A brand new food concept has been launched at the Brasserie & Atrium restaurant, part of Corinthia Hotel Budapest.

The new concept is farm to table food, serving up the best of the land.

It is simple food made from outstanding ingredients, farmed within Hungary and favouring small producers.

Farm to table means that the hotel serves visitors with dishes prepared by selecting and using raw ingredients originated exclusively from inland economies.

They are not only top-quality ingredients, but also abide by modern environment management and sustainable development.

Guests of the Brasserie & Atrium restaurant can enjoy the real flavours of the country.

In February, for example, award-winning trout and salmon from Bajcshal, organic mangalica meat produced by Bari András located in Szendrő, near the Aggtelek National Park, are on the menu.

Each month meals will be built around produce that Hungary’s rich and multifarious lands yield and raw ingredients that the farmers bring from their farms.

The hotel’s chef, Balázs Ölvedy, is obsessed with quality and his hallmarks are the best ingredients, seasonality and sustainability.

Farm to Table food was a natural progression for him. 

Balázs was born in Transylvania where he procured and produced almost everything by himself growing up.

He and his team remodelled the previous Hungarian and international fine-dining menu at the Atrium & Brasserie restaurant, 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 matched our new concept,” said chef Ölvedy.

“Today our menu offers unsurpassable gastronomic experience via the truly authentic flavours of our country.

“The formula is easy: fresh, seasonal, locally available ingredients, simple preparation, passion and expertise.”