{"id":36548,"date":"2023-06-09T09:18:06","date_gmt":"2023-06-09T07:18:06","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=36548"},"modified":"2023-06-09T10:00:41","modified_gmt":"2023-06-09T08:00:41","slug":"gourmet-fesztival-2023","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/gourmet-fesztival-2023\/","title":{"rendered":"Na tohtoro\u010dnom Gurm\u00e1nskom festivale n\u00e1s \u010dakali \u00fa\u017easn\u00e9 taniere a pokojn\u00ed kuch\u00e1ri\u00a0"},"content":{"rendered":"<div class=\"matus-fooldal-1 matus-entity-placement\" id=\"matus-196818271\"><div id=\"matus-1196555042\" style=\"margin-bottom: 30px;\"><a href=\"https:\/\/shop.matusz-vad.hu\/hu\/brand\/12315?utm_source=blog&#038;utm_medium=banner&#038;utm_campaign=heinz_2026_04&#038;ref=blog\" aria-label=\"Matusz-Vad_slider_Heinz_v2\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2.jpg\" alt=\"\"  srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2.jpg 1383w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-300x95.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-1024x324.jpg 1024w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-768x243.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-18x6.jpg 18w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-500x158.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-1000x317.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-800x253.jpg 800w\" sizes=\"(max-width: 1383px) 100vw, 1383px\" width=\"1383\" height=\"438\"   \/><\/a><\/div><\/div>\n<p><strong>Jeden\u00e1sty ro\u010dn\u00edk najv\u00fdznamnej\u0161ieho podujatia v ma\u010farskej gastron\u00f3mii sa konal v Millen\u00e1rise. T\u00e9mou tohtoro\u010dn\u00e9ho Gurm\u00e1nskeho festivalu bola \u201cnov\u00e1 gener\u00e1cia\u201d, tak\u017ee nech\u00fdbali mlad\u00ed, za\u010d\u00ednaj\u00faci kuch\u00e1ri a zauj\u00edmav\u00e9 jedl\u00e1. Prirodzene, zast\u00fapenie mali aj viacer\u00ed partneri spolo\u010dnosti Matusz-Vad, ktor\u00fdch sme sa op\u00fdtali, \u010do pre nich t\u00e1to t\u00e9ma znamen\u00e1 a ak\u00fa sez\u00f3nu predpovedaj\u00fa pre pohostinstvo.&nbsp;<\/strong>&nbsp;<\/p>\n\n\n\n<p>Takmer povinn\u00fd d\u00e1\u017e\u010f sp\u00f4sobil, \u017ee v prv\u00fd de\u0148 sa rann\u00ed n\u00e1v\u0161tevn\u00edci tr\u00e1pili, ale park bol pln\u00fd n\u00e1v\u0161tevn\u00edkov u\u017e hodinu po otvoren\u00ed. Vo vzduchu sa vzn\u00e1\u0161ala v\u00f4\u0148a neba a bolo jasn\u00e9, \u017ee aj tento rok sa v\u0161etci sna\u017eili \u010do najviac vyu\u017ei\u0165 jedlo a pitie. Bolo jasn\u00e9, \u017ee ani priemysel, ani hostia sa e\u0161te nespam\u00e4tali zo \u0161k\u00f4d sp\u00f4soben\u00fdch Covidom a o z\u00e1ujem nebola n\u00fadza. Hoci sa prv\u00fd de\u0148 konal v piatok, tak ako v minulosti, v \u010dase obeda sa pri viacer\u00fdch st\u00e1nkoch tvorili dlh\u00e9 rady. Bolo tie\u017e vidie\u0165, \u017ee v duchu ekologick\u00e9ho a zdravotn\u00e9ho povedomia sa zvy\u0161oval po\u010det vegetari\u00e1nskych a veg\u00e1nskych jed\u00e1l, ako aj rast\u00faci trend zabr\u00e1ni\u0165 plytvaniu potravinami. <a href=\"https:\/\/blog.matusz-vad.hu\/sk\/fenntarthatosag-vendeglatas\/\">sa venuje zv\u00fd\u0161en\u00e1 pozornos\u0165.