{"id":23082,"date":"2022-05-27T17:59:00","date_gmt":"2022-05-27T17:59:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=23082"},"modified":"2022-05-27T18:56:59","modified_gmt":"2022-05-27T18:56:59","slug":"eros-nyarra-es-tovabbi-dragulasra-szamitanak-a-hazai-top-sefek-elstartolt-a-10-gourmet-fesztival","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/eros-nyarra-es-tovabbi-dragulasra-szamitanak-a-hazai-top-sefek-elstartolt-a-10-gourmet-fesztival\/","title":{"rendered":"Najlep\u0161\u00ed ma\u010farsk\u00ed kuch\u00e1ri o\u010dak\u00e1vaj\u00fa siln\u00e9 leto a \u010fal\u0161ie zvy\u0161ovanie cien - za\u010d\u00edna sa 10. ro\u010dn\u00edk Gurm\u00e1nskeho festivalu"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

Gurm\u00e1nsky festival, ktor\u00fd sa vr\u00e1til po dvoch rokoch, pril\u00e1kal v prv\u00fd de\u0148 ve\u013ek\u00fd po\u010det n\u00e1v\u0161tevn\u00edkov z radov profesion\u00e1lov aj host\u00ed. Nieko\u013ek\u00fdch zn\u00e1mych a uzn\u00e1van\u00fdch \u0161\u00e9fkuch\u00e1rov sme sa op\u00fdtali, \u010do o\u010dak\u00e1vaj\u00fa na za\u010diatku sez\u00f3ny.<\/strong><\/p>\n\n\n\n

Gurm\u00e1nsky festival, ktor\u00fd oslavuje svoje 10. v\u00fdro\u010die, je pravdepodobne jedn\u00fdm z najprest\u00ed\u017enej\u0161\u00edch gastronomick\u00e9 podujatie<\/a>. V d\u00f4sledku epid\u00e9mie bolo podujatie z pochopite\u013en\u00fdch d\u00f4vodov zru\u0161en\u00e9 u\u017e dva roky a l\u00edstky sa od chv\u00edle, ke\u010f sa dostali do predaja, pred\u00e1vali nev\u00eddan\u00fdm tempom. Bolo postaven\u00fdch viac ako sto st\u00e1nkov, ktor\u00e9 predstavovali r\u00f4zne re\u0161taur\u00e1cie, pek\u00e1rne a vin\u00e1rstva. Na podujatie pri\u0161li re\u0161taur\u00e1tori z celej krajiny, od pohodov\u00fdch streetfoodov\u00fdch miest a\u017e po s\u00fa\u010dasn\u00fa kuchy\u0148u a miesta ocenen\u00e9 michelinsk\u00fdmi hviezdi\u010dkami.<\/p>\n\n\n\n

T\u00e9mou tohtoro\u010dn\u00e9ho festivalu bolo dedi\u010dstvo, preto mnoh\u00ed pripravovali tradi\u010dn\u00e9 ma\u010farsk\u00e9 jedl\u00e1. A re\u0161taur\u00e1cie zastupuj\u00face medzin\u00e1rodn\u00fa kuchy\u0148u sa dot\u00fdkali zn\u00e1mych jed\u00e1l, ako je \u0161achsuka, jah\u0148ac\u00ed kebab a pad thai. Tie v\u0161ak \u010dasto dostali vzru\u0161uj\u00faci n\u00e1dych, ktor\u00fd uk\u00e1zal \u00faplne nov\u00fa str\u00e1nku, re\u0161pektuj\u00fac zn\u00e1me chute a recepty.<\/p>\n\n\n\n

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Foto: Anna Szekeres<\/figcaption><\/figure>\n\n\n\n

Dom\u00e1ci a zahrani\u010dn\u00fd cestovn\u00fd ruch na vzostupe<\/strong><\/h3>\n\n\n\n

