Favorites of contemporary Hungarian writers, spiced up with Jókai in the VakVarjúk book week chef’s offer

Noémi Orvos-Tóth, Noémi Kiss and Noémi Saly

The chef team at VakVarjú has created a menu that is not only fun to read on the menu, but also an experience to taste. All of this was inspired by the 200th anniversary of Jókai – the chef’s offer was composed around the great Hungarian storyteller born in 1825.

“When we dreamed up the favorite dishes of the writer and the Reform Era on our plates at the Jókai dinner of our VakVarjú Regular Guest program in April, we never imagined that the French celery tartare, the wild boar venison soup – which was among the specialties of Róza Laborfalvi, the drum cake – would be such a success. But it was a harvest – and what the guests, and Jókai, love so much, it would be a sin to push back into the depths of our kitchen. So now we have brought all of these back to the Book Week menu. After all, what is good for Jókai – and especially for our Regular Guests – will probably be liked by others as well,” said Rudolf Semsei, the owner of the VakVarjú restaurant family.