Best of Budapest & Hungary
Measure of Quality
Four-hands dinner at Spago Budapest
On 8th October, a special series of gastronomic events will kick off at the Michelin-recommended Spago Budapest. István Szántó, the restaurant's executive chef, will be presenting a four-hands dinner with István Akács, head chef of Pajta Restaurant, celebrating the best of Hungarian cuisine.
A shared menu, a shared passion
For this special occasion, István Szántó, Executive Chef of Spago Budapest, and István Akács, Head Chef of Pajta, have jointly created a special multi-course menu that combines the gastronomic philosophies of the two restaurants. The menu is based on local ingredients, combining modern and traditional techniques to offer guests a unique culinary experience. The event promises to be a truly unique gastronomic adventure, thanks to the shared passion and commitment to quality food shared by the chefs of Spago and Pajta. Spago Budapest's gastronomy series aims to strengthen the Hungarian gastronomic dialogue and cooperation between the sector's players. The series offers a unique opportunity for chefs from the capital and the countryside to create together, sharing their experiences and inspiration.
Spago Budapest needs no introduction, as it has been a staple for those seeking outstanding culinary experiences in the capital since its opening. Its gastronomic concept is a fusion of Californian, Mediterranean and Asian influences. In homage to Hungary's rich culinary heritage, Spago Budapest’s menu naturally includes traditional Hungarian dishes as well, with a contemporary twist. The emphasis is on fresh, quality ingredients, and István Szántó and his culinary team are committed to the highest level of professionalism and attention in the preparation of their dishes. István Szántó believes that close cooperation between Hungarian restaurants is essential for the development of Hungarian gastronomy, bringing not only chefs but also the gastronomy-loving public closer together. This is how the concept of "Four-hands" was born, with István Akács as the first guest chef.
A Pajta - The pearl of rural sustainable gastronomy
The farm-to-table concept Pajta Restaurant is located in the heart of Őriszentpéter in the Őrség region and has become one of the flagships of Hungarian rural cuisine. The restaurant's Head Chef, István Akács, places great emphasis on close cooperation with local producers, the use of seasonal ingredients and a modern interpretation of traditional Hungarian flavors. The philosophy of Pajta is that dining is not just about food, but an experience, reflecting the beauty and richness of the landscape of the Őrség region. Their cuisine places great emphasis on local ingredients and the treasures of the surrounding nature, such as forest mushrooms or game meats, and adds the professional knowledge and technology of modern high-end restaurants. István's mindset was shaped by stagings in Michelin-starred Scandinavian restaurants, and he gained a wealth of experience in the domestic gastronomic scene before arriving at one of the most progressive restaurants in the Hungarian countryside, Pajta. "I believe that a chef's trademark is his own story, expressed in flavors on his plate. It will be very exciting to create a joint story between Pajta and Spago," said István Akács.
This event is the first in a multi-part gastronomy series that aims to bring together Spago Budapest with Hungary's best and most renowned chefs and restaurants from the countryside to showcase the diversity and richness of Hungarian cuisine.