{"id":11365,"date":"2022-02-15T16:04:31","date_gmt":"2022-02-15T16:04:31","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=11365"},"modified":"2022-03-02T06:24:01","modified_gmt":"2022-03-02T06:24:01","slug":"burgerek-cseh-sorok-cseh-etelek-etterme-pecsett-bohemia-sorkonyha","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/burgerek-cseh-sorok-cseh-etelek-etterme-pecsett-bohemia-sorkonyha\/","title":{"rendered":"Bombshell - the burger you can't resist... washed down with Czech beer"},"content":{"rendered":"
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If you're looking for something unique, something you can only find in one particular restaurant in the country, Bohemia Beer Kitchen would be high on the list. It's no longer an ordinary place where you can have an extra tasty and visually stunning burger or a traditional Czech dish washed down with Czech beer. The house has been home to a restaurant in P\u00e9cs for 100 years. Now it's one that may have been opened for a momentary flare-up, but the fire hasn't gone out and... success hasn't gone out like a lightning bolt. <\/h2>\n\n\n\n

Tam\u00e1s Hovorka was a student in Prague when, returning to Hungary as a fan of local beers and food, he decided to abandon his liberal arts studies and open a beer restaurant based on Czech beers and cuisine. I spoke to him at Bohemia Beer Kitchen in P\u00e9cs.<\/p>\n\n\n\n

Did you have no previous ties to the hospitality industry? <\/strong><\/p>\n\n\n\n

I started out as a zero kilometre caterer and I hadn't prepared for this course before, and there was no one in my family who worked here. I was a university student in Prague, studying Slavic Studies and graduating with a degree in Humanities. During my years out there, I became a big fan of Czech cuisine and beer. I noticed that the Czechs work with similar ingredients as here, but the end result is a completely different flavour. All this was around 2010, when Czech beers were considered to be really high quality and well known, but were hardly available in Hungary, with the exception of one or two big brands. At that time, I saw this as a niche market: Hungarians could enjoy Czech food and beer, so after graduating from university, my partner and I and his family started to start a restaurant business here in P\u00e9cs.<\/p>\n\n\n\n

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Interview in Bohemia Beer Kitchen with Tam\u00e1s Hovorka<\/figcaption><\/figure>\n\n\n\n

However, apart from courage and a passion for Czech food and beer, there are a few other things you need to open a beer bar-restaurant. What was the first step? <\/strong><\/p>\n\n\n\n

We visited the breweries in the Czech Republic with which we wanted to partner. I think we were the first in Baranya County to import beers in this way. We had a lot of problems with it, because at that time it was not easy to import beer from a foreign factory. Anyway, we still go out to buy beer ourselves. We don't offer the big Czech brands that are on the market here. There are about 160-200 breweries in the Czech Republic, so there is a lot to choose from.<\/p>\n\n\n\n

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Okay, we had the beer source, but maybe that's still not enough to run a successful pub and restaurant<\/strong>.<\/p>\n\n\n\n

Yes, I got into hospitality as a liberal arts student, so I had to train myself. The idea was to serve typical Czech food with Czech beers. So we opened Bohemia Beer Kitchen in 2011. By the way, this building has been a restaurant for over 100 years. It used to be the Fish Hut and legends say that it was S\u00e1ndor We\u00f6res' favourite restaurant in P\u00e9cs. Of course, the building is even older, 380 years old. On the one hand, this makes it very cosy, but on the other hand, it is not ideal to run a restaurant in it. Not to mention the fact that the walls are very curved, with no two straight lines.<\/p>\n\n\n\n

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Burger from the Bohemia Beer Kitchen<\/figcaption><\/figure>\n\n\n\n

How did Bohemia Beer Kitchen become a hot spot for burgers? <\/strong><\/strong><\/p>\n\n\n\n

We were already in business, but I kept an eye on the trends in hospitality. That was when street food with burgers started and became popular. Starting from that line, we started to go our own way and build our future. But it is also undeniable that we really clicked with the clientele. P\u00e9cs is a university town with a lot of students who love these dishes.<\/p>\n\n\n\n

How many types of Czech beer, Czech food and burgers are there to choose from?  <\/strong><\/p>\n\n\n\n

We still get our beer from Moravia, Brno and the surrounding area. When we started out, we had three types of beer on tap and maybe four types in bottles. But in the last decade or so, there have been breweries in the Czech Republic that have gone bankrupt, while others have joined forces, producing each other's beers. So our palette has changed and expanded. We now have four types of draught beer and six or seven types of bottled beer. Typical Czech food and burgers run side by side. On Sundays, families come for lunch, and they prefer dumplings and cabbage and shanks. In the evening or afternoon, the younger ones come for the burgers.<\/p>\n\n\n\n

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Burger from the Bohemia Beer Kitchen<\/figcaption><\/figure>\n\n\n\n