\u00a0\u00a0<\/a><\/p>\n\n\n\n<figure class=\"wp-block-embed aligncenter is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Na tohtoro\u010dnom Gurm\u00e1nskom festivale n\u00e1s \u010dakali \u00fa\u017easn\u00e9 taniere a pokojn\u00ed kuch\u00e1ri\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/OwFUjn641X0?feature=oembed&#038;enablejsapi=1&#038;origin=https:\/\/blog.matusz-vad.hu\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Okrem chutn\u00e9ho ob\u010derstvenia sa po\u010das v\u0161etk\u00fdch troch dn\u00ed konali aj workshopy a kulin\u00e1rske stretnutia na r\u00f4zne t\u00e9my, na ktor\u00fdch vyst\u00fapili Rozina Wossala, Kriszti\u00e1n Husz\u00e1r, J\u00e1nos Mizsei a Csaba Pusk\u00e1s. T\u00e9ma \u201cnovej gener\u00e1cie\u201d sa samozrejme net\u00fdkala v\u00fdlu\u010dne kuch\u00e1rov, ale \u0161ir\u0161ie nov\u00fdch trendov, nov\u00fdch technol\u00f3gi\u00ed a nov\u00fdch \u0161t\u00fdlov. Odrazom toho je aj skuto\u010dnos\u0165, \u017ee 30% tohtoro\u010dnej zostavy malo na festivale svoju premi\u00e9ru a nikdy sme nevideli to\u013eko vidieckych re\u0161taur\u00e1ci\u00ed. \u00a0<\/p>\n\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Alabardos<\/span><\/h3>\n\n\n\n<p>P\u00e1l T\u00f3th, \u0161\u00e9f kuchyne jemn\u00e9ho bistra v Szegede, ktor\u00fd je z\u00e1rove\u0148 jednou z tv\u00e1r\u00ed tohtoro\u010dn\u00e9ho festivalu, dok\u00e1zal op\u00e4\u0165 prekvapi\u0165 publikum, ke\u010f\u017ee (pod\u013ea m\u00f4jho n\u00e1zoru) jeden z najorigin\u00e1lnej\u0161\u00edch dezertov je pr\u00e1ve jeho. Pomocou trojrozmernej tla\u010diarne vytvoril negat\u00edv sl\u00e1vnej michelinskej b\u00e1bovky a potom ju naplnil r\u00f4znymi vrstvami. Kone\u010dn\u00fdm v\u00fdsledkom bol dezert podobn\u00fd jogurtovej zmrzline s mangom a citrusmi, ktor\u00e9ho sme sa nevedeli naba\u017ei\u0165! Ako predjedlo sa pod\u00e1vala \u0161peci\u00e1lna omeleta, ktor\u00fa hostia dostali ako nikdy predt\u00fdm neviden\u00fd pokrm, a ako hlavn\u00fd chod sa pod\u00e1val pstruh cheviche. Pali a jeho t\u00edm si zasl\u00fa\u017eili by\u0165 zaraden\u00ed do <a href=\"https:\/\/blog.matusz-vad.hu\/sk\/michelin-csillag-2022\/\" target=\"_blank\" rel=\"noreferrer noopener\">Sprievodca Michelin<\/a> a d\u00fafame, \u017ee hviezda \u010doskoro doraz\u00ed na ulicu Oskola 13. Jedno je ist\u00e9, <a href=\"https:\/\/blog.matusz-vad.hu\/sk\/5-1-fiatal-sef-akikre-erdemes-figyelni\/\" target=\"_blank\" rel=\"noreferrer noopener\">toto je chlapec, ktor\u00e9ho treba sledova\u0165<\/a>, preto\u017ee som si ist\u00fd, \u017ee m\u00e1 v ruk\u00e1ve ve\u013ea trikov <s>v ruk\u00e1ve<\/s> v kuch\u00e1rskom pl\u00e1\u0161ti...&nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_7.jpg\" alt=\"\" class=\"wp-image-36550\" srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_7.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_7-300x200.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_7-768x512.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_7-500x334.