Our famous Michelin Inspectors continually travel the globe in search of new restaurants. Eating and drinking a huge variety of different things at every type of place imaginable means that they’re right up there with all of the latest trends. Here’s what they’ve come across along the way:
A refreshing chilled rosé wine has always been synonymous with summer but now anything pink seems to have plenty of appeal when the sun peeks out from behind the clouds. The colours remind us of blossoming flowers and the fruity scents evoke memories of balmy days, while the appealing tones – from baby pink to fuchsia – make them perfect for Instagram too!
Gin leads the way, offering everything from tart to sweet, courtesy of concoctions including rhubarb, cranberry, raspberry, strawberry, blackberry, redcurrant, pink grapefruit, cherry blossom, hibiscus and rose. They are also very versatile: they can be drunk straight over ice; mixed with tonic, prosecco or lemonade; or made into cocktails.
Aside from gin there are also rosy varieties of vodka, tequila, rum, port, champagne, limoncello, mead and liqueurs on offer… the pink-hued options are endless!
White Aubergines or Eggplants – sometimes also known as Snowbergines – are available during the summer months. They look very similar to their purple cousins but have firmer skin (so should be peeled before cooking) and a milder, creamier, lighter flavour. Nutrition-wise, they are high in potassium and contain B vitamins, magnesium, and copper; they also soak up less moisture when cooking, so are an ideal alternative for a low-carb moussaka. They are best suited to grilling, baking, sautéing or frying.
Are you going nuts?
You’ve heard of almond milk and coconut milk – maybe even walnut or pecan milk – but what about peanut milk?
This new alternative has a richer, fuller flavour than other nut-based milks – and a higher protein content too, almost matching that of dairy. It’s great for smoothies and chocolate versions are also available – perfect for heating over the stove!
Sugar and spice…
Timut pepper is on the rise – it originates from Nepal and comes from the same family as Sichuan pepper, however its flavour and aroma are of zesty citrus and almost grapefruit like. It pairs equally well with savoury and sweet dishes – and in particular, chocolate.
Pandan Leaf is now being billed as being the new matcha. This south Asian leaf can be used as an infusion in spirits and cocktails – or in water instead of mint or citrus. The flavour is similar to that of vanilla but grassier and almost coconutty.
African Star Apple – sometimes also referred to as the African Star Cherry – is also increasingly appearing on menus. The fruit has a distinct aroma and used to make drinks, jams and jellies. It’s packed with vitamins, minerals and irons (including vitamins A and C, and calcium). It’s also high in fibre and helps to lower blood sugar and cholesterol. Don’t be put off by the smell!
Photo Credit: Christine Trant
Whether you prefer the hilly tranquility of the Buda side, or the big city bustle of the Pest side of Budapest, one can lunch or dine in an elegant venue worthy of international standards. Bistronomy restaurant Felix, has a kitchen headed by a French chef, on the Buda side. Spago, a newcomer initiated by famous Austrian-American chef Wolfgang Puck, is located at the other end of the Elisabeth Bridge, on the Pest side of the city. Both share great respect for the classic French technique, paired with a love of Hungarian ingredients and international ambitions.
When thinking of Hungarian cuisine, the names of paprika, stuffed peppers and goulash instantly bring water to one’s mouth—but there’s much more to discover about the rich and sometimes unusual traditions of this beautiful Central European country.
Over the past few years, the capital city of Hungary has seen the emergence of a new and dynamic culinary scene. Young chefs and prestigious names of the international gastronomy have brought change into the kitchens of this metropolis. Hungarian traditions are being revived, appealing to a younger generation of foodies who praise local, sustainable and artisanal products. Today, it is possible to experience Budapest as a real gourmet, from a starry breakfast to an intimate dinner in one of the hippest districts of the city.
The MICHELIN Guide takes you on a trip to Hungary to discover the treasures of this country, its chefs, its products and its producers. Following the launch of the MICHELIN Guide Budapest in september 2021, we take a closer look at Salt, run by Chef-owner Szilárd Tóth.