Hi, I'm Zsolt.
kitchen and garden enthusiast
It all started a long time ago, when I was about 4 or 5 years old, when my grandmother took me into the kitchen. At the time, I didn't really understand the saying, " "You are what you eat", and that Food doesn't start in the pot, but outside in the garden.Of course, I grew up in the countryside, and it was natural for us to cook whatever we grew in the garden. I would just go down to the garden, pick a tomato or some vegetables, and take them straight to the kitchen. This experience and perspective have stayed with me ever since – after all, the best food is made from fresh, pure ingredients.
Flavors from nature
I didn't just experience this as a child, We still have gardens in Budapest and in the countryside.We regularly grow tomato seedlings and other vegetables so that always fresh and high-quality ingredients are at our disposal. For me, gardening is not just a hobby, but an essential part of my work—it is where I get my real energy and inspiration.
In the kitchen, there has always been It was important for me to use seasonal ingredients.I believe that food is at its most delicious and valuable when we adapt to what nature has to offer and use fresh produce.
The respect for animals and sustainable farming is not just a concept for me, but a way of life. It has always been important to me that the raw materials are not only tasty, but also produced under responsible conditionsI believe that this is the only way to create truly pure and honest food that is truly in harmony with nature and tradition.
The flavors of life – harmony between nature and tradition
I believe that Hungarian cuisine is based on respect for ingredients.
My name is Zsolt Pálinkás, and as a chef, I feel that cooking is not just a job, but a way of life. I believe that food connects us to nature, and I want to show everyone that International and Hungarian cuisine offer endless possibilities if we pay attention to the ingredients, the rhythms of nature, and traditions.
The during 28 years spent in the kitchen Countless plates have slipped through my hands, but One thing has always remained the same: the enthusiasm and passion with which I cook. I have been managing kitchens as a chef for 17 years, including two 5-star hotel restaurants.and helped numerous rural restaurants achieve success. All this so that Today, I can create a memorable gastronomic experience in your own home.
Those who have cooked with me
In the words of those who have already spent an unforgettable evening with me.