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_7-800x534.jpg 800w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Foto: Rich\u00e1rd Szab\u00f3 <\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Bori Mami<\/span><\/h3>\n\n\n\n<p>Bori Mami, ktor\u00ed tento rok oslavuj\u00fa desiate narodeniny, s\u00fa na festivale star\u00fdmi zn\u00e1mymi a od ich debutu v roku 2016 takmer nebolo roka, kedy by nez\u00edskali nejak\u00e9 ocenenie. Poslan\u00edm Bori Mami je propagova\u0165 ma\u010farsk\u00fa kuchy\u0148u a neust\u00e1le ju inovova\u0165, a s t\u00fdmto cie\u013eom s\u00fa vytv\u00e1ran\u00e9 aj ich jedl\u00e1. Za ve\u013emi d\u00f4myseln\u00e9 pova\u017eujem, \u017ee svoje hlavn\u00e9 jedlo obliekli do nov\u00e9ho \u0161atu, ktor\u00fd odr\u00e1\u017ea ich polohu v pohor\u00ed M\u00e1tra. Pri serv\u00edrovan\u00ed chceli o\u017eivi\u0165 krajinu, \u010do pova\u017eujem za geni\u00e1lny n\u00e1pad. Tak\u017ee na tanieri boli zelen\u00e9 omrvinky, ktor\u00e9 symbolizovali mach a l\u00edstie, kavi\u00e1r z kyslej smotany, cmar a konfitovan\u00fd cesnakov\u00fd kr\u00e9m, na vrchu ako ozdoba bezinky. Tu\u010dn\u00e9 hov\u00e4dzie m\u00e4so pou\u017eit\u00e9 na tento <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/product\/boros_csont_nelkuli_serteskaraj\/130535?s=karaj\" target=\"_blank\" rel=\"noreferrer noopener\">brav\u010dov\u00e9 kotlety<\/a>\u00a0z Matusz-Vad a v r\u00e1mci menu a la carte si \u010dasto objedn\u00e1vaj\u00fa tresku a <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/search?search=b%C3%A9lsz%C3%ADn\" target=\"_blank\" rel=\"noreferrer noopener\">steak<\/a>. K t\u00edmu sa ned\u00e1vno pripojil cukr\u00e1r Norbert Farkas, s ktor\u00fdm za\u010dn\u00fa sez\u00f3nu s mno\u017estvom n\u00e1padov. Ak ste v regi\u00f3ne M\u00e1tra, v re\u0161taur\u00e1cii v Gy\u00f6ngy\u00f6si sa ur\u010dite zastavte, preto\u017ee sa od nich m\u00e1te \u010do u\u010di\u0165! \u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_8.jpg\" alt=\"\" class=\"wp-image-36557\" srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_8.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_8-300x200.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_8-768x512.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_8-500x334.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0000_8-800x534.jpg 800w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Foto: Rich\u00e1rd Szab\u00f3 <\/figcaption><\/figure>\n\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Yama Budapest<\/span><\/h3>\n\n\n\n<p>Len p\u00e1r min\u00fat ch\u00f4dze od baziliky sa nach\u00e1dza \u00e1zijsk\u00e1 re\u0161taur\u00e1cia <a href=\"https:\/\/blog.matusz-vad.hu\/sk\/yama-budapest\/\" target=\"_blank\" rel=\"noreferrer noopener\">v tomto \u010dl\u00e1nku<\/a> sme spievali chv\u00e1lu na sk\u00f4r. Ke\u010f hovoria, \u017ee ich koncept funguje na v\u0161etk\u00fdch 5 zmyslov, myslia to v\u00e1\u017ene. Vo svojej fusion kuchyni klad\u00fa ve\u013ek\u00fd d\u00f4raz na neust\u00e1lu inov\u00e1ciu popri klasike. \u010co sa doteraz nevarilo, bude sa vari\u0165, \u010do bolo polievkou, stane sa hlavn\u00fdm jedlom, \u010do bolo zn\u00e1me ako studen\u00e9, bude