{"id":37649,"date":"2023-11-13T10:00:00","date_gmt":"2023-11-13T09:00:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=37649"},"modified":"2023-11-20T12:43:49","modified_gmt":"2023-11-20T11:43:49","slug":"hoppa-bistro-budapest","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/hoppa-bistro-budapest\/","title":{"rendered":"\u201cFirst we had to learn to crawl, then to sit, and then to stand.\u201d - interview with M\u00e1rton Irt\u00f3, the director of the Hopp\u00e1! Bistro chef\u00a0"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Since opening in 2019, they have closed twice due to Covid and moved once, but one thing remains the same. Thanks to their enthusiasm, beautiful plates and dedication to their guests, the Oops! Bistro has caught the attention of Michelin inspectors for the 3rd year in a row. <\/strong> <\/p>\n\n\n\n

The multi-acclaimed, fantastically juicy burgers and AVPN-certified pizzas<\/a> Jancsa Jani and his fellow owners have moved up a level in the hospitality industry and opened their first (and we hope not last) restaurant with bistro dishes. The concept of Hopp\u00e1! is characterised by an exciting fusion of Hungarian and French cuisine, a concept they have stuck to ever since. D\u00e1niel Tak\u00e1ts of Zellerbahn was entrusted with the kitchen management and menu design of their first outlet on Andr\u00e1ssy \u00fat, but he is not the only member of the team there. After Dani decided to take a break from catering, his former colleague M\u00e1rton Irt\u00f3 was asked to take over.<\/p>\n\n\n\n

The menu was then largely revamped, taking into account the concept that had already been developed, but with a slightly greater emphasis on presentation. \u201cI like to have a variety of colours, shapes and textures on the plate, so for me visuality was given a more prominent role. <\/a>I think that's where it becomes a profession, that's what distinguishes a very good housewife - or even a university student from a chef, that the whole is not only delicious, but also beautiful in its elements. And it's our job to be able to give the guest a complex experience.\u201d  <\/p>\n\n\n

\n
\"\"
Photo by L\u00e1szl\u00f3 Balk\u00e1nyi <\/figcaption><\/figure>\n<\/div>\n\n\n

Despite the difficulties caused by the epidemic - or perhaps because of them - a very cohesive team has been forged. \u201cFirst we had to learn to crawl, then to sit, then to stand. The whole restaurant was served by 5-6 of us, no kitchen help, no handmaid, but \u00e1 la carte, chef's menu and lunch menu. We did everything ourselves, sweating blood, but we really wanted it to be good.\u201d - says Marci.  <\/p>\n\n\n\n

Not for professional recognition, but for guest satisfaction<\/span><\/h3>\n\n\n\n

As it should be, all the hard work paid off and the first Michelin recommendation arrived. This was \u201conly\u201d a list of places in Budapest, but Hopp\u00e1! was included in the list of 20 noteworthy restaurants. The accolade has given the restaurant a good boost, but a star was never the goal, which is partly why they don't have a tasting menu. Instead, their focus is on making the most of a monthly changing menu, and the regular menu items represent a consistent value for money that will appeal to many diners.<\/p>\n\n\n\n

\u201cOf course we were very happy about it, but that was never the main point, that's not why we created a plate. I don't think anyone who is driven to get a star every day is a good professional. There is a lack of heart and soul there. I want to see satisfied customers first and foremost, and that is the mission of the restaurant. That's where the name comes from, to make the guest wonder about a particular dish, to give him an experience he hasn't had elsewhere. To unlock flavour memories that take you back 30 years to grandma's kitchen, or to the table laden with mum's fried meat. That being said, anyone who says they don't want a star for once is, in my opinion, lying. I'd be happy to get there professionally myself, but that's not why I get up in the morning.\u201d<\/p>\n\n\n

