The document summarizes the most dominant culinary trends in Hungary in recent years. It discusses the expansion of options available to Hungarian consumers and improvement in quality. International trends like simplicity and appreciation of fine dining are present. Specific trends highlighted include the growing popularity of Asian cuisine like ramen and bao buns. One-category restaurants focusing on a limited menu are becoming more common. Previously less popular ingredients like offal are becoming more ordinary in menus. The document also covers trends in coffee, wine and spirits.

1. THE MOST DOMINANT
CULINARY
TRENDS
IN HUNGARY

2. In the last few years the range of and
available to the Hungarian consumers has
and at the same time their quality have
. are also present here in
many respects, for instance guests are starting to appreciate
gastronomy services
products greatly
expanded noticeably
improved too International trends
gastronomy services
products greatly
expanded noticeably
improved too International trends
simplicity and clarity more than ever before. Although in
Hungary, there are many due to the
market’s conditions and capabilities. A perfect example of
this is the fact that has taken root in
Hungary only in a . Another specific trend that is
expected after the expansion of the past couple years, is
reasonable . Just like last year, Baldaszti
Group’s experts compiled a background material in which
they list the and
regarding Hungarian gastronomy.
distinctive characteristics
fine dining culture
looser form
consolidation
most important topical trends potential
upcomingchanges
distinctive characteristics
fine dining culture
looser form
consolidation
most important topical trends potential
upcomingchanges

4. Mangalica meatloaf
Ingredients for the meatloaf:
Ingredients for the mashed potatoes:
Ingredients for the jerusalem artichoke juice:
1,5 kg mangalica tenderloin, 30% has to be fatback
1 kg confit onions in duckfat
1,75 dkg salt
African spicemix
4,25 dkg French sweet bread soaked in milk
Physalis confit
3 litre duck broth
3 kg jerusalem artichoke
300 gr potatoes
300 gr butter
300 gr milk
3 packs of ramsons
Ingredients for the meatloaf:
Ingredients for the mashed potatoes:
Ingredients for the jerusalem artichoke juice:
with ramsons
mashed poatoes
Krisztián Huszár, chef of ZONA BudapestKrisztián Huszár

5. Method:
:
Meatloaf:
Mashedpotatoes
Physalisconfit:
Jerusalemartichokejuice:
Cut tiny slices of the mangalica meat and put them into the
freezer until they are almost frozen. Also put the top of the grinder into the
freezer.
Meanwhile, make the confit onions: Cook the onions for one hour and the
duck fat with constant mixing. Put it into a spicc filter and wait 15-20
minutes. After that, put into the freezer as well.
Soak the French cake/sweet bread into milk and put it into the fridge.
Grind 1/3 part of the mildly frozen meat into real soft and the 2/3 part of it
grind rough. Try grinding as fast as you can manage.
Grind the meat, French cake/sweet bread and onions as fast as you can,
try to make it really soft. Add some salt and the African spices and mix it
carefully. Put it into square forms and double vacuum bags. Leave it for a
night in 0 degrees temperature. The day after put it into a 57 degrees
waterbath for an hour, then leave it for 15 minutes. Pour cold water over it
for 15 minutes and leave it in iced water until you use it.
Clean the ramsons and put into a blender, pour 300 gr of hot milk. Blend it
for 2 minutes, add 300 gramms of boiled potatoes, blend it for another 2
minutes then put 300 gr of butter and some salt. Blend it for 20 minutes.
Cut the leaves of the physalises,put them into a boiling water then into
iced water straight away, to be able to easily pull off the skin.
Put the salted and sugared physalises on a baking sheet and leave them in
a 70 celsius degrees oven for aproximatly 30 minutes. Right after you pull
them out put them into a fruity flavoured olive oil.
Clean the jerusalem artichokes carefully with skins on them, slice into half.
Grease the baking sheets with olive oil add some salt and sugar and put the
jerusalem artichokes in. Leave them in a 160 degrees oven for half an hour.
When it is done carefully put the caramellized artichokes into a pressure
cooker with 3 dl Portoi wine and cook until it looks like a syrup. Right after,
pour the duck broth in it and cook again for an hour, pour off the overflow
liquid and boil the rest until it is a syrup.
Take out the meatloaf from the vacuum bags and fry both sides brown. Put
the warm mashed potatoes into a big bowl and the meatloves as well. Pour
the top with the jerusalem artichoke juice and put some physalise to
decorate.
Serve
Method:
:
Meatloaf:
Mashedpotatoes
Physalisconfit:
Jerusalemartichokejuice:
Serve