hor\u00face. Yama Budapest je preto vzru\u0161uj\u00facim ihriskom in\u0161pirovan\u00fdm najrozmanitej\u0161\u00edmi kuchy\u0148ami kontinentu a jedl\u00e1 s\u00fa \u00faplne \u00fa\u017easn\u00e9. <\/p>\n\n\n\n<p>Na tento festival pripravili thajsk\u00fa polievku tom yum, v\u00fdber sushi a tvarohov\u00fd kol\u00e1\u010d yuzu. Polievka bola vylep\u0161en\u00e1 pre eur\u00f3pske chu\u0165ov\u00e9 bunky, ale st\u00e1le prin\u00e1\u0161a zn\u00e1my pocit. A <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/search?search=tigris\">Kraby tigrovan\u00e9<\/a> okrem cukety, h\u00fab shitake, cukrov\u00e9ho hr\u00e1\u0161ku a nevyhnutn\u00e9ho koriandra. Kokosov\u00e9 mlieko a tigrie krevety do tohto predjedla poch\u00e1dzaj\u00fa z na\u0161ej spolo\u010dnosti, rovnako ako mnoh\u00e9 \u010fal\u0161ie ingrediencie. Ak chcete vedie\u0165, ako posun\u00fa\u0165 \u00e1zijsk\u00fa kuchy\u0148u na vy\u0161\u0161iu \u00farove\u0148, vyberte sa na ulicu 6. okt\u00f3bra! \u00a0<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0004_3.jpg\" alt=\"\" class=\"wp-image-36551\" srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0004_3.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0004_3-300x200.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0004_3-768x512.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0004_3-500x334.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0004_3-800x534.jpg 800w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Foto: Rich\u00e1rd Szab\u00f3 <\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Re\u0161taur\u00e1cia Butcher Restobar<\/span><\/h3>\n\n\n\n<p>S nad\u0161en\u00edm sme o\u010dak\u00e1vali, \u010do si pre n\u00e1s tento rok priprav\u00ed nikov\u00e1 re\u0161taur\u00e1cia, ktor\u00e1 pon\u00faka predov\u0161etk\u00fdm veg\u00e1nske bistro jedl\u00e1, a to hne\u010f v nieko\u013ek\u00fdch smeroch. Jedn\u00fdm z nich bolo, \u017ee jedno z najpam\u00e4tnej\u0161\u00edch jed\u00e1l (pre m\u0148a) minul\u00e9ho roka bolo pr\u00e1ve ich, a \u010fal\u0161\u00edm, \u017ee Zsanett Barna, ktor\u00e1 vedie kuchy\u0148u, bola ned\u00e1vno vymenen\u00e1 na poste ved\u00facej re\u0161taur\u00e1cie. V n\u00e1rodnom aj medzin\u00e1rodnom pohostinstve <a href=\"https:\/\/blog.matusz-vad.hu\/sk\/nok-helyzete-a-vendeglatasban\/\" target=\"_blank\" rel=\"noreferrer noopener\">po\u010det kuch\u00e1rok je zanedbate\u013en\u00fd.<\/a>, Zsanett a jej t\u00edm by sa mohli sta\u0165 tv\u00e1rou festivalu, preto\u017ee s\u00fa bez ostychu mlad\u00ed, pln\u00ed nov\u00fdch n\u00e1padov a el\u00e1nu. <\/p>\n\n\n\n<p>Ke\u010f\u017ee jedl\u00e1 maj\u00fa \u010dasto \u00e1zijsk\u00fd n\u00e1dych, ich hlavn\u00fdm chodom je bao plnen\u00e9 malakami s dom\u00e1cim kim\u010di, prepracovan\u00fd tekvicov\u00fd gul\u00e1\u0161 z kysnutej maslovej tekvice so zelen\u00fdmi jablkami a napokon malinovo-pist\u00e1ciov\u00fd dezert. Hoci sme sa nemohli s\u0165a\u017eova\u0165 na \u017eiadne jedlo, ktor\u00e9 sme ochutnali predt\u00fdm ani potom, maslov\u00fd velout\u00e9 op\u00e4\u0165 zost\u00e1va trvalou spomienkou a bao nemohlo by\u0165 m\u00e4k\u0161ie. M\u00e4so