THE GERLÓCZY CAFÉ PAPER
R IN E M M SU ITY THE C
THE TERRACE IS MY PLAYGROUND - SQUID ON THE GRILL - PICNIC IN RETROSPECT - GLENCHECK - THE TOP SUMMER DRINKS OF THE CITY
RÉKA KLEMENTISZ ---->
SODADE, SODA, SUNSHINE TELL ME HOW YOU HOLIDAY, AND I’LL TELL YOU WHO YOU ARE
SUMMER IN GERLÓC ZY
Do you trickle down to well-tried Croatia? Or you fancy the Italian feeling? You save up, long, and do the maths all year long? No? Are you rather the type who goes last minute? The more extreme the better? The further away the better? You like the hiking-survival-camping-getting lost kind of holidays? Or you don’t care as long as you wake up every day on an island? Or you want the Riviera, the Riesling spritzer, the view of the mountains, Lake Balaton? Everyone has a secret bucket list with all the places that have to be seen at least once in a lifetime. If we knew each other’s bucket lists, they, just like business cards, could show the hidden depths behind the words. Tell me what you long for, and I’ll tell you who you are. Easy. It’s time I came clean. It might be due to the magic of Cesária Evora that after a concert in Budapest years ago I fell head over heels in love with the mornas, the blues of Cape Verde. There might be some other attraction too, because I’m obsessede with Cape Verde. In my dreams, I stroll the market of Praia, the capital city. Crammed on the underground facing the draught, I can smell the ocean breeze, then I walk among bare rocks and palm trees. In moments of higher contrast, I stroll along the sandy beach as if in a kitschy commercial. I look at the ocean. And I find all this amazingly homelike. Homelike, like the Cape Verde feeling Evora used to sing about, the sodade. This Portuguese word can’t be translated into any language. It’s a feature of island life; the philosophy of eternal longing for beauty and completeness. Sounds very familiar? On the B-side of longing, I often remember a mind-numbing summer in Pest. Work and the city of mirages held me captive. I could only escape at the weekends, and even then I didn’t go far; I was overwhelmed by the masses of people and the musty concrete cell, I was annoyed by everyone and everything, up until the city slowly opened up. All I had to do was get lost. Once when I couldn’t bear the heat any longer, I jumped off tram 17 and fleed in the first shadowy cobblestoned street. It lead me to the Turkish rose garden of Gül Baba, with its cool arbours, fountains and marble benches. I spent an hour there. It was a the last minute real deal. Cut. Back to the A-side. The sandy beaches of Capes Verde can wait. I check-in the rose garden for an hour every summer since then. Photo: Milica Mrvic
GERLÓCZY ---->
? GUESTS’ RESPONSE WHAT IS A GUEST AT GERLÓCZY LIKE? WE ASKED OUR REGULARS, AND WE KEEP ASKING THREE OF THEM FOR EVERY ISSUE, HOPING THAT WE CAN SOLVE THE MYSTERY OF WHAT MAKES A GERLÓCZY GUEST.
KATA HAJÓS
BRUNO BOUREL
DANI JÁVOR
Lemonade with mint or with home-made elderflower syrup.
Sitting on a terrace with a pint of ice cold wheat beer, or, and I’m happy to see more of that in Budapest, a glass of delicious home-made lemonade with mint. Or mineral water at home.
Mint tea during the day and Moscow mule in the evening.
I have breakfast, have meetings, drink wine, meet friends, have dinner, and now I’ve already slept here :), and thanks to the free wifi, sometimes I work here.
Gerlóczy is a small ’island of peace’ in the heart of the city... with a real counter inside that I always see in Paris, by which you can have your breakfast. And that lovely terrace outside, I hope to see it without cars around soon!
Sometimes I have breakfast, sometimes I have lunch or perhaps dinner. But first and foremost I enjoy it.
I’d request Gloomy Sunday, because he plays it wonderfully.
I don’t know if it works on the harp, but I’d request Nino Rota’s music. It’s cheerful and melancholic, everything you might want to go with your dinner.
Hit me baby one more time
What’s your favourite (summer) dish here?
I love the fish dishes. Last year the grilled mackerel with fresh salad was divine, but my favourite is the iron plate grilled squid with a light mixed salad. That with a lovely lemonade is enough to make me happy.
My latest favourite is the butterfish with zucchini. We always admire the cake counter with my family!