Z vysokej \u00fa\u010dasti v prv\u00fd de\u0148 je zrejm\u00e9, \u017ee \u013eudia sa ve\u013emi dobre spam\u00e4tali z uzavretia v posledn\u00fdch rokoch, ktor\u00e9 \u010dasto trvalo nieko\u013eko mesiacov. Po prv\u00fdkr\u00e1t sa mnoh\u00ed te\u0161ia na relat\u00edvne nepreru\u0161en\u00e9 leto. V\u00e4\u010d\u0161ina op\u00fdtan\u00fdch \u0161\u00e9fkuch\u00e1rov je tie\u017e optimistick\u00e1, takmer v\u0161etci o\u010dak\u00e1vaj\u00fa vysok\u00fa n\u00e1v\u0161tevnos\u0165 a rast\u00faci zahrani\u010dn\u00fd cestovn\u00fd ruch v hlavnom meste aj na n\u00e1bre\u017e\u00ed.<\/p>\n\n\n\n

\u201e\u013dudia s\u00fa teraz ve\u013emi hladn\u00ed po cestovan\u00ed. Mnoh\u00ed e\u0161te nemali pr\u00edle\u017eitos\u0165 vynahradi\u0165 si zame\u0161kan\u00fa dovolenku a nasa\u0165 trochu l\u00e1sky k \u017eivotu. Tak ako v pr\u00edpade v\u0161etk\u00fdch re\u0161taur\u00e1ci\u00ed, aj na\u0161\u00edm hlavn\u00fdm cie\u013eom je host\u00ed nielen pril\u00e1ka\u0165, ale si ich aj udr\u017ea\u0165. A zabezpe\u010di\u0165, aby od n\u00e1s odch\u00e1dzali maxim\u00e1lne spokojn\u00ed.\u201d <\/em>- povedal \u00c1kos S\u00e1rk\u00f6zi, ktor\u00e9ho st\u00e1nok zastupoval spolo\u010dnosti Borkonyha a Textura, zn\u00e1me svojimi extravagantn\u00fdmi rie\u0161eniami.<\/p>\n\n\n\n

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\u00c1kos S\u00e1rk\u00f6zi\/ Foto: Anna Szekeres<\/figcaption><\/figure>\n\n\n\n

Rast cien a nedostatok pracovnej sily pretrv\u00e1vaj\u00fa<\/strong><\/h3>\n\n\n\n

V\u00e4\u010d\u0161ina sa tie\u017e zhodla na tom, \u017ee pretrv\u00e1vaj\u00faci nedostatok pracovn\u00fdch s\u00edl a infl\u00e1cia sa e\u0161te nejak\u00fd \u010das nezmiernia, tak\u017ee cenovo citlivej\u0161ia \u010das\u0165 obyvate\u013estva si bude musie\u0165 po\u010dka\u0165. Ani re\u0161taur\u00e1cie s vysokou mierou infl\u00e1cie nem\u00f4\u017eu absorbova\u0165 tak\u00e9to zv\u00fd\u0161enie, ak maj\u00fa fungova\u0165 so ziskom. Dokonca aj hotelov\u00e9 re\u0165azce, ako napr. \u0160tyri sez\u00f3ny<\/a> c\u00edti\u0165 na ko\u017ei. Napriek snah\u00e1m r\u00f4znych kraj\u00edn navz\u00e1jom si pom\u00e1ha\u0165 dosiahol tento probl\u00e9m celosvetov\u00fd rozsah, ktor\u00fd sa v doh\u013eadnej dobe nevyrie\u0161i.<\/p>\n\n\n\n

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Foto: Judit Bercely<\/figcaption><\/figure>\n\n\n\n

\u010co m\u00f4\u017eete o\u010dak\u00e1va\u0165 na tanieri alebo na Gurm\u00e1nskom festivale tu a \u010falej<\/strong><\/h3>\n\n\n\n