\n
\"\"
Photo by Contented Marketing <\/figcaption><\/figure>\n<\/div>\n\n\n

The Oops! Bistro team cooks food with a story<\/span><\/h3>\n\n\n\n

Due to the location, the ratio of foreign to Hungarian guests is currently 70-30%, but this does not mean that the domestic audience is not offered, in fact, it is. And the menu is specifically designed to appeal to both sides. The regular menu includes classics such as beef soup, chicken paprikash and cottage cheese dumplings, while the French line is evident in the duck liver parfait, veal rabbit parfait and cr\u00e8me brul\u00e9e. The flavours and techniques of the two cuisines interact and are then brought together in one perfect dish. <\/p>\n\n\n\n

Our company supplies the raw materials for chicken paprika, duck dishes and mangalica loin, as well as the constantly changing range of cheeses. wagyu<\/a>, a lamb's foot<\/a>, a marhapofa<\/a> and the St James' shell<\/a> also comes from us. Among these, Marci highlights the Satu Mare duck liver <\/a>and the farmhouse chicken <\/a>quality and flexibility in ordering. <\/p>\n\n\n

\n
\"\"
Photo by L\u00e1szl\u00f3 Balk\u00e1nyi<\/figcaption><\/figure>\n<\/div>\n\n\n

\u201cI'm very sympathetic to the fact that if something is not available, it doesn't mean that it can't be obtained.\u201d When I ask him what his favourite thing on the menu is, he clearly highlights the cottage cheese dumpling. I have family ones too. my recipe<\/a> one that I was shown at my apprenticeship, and then I started to develop my own. I experimented a lot with eggs, semolina and the melted butter<\/a> ratio, and then - literally - kneaded together the recipe that was perfect for me. It's light, but it's got staying power, and the crumbs are ideal, so I think it's just right. I also really like to work on the cheese genre, because always a new challenge,<\/a> where there is more room for creativity.\u201d  <\/p>\n\n\n\n

Even if getting a star is not on the agenda, the Oops! team is definitely worth a look. They have succeeded in representing a place in Budapest where consistent quality, professional humility and a commitment to guest satisfaction meet at the same high level.<\/p>\n\n\n\n

