Bistro fever

Bistro type restaurants have become very popular in Europe and the US as well in recent years. This is probably partly due to the “retro” wave and the fact that everything coming from Europe is regarded as something exotic by American consumers. However, the establishment and operation of a stylish bistro also costs less than other restaurants. In the absence of printed menu cards, menus are displayed on blackboards. Menus change almost every day. According to László Gerlán, owner of a Formatív Zrt, a company specialising in interior architecture for restaurants, the word “bistro” is generally used as a brand in Hungary rather than an accurate description of style. People who want to operate a real bistro will need a more sophisticated kitchen and more impulsive daily work. Hungarian bistros don’t have much to do with French ones, although some concepts exist which could meet the original criteria of bistros. There are some Hungarian dishes wish could be served in small, bistro-style portions. In real bistros, a wide selection of salads and buffet dishes are served in addition to a limited range of warm dishes. The present trend in Hungary is a style referred to as the “gastro bistro” in France. These try to conform to the basic bistro concept, but lack any puritan features. The furniture of bistros lacks any unnecessary decoration and is often second-hand. Usually, there is not too much light in bistros and the dominant material used is wood. The place is always dominated by a long counter. There are no tablecloths on the tables. As a result of economic recession, we can see a revival of the bistro style everywhere. Gastro bistros might even become successful in Hungary as well.