For breakfast, I love the almond roll, and I’m hoping for melon with Parma ham in the summer...
Are you going somewhere for the summer? What was the most memorable holiday of your life like?
This year, I’ll probably go to Croatia for a couple of days. I’ve had more than one most memorable holidays, with a horse-riding adventure in Morocco, wandering around Greece and exploring New Orleans.
I’ll go to the sea, because I really miss it in Hungary. The most memorable holiday is always the next one!
I’ll go to the sea. Perhaps this will be the most memorable holiday of my life.
I’m a French translator and interpreter. I manage a small translation agency that’s been present on the market for 20 years. Recently, I’ve been working on finishing my PhD.
I take pictures. I’ve just finished my website where all my works are on show. What keeps me busy every day is the distribution of my book and postcard series.
As spokesperson for BMW, I organize a number of press events, while preparing journalists and myself for the BMW Frankfurt Marathon, and rehearsing with my band for our summer tour...
What cools you down best in the summer?
What do you do in Gerlóczy?
What song would you request from Uncle Gergô, the harpist?
What do you do and what have you been up to lately?
RÉKA KLEMENTISZ ---->
HAVE A TASTE OF GRI LLED S QUID IN GER LÓCZY FROM JUNE
FRESH CATCH Let’s start with a relaxing exercise: picture yourself, let’s say, in Barcelona, in the mindblowing whirl of the Mercat de la Boqueria, right in the cold steam of the fish aisle between a tapas counter and a mountain of fruits. (If you haven’t been there yet, make a booking! But any Mediterranean fish market will do for the time being.) Now close your eyes, and take a deep breath. There are at least a thousand different fragrances, smells, colours and atmospheres there: some say it’s the smell of eternity. Now that’s what we Hungarians call ‘stinky fishy smell’ with the complexes of sea-ess peoples. And we can nibble on deep-frozen, Argentinean import hake deepfried in used oil on Balaton beaches; just for the feeling of it, instead of bream, catfish, or perch. Despite of all the health factors, and the fact that every kindergartners know what the heck Omega3 is, it’s well-known that we rarely eat fish. Mainly because we’re afraid to or simply because the thought doesn’t occur to us. ‘Fish in Hungary is still a culinary taboo’ notes at the beginning of our market survey Péter Palotás, the founder-manager of the Budaörs fish market. The only real fresh fish store and processing plant in the strict sense of the word in the Budapest catchment area is located in Budaörs. And although its atmosphere is far from the magic of classic fish markets, its selection beats that of the Mediterranean counters. Palotás’s store has served the top restaurants in the country and the majority of supermarket chains, and as of June, they deliver squid to the Gerlóczy grills. They deliver from the major harbours of the world, form Norway, Denmark, Spain, France, Greece, Brazil, Alaska and list could go on forever. And what’s they’re most proud of is that cargo of the fresh ingredients of a number of delicacies arrive several days a week from Croatia. ‘We can deliver anything from anywhere within 36 hours, it only depends on the price if it’s worth it’ Péter Palotás tells us. He was one of the first ones to start the fish business with an extensive experience as the chef of Chez Nicolas in Szentendre, Admirális in Érd, and Ristorante Scampi. A Norwegian businessman approached him at the end of the ‘90s to seek his help in importing fish to Hungary; that’s when he and his two partners founded the plant in Budaörs. It didn’t take long before the people queued there with their lunch boxes, especially when they got a whiff of Péter Palotás cooking up a Norwegian fish soup, an oyster dish or a gourmet salmon steak using the freshest ingredients. ‘The demand was growing, so we went with it’ remembers Palotás in his office that always smells of fish. June will see the opening of the terrace of the plant’s retail unit (its working title is Dokk büfé), serving customers with dishes made of the freshest catch, and with advice on how to make the most of certain recipes. And for those who think Budaörs is too far away, Gerlóczy is the solution with squid as the latest addition on the menu, and with a sheltering beach atmosphere in the stuffy urban heat.