According to the Bohemia Beer Kitchen website, the<\/strong> burgers are made with 100% beef and fresh bagels baked on site. It's also very impressive<\/strong> is served with spicy boats potatoes and cabbage slaw. Of course<\/strong>, the secret of burgers is the meat patty, which has to be unique...<\/strong><\/p>\n\n\n\n

We have been buying beef from a producer in Somogy County for six years. They process blond cattle, which comes to them from the Hortob\u00e1gy. This is a premium line from the start. We grind the resulting base meat and add the beef fat separately. Of course, you have to be very careful about the proportions. In addition, many of our meatballs are filled with \u201ejuicy lucy\u201d, or cheddar cheese in the middle. I came up with this at the beginning of the burger making process, and it was a pain in the ass to figure out how to get it perfect. So our meat burgers are a lot of human work. You just can't mechanise it. The bagel is homemade, we bake it, it's fresh every day. It really maximises the artisanal line.<\/p>\n\n\n\n

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Burger from the Bohemia Beer Kitchen<\/figcaption><\/figure>\n\n\n\n

How many meatballs a day does that mean? And how many types of burger are on offer? <\/strong><\/strong><\/p>\n\n\n\n

I can give you figures more on a weekly basis: 200 kilos of beef, that's a sure thing, plus the kidney fat. We have 8-10 basic burgers on the menu at any given time. On top of that, we have our current offerings. That's 3-4 new burgers a year that we let run for a long time. If one of these really appeals to the customers, it's put on the regular menu.  <\/p>\n\n\n\n

Which is the most popular burger?<\/strong><\/strong><\/p>\n\n\n\n

The Bohemia burger is the hallmark of the house, representing the conservative trend with clean flavours. Perhaps that's why it's so successful, because people who \u201ejust\u201d want a good burger, without the fancy flicks, hot, sweet and all the extras, tend to ask for it.<\/p>\n\n\n\n

And which is the most extreme burger?<\/strong><\/strong><\/p>\n\n\n\n

There are several types. The Squeezer burger is cooked with an almost plate-sized cheese collar that hangs down around the sides. Our Totalcheese burger is a real energy burger. It's extremely substantial, with a meat patty between two shredded mozzarella, mustardy homemade BBQ sauce, iceberg lettuce, pickles and caramelized onions. We also have a burger that's a citizen's burger. This is the Cheetos burger with chilli mayo. We created it as a joke, but the youngsters love it, so it stayed on the menu.<\/p>\n\n\n\n

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Now only the inside of the restaurant is open in winter, but you can seat more guests in summer. What is the capacity? <\/strong><\/p>\n\n\n\n

Inside we can seat 60 people, in the garden 80, so we can spin up to 140 people at once. But the world has changed a lot since the COVID epidemic. For us, summer is not the strong season, spring and autumn are. We are now seeing a big upturn in domestic tourism and we have a lot of guests because of it. Sometimes it's also a great boost when an influencer comes to visit us and puts his post on the Internet. But nowadays, it is almost certain that if someone comes to P\u00e9cs for gastronomic tourism, there is a good chance that they will come to us.<\/p>\n\n\n\n

In addition to burgers and Czech food, you've also recently become very strong in the BBQ line.<\/strong><\/strong><\/p>\n\n\n\n

We have a giant smoker, in which we make 70-80 kilos of pork chops a week. By the way, there are many different kinds of BBQ, and it's not an easy genre at all. We started in the pulled pork line and made a kind of fusion dish.<\/p>\n\n\n\n

You don't regret switching from a liberal arts degree to a restaurant job? <\/strong><\/strong><\/p>\n\n\n\n

When I started, I was just young. I had no idea what it was all about, so I had the courage to go for it. Now, with 11-12 years of experience behind me, I wouldn't think it was an easy decision. But we started on this path then and so we have to continue on it now. We're always trying to improve, to make special dishes, dishes that you can't get anywhere else. That was the basic concept from the beginning, to offer something that you can't get anywhere else in this city. And it worked.<\/p>\n\n\n\n

These are not the best times for hospitality, but you must have plans. What is the vision?<\/strong><\/p>\n\n\n\n

Yes, that is a very, very good question! At some point this whole epidemic thing has to end. After that, first of all, society needs to recover, and then we will see what happens to hospitality. Because we are living in a very bad world, a lot of people have left the profession and a lot of restaurants cannot even open. But we're pushing it as a family business, so we have 4 or 5 people who work here who are family. We'll get through this period. Thank God, we own the building, so we don't have to pay rent. What does the future hold and where do we go from here? People will not stop eating out. There will always be a need for restaurants, but the industry is facing significant reform. I'm thinking of the workforce, their skills, the tax environment, inflation... But for now, the daily task is to survive, and once things are a little more normal, then we can plan ahead again.#<\/p>\n

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If you're looking for something unique, something you can only find in one particular restaurant in the country, Bohemia Beer Kitchen would be high on the list. It's no longer an ordinary place where you can have an extra tasty and visually stunning burger or a traditional Czech dish washed down with Czech beer. 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