THE GERLÓCZY CAFÉ PAPER
KITCH EN HARM ONY
THE HEAD CHEF - JÁSZAI ON BOARD - SPRING FAIRY TART - KAMERMAYER PROJECT OFFICE
TAMÁS T. NAGY ---->
? GERLÓCZY Guests’Response
THE HEAD CHEF IMAGINE A KITCHEN WHERE NOBODY’S IN CHARGE. WHERE THEY’D START COOKING THE SOUP WHEN IT SHOULD HAVE ALREADY BEEN SERVED. WHERE ONE WOULD START FRYING MEAT ONLY TO REALIZE THERE ARE NO MATCHES. A KITCHEN WHERE THE STAFF WOULD REPORT TO WORK IN SEQUENCE OF PASSING AWAY AND THE WAITER WOULD TAKE ON ORDERS KEEPING THIS PATTERN IN MIND.
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.
If you can’t imagine that, imagine a railway crossing where the barrier is lowered after the train has left the station. I guess we all agree that, mildly speaking, this crossing would be dangerous – and no one would want to be a station master or a truck driver there. I can’t deny that passing by some kitchens in the past I’ve had a feeling that someone has been hit by a train. There was smoke, there was yelling and cursing, and I only survived the accident by not eating what was put in front of me. To sum it up, I guess we can agree that we do not visit a café for train rides and we wouldn’t want an idiotic station master to prepare our lunch. We need a trustworthy relationship in order to let someone fill our plates. Although both the station manager and the head chef wear a hat, unless they lost it somewhere, even by looking at them we can tell they represent different styles. I’m not saying I wouldn’t eat the carrots from the vegetable patch behind the station building, or that I would have anything against the rooster raised there, but I wouldn’t trust the station master to prepare the crested confit, that’s for sure. I only have the urge to bake the meat on a coal shovel, preferably in the open field, to avoid pleasantries. (There’s a limit to pleasantries, even more so when I’m hungry.) 1. - Spring is here, what will you do on the first sunny weekend?
Coming back to the gas heating, the world of kitchens and the role of the head chef, I have to admit that I greatly appreciate chefs. Most of them are sensitive (even if they can’t cook), some are hysterical (the reason being a childhood trauma), and in some rare cases they are talented and possess a character, a distinct style. The one thing in common for all chefs is that anything and everything that happens in their kitchen is their responsibility, even if they themselves aren’t to blame. Cooking and conducting a kitchen are not the same. The chef is a performer, a leader of the ensemble from opening to closing, managing the interplay. He manages the pace to which the whole kitchen adapts, as this is the cornerstone of everything. He makes decisions concerning supply issues, he determines the character of the food, what it should express, and how all details are intertwined. The summary of his decisions is called interpretation. He sets a target and reaches it through his vision.
2. - What is your superpower?
3. - What will be your favorite item on the new Gerlóczy menu?
A modern head chef not only manages the kitchen but also participates in administrative tasks. He practically rules over the chaos. To do this, he gets full control, at most his habits control him, but there are no mandatory rules. One can know more or less how to conduct a kitchen and there are some common norms, but head chefs do not abide by the law as opposed to traffic cops. If needed, even the boundaries of propriety can be overstepped. What matters is that everyone around him reads the signs...
4. - What do you believe in?
The show begins at Gerlóczy shortly. The conductor took his place next to the mise en place, the head chef, Mr. Tibor Jászai raised his spoon. The new season starts. It’s time for everyone to sit back and enjoy the show. Quiet please!
5. - What habit is part of your everyday routine?
Illusztration: Péter Flanek
6. - What are you working on right now? ?
GITTA BARZ
JÁNOS RÉH
KRISZTA NÁDASI
I think I will go rowing on Kis-Duna after just running during the winter months. I will of course also take my daughters out for a bike ride and excursion.
1. On the first sunny weekend I will take a walk on Margitsziget, starting from Árpád Bridge towards Margit Bridge and I will enjoy its quiet, its noise, the air –the whole feeling.
1. On the first sunny weekend our small family will probably go on a waterfront trip where we will of course take our dog, Nellyke.
Perhaps my patience... that I charge up every now and again with music, sports, being by myself or doing something creative.