FISH DISHES ON THE NEW MENU
PÉTER PALOTÁS
- Marinated Salmon (Gravlax) with Pickled Onions - Butterfish with Fresh Cheese and Zucchini Blini - Grilled Swordfish Steak and Panzanella - Grilled Jumbo Shrimps - Grilled Mackerel - Grilled Squid
From: CukorBORSÓ Subject: THE TERRACE IS MY PLAYGROUND Date: May 30, 2012 To: Gerlóczy “The lingering fragrance of charcoal that captures you at the corner, the cheerful, stubbled fisherman in his striped sailor shirt, the roaring sea, the swarms of fish and the lukewarm evening breeze. Butterfish, salmon, mackerel, scampi, squid on offer. No, we’re not in Croatia, neither in an Italian town, nor on the Cote d’Azur, although the atmosphere is undeniably French. In Gerlóczy in downtown Pest, you can get your fair share of the beach feeling after any work-loaded day. As for me, this comes with a double benefit. First of all, I can relive the most beautiful day of my life again and again. And I’m not talking about a simple romantic night on the beach, but a romantic night on the beach smuggled to Pest. Almost to the day two years ago on my birthday, on the fifth floor of an apartment building in Pest, I was welcomed with a fragrance of charcoal, the roaring sea, palm trees, sand under my feet and a large parasol over my head. Everything that’s essential for a dinner on the beach was smuggled there. I suppose every woman wants a present like that, especially with the cumbersome approach of the big 3-0. Every summer night in Gerlóczy gives me goose bumps again and again with this moving present. And on top of it, it’s all garnished with the best selection of seafood. The good news is that encouraged by the success of the mackerel of last year, this year they also grill squid, just like they do it in Croatia. And this is a triple score for Gerló in my books. For I don’t only relive my birthday, but also one of the best dinners I’ve ever had in Trogir. That’s where all my prejudices against squid were made obsolete. Up to that point I’d thought squid was a weird, rubbery, most of the time hard thing with no taste at all. Then a fisherman in his striped sailor shirt introduced me to a whole new world of squid. The trick is to aim for simplicity. Olive oil, parsley, garlic, squid and charcoal are the best of friends; don’t overdo it and you can do no wrong. “
MARCI GERLÓCZY ---->
RICKSHAWRIDE TO HOME It was a wonderfully sunny night. The rain was pouring gently. I was sunbathing under the eaves with a pint of steaming lemon beer with a slice of wheat in my hand. I’d rather not elaborate on it: I had nothing else to do but this. I came on foot, because my car’d been crushed by the ice, and my bicycle had been revoked by the National Public Health because they found a drunk riding it. They say riding under the influence is forbidden, and I always think and do as I’m told. As of now, riding under the influence is forbidden. As of now. Up to now, it’s been allowed; so far life’s been full of drunk cyclists, but from now on life is going to be different. Drunk and cyclist are not to be mentioned in the same breath anymore, they’re not to be linked and not to be spelt as ’drunk cyclists’. Just like ’quality of life’ should be written as ’life quality’. Because the quality of life depends on the freedom in life. We call free life a quality life, and life with limited freedom is of low quality. Therefore I think it a low quality life when one is not allowed to ride one’s bike under the influence. Whoever pass such a law, they have no idea about the traditions and culture of drinking, cycling or drunk cycling. They don’t know that one cycles more attentively and carefully when drunk than when sober; and they’ve never seen drunk cyclists, only heard about them. Down in my village, (whose name I won’t mention, because when I go there, I’ll ride my bike under the influence all day long and nobody will stop me) it takes half an hour for the drunk cyclist to get from the bar to his bike resting in front of the pub. It takes half an hour to go fifteen meters. Then he takes his bike, pushes it to the middle of the road falling twice in the process, then he sits in the saddle, and whoosh, he leaves straightaway as if he’s never been there. Only the top of his head glistens in the moonlight. In a corner in the distance. He comes to no harm, because he knows something. He’s good at something. He knows how to drink and how to ride when drunk. This life is not free. That’s why I’ll go home by a rickshaw now. I’ve had three beers and I’ll also take away one. I’m sitting at the back in the rickshaw. I’m saying ’in’ it, because there’s a roof over my head. I’m sitting there drunk, helpless, and defenceless. I can’t pedal. I’m sitting drunk, a wobbling, broken pedestrian. The world takes a peek in and marvels, although the world is a lot stranger a place than a rickshaw. I lean back and enjoy what’s there to be enjoyed: the rickshaw ride across town. It’s still possible. And what’s possible, it’s all very good. The night sunshine is wet and the soaked wheat is swirling in my stomach.
