New style in the Viharsarok

Csaba Palotai worked in several famous European restaurants and recently ran the kitchen of Pierrot. In March, he signed to Pipacs restaurant in Békéscsaba.

Q: Why did you leave prestigious Budapest restaurants for one in eastern Hungary?A: I know what I want to do in the kitchen and I left when other chefs were hired to work ‘above’ me. Csaba Gabnai contacted me and his plans seemed such a big challenge that I decided to move to Békéscsaba for a few months.
Q: How do you think your style will be received?
A: Others in the profession think I am mad because I say impossible does not exist. We will work in bistro style – that suits Hungarian culinary values the best.
Q: What could come between you and success? A: Prices will not be higher and portions will not be smaller than before. We offer Hungarian dishes, but not always with the traditional approach.