2. I think I’m especially good at sorting out issues brought on by life through compromise. They call it crisis management these days. This is needed in dealing with personal matters and official ones alike.
2. If you mean what gives me power then it has to be music, I often gain power through music. A good concert keeps me going for weeks!
Gerlóczy never disappoints, I’m certain I won’t be disappointed this year either.
3. I can't go wrong with the fish dishes! I love them .
3. I became vegan half a year ago, so I am curious to see the new menu.
4. It is hard to tell what one believes in nowadays. What is certain in our world is change. I believe in the power of self medication as long as the process is successful.
4. I am a spiritual person who finds beauty in the tiniest of things, and I wish to share this through my photos.
A job well done, honesty, people, and lots of other things –mainly that eventually everything finds its due place.
Bedtime story and goodnight kiss.
I am working in Mihály Vitkovics Street, on a pop-up store –we are displaying a spine stretching chair of Finnish design, people can try it out for free until the end of April. I also create bags and scarves under the brand name Bagit.
5. Morning exercise –I run habitually every morning and this positively influences my wellbeing
6. I have been working on optimizing electricity and gas consumption parameters of banks, hotels, theaters and restaurants for the past 12 years, resulting in reduced consumption and costs. For several years now I have been also working on reducing the costs of the whole building complex of Gerlóczy, both the restaurant and the hotel, with the support and cooperation of its management. Based on the actual cost savings achieved I can conclude we were successful.
5. An important habit of busy weekdays is a common family dinner.
6. At the moment I am developing my website.
G: If you had the opportunity, what kind of restaurant would you open on your own? JT: It’d be a Southern French style, small bistro. I’d live above the restaurant.
HIS HOBBY: LIFE ITSELF, HIS LOVE: FRENCH CUISINE, HIS IDOL: GUY SAVOY
G: How do you choose chefs you work with? JT: I am mainly interested in working with people who are humanely and intellectually sound. Everything else can be learned, provided they come with an open mind. In my kitchen it is forbidden to talk about the following 4 topics: football, sex, TV series, and drugs. Only those can stay who have something more to offer, apart from these topics. G: Where did you enjoy working the most from your previous workplaces? JT: I started, as a chef, Abszint restaurant on Andrássy and led it for 5 years. Three girls had an idea and opened a restaurant. I’ve been given a free had, in the mornings I’d cycle to the Hunyadi square market, the menu was completely seasonal and we changed it every 2 months. Furthermore, I lived nearby at the time, so it was a truly good period. As a young man I liked working at Alabárdos, it was a real race team. Over there, if you had some professional pride, you couldn’t afford not participating in competitions. Or perhaps you could afford it, but nobody took you seriously from then on. This was a very motivating and inspiring environment. We also had our own cafe, Kotyogó in Baross steet, and I loved that because it was my baby.
IN HIS KITCHEN CHEFS ARE FORBIDDEN TO TALK ABOUT 4 TOPICS: FOOTBALL, SEX, TV SERIES, AND DRUGS. HE IS ONLY INTERESTED IN WORKING WITH PEOPLE WHO ARE HAPPY TO SHOW UP TO WORK EACH MORNING. WE INTERVIEWED TIBOR JÁSZAI, THE NEW EXECUTIVE CHEF OF GERLÓCZY SINCE JANUARY.
G: How did you become a chef? JT: I was born into a family of teachers and restauranteurs. I originally planned to become a teacher of geography and history, and then in 6th grade, when asked, my response was that I was going to become either a teacher or a chef. After graduating from high school I went to BGF following the advice of my teacher, Gábor Zsolnay, because I wanted to merge the family tradition and teach history in a vocational school. I graduated as a management trainer and then went to vocational school to become a chef. I am lucky that wherever I went, I had really good teachers. I was also easily motivated, I really liked competition. G: You have strong French ties, I presume this has something to do with the year spent in Vialas next to Patric Pages, a Michelin starred chef. How did this opportunity come by and what is the most important thing you’ve learned from him? JT: I met Mr Pages for the first time at the end of the 90s, at a French cuisine competition for young Hungarian chefs, organized by Sopexa (a marketing company publicizing French goods, Ed.). (The organizer of the competition was Tamás T. Nagy, whom I have known for a long time). They organized 3 competitions in 3 consecutive years. I finished 3rd in the first competition and Mr Pages saw I was very discouraged. He came over and offered that I go to Vialas for a year to study. Of course I accepted. It was a tremendous experience. I spent my time next to Mr. Pages in the kitchen, together with an international team from 6 AM to 11 PM – there were Italians, Japanese, Spanish, French, and Hungarian students. We had a common breakfast each morning at 6, that’s how we started the day off. If one was lucky, they could join Mr. Pages to go to the market where he explained what to pay attention to with each ingredient, why he chose exactly what he did. There was also a girls’ dorm in Vialas, so the year spent there was not only useful but also pleasant. G: Mr Pages asked for a surprise meal from you for his birthday. This is how the famous “tenderloin in a cigar box” was born. Have you continued to come up with such spontaneous, creative new innovations?