GERLÓCZYRecommends: FILLED PUFF PASTRIES THIS SEASON’S MUST TASTE: PUFF PASTRY FILLED WITH: - Spinach, Goat Cheese and Garlic Sauce, - Leek, Comté Cheese and Bacon Sauce, - Beef, Goose Liver and Chili-Tomato Sauce, - Salmon and Dill Sauce
PREPARATION TIME: 25 MIN
WHAT IS GOUBA? Also known as Gozsdu Bazaar, or PLEASURE MARKET, it is a regular event in Budapest inviting both tourists and locals for a refreshing walk in the heart of the city. GOUBA is just like the art markets in several cities in the world – such as the Portobello Market in London, Via Margutta in Rome, Shuk HaCarmel and Shenkin Street in Israel. A unique free market with entertaining street theatre, music productions and family programs. GOUBA awaits sophisticated and open-minded visitors with the unique works of artists, designers and craftsmen and with valuable works of art and antiques. You might easily spot an extravagant dress, an Art Nouveau statue, grandma’s copper pastry cutter, a freshly painted portrait or a sky blue, fairy tale-like felt hat. The sunshine would endow multi-coloured glass medals with tiny rainbows, and the saxophonist would try to catch this playful and sensitive mood, perhaps a little in the style of Charlie Parker… Feel the rhythm and get immersed in the whirl of the crowd, munch on a fragrant kürtôskalács, or lounge on the terrace of a café. GOUBA+ Popular and up-and-coming artists and performers of the Hungarian art scene are regular faces at the market. Visitors can meet and talk to the artists, and might even create something together. Every hour spent in this casual, open and friendly environment is a pleasant experience. Families can look forward to special culinary treats and entertaining kids’ events. The clown can teach the little ones how to make air balloon animals or you can learn to thread beads, how to make bamboo mats or to dance! Since GOUBA started in 2010, exhibitors and visitors have flocked back week by week, because there’s always something to look forward to here.
WHEN? From 10 a.m. to 7 p.m. every Sunday from spring to autumn.
WHERE? In the courtyards between Király u. 13 and Dob u. 16 in Budapest.
BUDAPEST - DRAWINGS IN LIGHT Hungarian photographers have long haunted and revealed Paris through their lenses, but I know of no precedent for an established French photographer immersing himself in Budapest with such intensity and perception. This by itself might be interesting enough but when it’s matched by the sensitivity and insight that Bruno Bourel’s every single captured moment and every exposure contains and radiates, it is art. His feel for light, his curiosity, his quirky and original eye are compelling, and there is an idiosyncratic lightness to his prowlings about Budapest, the perceptions he manages to steal and make his own. After that he truly only needs plenty of black and white to develop this his own city, so that afterwards any native-born can also find afresh and accept Budapest as his own. It stands very close to the one that is mine. Lajos Parti Nagy Available at Gerlóczy Rooms deLux reception!
PHOTO ----> DÁNIEL ÔRY
LOOKING BACK: KAMERMAYER PICNIC THANK YOU FOR JOINING US AT THE KAMERMAYER PICNIC. IT WAS A MAGICAL DAY, WITH THE GRASS, THE FISH MARKET AND THE TANGO ... SEE YOU AGAIN AT NEXT YEAR’S PICNIC!
THANKS TO: Unicredit Bank for the grass, Gouba for the stalls, Blup for the beanbags, Karcsi Ökrös for playing the accordion, Adrienn Csengery for Tango DJ-ing and to Tibor Hadi and Csabi Erdôs, Gerlóczy’s very own Supermen for everything. WE WOULD ALSO LIKE TO THANK ALL THE VENDORS FOR THEIR LOVELY STALLS, THEIR BEAUTIFUL PRODUCTS AND THEIR KINDNESS. Astória Rózsái, Bartha Tóni Bábszínháza, Bigyó mûvek, Bookshop, Boskke, Blup, Cargo Moda, Cukorka, Etyeki Kúria, Funzine, Gipszkorszak, Golden Fruit, Holló mûhely, Hopp Cirr, Icipicipô, Insitu, Katona József Színház , Mézes Kuckó, Paprika Jancsi Csúzlizdája, PLP Seafood, Pom Pom Design, Rododendron, Schall Eszter, T. Nagy Tamás Sajt, Whiskey.net
GIFT CARD
HANGING OUT
Need to buy a wedding gift but you have no idea what? Don’t hesitate, buy a Gerlóczy Gift Card. It works like a top-up card. You top up the card, and your friends can pay with in in Cafe Gerlóczy.