pou\u017eit\u00e9 na toto jedlo je tie\u017e <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/product\/egesz_csont_nelkuli_malac_csaszarhus\/103780?s=cs%C3%A1sz%C3%A1r\" target=\"_blank\" rel=\"noreferrer noopener\">je produktom na\u0161ej spolo\u010dnosti,<\/a> na ktor\u00e9 sme im predt\u00fdm priniesli r\u00f4zne hr\u00fabky m\u00e4sa z r\u00f4znych fariem, aby si mohli vybra\u0165 to najvhodnej\u0161ie. To sa potom pokrylo hrubou k\u00f4rkou z korenia a najprv sa pri 200 stup\u0148och opra\u017eilo a potom sa 3 hodiny varilo pri 90 stup\u0148och, k\u00fdm nebolo m\u00e4kk\u00e9. Vo svojej jednotke na ulici Nagymez\u0151 posil\u0148uj\u00fa koncept \u201cmal\u00e9ho taniera\u201d, ktor\u00fd je ur\u010den\u00fd najm\u00e4 pre host\u00ed, ktor\u00ed si radi vychutnaj\u00fa \u010do najviac chut\u00ed v jednom jedle, a osobitn\u00fa pozornos\u0165 venuj\u00fa aj mo\u017enostiam bez lakt\u00f3zy a lepku. &nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0001_6.jpg\" alt=\"\" class=\"wp-image-36552\" srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0001_6.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0001_6-300x200.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0001_6-768x512.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0001_6-500x334.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0001_6-800x534.jpg 800w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Foto: Rich\u00e1rd Szab\u00f3 <\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Kreinbacher Birtok<\/span><\/h3>\n\n\n\n<p>Hoci sa v\u00e4\u010d\u0161ine \u013eud\u00ed pri mene Kreinbacher vybavia najsk\u00f4r biele v\u00edna a v\u00fdnimo\u010dne jemn\u00e9 sekty, v\u010faka \u0161\u00e9fkuch\u00e1rovi G\u00e1borovi Langerovi sa z roka na rok posil\u0148uje aj gastronomick\u00e1 l\u00ednia. G\u00e1bor prevzal kuchy\u0148u pred 4 rokmi s hlavn\u00fdm cie\u013eom udr\u017ea\u0165 pokrmy fine dining v s\u00falade so \u0161tandardmi panstva, ale st\u00e1le pr\u00edstupn\u00e9. V\u00fdborn\u00fdm pr\u00edkladom je ich hlavn\u00e9 jedlo, ktor\u00fdm je super chrumkav\u00e9 mie\u0161an\u00e9 vaj\u00ed\u010dko onglet so zemiakovou ka\u0161ou, uhorkov\u00fdm \u0161al\u00e1tom a pa\u017e\u00edtkovou majon\u00e9zou. Hoci to na prv\u00fd poh\u013ead znie sk\u00f4r ako nede\u013en\u00fd obed u na\u0161ich star\u00fdch rodi\u010dov, G\u00e1borov talent spo\u010d\u00edva v tom, \u017ee toto jednoduch\u00e9 jedlo vyzdvihol do nev\u00eddan\u00fdch v\u00fd\u0161in. Na spolupr\u00e1ci s na\u0161ou spolo\u010dnos\u0165ou vyzdvihuje najm\u00e4 spo\u013eahlivos\u0165, flexibilitu, neskor\u00e9 objedn\u00e1vanie a trvalo vysok\u00fa kvalitu. Minul\u00fd rok si za svoju pr\u00e1cu vysl\u00fa\u017eili aj michelinsk\u00fd tanier, tak\u017ee ak ste si ich e\u0161te nezap\u00edsali na mapu, urobte tak! \u00a0<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0003_4.jpg\" alt=\"Kreat\u00edv t\u00e1ny\u00e9rok a 2023-as Gourmet FEsztiv\u00e1lon. \" class=\"wp-image-36553\" srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0003_4.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0003_4-300x200.