Lajos Bíró: Hungarian gastronomy is strong, Hungarian cuisine is not

Lajos Bíró acknowledges that Hungarian cuisine is not globally famous like French, Japanese, or Italian cuisines. While the Hungarian gastronomy scene has advanced, it still isn’t widely recognized on the global stage. European recognition is somewhat present, but it’s important to differentiate between Hungarian gastronomy and Hungarian cuisine.

Lajos Bíró discusses the challenges of defining traditional Hungarian cuisine in the modern era. Many dishes considered traditionally Hungarian are relatively recent creations. He highlights that the concept of “traditional” food has evolved over time, and he emphasizes the importance of adapting to modern culinary demands while preserving the essence of traditional flavors.

Chef Bíró emphasizes the need to modernize Hungarian cuisine while staying true to its core flavors. He gives examples of how he reimagines traditional dishes with higher-quality ingredients, healthier preparation methods, and more refined flavors. He also highlights the importance of maintaining culinary quality while adapting to modern dietary preferences like vegetarianism and gluten-free diets.

Bíró notes the significant increase in Michelin-starred restaurants in Hungary and its impact on the country’s gastronomic reputation. He praises young Hungarian chefs like Széll Tamás for their impressive achievements in international culinary competitions. The presence of multiple Michelin-starred restaurants in Budapest and other Hungarian cities demonstrates the growth and quality of Hungarian gastronomy.

Bíró acknowledges the financial challenges faced by both restaurant owners and customers. Rising costs of ingredients, energy, and labor affect restaurant prices. Customers are concerned about these price increases but may not immediately connect them to overall rising costs in the industry. He stresses that restaurant owners cannot compromise quality or ingredients to offer lower prices.

The pandemic and inflation have significantly affected the restaurant industry. Bíró acknowledges that customers are often surprised by menu prices due to inflation. He emphasizes the necessity of balanced pricing that ensures quality ingredients and fair wages for staff.

The Future of Hungarian Gastronomy

Bíró admits that predicting the future trends of gastronomy is difficult. However, he sees potential in the growing interest in vegetarian cuisine and the rising demand for fresh, locally sourced ingredients. He mentions a forward-thinking restaurant in Amsterdam that only serves dishes made from the current season’s available ingredients, and he sees similar approaches potentially emerging in Hungary.

In conclusion, Chef Lajos Bíró provides insights into the evolving Hungarian gastronomic landscape, discussing challenges, trends, and the delicate balance between tradition and innovation in the FMCG-HoReCa sector.