help our regional representative, Serényi-Baracsi Zita, who knows exactly which dish will be best and tastiest with which product. At the Lator, traditional dishes such as goulash soup, Hortobágy pancakes, pork cheek stew or veal Vienna are presented in a modern guise. It's not just a matter of presenting classic recipes in a new form; the methods and techniques they use are a real gastronomic innovation. Nearly 90% of the meat is supplied to them by Matusz-Vad. Egon points out the ever-expanding range and the quality that is always reliable. We supply them with, among other things steak menu the full repertoire of the hamburger angus scones, the trout and the duck breast is. As for the side dishes local farmers who have replaced wild broccoli and tender beetroot on the menu.
Wine, intoxication, Villány
As a bar bistro, the concept is based on preparing dishes that are in line with the Maul Cellar's specialities, so not only the food but also the wine selection is exceptional. The chefs and sommeliers work together to ensure the perfect food and wine pairing. Lator's offer is strong in red wine in particular. They also make wines from Merlot, Cabernet Franc and Syrah. So it's worth coming for a wine dinner, but they are happy to cater for any corporate event or individual request. In such cases, of course, they will tailor the food and drink to the client's needs, so that each occasion is a unique experience. Even though it is still summer, Egon's team is already hard at work on the St. Martin's Day offer and the first autumn menu. These will focus on wild dishes such as venison and venison.
So Lator Borbistro is an inspiring place not only for guests but also for chefs. Here you can see how Hungarian cuisine, already known and appreciated by many, can be renewed and reach international standards. A perfect example of how tradition and modern techniques can complement each other in harmony.
Address: 7773, Villány Baross Gábor utca 71.