Address: 1051 Budapest, Okt\u00f3ber 6. utca 15.  <\/p>\n

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

A Hopp\u00e1 Bistro az a hely, ahol a konstans magas sz\u00ednvonal, a szakmai al\u00e1zat \u00e9s a vend\u00e9gel\u00e9gedetts\u00e9g egy t\u00e1ny\u00e9rra ker\u00fcl. Hogy milyen neh\u00e9zs\u00e9gekkel kellett megk\u00fczdeni\u00fck a nyit\u00e1skor \u00e9s milyen \u00fat vezetett a Michelin elismer\u00e9sig, a kattint\u00e1s ut\u00e1n kider\u00fcl! \ud83d\udc47<\/p>","protected":false},"author":46,"featured_media":37652,"comment_status":"closed","ping_status":"closed","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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,215],"tags":[1787,1182,1788,15],"class_list":["post-37649","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek","category-interju","tag-hoppa-bisztro","tag-michelin-csillag","tag-michelin-tanyer","tag-vendeglatas"],"yoast_head":"\nInterj\u00fa Irt\u00f3 M\u00e1rtonnal, a Hopp\u00e1! Bistro s\u00e9fj\u00e9vel\u00a0\u00a0<\/title>\n<meta name=\"description\" content=\"A Hopp\u00e1 Bistro az a hely, ahol a konstans magas sz\u00ednvonal, a szakmai al\u00e1zat \u00e9s a vend\u00e9gel\u00e9gedetts\u00e9g egy t\u00e1ny\u00e9rra ker\u00fcl.\" \/>\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\/hoppa-bistro-budapest\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"\u201cEl\u0151sz\u00f6r meg kellett tanulnunk k\u00faszni, majd \u00fclni, hogy azt\u00e1n \u00e1llni tudjunk.\u201d - interj\u00fa Irt\u00f3 M\u00e1rtonnal, a Hopp\u00e1! Bistro s\u00e9fj\u00e9vel\u00a0\" \/>\n<meta property=\"og:description\" content=\"A Hopp\u00e1 Bistro az a hely, ahol a konstans magas sz\u00ednvonal, a szakmai al\u00e1zat \u00e9s a vend\u00e9gel\u00e9gedetts\u00e9g egy t\u00e1ny\u00e9rra ker\u00fcl.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/blog.matusz-vad.hu\/en\/hoppa-bistro-budapest\/\" \/>\n<meta property=\"og:site_name\" content=\"Matusz-Vad Blog\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/MatuszVad\" \/>\n<meta property=\"article:published_time\" content=\"2023-11-13T09:00:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-11-20T11:43:49+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/11\/20231110_chef_inspiracio_kepek_0002_kacsamaj-parfe.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"667\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bercely Judit\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bercely Judit\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/\"},\"author\":{\"name\":\"Bercely Judit\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/1bd32e8206bff491a25b97aa3c3229dd\"},\"headline\":\"\u201cEl\u0151sz\u00f6r meg kellett tanulnunk k\u00faszni, majd \u00fclni, hogy azt\u00e1n \u00e1llni tudjunk.\u201d – interj\u00fa Irt\u00f3 M\u00e1rtonnal, a Hopp\u00e1! Bistro s\u00e9fj\u00e9vel\u00a0\",\"datePublished\":\"2023-11-13T09:00:00+00:00\",\"dateModified\":\"2023-11-20T11:43:49+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/\"},\"wordCount\":1184,\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2023\\\/11\\\/20231110_chef_inspiracio_kepek_0002_kacsamaj-parfe.jpg\",\"keywords\":[\"Hopp\u00e1! Bisztr\u00f3\",\"michelin csillag\",\"michelin t\u00e1ny\u00e9r\",\"vend\u00e9gl\u00e1t\u00e1s\"],\"articleSection\":[\"\u00c9ttermek \u00e9s S\u00e9fek\",\"Interj\u00fa\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/\",\"name\":\"Interj\u00fa Irt\u00f3 M\u00e1rtonnal, a Hopp\u00e1! Bistro s\u00e9fj\u00e9vel\u00a0\u00a0\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2023\\\/11\\\/20231110_chef_inspiracio_kepek_0002_kacsamaj-parfe.jpg\",\"datePublished\":\"2023-11-13T09:00:00+00:00\",\"dateModified\":\"2023-11-20T11:43:49+00:00\",\"description\":\"A Hopp\u00e1 Bistro az a hely, ahol a konstans magas sz\u00ednvonal, a szakmai al\u00e1zat \u00e9s a vend\u00e9gel\u00e9gedetts\u00e9g egy t\u00e1ny\u00e9rra ker\u00fcl.