{"id":7215,"date":"2021-10-20T07:35:30","date_gmt":"2021-10-20T06:35:30","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=6598"},"modified":"2021-11-15T15:21:58","modified_gmt":"2021-11-15T15:21:58","slug":"az-orszag-rejtett-szegleteben-igy-mukodik-a-sikeres-vendeglatas-prisztoka-tibor-es-a-szel-fiai-fogado","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/sk\/az-orszag-rejtett-szegleteben-igy-mukodik-a-sikeres-vendeglatas-prisztoka-tibor-es-a-szel-fiai-fogado\/","title":{"rendered":"Ako funguje \u00faspe\u0161n\u00e9 pohostinstvo v utajenom k\u00fate krajiny Tibor Priszt\u00f3ka a hostinec Sz\u00e9l Fiai"},"content":{"rendered":"
\"\"<\/a><\/div><\/div>\n

St\u00e1le existuj\u00fa re\u0161taur\u00e1tori a majitelia, ktor\u00ed veria tradi\u010dn\u00fdm met\u00f3dam a trad\u00edci\u00e1m, a to je tajomstvo ich \u00faspechu. Tu je pr\u00edbeh re\u0161taur\u00e1cie, do ktorej ke\u010f vst\u00fapite, odch\u00e1dzate ako rodina.<\/h2>\n\n\n\n
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\u00davod do hostinca Sons of the Wind Inn &Cellarium.<\/figcaption><\/figure>\n\n\n\n

Meno Tibora Priszt\u00f3ka je zn\u00e1me aj za hranicami krajiny. Je to odhodlan\u00fd podnikate\u013e, ktor\u00fd sa tvrdohlavo dr\u017e\u00ed svojich z\u00e1sad, kvality a svojej rodiny. Okrem in\u00e9ho aj v\u010faka tomu sa zo sveta IT presunul do oblasti hotelierstva, gastron\u00f3mie a dokonca aj vin\u00e1rstva. Suroviny s\u00fa pre\u0148ho najd\u00f4le\u017eitej\u0161ie, preto si ich bu\u010f s\u00e1m pestuje vo svojej z\u00e1hrade, alebo nev\u00e1ha vycestova\u0165 do Talianska \u010di Holandska, ak tam n\u00e1jde najlep\u0161ie koreniny, mlie\u010dne v\u00fdrobky, m\u00faku, \u0161peciality, ktor\u00e9 u n\u00e1s nie s\u00fa dostupn\u00e9. <\/p>\n\n\n\n

\"\"
Husacie dni v hostinci.<\/figcaption><\/figure>\n\n\n\n

Ako sa zrodila my\u0161lienka Sz\u00e9l Fiai Inn & Cellar - Priszt\u00f3ka Winery?<\/strong><\/h2>\n\n\n\n

Hovor\u00ed sa, \u017ee ke\u010f m\u00e1 mu\u017e 40 rokov, chce nie\u010do in\u00e9. C\u00edtil som to rovnako, a preto sme si k\u00fapili dom, vtedy len pre rodinu, v Kr\u00e1likoch, ktor\u00fd je bl\u00edzko pivni\u010dn\u00fdch radov a obklopen\u00fd kr\u00e1snou pr\u00edrodou. Kr\u00e1tko nato sme sa s man\u017eelkou Andreou Kormosovou rozhodli, \u017ee ho premen\u00edme na re\u0161taur\u00e1ciu a hostinec. Tak sa to v\u0161etko za\u010dalo. Chceli sme ostatn\u00fdm uk\u00e1za\u0165, \u010do sme tam videli a c\u00edtili. Moja fascin\u00e1cia jedlom poch\u00e1dza od mojej starej mamy, ktor\u00e1 \u017eila v Tiszasz\u0151l\u0151s, kde som s \u0148ou tr\u00e1vil ve\u013ea \u010dasu a varili sme spolu. Najprv som sedela ved\u013ea nej, nesk\u00f4r ona sedela ved\u013ea m\u0148a a ja som varila. Nesuvidovali sme, neflan\u0161\u00edrovali sme, varili sme to, \u010do bolo vypestovan\u00e9, chutn\u00e9 a v\u00fdborn\u00e9. To s\u00fa st\u00e1le moje hlavn\u00e9 priority. Odvtedy \u017eijeme s rodinou tu v Nyule, hoci syn \u0161tuduje v zahrani\u010d\u00ed a mysl\u00edme si, \u017ee prevezme spr\u00e1vu majetku, a dc\u00e9ra \u010doskoro skon\u010d\u00ed \u0161t\u00fadium financi\u00ed a tie\u017e bude pom\u00e1ha\u0165 v podnikan\u00ed. Zatia\u013e lev\u00ed podiel pr\u00e1ce odv\u00e1dzame ja a moja man\u017eelka a svokra.<\/p><\/blockquote>\n\n\n\n