6. RISE OF THE
ASIAN CUISINE
In last year’s trend forecast, Baldaszti Group
highlighted the
. Today, we can see clear proofs of
that in the Hungarian market:
Asian-style restaurants .
Let’s just mention or
near to the Basilica in Budapest or the soon to
be opened ramen and tempura bar at
.
Asian cuisine’s expected
expansion
more and more
areopening
Spíler Shangha Bao Bao
OMU
HÔTELNOMURI
i
Asian cuisine’s expected
expansion
more and more
areopening
Spíler Shangha Bao Bao
OMU
HÔTELNOMURI
i
Last year pho soup
few succeeded
already looking for
something new
popularity going to vanish
ramen or
tempura and buns more
attention
the Vietnamese was a big hit
in Hungary. Many places offered it, but only a
: most of the pho soups are
hardly authentic and on the top of that the
Hungarian public is
. This is one reason why the
of pho is and new
favourite meals are going to appear.
To stay with the Asian cuisine,
probably will get
but other cuisines are coming up as
well. Great examples of the latter are the
Last year pho soup
few succeeded
already looking for
something new
popularity going to vanish
ramen or
tempura and buns more
attention
Georgian or the Brasilian Casa
Brasil restaurant in Budapest.
Hachapuri

7. The
One-category
Concept
The expectations of are tagging along with
the idea, which is becoming .
More and more places are opening and staying on the
market, which are offering only
(3-5). Some restaurants are focusing
only on , others are , .
The question is if it will be possible to c
and keep the in just
one type of meal. The expected spread of in
the next few years can help with
of this form.
simplicity
fast casual very strong
one type or limited
numbers of meals
fishandchips soupbars donutshops
ontinuously
improve the quality guests interested
food trucks
securing the popularity
simplicity
fast casual very strong
one type or limited
numbers of meals
fishandchips soupbars donutshops
ontinuously
improve the quality guests interested
food trucks
securing the popularity
SPECIAL
The formerly less popular, but
usage in our everyday menues are
getting ordinary: and the
traditionally liked find a
place in the culinary selection. This trend is
present not only in Hungary, but also
.
Both chefs and guests appreciate more the
instead of something
way too complicated and unknown.
special ingredients
like offal’s
tongue, ear, kidney
liver and bone marrow
in the other
countries
simplicity and clear meals
special ingredients
like offal’s
tongue, ear, kidney
liver and bone marrow
in the other
countries
simplicity and clear meals
WAY TO THE EVERYDAY BASICS
Ingredients’

8. Lemongrass spit
Ingredients for 2 skewers:
2 bits of lemongrass
24 dkg minced chicken
10 dkg grated carrots
2 whole eggs
fresh spices to taste: chili, lemon juice and skin, fresh
coriander, ginger, lemon pepper
with chicken
Method:
In a big bowl mix the chicken with the carrots,
add the eggs then the spices to taste then a
little salt. After that form little cylinders with
wet hands and put them to the lemongrass’s
skewer. Put the completed spits into the
fridge for 20 minutes. Before frying them add
some lemon pepper. Fry it in a pan with
palmoil till it is ready. Serve it with salad, fried
rice and sweet-chili sauce.
Attila Tóth, chef of Hôtel NomuriAttila Tóth

9. BAR and
Extraordinary quality
wine makers Austrian wines
are outstanding
lost their export markets “glycol scandal”
blue Frankish from
Burgenland, Zöldveltelini from Weinviertel or Piesking from
Wachau
getting better
known worldwide
neighbouring countries’ appereance in the wine
market new world wines
is observed from the former Monarchy
in the past few years. Especially
, which is a great achievement, after they had
because of a so called
in the 80’s. Today the names like the
sound familiar again.
This has an affect on the Hungarian wine market and
. Hungarian wines are
year after year, lots of wines are now,
but the Austrian vintners make the competiton very sharp.
Beacuse of the
, from Australia, Chile, California,
South Africa, Argetina, Brasil and New Zealand are going to
forces
the wine makers to speed up
Extraordinary quality
wine makers Austrian wines
are outstanding
lost their export markets “glycol scandal”
blue Frankish from
Burgenland, Zöldveltelini from Weinviertel or Piesking from
Wachau
getting better
known worldwide
neighbouring countries’ appereance in the wine
market new world wines
THE MONARCHY
IS HERE!
CAFE
be .neglected for a while

