{"id":2032,"date":"2020-10-23T09:20:00","date_gmt":"2020-10-23T08:20:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=2032"},"modified":"2020-10-23T09:20:00","modified_gmt":"2020-10-23T08:20:00","slug":"sosem-unatkozunk","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/sosem-unatkozunk\/","title":{"rendered":"Kis pipa Guesthouse Gy\u0151rszentiv\u00e1n - We are never bored"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Bourgeois cuisine with a rural romanticism - this is the motto of the 38-year-old Kispipa tavern in Gy\u0151rszentiv\u00e1n. The Szerencs\u00e9s family places great emphasis on providing their guests with authentic food in an authentic setting. Despite the fact that they didn't start \u201egoose-stepping\u201d yesterday, they are able to show something new every year. They make a conscious effort to do so, and there is always something new and exciting on the menu alongside the traditional dishes. Lucky Adam tells us.<\/strong><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n

- For almost twenty years now, we have had a tradition of celebrating the Martin's Day goose feast. We are constantly expanding
the offer, it's not a small job, but it's worth working on, because fortunately there are more and more people interested. We have already bought the ingredients, meats and other things. Out of caution - because who knows what the epidemic will bring - we have only bought half of the ingredients for the time being, and it is already clear that we will not have enough. We have a lot of reservations. I would be happy if I could go and buy the rest... So far, we can say that every year the Libyan Days<\/a>, we'll see what happens this year.<\/p>\n\n\n\n

- You could say that the highlight of the autumn is the Martin's Day<\/a>?<\/strong><\/em><\/p>\n\n\n\n

- Absolutely. We have something exciting for every season, we never get bored. In spring
graduations, summer camps and Martin's Day in autumn give you plenty to think about and do.<\/p>\n\n\n\n

- Such a huge job must involve complicated preparations.<\/em>..<\/strong><\/p>\n\n\n\n

- On the one hand, yes, because our menu is quite rich, there is a lot to cater for. On the other hand, what makes it simpler is that we stick to our sources of raw materials, because then we can be sure that we are getting a consistent quality of meat of a high standard. If
good raw material is half the battle.<\/p>\n\n\n\n

- As it is practically compulsory to eat goose on Martin's Day, how much room for creativity is there when it comes to the menu?<\/strong><\/em><\/p>\n\n\n\n

- So it is a real challenge to be creative when you have a fixed starting point. We try to offer something goosey for every type of guest. For those who prefer more traditional flavours, we will of course prepare the goose soup with goose cooking, followed by the famous roast goose. libacombot<\/a>, with mashed potatoes with onions and steamed cabbage. If there is room for an appetizer between the two courses, I recommend the foie gras<\/a> our p\u00e2t\u00e9 on toast.<\/p>\n\n\n\n

\"\"
Roast goose leg with onion mashed potatoes and steamed cabbage<\/figcaption><\/figure><\/div>\n\n\n\n

- So far that sounds very good. What do you recommend for the experimental type?<\/strong><\/em><\/p>\n\n\n\n

- We make a very tasty, piquant libaragoule soup with cream, tarragon, bay leaf, lemon, and then we have a dish called goose turkey, fried on it libamell<\/a> or libacomb<\/a>, in a special prune-plum-garlic-honey sauce. It has a very special, rich flavour, I recommend it warm.<\/p>\n\n\n\n

\"\"
Special treats at the Kispipa restaurant<\/figcaption><\/figure>\n\n\n\n

For those who don't feel like doing either of these, I recommend with foie gras<\/a> stuffed pork ribs or fried liver. But you can't miss the classic porridge or the pork belly libacomb<\/a> nor, with wild game sauce and bun dumplings. We also have a new addition, the grilled liver with wild mushroom sauce and homemade potato fritters, a real gourmet dish.<\/p>\n\n\n\n

- What wines will wash down all that deliciousness?<\/strong><\/em><\/p>\n\n\n\n

- We always try to offer wines from local producers. The Olaszrizling comes from Pannonhalma, the ros\u00e9 from Szeksz\u00e1rd, from the M\u00e9sz\u00e1ros Wine House. And the Cabernet Sauvignon is from Sopron, an old family connection, we have been buying from them for thirty years.<\/p>\n\n\n\n

- Will they have a new calf?<\/strong><\/em><\/p>\n\n\n\n

- Of course! A Vill\u00e1nyi Portugieser, the Vylyan Bogy\u00f3l\u00e9! Plus, each guest gets a glass of wine as a gift with dinner, so tasting and good vibes are guaranteed.<\/p>\n\n\n\n

\"\"<\/figure><\/div>\n
\"\"<\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"

Polg\u00e1ri konyha, falusi romantik\u00e1val \u2013 ez a mott\u00f3ja az id\u00e9n 38 \u00e9ves gy\u0151rszentiv\u00e1ni Kispipa cs\u00e1rdavend\u00e9gl\u0151nek. A Szerencs\u00e9s csal\u00e1d nagyon nagy hangs\u00falyt fektet arra, hogy vend\u00e9gei autentikus k\u00f6rnyezetben fogyaszthass\u00e1k el az \u00e9teleket. Annak ellen\u00e9re, hogy nem tegnap kezdt\u00e9k a \u201elib\u00e1z\u00e1st\u201d, minden \u00e9vben tudnak \u00fajat mutatni. Erre tudatosan t\u00f6rekednek is, a hagyom\u00e1nyos \u00e9telek mellett mindig tal\u00e1lhatunk valami<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":2085,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5],"tags":[2],"class_list":["post-2032","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek","tag-blog"],"yoast_head":"\nKis pipa Vend\u00e9gl\u0151 Gy\u0151rszentiv\u00e1n - Sosem unatkozunk - Matusz-Vad Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/en\/sosem-unatkozunk\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kis pipa Vend\u00e9gl\u0151 Gy\u0151rszentiv\u00e1n - Sosem unatkozunk\" \/>\n<meta property=\"og:description\" content=\"Polg\u00e1ri konyha, falusi romantik\u00e1val \u2013 ez a mott\u00f3ja az id\u00e9n 38 \u00e9ves gy\u0151rszentiv\u00e1ni Kispipa cs\u00e1rdavend\u00e9gl\u0151nek. 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