\u010co sa t\u00fdka trendov tejto sez\u00f3ny, \u010doraz viac \u013eud\u00ed sa sna\u017e\u00ed rozmazn\u00e1va\u0165 svoje chu\u0165ov\u00e9 poh\u00e1riky \u0161irokou \u0161k\u00e1lou kreat\u00edvnych rie\u0161en\u00ed. hostia, ktor\u00ed sa stravuj\u00fa rastlinnou stravou. <\/a>Hoci sme st\u00e1le \u010faleko nielen na medzin\u00e1rodnej \u00farovni, ale aj v susedn\u00fdch krajin\u00e1ch, zlep\u0161enie je vidite\u013en\u00e9. Norbert Krasznai, \u0161\u00e9fkuch\u00e1r re\u0161taur\u00e1cie Fleischer Restrobar, v tom vid\u00ed bud\u00facnos\u0165. \u201eAby sme udr\u017eali z\u00e1ujem na\u0161ich host\u00ed a vybudovali si siln\u00fa z\u00e1klad\u0148u st\u00e1lych z\u00e1kazn\u00edkov, men\u00edme na\u0161e menu ka\u017ed\u00e9 dva t\u00fd\u017edne. Z\u00e1merne ho zostavujeme tak, aby polovica z neho bola veg\u00e1nska. Hoci \u010doraz viac \u013eud\u00ed prech\u00e1dza na bezm\u00e4sit\u00fa stravu, z nejak\u00e9ho d\u00f4vodu je v Budape\u0161ti st\u00e1le m\u00e1lo bistier, ktor\u00e9 sa touto medzerou na trhu v\u00e1\u017ene zaoberaj\u00fa, hoci je to ve\u013emi potrebn\u00e9. To je jeden z d\u00f4vodov, pre\u010do radi spolupracujeme so spolo\u010dnos\u0165ou Matusz-Vad. Okrem st\u00e1lej kvality neust\u00e1le sleduj\u00fa dopyt na trhu a pon\u00fakaj\u00fa \u010doraz \u0161ir\u0161\u00ed sortiment m\u00e4sa. s veg\u00e1nskou paletou<\/a> pr\u00e1cu.\u201d<\/em><\/p>\n\n\n\n

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Veg\u00e1nske jedlo v re\u0161taur\u00e1cii Fleischer Restobar\/ Foto: Anna Szekeres<\/figcaption><\/figure>\n\n\n\n

Gurm\u00e1nsky festival bude pokra\u010dova\u0165 ako zvy\u010dajne 3 dni. Okrem jedla a pitia bud\u00fa s\u00fa\u010das\u0165ou programu aj zauj\u00edmav\u00e9 prezent\u00e1cie a \u017eiv\u00e9 varenie.<\/p>\n\n\n\n

Adresa: 1024 Budapest, Kis R\u00f3kus utca 16-20.<\/p>\n

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

Gurm\u00e1nsky festival, ktor\u00fd oslavuje svoje 10. narodeniny, sa po dvoch rokoch rozbehol a z\u00fa\u010dast\u0148uje sa na \u0148om viac ako sto n\u00e1rodn\u00fdch re\u0161taur\u00e1torov. #matusvad<\/p>","protected":false},"author":46,"featured_media":23092,"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":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,274,3],"tags":[694,696,748,177,15],"class_list":["post-23082","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek","category-gasztrofesztivalok","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei","tag-fesztival","tag-gourmet-fesztival","tag-inflacio","tag-trend","tag-vendeglatas"],"yoast_head":"\nEr\u0151s ny\u00e1rra \u00e9s tov\u00e1bbi dr\u00e1gul\u00e1sra sz\u00e1m\u00edtanak a hazai top s\u00e9fek - elstartolt a 10. Gourmet Fesztiv\u00e1l - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"K\u00e9t \u00e9v ut\u00e1n g\u0151zer\u0151vel startolt el a 10. sz\u00fclet\u00e9snapj\u00e1t \u00fcnnepl\u0151 Gourmet Fesztiv\u00e1l, ahol t\u00f6bb mint sz\u00e1z hazai vend\u00e9gl\u00e1t\u00f3s k\u00e9pviseli mag\u00e1t.\" \/>\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\/sk\/eros-nyarra-es-tovabbi-dragulasra-szamitanak-a-hazai-top-sefek-elstartolt-a-10-gourmet-fesztival\/\" \/>\n<meta property=\"og:locale\" content=\"sk_SK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Er\u0151s ny\u00e1rra \u00e9s tov\u00e1bbi dr\u00e1gul\u00e1sra sz\u00e1m\u00edtanak a hazai top s\u00e9fek - elstartolt a 10. 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