Horeca
Guest traffic decreased
Date: 2009-06-09 00:22:00
According to Central Statistical Office the number of foreign and domestic visitors in 2009. January and in April decreased by 16, and 8 percentage points compared to the results of...
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Village Catering
Date: 2009-06-08 00:05:00
The government allows privateers the ccommodation of tourists visiting the village. This activity is tax free, and can carry out without any skills or authorization. According to Sipos Jánosné the...
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Castle renovation with EU sources
Date: 2009-06-03 00:02:00
The Andrássy Castle in Tiszadob can be renewed by EU support. The total amount of the priority investment project is 2.2 billion HUF, of which has a 1.7 billion HUF...
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Smoking in restaurants would be prohibited
Date: 2009-05-29 00:07:44
If the Parliament supports the proposal of the Health Committee, the law about the protection of the non-smokers could be strenghtened. Hosts expects a further drop in the turnover of...
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Bartender competition with aces
Date: 2009-05-28 00:20:00
For the eleventh time this year the Bacardi-Martini Open Cup has given the scope for the competition of domestic mixers with the participation of prestigious professional jury. Mixers could compete...
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A reduction in Ecostat’s tourism indicator
Date: 2009-05-28 00:14:00
The tourism indicator which demonstrates the expectations of the population and the businesses of the tourism sector decreased slightly. According to the survey of the fisrt half of the year...
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New domestic restaurant chain
Date: 2009-05-28 00:13:00
In April 2009 the latest domestic restaurant chain opened its first restaurant under the name Oscar Pizza. The network has 8-10 frequented placed businesses. All units have exactly the same...
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Ristorante Dolce
Date: 2009-05-27 08:00:00
Ristorante Dolce is a truly Italian place serving only Italian dishes. Practically all the ingredients used in the kitchen are brought from Italy, including the flour for making pizza.. Apart...
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Jam for gentlemen
Date: 2009-05-27 08:00:00
Duerr & Son’s in London has celebrated its 125th birthday by producing the most expensive jam in the world, made from Sevilla orange with whiskey, champagne and gold flakes and...
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Reaching into the fridge
Date: 2009-05-27 08:00:00
The Minibar in Amsterdam offers a complex experience of waiter-free drinking without buttons or keyboards, as guests simply serve themselves from small refrigerators. The numbered refrigerators are reloaded from the...
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Tea kettles 2010
Date: 2009-05-27 08:00:00
The popularity of tea consumption in HoReCa units serves as a driving force for continuous innovation by designers. The Ronnenfeldt tea kettle is not merely an absurd creation of art,...
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(HU) Franchise híradó
Date: 2009-05-27 08:00:00
New restaurant, strange marketing The 24th Burger King unit in Hungary was opened in May. It is also the 20th in Budapest. Burger King has 11,000 units world-wide with more...
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Local farmers adopted
Date: 2009-05-27 08:00:00
One of the recent trends in countries with a highly developed gastronomic culture has been that restaurant owners and farmers join forces. For example, the Loews Hotels chain has launched...
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Chairman dedicated to compromise
Date: 2009-05-27 08:00:00
Béla Prohászka has recently been elected the new chairman of the Hungarian National Association of Gastronomy. – Being a very busy man, isn’t it difficult to co-ordinate the work of...
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There is still potential in pasta
Date: 2009-05-27 08:00:00
In spite of being a traditional food in the bigger half of the world, pasta is also truly a product of the 21st century. Pasta has also benefited from the...
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Gastronomy expert of 2008
Date: 2009-05-27 08:00:00
The “professional of the year” awards for the previous year are handed over by Turizmus Kft. early in February. This prize was handed over for the 17th time this year,...
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Future and past
Date: 2009-05-27 08:00:00
The Club of Hungarian Chefs has organised a demonstration of the techniques used in molecular gastronomy recently. The demonstration and presentation was held by Attila Várnagy, chef of Go Catering...
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Elite club
Date: 2009-05-27 08:00:00
The top list of the best restaurants in the world has again been published. Ferran Adria has been crowned once more. But just how is such a list compiled? Though...
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Why ElBulli
Date: 2009-05-27 08:00:00
Adria is a believer in molecular gastronomy, like Blumenthal. He invests six months’ work into his annual offer. His menu is composed of 170-200 dishes, with some meals composed of...
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Molecular Ice Cream Shop
Date: 2009-05-27 08:00:00
Molecular gastronomy has entered the world of ice cream, while a Turkish invention has made it possible to produce chewable ice cream. Cream Café in Chicago offers a unique experience...
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Rókusfalvy Fogadó
Date: 2009-05-27 08:00:00
The Fogadó was reopened in April following major changes in the kitchen. Traditional flavours have been retained but the menu has become more sophisticated with bigger emphasis on regional dishes....
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On top at home
Date: 2009-05-27 08:00:00
You might not agree that Vári confectionery is the best place to have ice cream in the country, but it is certain that this is the place where the greatest...
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Ristorante Dolce
Date: 2009-05-27 08:00:00
Ristorante Dolce is a truly Italian place serving only Italian dishes. Practically all the ingredients used in the kitchen are brought from Italy, including the flour for making pizza.. Apart...
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Double pleasure
Date: 2009-05-27 08:00:00
The MooBella ice cream vending machine makes ice cream for us, but its quite different from what we used to call “machine made” in the 70’. It takes only 45...
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Is less more?
Date: 2009-05-27 08:00:00
Though super premium ice cream used to be the trend not long ago, simplicity has become the new message communicated by Haagen-Dazs. Their new product named “Five” is made from...
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Oh, Mr. Alcohol!
Date: 2009-05-27 08:00:00
In the past, alcohol didn’t have much to do with ice cream, but this has changed in recent years, with numerous forms of alcohol appearing in ice cream as a...
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Hold-O-Mat
Date: 2009-05-27 08:00:00
According to Heston Blumenthal, owner and chef of Fat Duck (with three Michelin stars), if a slice of meat is left to rest for ten minutes longer than necessary, then...
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Rókusfalvy Fogadó
Date: 2009-05-27 08:00:00
The Fogadó was reopened in April following major changes in the kitchen. Traditional flavours have been retained but the menu has become more sophisticated with bigger emphasis on regional dishes....
Read more