V re\u0161taur\u00e1cii je 14 plame\u0148ov, \u017eiadne pr\u00edstroje sous vide a v\u0161etky jedl\u00e1 s\u00fa \u010derstvo pripraven\u00e9. Je to mo\u017en\u00e9?<\/strong><\/h2>\n\n\n\n

\u00c1no! Dnes u\u017e kuch\u00e1ri nevedia, ako pripravi\u0165 m\u00e4so na panvici, ale tu to vedia. Pravda, \u010dasto im trv\u00e1 dva roky, k\u00fdm sa sami pohybuj\u00fa po na\u0161ej kuchyni, ale my pod\u00e1vame len jedlo, na ktor\u00e9 m\u00f4\u017eeme by\u0165 hrd\u00ed. V\u00e4\u010d\u0161inu surov\u00edn si vyr\u00e1bame sami. Moja svokra, ktor\u00e1 sa narodila pri Egeri pri Balatone, m\u00e1 vy\u0161e 80 rokov, ale \u0161peci\u00e1lne paradajky a papriky z na\u0161ej ekologickej z\u00e1hrady (semen\u00e1 poch\u00e1dzaj\u00fa z celej Eur\u00f3py) a kvety v Udvarne s\u00fa poctou jej ru\u010dnej pr\u00e1ci. Odtia\u013e poch\u00e1dzaj\u00fa napr\u00edklad talianske paradajky, z ktor\u00fdch sa pripravuje tak\u00e1 chutn\u00e1 polievka, a \u0161panielske papriky, ktor\u00e9 s\u00fa ide\u00e1lne na grilovanie. Pracujeme s \u010derstv\u00fdmi surovinami, v\u0161etko pripravujeme \u010derstv\u00e9, dokonca aj ke\u010f k n\u00e1m na Martinmas pr\u00edde partia 60 \u013eud\u00ed a p\u00fdtaj\u00fa si hus. Viem to, preto\u017ee som sa nau\u010dil, ako sa to robilo kedysi, preto\u017ee som milovn\u00edkom kulin\u00e1rskej hist\u00f3rie a dr\u017e\u00edm sa star\u00fdch, osved\u010den\u00fdch met\u00f3d a postupov. Aj ke\u010f ich m\u00f4\u017eeme kombinova\u0165 s modern\u00fdmi n\u00e1strojmi.<\/p>\n\n\n\n

\"\"
Tibor Prist\u00f3ka. Foto: Zsolt Szab\u00f3.<\/figcaption><\/figure>\n\n\n\n

V jed\u00e1lnom l\u00edstku n\u00e1jdete gurm\u00e1nske pr\u00edbehy p\u00edsan\u00e9 v starom n\u00e1re\u010d\u00ed. Niekedy jedlo sprev\u00e1dza cig\u00e1nska hudba, ale m\u00f4\u017eete si objedna\u0165 aj dokonal\u00e9 talianske cestoviny od \u0161\u00e9fkuch\u00e1ra. \u010co je hlavn\u00fdm \u0165ah\u00e1kom?<\/strong><\/h2>\n\n\n\n

Je chybou myslie\u0165 si, \u017ee ma\u010farsk\u00e1 gastron\u00f3mia je homog\u00e9nna. Ak trochu p\u00e1trate, ak \u010d\u00edtate knihy o hist\u00f3rii, r\u00fdchlo zist\u00edte, \u017ee vplyv susedn\u00fdch kraj\u00edn, vojny, r\u00ed\u0161e, to v\u0161etko malo vplyv na na\u0161u spolo\u010dnos\u0165 a kult\u00faru. Gastron\u00f3mia nie je v tomto smere v\u00fdnimkou, preto\u017ee z t\u00fdchto \u010dias n\u00e1m zostali rak\u00faske, balk\u00e1nske, tureck\u00e9, \u0161v\u00e1bske a mnoh\u00e9 in\u00e9 recepty a pestovanie surov\u00edn, a tak sa vytvorila dne\u0161n\u00e1 ma\u010farsk\u00e1 gastron\u00f3mia. Ke\u010f sa pozrieme na obsah kuch\u00e1rskej knihy zo 17. a 18. storo\u010dia, vid\u00edme jedl\u00e1 a vzru\u0161uj\u00face vari\u00e1cie, ktor\u00e9 by sme dnes ochutnali len v kuchyniach vy\u0161\u0161ej triedy, alebo ani tam nie. V d\u00e1vnych \u010dasoch nebolo ni\u010d prirodzenej\u0161ie ako ba\u017eant a koriander na trhu a cel\u00fd rad om\u00e1\u010dok a om\u00e1\u010dok na stole. Nehovoriac o tom, \u017ee ke\u010f sme mali more, neoddelite\u013enou s\u00fa\u010das\u0165ou hostiny boli kraby, slim\u00e1ky a ryby. Na\u0161a strava bola vo v\u0161edn\u00fd de\u0148 pestrej\u0161ia ako kedyko\u013evek predt\u00fdm. Spolo\u010dn\u00fdm a najd\u00f4le\u017eitej\u0161\u00edm bodom bolo pripravi\u0165 jedlo \u010do najchutnej\u0161ie, s dokonalou \u0161trukt\u00farou, pod\u013ea sez\u00f3ny - \u010di u\u017e to boli zemiaky alebo jah\u0148acina. Pod\u00e1valo sa v peci, na otvorenom ohni a serv\u00edrovalo sa kr\u00e1sne a dekorat\u00edvne. Skuto\u010dn\u00ed kuch\u00e1ri si vytvorili vlastn\u00e9 n\u00e1kupn\u00e9 kruhy. V pr\u00edstavoch a na trhoch boli u\u017e za \u00fasvitu a domov prin\u00e1\u0161ali len tie najlep\u0161ie suroviny.<\/p>\n\n\n\n