\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/#breadcrumb\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/#primaryimage\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2023\\\/11\\\/20231110_chef_inspiracio_kepek_0002_kacsamaj-parfe.jpg\",\"contentUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2023\\\/11\\\/20231110_chef_inspiracio_kepek_0002_kacsamaj-parfe.jpg\",\"width\":1000,\"height\":667,\"caption\":\"Hopp\u00e1! Bistro\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/hoppa-bistro-budapest\\\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Kezd\u0151lap\",\"item\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"\u201cEl\u0151sz\u00f6r meg kellett tanulnunk k\u00faszni, majd \u00fclni, hogy azt\u00e1n \u00e1llni tudjunk.\u201d – interj\u00fa Irt\u00f3 M\u00e1rtonnal, a Hopp\u00e1! Bistro s\u00e9fj\u00e9vel\u00a0\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#website\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/\",\"name\":\"Matusz-Vad Blog\",\"description\":\"Inspir\u00e1ci\u00f3s magazin a gasztron\u00f3mia szerepl\u0151i r\u00e9sz\u00e9re\",\"publisher\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#organization\",\"name\":\"Matusz-Vad Blog\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/cropped-Matusz_logo_teljes.jpg\",\"contentUrl\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/cropped-Matusz_logo_teljes.jpg\",\"width\":801,\"height\":338,\"caption\":\"Matusz-Vad Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/logo\\\/image\\\/\"},\"sameAs\":[\"https:\\\/\\\/www.facebook.com\\\/MatuszVad\",\"https:\\\/\\\/www.linkedin.com\\\/company\\\/14790524\\\/admin\\\/\",\"https:\\\/\\\/www.facebook.com\\\/GourmetMarketPoweredByMatusz\"]},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/#\\\/schema\\\/person\\\/1bd32e8206bff491a25b97aa3c3229dd\",\"name\":\"Bercely Judit\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/49837ab52e330435ed5aaaaa9ec7dca2c2a2eca4bfae8df39715f94125d78fd3?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/49837ab52e330435ed5aaaaa9ec7dca2c2a2eca4bfae8df39715f94125d78fd3?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/49837ab52e330435ed5aaaaa9ec7dca2c2a2eca4bfae8df39715f94125d78fd3?s=96&d=mm&r=g\",\"caption\":\"Bercely Judit\"},\"description\":\"Hivatalos szakm\u00e1j\u00e1t tekintve PR-marketing ter\u00fcleten szerzett diplom\u00e1t a BGE K\u00fclkereskedelmi kar\u00e1n, \u00e1m az \u00e9let minduntalan az \u00edr\u00e1s fel\u00e9 terelte, \u00edgy 7 \u00e9ve ezen a ter\u00fcleten kamatoztatja tud\u00e1s\u00e1t. Eg\u00e9szen kis kor\u00e1t\u00f3l a gasztron\u00f3mia szerelmese, im\u00e1d f\u0151zni \u00e9s rend\u00fcletlen\u00fcl j\u00e1rja a hazai \u00e9ttermeket \u00faj \u00edzek, \u00faj trendek ut\u00e1n kutatva. Kor\u00e1bban k\u00e9t \u00e9ven \u00e1t a Street Kitchen csapat\u00e1t er\u0151s\u00edtette szerkeszt\u0151-\u00fajs\u00e1g\u00edr\u00f3k\u00e9nt, majd \u0151 lett a Nagy Vega K\u00f6nyv egyik felel\u0151s szerkeszt\u0151je. A Matusz-Vadhoz m\u00e1r f\u0151szerkeszt\u0151k\u00e9nt csatlakozott 2022 m\u00e1jus\u00e1ban. A Chef Inspir\u00e1ci\u00f3val kapcsolatos feladatokon t\u00fal, a c\u00e9g marketing oszt\u00e1ly\u00e1n a kreat\u00edv \u00edr\u00f3i munk\u00e1i\u00e9rt is \u0151 felel. Hat \u00e9ve veget\u00e1ri\u00e1nus, emellett fanatikus sajt- \u00e9s borrajong\u00f3.\",\"url\":\"https:\\\/\\\/blog.matusz-vad.hu\\\/en\\\/author\\\/juca\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Interj\u00fa Irt\u00f3 M\u00e1rtonnal, a Hopp\u00e1! Bistro s\u00e9fj\u00e9vel\u00a0\u00a0","description":"A Hopp\u00e1 Bistro az a hely, ahol a konstans magas sz\u00ednvonal, a szakmai al\u00e1zat \u00e9s a vend\u00e9gel\u00e9gedetts\u00e9g egy t\u00e1ny\u00e9rra ker\u00fcl.