{"id":36244,"date":"2023-05-04T12:37:35","date_gmt":"2023-05-04T10:37:35","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=36244"},"modified":"2023-05-04T12:42:08","modified_gmt":"2023-05-04T10:42:08","slug":"miert-erdemes-farm-to-table-ettermeket-kiprobalni","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/miert-erdemes-farm-to-table-ettermeket-kiprobalni\/","title":{"rendered":"Why try farm to table restaurants?"},"content":{"rendered":"
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Farm to table restaurants have been much talked about in recent years, but their implementation is a whole philosophy of life, even a way of life. But what does it look like in practice? Through three world-famous farm to table restaurants, we shed light on why this green new direction in hospitality is so exciting.<\/strong><\/p>\n\n\n\n

Farm to table, also known as farm to fork. This concept has been a trend for some time now, with restaurants abroad being awarded several Michelin stars, but it is actually more challenging to implement than any other type of restaurant. Farm to table is not just a simple restaurant concept, like another sushi, BBQ or tapas bar, but a complete turnaround: back to basics, back to nature.<\/p>\n\n\n\n

Farm to table is an umbrella term<\/span><\/h3>\n\n\n\n

Every farm to table restaurant is different depending on the climate, environment and commitment to the \u201cgarden to table\u201d concept. What they all have in common is that only ingredients that are produced in the most natural way possible, preferably organically, and either sourced from the farmer himself or produced at an even higher level of farm to table, are allowed on the menu.<\/p>\n\n\n

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Photo by Josh Hild, Unsplash.com<\/figcaption><\/figure>\n<\/div>\n\n\n

Even just sourcing from farmers imposes a considerable extra burden on the chef, as he has to find producers and farmers one by one, and then arrange for delivery from each of them, with all the official proof. It should be noted that even the most sympathetic backyard producer should not be supplied by a catering establishment without a producer's certificate and without complying with the regulations.<\/p>\n\n\n\n

And restaurants that take the concept really seriously can have their own garden or even a whole farm. In this case, the chef and his team, or the owner, will also be involved in farming, which can include both gardening and animal husbandry. In these places, guests get the whole package, combining a meal with an excursion, a visit to the farm and leisure hours spent close to nature. We present three farm-to-table restaurants that have gained international fame for their natural approach.<\/p>\n\n\n\n

Pride of Slovenia: Hi\u0161a Franko<\/span><\/h3>\n\n\n\n

Ana Ro\u0161 was voted the world's best female chef in 2017, and is the two Michelin stars<\/a> - plus Green Star - has upgraded its restaurant, Hi\u0161a Frank. Located in the paradisiacal So\u010da Valley in Slovenia, the restaurant was awarded the Sferic Prize in 2022 for scientific recognition of culinary techniques.<\/p>\n\n\n\n

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A post shared by Hi\u0161a Franko (@hisafranko)<\/a><\/p><\/div><\/blockquote>