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0003_4-768x512.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0003_4-500x334.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0003_4-800x534.jpg 800w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Foto: Rich\u00e1rd Szab\u00f3 <\/figcaption><\/figure>\n\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Star\u00e1 tla\u010d<\/span><\/h3>\n\n\n\n<p>Jedn\u00fdm z najpozoruhodnej\u0161\u00edch debutov nov\u00fdch re\u0161taur\u00e1ci\u00ed je ur\u010dite Old Press, ktor\u00fd in\u0161taloval obrovsk\u00fa kontajnerov\u00fa kuchy\u0148u. Re\u0161taur\u00e1cii na Morave \u0161\u00e9fuje Istv\u00e1n Volenter, ktor\u00e9ho pr\u00e1ca bola minul\u00fd rok ocenen\u00e1 aj michelinsk\u00fdm odpor\u00fa\u010dan\u00edm. Hoci Istv\u00e1n u\u017e nie je v tomto odbore nov\u00e1\u010dikom, jeho mlad\u00edcky el\u00e1n neut\u00edcha. S ve\u013ekou konkurenciou a sk\u00fasenos\u0165ami zo zahrani\u010dia za chrbtom je odhodlan\u00fd dosiahnu\u0165, aby re\u0161taur\u00e1cia bola \u00faspe\u0161n\u00e1. Festivalov\u00e9 publikum pohostil aj piatimi jedlami. <\/p>\n\n\n\n<p>Ve\u013ek\u00fd \u00faspech mali jablkov\u00e1 a cibu\u013eov\u00e1 mastn\u00e1 tabu\u013ea a jahodov\u00e9 knedle s orie\u0161kom, ktor\u00e9 s\u00fa u nich doma klasikou. My sme si v\u0161ak dali letn\u00fa rol\u00e1du so \u0161v\u00e1bskym kim\u010di, jedno z fantastick\u00fdch veg\u00e1nskych jed\u00e1l festivalu. Podobne ako tradi\u010dn\u00e9 kim\u010di sa vyr\u00e1balo z kvasenej kapusty, ale s pr\u00edchu\u0165ami ako hor\u010di\u010dn\u00e9 semienka, k\u00f4por, uhorka a zelen\u00e9 jablko, ktor\u00e9 mu dodali \u00faplne nov\u00fa str\u00e1nku. Ako z\u00e1\u017eitok by som to mohol prirovna\u0165 k zahryznutiu sa do leta. Kone\u010dn\u00fdm v\u00fdsledkom bolo jedlo, ktor\u00e9 bolo nekone\u010dne svie\u017ee a pln\u00e9 chuti, kedyko\u013evek by som si ho objednal znova. V\u00e4\u010d\u0161ina ingredienci\u00ed poch\u00e1dza z okruhu 15 km, chlieb pe\u010die miestny pek\u00e1r. <a href=\"https:\/\/shop.matusz-vad.hu\/hu\/category\/4259\" target=\"_blank\" rel=\"noreferrer noopener\">tvarohov\u00fd kol\u00e1\u010d<\/a>a sirupy pre nich vyr\u00e1baj\u00fa aj miestni v\u00fdrobcovia. Ak chcete vidie\u0165, ako funguje skuto\u010dne uvedomel\u00e1 a udr\u017eate\u013en\u00e1 re\u0161taur\u00e1cia, cho\u010fte do M\u00f3ra!\u00a0<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0002_5.jpg\" alt=\"A 2023-as Gourmet Fesztiv\u00e1l b\u0151velkedett finoms\u00e1gokban \" class=\"wp-image-36554\" srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0002_5.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0002_5-300x200.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0002_5-768x512.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0002_5-500x334.