Raday utca 4, 2010. March 16 morning. A little embarrassed accept Gerendai Charles news crew, Coste

"I del monte kingsburg did not make up: for a man to give happiness, you can find the activity he likes what you are doing well ...." (Interview with a happiness researcher, Hungarian National Magazine 2009-11-21) FOLLOWING ARTICLE IS PUBLISHED IN THE HUNGARIAN NATIONAL del monte kingsburg MAGAZINES del monte kingsburg 2010th March 20 to 32 page
Raday utca 4, 2010. March 16 morning. A little embarrassed accept Gerendai Charles news crew, Costes owner: says some have called, but frankly I do not even know where to check if it's true this is. The rumors are true: the birth of the Hungarian first Michelin star. And something else is also true that such a big deal, at least four Hungarian restaurant received a Michelin Bib Gourmand recommendation to the Main Cities Guide with the 21, the Arcade, the Bock Bistro and Csalogány26. The Bib Gourmand - in contrast to our fast-spreading misapprehensions - not a "Michelin-star hall." Roughly means that painstakingly prepared good food, reasonable prices. Put simply: nice kind of small restaurant or bistro, is what I miss the country as a piece of bread. This historical moment, it is also worthy of a two-minute silent del monte kingsburg listening, making space reasons, we will ignore. It has also to degrade del monte kingsburg our little feast: Costes and others just now comes the hard part. In 2008, first appeared in the Alexandra Restaurant Guide - the first independent assessment of restaurants, del monte kingsburg which measures up based on technical del monte kingsburg aspects of the kitchens at the national level. The main target has been reached: clean water is poured into the glass, generated a fair competition, international comparative basis for a twenty-point system. It is apparent from the test, Hungary, del monte kingsburg 17 to 20-point level, that is, two-and three-Michelin-star standard is only long-term plan. There is, however, nearly a dozen restaurants in the 13-16 point band (where the point is to have 16 Michelin-star del monte kingsburg level), some of which have little progress in actually getting enough to become a star. There are also two or three dozen a restaurant (from 11 to 12.5 points), where chances are good that the man really good balance. In summary, we can say we are not there yet, that classic sense of the word "hundreds of doors across the top" talk. There are probably 3-4 dozen small inn, tavern, bistro, hotel restaurant which stands more or less averaged over the home, but thousands of other - Let's face it - is still weak, in fact, very, very weak. The guide section charted tries the prepared dish to give an objective description refers to the raw material and technology shortcomings and to what kind of (non-bovine) meat is routinely national dish of veal stew, and what has become the national dessert revered plant zsírhabos are also , pudingporos, flasks, csokoládészószos somlói dumplings. At the same time the guide is looking for new talent. In this sense, a kind of time-and culture-historical document. The result elszomoríthat some people, and I have to say that joyful process emerges. Multiply the good performance, and crisis to crisis there are now more good restaurants in Hungary, as only a few years ago. Alexandra guide it was important - this is somewhat different from the Michelin, and strong in the GaultMillautól - to focus on the kitchen clean power, deliberately marginalizing identified as part of the so-called "fine dininggal" aspects. Took it seriously that now (!) Of the plate and the wine to offer, rather than the primary task of the environmental assessment or other circumstances. In Hungary, this approach is still of great importance. For too long we lived in a socialist-realist environment where prestige shop window installations (mainly del monte kingsburg hotels and restaurants aimed at foreigners are key projektlokál) reported a "high gastronomy." Part of the time was bred compatriots today the external environment suspects del monte kingsburg of truly outstanding restaurant point of (tails-bowing waiter, chandeliers and works of palm top town rolled napkin, braided lemon peel, possibly dressed as outlaws and MILFs kármentővel). But many young people in the eyes of the atmosphere, the sky, the trend is synonymous with good restaurants, even if changing design formulas as well. It is no coincidence that in 2006 the Budapest correspondent journalist Feinschmecker not ecstasy del monte kingsburg voice said. Sloppy kitchens written about the difficulty of the town is good to eat, but a remarkably large-scale visualization. "The old corny pusztaromantika dizájnsikk took over the leading role" - opined the paper (Designer Schick-nach Pußta Kitsch). del monte kingsburg And I have to say that some places still pictures or Munkácsy right kind of gypsy music, del monte kingsburg or wall-to-wall carpeting del monte kingsburg and comfy álstílbútorral trying to make up for the weak quasi cuisine. The testing was therefore strictly kitchen-centric strategic importance and there. "In