The Sár-Kert restaurant, converted from the old press house, opened last October, offering a niche selection and service for local and visiting guests. The restaurant, which focuses on local and international cuisine, has been so popular with locals that lunch is strictly by reservation only.
Adam Szeip, who previously worked for 9 years at the four-star Hotel Elisabeth Nagy, was entrusted with the kitchen of the restaurant, which opened on the edge of the city, and said yes to the change thanks to a good relationship with the owner. “It is exciting to do something completely different after nearly a decade in the hotel. What was both challenging and worrying for me was the unpredictability. A at the hotel it's very likely that as many people will get up in the morning as go to bed,” he says with a laugh. “There, we can see what to expect well in advance from the bookings, but in a restaurant it's much harder to calculate. Fortunately, the people in the area have taken to us quickly and we're already going full at lunchtime.” The indoor dining area on the ground floor seats 35 people comfortably, the heated terrace seats 15 and the terrace, which will open in the spring, will seat 70, while the picnic area can provide separate meals for a further 35. There are 6 permanent kitchen staff, 4 waiters and waitresses, plus on-call staff.
Direct service, accessible menu
The manager Dávid Nánai has also been a professional for a long time, having spent 14 years in a restaurant in Szekszárd. Besides the usual background work, he also takes part in the service, serving and pouring drinks when necessary and of course he is diligent in collecting feedback. “Our dream was to create a welcoming, informal but quality restaurant with an accessible menu. Also, as a manager, I sincerely strive to create an atmosphere where team members work together rather than colleagues. The quality of service is immediately reflected in the way our employees feel together and apart, so a good atmosphere is a basic principle for us.” - says David.
Favourites of the Sár-KErt restaurant
Because of the proximity of the power plant, in addition to the domestic guests, there are many Russian visitors, but they didn't want to make the mistake of making nappies or pinecones, so they brought in ideas from all over the world. This is how mangalica tonkatsu and wasabi mayonnaise became the American-Asian lovechild of the burger, or tomato sauce and basil oil for pancakes. A big favourite on the menu was definitely the pork cheek, served with a light foam with celery puree and served with the lemon peas. The meat almost falls off the fork, the sauce is extremely rich in flavour, the celeriac really couldn't be creamier, and the lightly lemon-flavoured peas add a freshness and tartness to the dish.
For those who want something lighter, there is grilled branzino fillet with tomato and wheat germ risotto. It's a very pleasant Mediterranean flavour that doesn't fill you up unpleasantly, but doesn't leave you hungry after 2 hours. Also outstanding is the tarja, which is soaked for 10 hours for a buttery smooth finish and it is undeniably noticeable! Anyone can immediately tell that the steak fries are really homemade, and the paprika cream nicely softens the pungent garlic flavour, a flawless plate. At lunchtime, the pizzas, for which almost all the raw materials come from Italian suppliers. The 12 kinds of Neapolitan-style pizza dough rise long, are just as thin as you need, have a tiger-style edge and are thankfully not packed to the brim with toppings, believing in the principle of “less is more”.
Selected range at affordable prices
90% of the ingredients for their menu come to Paks from our company. Zita Serényi-Baracsi was a great help in creating the menu our sales representative. “Zita and I did a lot of consultation on the ingredients. She was a great help in deciding which products are available all year round, in a safe and constant quality and quantity, which is not only important for freshness but also for economic reasons. I have tried to fill the menu with a more selective but easily understandable assortment. This is how I came up with the intestine rossini, a pork cheeks or the mangalica, but the foie gras I am also very satisfied with the quality. Saturday delivery and unique prices are also advantages over the competition that made it a no-brainer to work with Matus. The user-friendly application and I can order quickly and easily. Again, this is crucial, as we chefs are short of time.”
Richness of local ingredients
The area around Paks is a fertile area, providing ideal conditions for a variety of vegetables, fruits and cereals. The Danube groves and the wetter areas are excellent for wild crops. for fungi which are a real treat for mushroom lovers. Local markets and farmers' markets offer a wide selection of fresh, seasonal ingredients. This allows chefs to experiment and discover new flavours.
Paks has a diverse gastronomic offer, from traditional Hungarian cuisine to modern, innovative restaurants. Its restaurants pride themselves on using local ingredients, giving guests a taste of real local flavours. Due to the proximity of the Danube, fish dishes, especially perch and catfish, often feature prominently on menus. But Paks is not only good for the stomach, but also for the soul. The town and its surroundings offer excellent opportunities for recreation. Whether it's strolling along the Danube, exploring historic sights or discovering the nearby fishing lakes and forests. Chefs can draw inspiration from the beauty of the surrounding nature and gather new ideas from local culture and traditions.
Address: 7030 Paks, Fehérvári út 6/B