By popular request, the Boskke Sky Planters (you might have met them last summer) are back, and will spend the summer in Gerlóczy again. This year rosemary and lavender will hang above our heads.
The amount can be used in Cafe Gerlóczy for a year starting from the day of purchase.
A NOTE FROM NY
KAM-CHAT-KA Finally the uniforms of the reception ladies are ready. They make them look even more pretty. www.kamchatkadesign.com
READY, STEADY, GO! A group of Gerlóczy fans –‘The Gerlóczy Biczykli Team’ designed cycling jerseys for themselves. The obsessed bicycle riders get the graphic designer of Gerlóczy, Peter Flanek to design their jerseys so as being in sync with the Gerlóczy image. If you see a golden beam somewhere around Lake Balaton, it might be one of the Gerlóczy Team members passing you .
DAMIL Damil („Line”) has been working in Gerlóczy for six years. His official name is known by only a few (Zsolt Bálint), but it is known by all that he is always cheerful and has at least three hands. When it comes to omelettes, the skyscraper of the open kitchen is incomparable. From early spring to late autumn he comes to work by his moped. Sometimes even in the wintertime.
GAULT & MILLAU: GERLÓCZY Gerlóczy in Gault & Millau Gastro Guide. Hungary for the first time in 2012 ... “ This is a truly Parisian type of café in a quiet square amidst the narrow streets just off the heart of Pest. A beautifully designed restaurant and staircase lead onto hotel rooms fitted out in exceptional taste. The menu often changes its seasonal spread, the offering goes from Viennese breakfast through oysters and champagne, home-baked breads to Mediterranean, French, Hungarian dishes. ”
SCOTCH AND THE SEA The history and the everyday life of Scotland have always been influenced by the sea. Bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the southwest, Scotland has over 790 islands, which are divided into four main groups: Shetland, Orkney, and the Inner Hebrides and Outer Hebrides. And when you think of Scotland, you think of scotch. It’s not surprising, as the deservedly famous drink is the most important export product for Scotland. We can’t talk about whisky production without mentioning the sea. Just think about the number of Scottish distilleries built on the shores or in close proximity to the sea. Starting with the best known whisky region, the island of Islay through the islands of Arran, Skye, Mull, and Orkney you’ll find many whisky plants on the shores all around Scotland. The relationship between scotch and the sea has always been strong. Not only because of the number of plants built along the shores, but also because the drink stored in warehouses by the sea takes over the typical aromas of the marine environment. It’s all due to the fact that the casks ‘breathe’, as they’re not made of solid but porous, living material (oak) so the contained liquid evaporates while the aromas of the casks’ environment infiltrate the casks. Just like we breathe in and out. The salty sea air leaves a significant mark on the character of the whisky, that’s partly why they mature whisky in open depots along the western shore and on the Hebrides. Just take a sip of an Islay malt (Laphroaig, Bruichladdich, etc.), Talisker (Skye), Highland Park (Orkney), or Old Pulteney and Springbank from the mainland to taste the difference. Also, the sea has always been essential for transport. Whisky as a product could reach all the corners of the world from Scotland via the seas and oceans, thus contributing to the popularity of scotch. There is one more thing to mention with regard to the relationship of the sea and scotch. Whisky has successfully broken out of the ‘men’s drink’ category, yet it’s still being presented as the constant companion of the adventurous man who seeks and overcomes challenges. This was the case when Benromach sponsored the Clipper Round the World regatta, when Talisker backed the journey following the last voyage of the displaced captain of the Bounty, or when they decided to support the volunteers of the sea rescue units. Glenlivet has also sponsored rowing competitions, Tobermory cooperated with a regatta, and we could go on and on. But it’s still distilleries which are emotionally close to the sea. The northernmost distillery of the Scottish mainland, Pulteney Distillery, operates in the old centre of herring fishing, Wick. Due to the sea breeze carrying sprays of sea water, the whisky