{"id":4101,"date":"2021-05-07T19:45:48","date_gmt":"2021-05-07T18:45:48","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=4101"},"modified":"2021-05-07T19:45:48","modified_gmt":"2021-05-07T18:45:48","slug":"lezser-elegancia-67-sigma-etterem","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/lezser-elegancia-67-sigma-etterem\/","title":{"rendered":"Lezser elegance - 67 SIGMA \u00c9TTEREM"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

In the centre of Sz\u00e9kesfeh\u00e9r you will find a restaurant and team where the chefs, waiters and management love their job. That means: good place!<\/strong><\/p>\n\n\n\n

The 67 Sigma restaurant follows the fine dining line, which means they aim for very high quality, use excellent ingredients and prepare their food accordingly. They start each day with the highest knowledge, enjoyment and humility. Talking to the chef, it became clear within minutes that this is a vocation.<\/p>\n\n\n\n

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Inside the restaurant.<\/figcaption><\/figure>\n\n\n\n
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From mechanical engineer to chef<\/strong><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n\n

Chef Bence Horv\u00e1th: \u201eThank God, I love my job. In my spare time I read recipes, gather ideas and get inspired. Originally I studied to be a mechanical engineer, but then I saw that it wasn't so much fun. But the kitchen is very much so. When I started my career, I learned humility first, then the possibility of exciting combinations. I think it's a really beautiful profession, despite the difficulties. I can see the result immediately when we serve it or when the guest has eaten it.\u2019<\/p><\/blockquote>\n\n\n\n

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The chef is Bence Horv\u00e1th.<\/figcaption><\/figure>\n\n\n\n

\u2019Go ahead, take your time!\u2019<\/strong><\/p>\n\n\n\n

So say the restaurant waiters to anyone who walks in off the street and wants to eat or drink something really delicious. The place has a certain \u2019baroque elegance\u2019, as the chef puts it. It's beautiful and imposing, both the 40-seat interior and the terrace, but that doesn't mean you should wear a tie. They are expecting a wide audience, as you can see from their menu and drinks list. A wide selection of wines, exciting gins, rums and whiskies. Every week there's a menu, an extra menu and even street food in addition to the \u00e0 la carte.<\/p>\n\n\n\n

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

Bence Horv\u00e1th: \u201eIt is important that young people can find their favourites here. A intestine<\/a> there should be a fish & chips<\/a> and the burger<\/a>. Of course, it's up to us to make the best of the burger, too: for example, with a good patty of grey beef, our own scones and homemade sauces.\u201d<\/em><\/p><\/blockquote>\n\n\n\n

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67 Sigma Restaurant<\/figcaption><\/figure>\n\n\n\n

What is the secret?<\/strong><\/p>\n\n\n\n

During our conversation, it became clear that all the team members are very young and very enthusiastic. Not only does the chef keep his voice down, but he also allows his colleagues to listen to music while they work. He says the emphasis is on the end result, that it should be perfect. Five chefs and helpers work in the kitchen, and the dessert section is separate. Alongside Merc\u00e9desz Mur\u00e1nyi's French desserts, there are also Hungarian classics with a twist. I am thinking here of the much talked about cottage cheese dumplings<\/a>to seasonal fruit<\/a>or the real thing with a tart peach sorbet.<\/p>\n\n\n\n

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The cottage cheese dumpling is ready.<\/figcaption><\/figure>\n\n\n\n

<\/p>\n\n\n\n

Events, activities, tea party<\/strong><\/p>\n\n\n\n

Not only the usual wedding, wine dinner, picnic or company events can be met in the restaurant and the mansion of Sz\u00e9kesfeh\u00e9rv\u00e1r, but there is also an official tea party. On a double or double-decker cake trolley desserts<\/a>, small sandwiches, snacks and gourmet focaccia are available at this time. Tea and coffee are just the icing on the cake. \u00a0<\/p>\n\n\n\n