JT: Mainly I am interested in reinventing forgotten ingredients, rethinking them. For example we have completely forgotten about the Danube carp. Since I’ve been living in Szob –I’ve become somewhat of a provincialist –the fishermen there have introduced me to a common carp living in the Pilismarót bay. Its meat is red and everything we think of the fish in the Danube –well, it is not true. I took it to a chef’s meeting (a regular meeting of chefs, Ed.) and I prepared it with sugar snap peas. It was a great success and ever since many of them have been using it. The local fishermen sometimes surprise me, some mornings I just find a landing net of fish thrown over my fence. G: What trends, tastes affect you–apart from the French cuisine? JT: I like Asian food, I love sushi. I also like venison, so being close to Börzsöny is especially convenient; my hunter friends supply the ingredients. G: What do you think about Hungarian ingredients? Many seem to think that one must go at least to Vienna to obtain good ingredients. JT: Unfortunately meat products do not have a standard quality. But we are good on the vegetable and fruit front. G: We are about to change the menu at Gerlóczy. Will your presence be palpable in the spring menu? In what way? In what direction are you taking the cuisine? JT: Of course! Gastronomically my primary aim is to strengthen the French bistro line. We’ll introduce French gastronomical regions. We’ll do this in a way comprehensible to Hungarian taste, and we will strive to use Hungarian names instead of unclear French expressions. We plan to put boar on the menu from the Cevénnes region, which will have a simple name: boar ragout with berries. All that will be on the menu is the name of the main ingredient (mainly French), the side dish and sauce. There will be piglet trotters from Normandy – that will be called baked trotters with apple and calvados. There will be few items on the menu but those will all be perfect! And there will be many options to be creative when it comes to the daily specials...
G: What are you most proud of from your professional career? I presume the Chef de Rotisseur title? JT: Actually, no. It was finishing first at the ominous Sopexa competition that I won after my year spent at Vialas. Also, being the best technical trainer of Pest county. I received the latter one because as a teacher I got 12 students who failed vocational schools in Budapest or Pest county. There were some who failed 7 subjects studying bodywork, so they rather came over to become a waiter. Finally they all graduated as chefs, with an average of 4.6 out of 5. I am truly proud of that. G: What gives you energy? JT: I like to sleep and watch movies. I really like Almodovar. And I love to visit churches and cathedrals, they calm me down. Nature makes me charged, too. In general I am active and don’t need unwinding. I also like to play poker with my friends. G: Do you have a poker face? JT: No way! G: Do you have a favorite restaurant? JT: Of course, Patak restaurant in Nagymaros. I go there with my family often. G: What is your message to those who are thinking of becoming chefs? JT: You can only do this profession if you worship it!