produced here comes with a typical salty flavour. Thus it seemed a good idea that Old Pulteney would be an ideal name sponsor for an extraordinary sea adventure. Backing professional adventurer Jock Wishart, Old Pulteney now sponsors the Row to the Pole event. During the challenge, a small team of men was the first to row from the shores of Canada to the peak of the North Pole in only 33 days. Besides the financial support, honouring the fantastic achievment, Old Pulteney’s master distiller Stuart Harvey created the Row To The Pole whisky, a limited, 35 cl edition in canvas packaging. The relationship of the sea and whisky is stronger in Scotland than in any other whisky producing countries. When tasting a malt or two that carry the fresh, salty breath of the sea, you will get a first-hand experience of this. To go with Gerlóczy’s fresh squid we recommend the Jura Superstition. www.whiskynet.hu
THE BE ST TO G O WITH F BRUICH ISH: LADDI WHISKY CH
TAMÁS T.NAGY ---->
GLENCHECK IT WAS ALREADY KNOWN WHEN I WAS BORN, AND I WAS CONSISTENTLY BROUGHT UP IN THE KNOWLEDGE OF THAT MY ADOLESCENCE WOULD PEAK THE MOMENT I PUT ON MY GLENCHECK SUIT. Let’s not rush ahead though. I did have a childhood! To be honest, not many people can claim the same, or they don’t look it to put it mildly. With regards to the accessories of my childhood, they’re easy to catalogue. A swallow, a ball, and a slice of sugared bread were enough to make me happy. The latter always landed sugared side down. I learn important things at that age. For example that hornets, lódarázs (horse bees) in Hungarian, aren’t born in the wedlock of horses and bees. By the time I grew up I was aware that artichokes couldn’t strangle me, but it took further education to teach me that hornets have nothing to do with honeycomb cakes. They would get stuck in the caramel. Now that I’m cataloguing things, I suspect you don’t know what I’m talking about. It’s not clear at this point if I’m trying to make a point of zoology or gastronomy. I just kicked the hornet’s nest. Not the one where the hornets live, but the home of everyday chaos. In pubs and restaurants, this chaos is tangible. There’re arguments about the good and the beautiful just like about the little and the lot. I wouldn’t mention money; I’m more polite than that. I’m more interested in the soft, the tender and the tough, provided I can have my share of them. Provided I can? I have nothing else to do. Normal people form an opinion on such matters already in kindergarten. After a while, one stops sucking it and starts drinking it. One sits nicely at the table, without being ill at ease. He doesn’t poke his neighbour with his fork, in a word, he behaves himself. I’m still delighted by this sight. I don’t mean the kindergarten, but the café. While listening to Gergô playing the harp, I watch the people at the tables trying to figure out which ones didn’t go to kindergarten. No kindergarten, no military, no easy task for us. We don’t give up the fight. We set the table and serve, and Gergő plays the harp. If he and the music are no longer understood, he steps down on the pedals a little harder to alter the pitch of the diatonic strings by a half-step in one or two stages. The chromatic scale might be easier to understand, and may help others besides Gergő find the appropriate tone. I’ve listened to this music for nearly forty years. I’ve long grown out the glencheck suit, but now that I think back on it, I never understood why horses were covered by the same. Made from good quality canvas especially for the summer season, with a gusset at the front. With cross-straps, tail guard and buckles by the hind legs. With double straps by the shoulders which could be adjusted by a metal ring and buckles. Its size was measured by its full length from the shoulders to the rump. I used to wear the same type of glencheck, thank you very much. All right, without the tail guard and the gusset. Gergô! Leave the tail guard and play the one that goes: ’I‘ve been seasoned by the years, but I still don’t know what happiness is ... One always sees the fortune he had when it’s gone ... May isn’t becoming for an old lad and that can’t be helped ...’ And here we go again.
REFRESHMENTS SUMMERTIME...WHAT ARE WE LONGING FOR BUT REFRESHMENT? THE LIVING IS EASY, THE COTTON AND THE TEMPERATURE ARE HIGH AND ALL WE WANT IS A GLASS OF... WHAT EXACTLY? GUESS WHAT WILL BE THE TOP DRINKS OF THE SUMMER OF 2012
?
