Magazine: Only the smell of the sea is missing

In the previous issue of our magazine we already reported on the opening of Dock buffet by the Budaörs fish market. Owner Péter Palotás used to be a chef himself, so his chef customers know him really well, and according to Mr Palotás this is a big competitive advantage as fish is a product that requires confidence. For the summer barbeque season he recommends restaurants to use mackerel, sardines and Mediterranean seabass or gilthead bream because these contain more fat. The seabass and the bream come from the Adriatic so they are absolutely fresh: they are caught in the morning and can be grilled in Hungarian restaurants in the evening.