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/blog.matusz-vad.hu\/en\/hoppa-bistro-budapest\/","og_locale":"en_GB","og_type":"article","og_title":"\u201cEl\u0151sz\u00f6r meg kellett tanulnunk k\u00faszni, majd \u00fclni, hogy azt\u00e1n \u00e1llni tudjunk.\u201d - interj\u00fa Irt\u00f3 M\u00e1rtonnal, a Hopp\u00e1! Bistro s\u00e9fj\u00e9vel\u00a0","og_description":"A Hopp\u00e1 Bistro az a hely, ahol a konstans magas sz\u00ednvonal, a szakmai al\u00e1zat \u00e9s a vend\u00e9gel\u00e9gedetts\u00e9g egy t\u00e1ny\u00e9rra ker\u00fcl.","og_url":"https:\/\/blog.matusz-vad.hu\/en\/hoppa-bistro-budapest\/","og_site_name":"Matusz-Vad Blog","article_publisher":"https:\/\/www.facebook.com\/MatuszVad","article_published_time":"2023-11-13T09:00:00+00:00","article_modified_time":"2023-11-20T11:43:49+00:00","og_image":[{"width":1000,"height":667,"url":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/11\/20231110_chef_inspiracio_kepek_0002_kacsamaj-parfe.jpg","type":"image\/jpeg"}],"author":"Bercely Judit","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Bercely Judit","Estimated reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/#article","isPartOf":{"@id":"https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/"},"author":{"name":"Bercely Judit","@id":"https:\/\/blog.matusz-vad.hu\/#\/schema\/person\/1bd32e8206bff491a25b97aa3c3229dd"},"headline":"\u201cEl\u0151sz\u00f6r meg kellett tanulnunk k\u00faszni, majd \u00fclni, hogy azt\u00e1n \u00e1llni tudjunk.\u201d – interj\u00fa Irt\u00f3 M\u00e1rtonnal, a Hopp\u00e1! Bistro s\u00e9fj\u00e9vel\u00a0","datePublished":"2023-11-13T09:00:00+00:00","dateModified":"2023-11-20T11:43:49+00:00","mainEntityOfPage":{"@id":"https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/"},"wordCount":1184,"publisher":{"@id":"https:\/\/blog.matusz-vad.hu\/#organization"},"image":{"@id":"https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/11\/20231110_chef_inspiracio_kepek_0002_kacsamaj-parfe.jpg","keywords":["Hopp\u00e1! Bisztr\u00f3","michelin csillag","michelin t\u00e1ny\u00e9r","vend\u00e9gl\u00e1t\u00e1s"],"articleSection":["\u00c9ttermek \u00e9s S\u00e9fek","Interj\u00fa"],"inLanguage":"en-GB"},{"@type":"WebPage","@id":"https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/","url":"https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/","name":"Interj\u00fa Irt\u00f3 M\u00e1rtonnal, a Hopp\u00e1! Bistro s\u00e9fj\u00e9vel\u00a0\u00a0","isPartOf":{"@id":"https:\/\/blog.matusz-vad.hu\/#website"},"primaryImageOfPage":{"@id":"https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/#primaryimage"},"image":{"@id":"https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/#primaryimage"},"thumbnailUrl":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/11\/20231110_chef_inspiracio_kepek_0002_kacsamaj-parfe.jpg","datePublished":"2023-11-13T09:00:00+00:00","dateModified":"2023-11-20T11:43:49+00:00","description":"A Hopp\u00e1 Bistro az a hely, ahol a konstans magas sz\u00ednvonal, a szakmai al\u00e1zat \u00e9s a vend\u00e9gel\u00e9gedetts\u00e9g egy t\u00e1ny\u00e9rra ker\u00fcl.","breadcrumb":{"@id":"https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/#breadcrumb"},"inLanguage":"en-GB","potentialAction":[{"@type":"ReadAction","target":["https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/"]}]},{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/#primaryimage","url":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/11\/20231110_chef_inspiracio_kepek_0002_kacsamaj-parfe.jpg","contentUrl":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/11\/20231110_chef_inspiracio_kepek_0002_kacsamaj-parfe.jpg","width":1000,"height":667,"caption":"Hopp\u00e1! Bistro"},{"@type":"BreadcrumbList","@id":"https:\/\/blog.matusz-vad.hu\/hoppa-bistro-budapest\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Kezd\u0151lap","item":"https:\/\/blog.matusz-vad.hu\/"},{"@type":"ListItem","position":2,"name":"\u201cEl\u0151sz\u00f6r meg kellett tanulnunk k\u00faszni, majd \u00fclni, hogy azt\u00e1n \u00e1llni tudjunk.