\u010co je prvorad\u00e9 pri prev\u00e1dzkovan\u00ed re\u0161taur\u00e1cie?<\/h2>\n\n\n\n

Sna\u017e\u00edm sa tento vzor dodr\u017eiava\u0165 a v pr\u00edpade potreby si ho s\u00e1m vyrobi\u0165 alebo pre\u0148 cestova\u0165 stovky kilometrov. Preto sa to t\u00fdka aj m\u0148a. S man\u017eelkou \u010dasto ochutn\u00e1me v zahrani\u010d\u00ed zauj\u00edmav\u00fa om\u00e1\u010dku alebo polievku, prinesieme si recept domov a prisp\u00f4sob\u00edme ho vlastn\u00fdm chutiam s \u201cpr\u00edmesou\u201d nov\u00e9ho korenia. Hostia nie v\u017edy vedia, v\u010faka \u010domu jedlo chut\u00ed lep\u0161ie, ale p\u00e1\u010di sa im, \u017ee paradajkov\u00e1 polievka m\u00f4\u017ee by\u0165 e\u0161te lep\u0161ia, ne\u017e na ak\u00fa s\u00fa zvyknut\u00ed. Mysl\u00edm, \u017ee to je na\u0161a trajekt\u00f3ria, zachova\u0165 chute, ktor\u00e9 si Ma\u010fari vytvorili a na ktor\u00e9 s\u00fa zvyknut\u00ed, a posun\u00fa\u0165 ich na e\u0161te vy\u0161\u0161iu \u00farove\u0148. V skuto\u010dnosti sa v tomto r\u00e1mci radi hr\u00e1me s receptami, koreninami a pr\u00edsadami.<\/p><\/blockquote>\n\n\n\n

\"\"
Tibor Priszt\u00f3ka a zn\u00e1my someli\u00e9r Antal Kov\u00e1cs.<\/figcaption><\/figure>\n\n\n\n

V\u00edna z vin\u00e1rstva Prist\u00f3ka s\u00fa zn\u00e1me svojimi n\u00e1zvami aj harm\u00f3niou. V\u00fdroba v\u00edna je in\u0161tinkt\u00edvna alebo sa d\u00e1 nau\u010di\u0165<\/strong>?<\/h2>\n\n\n\n

Pravdepodobne budete potrebova\u0165 oboje. Ja som absolvoval vin\u00e1rske \u0161kolenie, hoci dia\u013ekovo, ale s praktickou str\u00e1nkou mi ve\u013emi pomohli. Pravdepodobne potrebujete aj talent a ve\u013ek\u00fd z\u00e1ujem a l\u00e1sku k tejto pr\u00e1ci. Nieko\u013ekokr\u00e1t som z\u00edskal titul najkraj\u0161ieho vinohradu, \u010do je sp\u00f4soben\u00e9 t\u00fdm, \u017ee som mu venoval ve\u013ea \u010dasu. <\/strong>Dnes m\u00e1m na to menej \u010dasu a energie, ale dr\u017e\u00edm sa svojich p\u00f4vodn\u00fdch n\u00e1padov. Pr\u00edrodn\u00e9 v\u00edna, tradi\u010dn\u00e9 met\u00f3dy, \u017eiadne chemik\u00e1lie, len \u010dist\u00e9 v\u00edno. V pivniciach radi organizujeme ochutn\u00e1vky a v\u00e4\u010d\u0161ie podujatia, ku ktor\u00fdm sa sna\u017e\u00edme pripravi\u0165 aj v\u00ednne ve\u010dere. V\u00edno je tie\u017e jednou z na\u0161ich z\u00e1kladn\u00fdch potrav\u00edn v kuchyni, d\u00e1vame ho do v\u0161etk\u00e9ho, \u010do sa d\u00e1.<\/p>\n\n\n\n

