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30
WIZZ MAGAZINE
JUNE-JULY 2012
COVER FEATURE
BUDAPEST
“THESE ARE THE DISHES THAT
WOULD HAVE BEEN SAVOURED
A CENTURY AGO”
– CHEF KORNÉL ZVEKÁN
Young chef Kornél Zvekán is
perfectly aware of a long line of
tradition. He previously worked
at Michelin-starred Costes
among other top venues in town.
“Our menu is seasonal and
we change it every week. We
try and keep it as simple and
straightforward as possible. It’s
mainly French and Hungarian,
and we use new techniques such
as sous-vide. Because of our
tradition here in the Tabán we
include at least one game item
but it has to be top-quality.
Where we are, right below the
Castle District, we get a lot of
passing trade and the location
close to the river also helps,
especially with our terrace.”
ARANYSZARVAS’
CHEF, KORNÉL
ZVEKÁN
ABOVE:
DELI/RESTAURANT
BALDASZTI’S AND THE
VIEW FROM PLATÁN
paprika sauce, loin of lamb with string beans,
chicken breast wrapped in bacon, these are the
dishes that would have been savoured a century
ago before a night on the Tabán. To go the whole
hog, order the Tabán platter for two, a hulking
pile of goose liver, goose legs and duck steaks.
Similarly, the Tabáni Gösser Restaurant features
murals of the long-gone locality, and Magyar
favourites on the menu, including brains on toast
for starters, Transylvanian soup, and of course
Hungarian goulash.
If you’re here with the family, then the Platán
Eszpresszó provides both a welcome, wide
terrace overlooking Elizabeth Bridge. Here
you can sample superior grilled specialities,
home-made burgers, spit-roasted chicken...
Steaks can come with hot pepper and coriander
or with cumin and Hungarian hot pepper.
Finally, foodies shouldn’t pass up the chance
to pop into Baldaszti’s, a bistro and delicatessen.
Strictly speaking in adjoining Víziváros, this
dynamic operation is a ten-minute stroll along
the river from the Platán. Finely chosen spices,
cheeses and hams from all over Europe line the
shelves and dinner may feature duck sausage or
home-made pasta with wild-garlic pesto.