Corinthia Hotel Budapest revamps kitchen concept

A new food concept has been launched at the Corinthia Hotel Budapest's Brasserie and Atrium restaurant: farm-to-table food, serving up the best of the land in Hungary. It is simple food made from outstanding ingredients, farmed within the country’s borders and favoring small producers.

The hotel selects food that is prepared using components originated exclusively from inland economies of the highest standards, including modern environmental management and sustainable development.

Guests of Brasserie & Atrium can enjoy the real flavors of Hungary. Visitors in February may discover the delicious tastes of award-winning trout and salmon from Bajcshal, and the organic mangalica meat produced by Bari András located in Szendrő, near the Aggtelek National Park. Each month during the year the hotel offers meals built around produce that Hungary’s lands yield and the farmers bring from their farms to our table.

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The hotel’s chef, Balázs Ölvedy, is obsessed with quality and his hallmarks are the best ingredients, seasonality and sustainability. Balázs was born in Transylvania where they procured and produced almost everything by themselves.  He and his team remodeled the previous, Hungarian and international fine-dining menu of Brasserie and Atrium so that each course is adjusted to the ingredient, not the other way round. It has taken thousands of miles to get to every corner of the country and find those free-range farms and small-producing suppliers that match the new concept.

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