\u010c\u00edm pre\u0161la re\u0161taur\u00e1cia v poslednom \u010dase?<\/strong><\/h2>\n\n\n\n

Pr\u00e1ve tieto ve\u013ek\u00e9 udalosti mi ch\u00fdbaj\u00fa asi najviac. S\u00fa to pr\u00edle\u017eitosti, ktor\u00e9 poh\u00e1\u0148aj\u00fa v\u00e4\u010d\u0161\u00ed objekt dopredu. Sna\u017eili sme sa pre\u017ei\u0165, hoci sme nemali ve\u013ek\u00fa podporu. Napriek tomu sme zrekon\u0161truovali re\u0161taur\u00e1ciu a postavili nieko\u013eko \u010fal\u0161\u00edch izieb, aby sme mohli ubytova\u0165 na\u0161ich host\u00ed. Udr\u017eali sme si person\u00e1l, preto\u017ee sme t\u00edmov\u00e1 hra a potrebovali sme a st\u00e1le potrebujeme dobr\u00fdch profesion\u00e1lov, \u010do je dnes vz\u00e1cne.<\/strong> Ale aj tak sme v\u010fa\u010dn\u00ed na\u0161im pravideln\u00fdm n\u00e1v\u0161tevn\u00edkom, \u017ee na n\u00e1s nezabudli a teraz sa m\u00f4\u017eeme op\u00e4\u0165 stretn\u00fa\u0165. Odkedy sme otvorili, aj ke\u010f je to mal\u00fd skryt\u00fd k\u00fat krajiny, v\u00e4\u010d\u0161ina \u013eud\u00ed, ktor\u00ed sem chodia, sa sem vracia, v skuto\u010dnosti 85 percent na\u0161ich host\u00ed s\u00fa st\u00e1li hostia.<\/p>\n\n\n\n

Mysl\u00edm si, \u017ee sme na dobrej ceste v tom, \u017ee m\u00e1me radi svoje trad\u00edcie, zachov\u00e1vame ich a nep\u00fa\u0161\u0165ame ich z r\u00fak. Tak\u017ee m\u00f4\u017eeme na\u010falej pod\u00e1va\u0165 dom\u00e1ce klob\u00e1sy, vari\u0165 z pravej zeleniny a je zdrav\u00e9 pi\u0165 tu v\u00edno, preto\u017ee \u013eu\u010fom, ktor\u00ed sem pr\u00eddu, pon\u00fakame to, \u010do pije na\u0161a vlastn\u00e1 rodina.<\/p>\n

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

L\u00e9teznek m\u00e9g olyan vend\u00e9gl\u00e1t\u00f3k \u00e9s tulajdonosok, akik hisznek a hagyom\u00e1nyos elj\u00e1r\u00e1sokban, trad\u00edci\u00f3kban \u00e9s \u00e9ppen ez a siker\u00fck titka. Annak az \u00e9tteremnek a t\u00f6rt\u00e9nete k\u00f6vetkezik, ahova, ha bet\u00e9r az ember, csal\u00e1dtagk\u00e9nt t\u00e1vozik. Priszt\u00f3ka Tibor neve az orsz\u00e1g hat\u00e1rain t\u00fal is ismer\u0151s. Hat\u00e1rozott \u00fczletember, aki makacsul ragaszkodik elveihez, a min\u0151s\u00e9ghez \u00e9s a csal\u00e1dj\u00e1hoz. T\u00f6bbek k\u00f6z\u00f6tt \u00edgy \u00e9rkezett<\/i><\/a><\/p>","protected":false},"author":14,"featured_media":7142,"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":[5],"tags":[],"class_list":["post-7215","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek"],"yoast_head":"\nAz orsz\u00e1g rejtett szeglet\u00e9ben \u00edgy m\u0171k\u00f6dik a sikeres vend\u00e9gl\u00e1t\u00e1s Priszt\u00f3ka Tibor \u00e9s a Sz\u00e9l Fiai Fogad\u00f3 - Matusz-Vad Blog<\/title>\n<meta name=\"description\" content=\"Ny\u00falon a Sz\u00e9l Fiai fogad\u00f3 k\u00e9t \u00e9vtizede sikeresen m\u0171k\u00f6dik. 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