There is no doubt that the pandemic-stricken hospitality could be described as a fish out of water. It has placed a very heavy burden on professionals and owners. There was one big lesson for all. We are falling off the back horse of fat tourism, with hospitality and tourism losing a significant percentage of its turnover.
This fact has affected and continues to affect restaurants in Budapest, and more and more of them are trying to cater to the needs of Hungarian guests. More quality catering in the countryside has become more important, but with the exception of a few restaurants, it has not served the needs at all.
This was recognised by the Copper Mosaic Restaurant as well, since Kiskunhalason and the surrounding area has never had a restaurant of this quality before! Many professional chefs have moved to the countryside and brought the beauty of gastronomy to a region. This is what they have done Gábor Márfi and Dávid Strider, who opened the best restaurant in the region as chef in Kiskunhalas.
Photo: restaurant Rézmozsár
Only quality ingredients
A quality food is based on quality raw material. Because the ownership background is in butchery, they always work with fresh items, as well as vegetables from the area. However, there hasn't been a restaurant of similar quality in this region - so they source a lot of their produce in Budapest. These are mostly special ingredients, micro greens and vegetables. This is exactly why it is important for them to have suppliers who can and do deliver consistent quality on a consistent basis. For example, the next menu will have veal paprikash, the speciality will be that it will be stuffed in ravioli, for which vealt a MATUSZ- From Vadt are ordered. They also supply the duck breast, which will be a new addition to the menu, but it will be a tasty dish from the first taste, as the rosé duck breast will be served with cabbage noodles.
Photo: restaurant Rézmozsár
The chefs of the Copper Mosaic
Gábor Márfi
Gábor Márfi is the head chef, whose name may be familiar from the Goldfish restaurant, and for him the profession has become a hobby. The basics were given to him by Lajos Nánási in the Pasarét bistro, then he went to many good places to become a star, and among other things he spent 1.5 years in the world of fine dining under chef Tiago Sabarigo in Costes Downtown.
Photo: restaurant Rézmozsár
Chef Dávid Strider - known from Laurel, the Meat Boutique, among others, and Gábor, complement each other perfectly, as the two of them run the restaurant's kitchen. Importantly, their professionalism and thoughtfulness are symbiotic. It shows on the menu - with a twist!
Photo: restaurant Rézmozsár
They have opened the best restaurant in Kiskunhalas and the region, and it is safe to say that there is no other restaurant of comparable quality within a radius of about 80 kilometres.
Ownership background is important
Of course, the restaurant's creation is largely due to the background of the owners, who were already involved in catering. They have run butchers and fast food restaurants and have recently opened a supermarket. However, they realised that the region needed a restaurant that offered a truly serious high-end catering experience. This became the Copper mosaic Restaurant. To achieve this standard, of course, they needed top chefs, and they found them. In fact, they went the extra mile for a more sophisticated culinary experience. The restaurant's kitchen has been built using the latest state-of-the-art technology, with equipment and living space that is unrivalled in the region.
The concept of the restaurant
The slogan we started with was „a Hungarian bistro restaurant with a twist.”
The emphasis is on refined, delicate flavours. All without being overthought and reflecting the tastes of the local public. The emphasis is on Hungarian cuisine, but both chefs have extensive experience in high-end gastronomy, which is why special dishes such as Tonkatsu rame are on the menu. If you visit them, you're sure to come across the gypsy bacon - just a little different - , Brasov pancakes and Hortobágy pancakes.
Photo: restaurant Rézmozsár
Two chefs two types chickenstew
Although the two chefs share many similarities in style, they also showcase their own personalities. Here's a great gag on the menu, as two types of chicken stew you can order. One made by David and one made by Gábor. So the menu is definitely Hungarian, but the specials on the menu board always include special dishes, where the chefs tinker with flavours, ingredients and dishes. The nature of the restaurant can be described as a bistro, if you have to label it, but in the preparation of the dishes they use solutions and technologies that come from the world of fine dining, from the world of top gastronomy.
Educating your guests is important
It's important for them to show that there is life in hospitality beyond the giant portions and the roast, while still providing a fantastic experience and a full belly. It's about being able to have three courses, tasting everything from starters to dessert. Their food is a combination of technology, knowledge and tradition. As they put it, they cook from the heart, so that their guests are convinced by the flavours first and foremost, but they are also very careful about the presentation and presentation.
Source: airchef
Photo: restaurant Rézmozsár
Why is sous vide (souvid) good?
Quality is the goal: COMPETITION OF INTERMEDIARY ENGINEERING 2021-2022.