\u201d – interj\u00fa Irt\u00f3 M\u00e1rtonnal, a Hopp\u00e1! Bistro s\u00e9fj\u00e9vel\u00a0"}]},{"@type":"WebSite","@id":"https:\/\/blog.matusz-vad.hu\/#website","url":"https:\/\/blog.matusz-vad.hu\/","name":"Matusz-Vad Blog","description":"Inspirational magazine for gastronomy professionals","publisher":{"@id":"https:\/\/blog.matusz-vad.hu\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/blog.matusz-vad.hu\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-GB"},{"@type":"Organization","@id":"https:\/\/blog.matusz-vad.hu\/#organization","name":"Matusz-Vad Blog","url":"https:\/\/blog.matusz-vad.hu\/","logo":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/blog.matusz-vad.hu\/#\/schema\/logo\/image\/","url":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/09\/cropped-Matusz_logo_teljes.jpg","contentUrl":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2021\/09\/cropped-Matusz_logo_teljes.jpg","width":801,"height":338,"caption":"Matusz-Vad Blog"},"image":{"@id":"https:\/\/blog.matusz-vad.hu\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/MatuszVad","https:\/\/www.linkedin.com\/company\/14790524\/admin\/","https:\/\/www.facebook.com\/GourmetMarketPoweredByMatusz"]},{"@type":"Person","@id":"https:\/\/blog.matusz-vad.hu\/#\/schema\/person\/1bd32e8206bff491a25b97aa3c3229dd","name":"Judit Bercely","image":{"@type":"ImageObject","inLanguage":"en-GB","@id":"https:\/\/secure.gravatar.com\/avatar\/49837ab52e330435ed5aaaaa9ec7dca2c2a2eca4bfae8df39715f94125d78fd3?s=96&d=mm&r=g","url":"https:\/\/secure.gravatar.com\/avatar\/49837ab52e330435ed5aaaaa9ec7dca2c2a2eca4bfae8df39715f94125d78fd3?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/49837ab52e330435ed5aaaaa9ec7dca2c2a2eca4bfae8df39715f94125d78fd3?s=96&d=mm&r=g","caption":"Bercely Judit"},"description":"Her official profession is PR marketing, which she graduated from the BGE Faculty of Foreign Trade, but life has always led her to writing, and she has been working in this field for 7 years. A food lover from a very young age, she loves to cook and is constantly visiting local restaurants in search of new flavours and trends. Previously, she worked for two years as a journalist-editor for Street Kitchen and then became one of the editors in charge of the Big Vega Book. He joined Matusz-Vad as editor-in-chief in May 2022. In addition to his responsibilities for Chef Inspiration, he is also responsible for creative writing in the company's marketing department. He has been a vegetarian for six years and is also a cheese and wine fanatic.","url":"https:\/\/blog.matusz-vad.hu\/en\/author\/juca\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/11\/20231110_chef_inspiracio_kepek_0002_kacsamaj-parfe.jpg","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/posts\/37649","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/users\/46"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/comments?post=37649"}],"version-history":[{"count":5,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/posts\/37649\/revisions"}],"predecessor-version":[{"id":37712,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/posts\/37649\/revisions\/37712"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/media\/37652"}],"wp:attachment":[{"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/media?parent=37649"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/categories?post=37649"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/en\/wp-json\/wp\/v2\/tags?post=37649"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}