1
Smoothie - Mango - Green Apple, Cinnamon - Lytchee - Strawberry, Rose Water - Grenadine - Strawberry, Mint - Cucmber - Green Apple - Watermelon, Chili
2
Shakes (according to the daily offer)
3
Freshly Squeezed - Orange Juice
LAST YEAR’S TOP DRINKS:
- Green Apple Juice 4
Mint tea
1 Mineral water
5
Ice Coffee
2 Beer
6
Lemonade
3 Wheat bear
7
Ice Tea
8
Beer
9
Wheat Beer
10
Vodka Soda
11
Rose Wine with Soda
12
White Wine with Soda
13
Coca-Cola
4 Freshly s. orange juice 5 Lemonade 6 Rose House Wine 7 White House Wine 8 Smoothie
GERLÓCZY:Café with rooms There are many exciting people staying in Gerlóczy from all over the world. Who are they? In each issue, we introduce one of them.. DÓRA ESZE ---->
MAGYARS SHOULD REMAIN THE SAME ANDREAS LAURINGER IS A REAL GLOBETROTTER, WHOSE JOB HAS BEEN KEEPING HIM IN BUDAPEST FOR MONTHS. We’re speaking in Hungarian. How did you learn the language? My father is Magyar, a ‘56er, and my family originally comes from Kôszeg. It was my mom’s idea that she’d always speak to me in Hungarian, and I’m very grateful for that. I took GCSE in Hungarian too; I’ve read Petôfi, Arany, the complete Toldi trilogy. I used to interpret from Hungarian to German for a while. Then, at university, I didn’t use the language; I didn’t speak Hungarian for eight years before coming here. Can you read and write in Hungarian? Yes, I insist on emailing in Hungarian at work. My colleagues found it funny at first, but I asked them to correct me whenever I make a mistake. Thus I learn and they have fun. It’s a win-win situation. Do you always come to Budapest or have you been elsewhere in Hungary? I’ve been to Lake Balaton, around Keszthely, Pécs, Budakeszi. I’ve got in touch with my relatives. Whenever you’re here, you stay at Gerlóczy. As you travel a lot, you can confidently make comparisons. What do you think are the main specialities of this hotel? First and foremost, its personability. It has a familiar feel to it; during my second time here I was addressed by my first name. Their aim is to present beauty in everything from the furniture of the rooms to the dishes. I really appreciate that. It oozes charm, has character and a homely feel. Some hotel rooms don’t give you any clues about which city they’re in. When I go to bed, I could be in Frankfurt just as well as Brighton. Gerlóczy is different. Every room is somewhat different. What has Budapest given you as an adult? I learnt to appreciate wines here. Besides, there are remarkable restaurants here. But even if I had a favourite one, I love eating at Gerlóczy the most. When I sit down here, even when I’m working, the work is finished as a start enjoying my day. In my opinion, Budapest has two faces, a Berliner and a Viennese. The former is urban and new, the latter is beautiful, old and rich. And there are a lot of extraordinary stories here. Once I forgot my phone in the taxi. It was found really fast, a lot of cab drivers helped to find it besides my driver. I’ve never experienced anything like this elsewhere. What do you think of the culture of complaining? Complaints are everywhere; the Germans and Swedes often complain, the Austrians do it all the time. Magyars are more prone to swearing. The abundance of the language and gradation allow for it. My colleagues and I just laugh about it and go along. This is the best job of my life. Sometimes it’s too honest for the business world. The only problem I can see is that Hungarians can’t sell their achievements. And their achievements are plenty, because they are really smart. There’s a lot of potential in this country. We’re told the ladies are beautiful, too. They’re hot and very well-dressed. What are the three things you’d change about us? There’s none. You should remain the same, because you’re good. I really enjoy Magyars.
ARE Y OUR F OREIG BUSIN N ESS PA R TNERS COMIN G TO T Sleep OWN? them in Ger lóczy! Reser +36 8 vation at 0 toll fre 102 600 e num ber. The rooms cost 90 euro/night/for 2 + 12 euro/breakfast/person or try our new attic rooms on an introductory price at 75 euro/night+ 12 euro/breakfast/person Gerlóczy Rooms de Lux above Gerlóczy Café: 1052 Budapest, Gerlóczy u. 1. IMPRESSUM: Contributors: Réka Klementisz, Tamás T. Nagy, Rita Benyó, Marci Gerlóczy, Regina Bruckner, Dóra Esze English Editor: Aranka Szabó Design/photo: Péter Flanek, Ôry Dániel, Milica Mrvic Printed by: Intruder --- e-mail: marketing@gerloczy.hu Published in 1500 copies by Gerlóczy Kávéház Ltd., 1052 Budapest, Gerlóczy utca 1. Open: all days 7am - 11pm