10. VS.GIN VODKA
The noble place is hardly questionable
gin is demanding its own
space great base
mixed with several herbs
younger, experimental generation contributing
to the increasing fame of gin
more variations
of vodka : It is the first
spirit on the list of guests. However
, too. Reason for that might be that gin is a for
several coctails and , it makes really
great possibilities to blend. For example we can try gin with a
taste of lemon fragrance myrtle, cinnamon fragrance myrtle,
quince, cammomille, grapefruit, Japanese sencha or even
cucumber.
The of guests is
just like regarding other trends.
We are expecting to see of gin in the next
couple of months also in Hungary.
The noble place is hardly questionable
gin is demanding its own
space great base
mixed with several herbs
younger, experimental generation contributing
to the increasing fame of gin
more variations

11. Thai
Gin Fizz
40 ml Bombay Saphire East
15 ml fresh kaffir lime juice
15 ml sugar syrup
1 bit of lemongrass
4-5 leaves of thai basil
Method:
Shake the ingredients in a shaker.
Pour it into a balloon coctail glass
using spiral and soft filters after that
put soda until the glass is full. Put
some lime onto the edge of the
glass. For decoration use fresh basil
and put one bit of lemongrass into
the glass.
Method:

12. Asiantini
40 ml Tanqueray Rangpoor
20 ml Nilly Prat dry Vermouth
1 barspoon Kikkoman soy sauce
Use a coctail glass
Method:
Before everything else, put smashed ice into
the coctail glass to cool it down.
Put ice into the shaker and mix it for a couple
of minutes, after pour the melted ice out. Put
the vermouth and the soy sauce into the
shaker and mix it again for 1-2 minutes and
pour out of the ice. After that comes the gin,
mix it again. Throw out the ice from the coctail
glass and pour the coctail using a filter.
Decorate with lemon/lime spiral.

13. AT EVERY CORNER
New Wave
SPECIALITY CAFÉS
Few years ago the started to spread from
Melbourne. After Portland, Los Angeles, New York, London and Berlin, it
has also arrived to Budapest.
Instead of the big uniformed chain cafés the and
, little, independent cafés are becoming
. Regarding the origin of coffee types, and the
of the coffees are much more highlighted, rather than the
country they come from.
Just like in case of the wines, the different growing areas, producing
methods, , are
the most important factors. Besides the well known espresso and milk
based drinks, more cafés providing coffee made with
are opening.
At the same time, not only new wave cafés have appeared, but
popped up as well, which was a big step in the Hungarian coffee culture.
Just one or two of these places have opened recently, but in the next years,
Hungary might be put on the international maps.
new-wave coffee culture
highly proffessional
passionate more numerous and
famous the farms, the owners
character
the level of roasting preparation and knowledge of the baristas
alternative
techniques
roasters
micro-roasters’
new-wave coffee culture
highly proffessional
passionate more numerous and
famous the farms, the owners
character
the level of roasting preparation and knowledge of the baristas
alternative
techniques
roasters
micro-roasters’

14. MOKA-POT COFFEE
Moka-pot (eg. Bialetti, for three or four people)
Freshly roasted coffee (eg. Casio Moca-Saint Augustin)
High quality mill, even manual one if available
Water heater
Boil the clean water in the water heater. Mill the coffee until it
looks like table salt. More or less 15-17 gr freshly roasted coffee
beans are going to give you the approximately right amount of
milled coffee. Fill the moka-pot with the heated water and put
the basket to its place and fill it with the milled coffee. Softly
push down the coffee, remove the overflow. The edge of the
basket and the level of the coffee have to be even, so clean the
edges. Grab the warm bottom of the moka-pot with a tea
towel, put on the lid and put into a moderatly heated stove,
leave the top open. Soon the coffee is going to come out. Leave
it until dark yellow liquid comes out, after that take off the
moka-pot of the stove and put some cool water to the bottom
to stop the boiling procedure.
After that you can enjoy the relatively small amount, but quite
strong coffee.
If it is needed add some hot water to make it soft, but try it first
without sugar or milk.
REINTERPRETED

15. Experts
BALDASZTI GROUP KFT.
1013 BUDAPEST, LÁNCHÍD UTCA 7-9.
SAS
+36 (30) 368 27 80
1051 BUDAPEST, UTCA 15.
GROUP@ BALDASZTI.COM
WWW BALDASZTI.COM
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