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0002_5-800x534.jpg 800w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Foto: Rich\u00e1rd Szab\u00f3 <\/figcaption><\/figure>\n<\/div>\n\n\n<h3 class=\"cimsor1\"><span class=\"cimsor2\">Hostinec R\u00f3kusfalvy<\/span><\/h3>\n\n\n\n<p>Ned\u00e1vno premenovan\u00e1 a rebrandovan\u00e1 re\u0161taur\u00e1cia <a href=\"https:\/\/blog.matusz-vad.hu\/sk\/rokusfalvy-fogado-etyek\/\" target=\"_blank\" rel=\"noreferrer noopener\">Do re\u0161taur\u00e1cie R\u00f3kusfalvy<\/a> sme u\u017e mali t\u00fa \u010des\u0165 nav\u0161t\u00edvi\u0165, tak\u017ee sme boli zvedav\u00ed, \u010do si pre n\u00e1s pripravili. Vo febru\u00e1ri sa kuchyne ujal D\u00e1vid Csonka zo spolo\u010dnosti KisB\u00edr\u00f3. Ich koncept sa teraz viac zameriava na dom\u00e1cu kuchy\u0148u a ma\u010farsk\u00e9 jedl\u00e1, a ako D\u00e1vid hovor\u00ed, je to to, \u010do ho bav\u00ed a \u010do rob\u00ed r\u00e1d, o \u010dom sved\u010d\u00ed aj n\u00e1rast obratu o 30%. Pripravili rak\u00fasky tanier mangalice a pod\u00e1vali ho s kyslou \u010dakankou a vanilkov\u00fdm tekvicov\u00fdm velout\u00e9 a ako dezert priniesli makov\u00e9 rezance s medovn\u00edkmi. T\u00e9mu festivalu vn\u00edmali ako spojenie star\u00fdch a nov\u00fdch technol\u00f3gi\u00ed. &nbsp;<\/p>\n\n\n<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"667\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0005_2.jpg\" alt=\"Az \u00e9v egyik legjobban v\u00e1rt szakmai esem\u00e9nye, a Gourmet Fesztiv\u00e1l id\u00e9n der\u00fclet\u0151 s\u00e9fekkel \u00e9s kreat\u00edv t\u00e1ny\u00e9rokkal v\u00e1rta az \u00e9rdekl\u0151d\u0151ket.\" class=\"wp-image-36555\" srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0005_2.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0005_2-300x200.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0005_2-768x512.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0005_2-500x334.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/20230608_chef_inspiracio_kepek_0005_2-800x534.jpg 800w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><figcaption class=\"wp-element-caption\">Foto: Rich\u00e1rd Szab\u00f3 <\/figcaption><\/figure>\n<\/div>\n\n\n<p>V\u0161etci respondenti sa zhodli na tom, \u017ee napriek hospod\u00e1rskym probl\u00e9mom m\u00e1me pred sebou ve\u013emi siln\u00fa sez\u00f3nu, ale bolo zauj\u00edmav\u00e9 po\u010du\u0165, ak\u00e9 r\u00f4zne trendy sa o\u010dak\u00e1vaj\u00fa v nasleduj\u00facich 1 - 2 rokoch. Niektor\u00ed si mysleli, \u017ee <a href=\"https:\/\/blog.matusz-vad.hu\/sk\/miert-erdemes-farm-to-table-ettermeket-kiprobalni\/\" target=\"_blank\" rel=\"noreferrer noopener\">farma na st\u00f4l<\/a> koncept naber\u00e1 na obr\u00e1tkach, niektor\u00ed hovoria, \u017ee bud\u00facnos\u0165ou s\u00fa tradi\u010dn\u00e9 chute a recepty, in\u00ed hovoria o ve\u013emi \u010dist\u00fdch tanieroch. O silnom lete nepochybujeme, tak\u017ee sa te\u0161\u00edme na spolupr\u00e1cu. Ur\u010dite d\u00fafame, \u017ee na bud\u00faci rok uvid\u00edme vonku dvakr\u00e1t viac na\u0161ich partnerov s jedlami pripraven\u00fdmi zo st\u00e1le lep\u0161\u00edch surov\u00edn. <\/p>\n\n\n\n<p>Bud\u00faci rok, s vami, na tom istom mieste! &nbsp;<\/p>\n<div class=\"matus-fooldal-3 matus-entity-placement\" id=\"matus-3441949335\"><div id=\"matus-1961864591\" style=\"margin-bottom: 30px;\"><a