An unassuming street in the heart of Budapest plays host to Stand – a chic, discreet, marble-tiled restaurant which sits surrounded by shops, eateries and apartments. 60km outside the capital, meanwhile, you’ll find Platán Gourmet, which occupies a barrel-vaulted cellar in a peaceful spot beneath Tata Castle.
Both restaurants were awarded Two Michelin Stars in the inaugural MICHELIN Guide Hungary and are therefore united by their world-class cooking, but each also has its own personality and story to tell. There are plenty of contrasts to be found between the two, from the city to the country location; from a big, buzzy interior to a small and intimate space; and from somewhere for a chic meal out to a destination dining experience where you can also stay the night.
We spent time with Tamás Széll of Stand and István Pesti of Platán Gourmet to find out more about the look and feel of these unique restaurants.
The food scene is changing both in terms of age and direction. Generation Y chefs approach food with passion. The more time they spend in the kitchen, the more they discover themselves and then hone their knowledge accordingly. They dream not of rediscovering the world, but rather of walking confidently down their own path and adding something of their own personality to the legacy they’ve inherited from great chefs before them – and by better recognizing and using what this land has to offer them.