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

Change of ownership<\/strong><\/p>\n\n\n\n

Sixsigma - high standards - is the term used in business. Three years ago, the restaurant took on a new owner, who chose this name and direction for the restaurant, formerly called 67. The traditions are kept, but the focus is exclusively on premium quality. That's why the chef himself buys the ingredients from local farmers, and if necessary, he will go to the market or the farm to get a good cheese, mangalica or vegetables. They also try to produce their own food. On the farm in Tarn\u00f3ca they already raise forj<\/a>eket, chickens<\/a>They are tending the garden and it will only grow in the near future.<\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
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The food that keeps you coming back<\/strong><\/p>\n<\/div>\n\n\n\n

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When I asked the chef about the best dishes or the guests' favourites, he immediately went to the duck liver<\/a>jal filled rabbit<\/a>he started telling me about combi. It's an exciting and rounded dish, a real palette of flavours on the plate, and she told us the recipe.<\/p>\n<\/div>\n<\/div>\n\n\n\n

Rabbit leg terrine with roasted carrots, spelt & dates<\/p><\/blockquote><\/figure>\n\n\n\n

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Rabbit leg terrine<\/figcaption><\/figure>\n\n\n\n

Lay out the boned rabbit legs in a baking dish, place the salt-treated duck livers in the middle, in a neat row. Then place another layer of rabbit legs on top and bake.ous vide<\/a>cook at 68 degrees for 2 .5 hours. Next comes the duck fat carrot element, for which the oven is heated to 120 degrees and the carrots are confit in duck fat for 2 hours, turning occasionally. The side dish is the spelt risotto, which is actually a spelt risotto with onions and parsley jus<\/a>-with. To finish, top the dish with date puree, topped with toasted spices<\/a>fry the cinnamon, cloves, garlic, juniper berries, add a little balsamic vinegar, salt, sugar and orange zest for 1 hour. Pass the dates and add the very intense infusion.<\/p>\n\n\n\n

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

Sz\u00e9kesfeh\u00e9r belv\u00e1ros\u00e1ban tal\u00e1lkozhatunk egy olyan \u00e9tteremmel \u00e9s csapattal, ahol a szak\u00e1csok, a felszolg\u00e1l\u00f3k \u00e9s a vezet\u0151s\u00e9g im\u00e1dja a szakm\u00e1j\u00e1t. Ez nem m\u00e1st jelent, minthogy: j\u00f3 a hely! A 67 Sigma \u00e9tterem a fine dining vonalat k\u00f6veti, azaz nagyon magas min\u0151s\u00e9gre t\u00f6rekednek, kiv\u00e1l\u00f3 alapanyagokkal dolgoznak, \u00e9s ehhez m\u00e9rten k\u00e9sz\u00edtik el az \u00e9teleiket. A t\u0151l\u00fck telhet\u0151 legmagasabb<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":4108,"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":[1],"tags":[2],"class_list":["post-4101","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized-hu","tag-blog"],"yoast_head":"\nLezser elegancia - 67 SIGMA \u00c9TTEREM - 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\/lezser-elegancia-67-sigma-etterem\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lezser elegancia - 67 SIGMA \u00c9TTEREM\" \/>\n<meta property=\"og:description\" content=\"Sz\u00e9kesfeh\u00e9r belv\u00e1ros\u00e1ban tal\u00e1lkozhatunk egy olyan \u00e9tteremmel \u00e9s csapattal, ahol a szak\u00e1csok, a felszolg\u00e1l\u00f3k \u00e9s a vezet\u0151s\u00e9g im\u00e1dja a szakm\u00e1j\u00e1t. 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Ez nem m\u00e1st jelent, minthogy: j\u00f3 a hely! A 67 Sigma \u00e9tterem a fine dining vonalat k\u00f6veti, azaz nagyon magas min\u0151s\u00e9gre t\u00f6rekednek, kiv\u00e1l\u00f3 alapanyagokkal dolgoznak, \u00e9s ehhez m\u00e9rten k\u00e9sz\u00edtik el az \u00e9teleiket. 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