href=\"https:\/\/shop.matusz-vad.hu\/hu\/brand\/12315?utm_source=blog&#038;utm_medium=banner&#038;utm_campaign=heinz_2026_04&#038;ref=blog\" aria-label=\"Matusz-Vad_slider_Heinz_v2\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2.jpg\" alt=\"\"  srcset=\"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2.jpg 1383w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-300x95.jpg 300w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-1024x324.jpg 1024w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-768x243.jpg 768w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-18x6.jpg 18w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-500x158.jpg 500w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-1000x317.jpg 1000w, https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/01\/Matusz-Vad_slider_Heinz_v2-800x253.jpg 800w\" sizes=\"(max-width: 1383px) 100vw, 1383px\" width=\"1383\" height=\"438\"   \/><\/a><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Az \u00e9v egyik legjobban v\u00e1rt szakmai esem\u00e9nye, a Gourmet Fesztiv\u00e1l id\u00e9n der\u00fcl\u00e1t\u00f3 s\u00e9fekkel \u00e9s kreat\u00edv t\u00e1ny\u00e9rokkal v\u00e1rta az \u00e9rdekl\u0151d\u0151ket.<\/p>","protected":false},"author":46,"featured_media":36558,"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":[3],"tags":[209,696,1605,1604],"class_list":["post-36548","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-hirek-a-gasztronomiarol-vendeglatas-hirei-szakacs-szakma-hirei-idegen-forgalom-hirei","tag-gasztronomia","tag-gourmet-fesztival","tag-hir","tag-szakmai-esemeny"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.5 (Yoast SEO v27.5) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ 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Vegetari\u00e1nom je u\u017e \u0161es\u0165 rokov a je tie\u017e fanatikom do syrov a v\u00edna.","url":"https:\/\/blog.matusz-vad.hu\/sk\/author\/juca\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/blog.matusz-vad.hu\/wp-content\/uploads\/2023\/06\/350991880_1289316552007636_8890278150723786364_n.jpg","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/blog.matusz-vad.hu\/sk\/wp-json\/wp\/v2\/posts\/36548","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.matusz-vad.hu\/sk\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.matusz-vad.hu\/sk\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/sk\/wp-json\/wp\/v2\/users\/46"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/sk\/wp-json\/wp\/v2\/comments?post=36548"}],"version-history":[{"count":5,"href":"https:\/\/blog.matusz-vad.hu\/sk\/wp-json\/wp\/v2\/posts\/36548\/revisions"}],"predecessor-version":[{"id":36562,"href":"https:\/\/blog.matusz-vad.hu\/sk\/wp-json\/wp\/v2\/posts\/36548\/revisions\/36562"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/sk\/wp-json\/wp\/v2\/media\/36558"}],"wp:attachment":[{"href":"https:\/\/blog.matusz-vad.hu\/sk\/wp-json\/wp\/v2\/media?parent=36548"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/sk\/wp-json\/wp\/v2\/categories?post=36548"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.matusz-vad.hu\/sk\/wp-json\/wp\/v2\/tags?post=36548"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}