FRANCIA KONYHANYELV TERRIN (fr. terrine): A fairly deep dish with straight sides, grips or handles, and a tightly fitting lid that rests on an inner lip. Terrines are manufactured in a wide range of sizes, they can be made of glazed earthenware ( with the lid sometimes shaped like an animal) or of porcelain, ovenproof glass or even enamelled cast iron. The food cooked or served in such a container is also known as a terrine. The word terrine in France is also the name of a stoneware utensil shaped like a truncated cone with a wide rim and, sometimes, a pouring spout it is used to hold milk or cream, to work a forcemeat or a paste or to steep a food-stuff. A terrine may also be a simple serving utensil used to present dishes such as pickled herring fillets or mushrooms à la grecque. VALOUTÉ (velouté, fr. - silky): One of the basic white sauces, made with a white veal or chicken stock or a fish fumet, thickened with a white or golden roux. Numerous other sauces are derived from it: allemande, caper, poulette and mushroom sauces (from veal velouté), ivories suprême and aurore sauces ( from chicken velouté) and cretonne, cardinal and Nantua sauces (from fish velouté). The basic velouté can also be used as a basis for making smooth, fine but rich soups. Velouté soup: Thickened with egg yolks, butter and cream. SABAYON French name for zabaglione. The name is also given to savoury mousseline sauce made with champagne and served with fish or shellfish. A light, foamy dessert of Italian origin, made by whisking egg yolks, wine and sugar together over a gentle heat. It can be made with dry white wine (Asti or champagne), sweet white wine (Sauternes), Marsala, fortified wine ( Frontignan, Málaga, Banyuls), port or else a mixture of white wine and liqueur (Chartreuse, Kümmel) or white wine and spirit (brandy, whisky, rum, kirsch). It can also be flavoured with lemon or vanilla. CONFIT A piece of pork, goose, duck or turkey cooked in its own fat and stored in a pot, covered in the same fat to preserve it. The confit is one of the oldest forms of preserving food and is a speciality of south-western France.
GERLÓCZYRecommends: AZ ÚJ TAVASZI-NYÁRI ÉTLAPRÓL: Kacsamáj ganache gyömbéres ananásszal, passióval, sós morzsával.
SPRING FAIRY TART
EXHIBITION: WELCOMING GUESTS, BEING A GUEST
Spring doesn’t need anything extra. It overrides everything. However, a little bit of raspberry, cranberry, pistachio and meringue never hurt anyone. Bite into spring!
THE HISTORY OF HOSPITALITY New permanent exhibition at the Hungarian Museum of Trade and Tourism The exhibition presents domestic and professional catering spaces of the 19th and early 20th-century, primarily through interiors. Visitors can learn how and where citizens spent their free time, where they traveled, where they stayed, what they ordered. A contemporary hotel comes to life, as well as a cafe and a restaurant, a pastry and confectionery workshop, and a middle-class family home. Those interested can gain an insight into the world of contemporary clubs and spas. They can also find out what were the tasks of lobby boys, and they can try out what kind of sommelier they would be. Moreover, they can study and try out the original recipes of the most famous Hungarian dishes and sweets, which deservedly gained world fame to our cuisine. www.mkvm.hu Photos: mkvm
Edible Flower
OPENING OUR TERRACE AND OUR HEARTS The most beautiful moment in Gerlóczy’s life each year is the opening of the terrace. This marks not only the astronomical, but also the cardiological beginning of spring. We open our hearts and living is easy on Kamermayer square, under the elm tree. This year the usual, routine and never ceasing excitement heightens. Will the new, beautiful patio furniture arrive for the big day? Weather permitting, we invite everyone from mid March to our terrace with birdsongs, spring fairy tartes and fantastic new colors! Long live the spring!
The Kamermayer Association page
GERLÓCZY ROMANCE CONTINUED The Kamermayer Association, established in 2006. Its main objective is the renewal of Kamermayer square. One of the main sponsors of the association is Gerlóczy.
WHAT DOES THE KAMERMAYER ASSOCIATION REQUEST?
- a comprehensive and complete renovation of the square worthy of its values and attributes; a renewed, vibrant, multipurpose space
- strengthening the square’s role as a central meeting point
- balance between the vehicle, pedestrian and bicycle traffic
- more shade trees instead of plant stands
- the preservation of the existing decorative tiles
- providing parking in the nearby streets instead of being used as a parking block
- improving the operational potential of the area's shops
THEY SAY GERLÓCZY HAS A PECULIAR AND INEXPLICABLE AIR OF ROMANCE TO IT. THIS MIGHT BE WHY THE FOLLOWING ROMANTIC IDEA POPPED OUT OF THE HEAD OF A HUSBAND IN LOVE AT THIS VERY PLACE... Lili Kisteleki and Peti Szamosi got married just before we learned about their story. Peti surprised his wife with a gift fit for a movie scene in the vicinity of Gerlóczy – we’ve already awarded him the title of “Most Romantic Action Hero of the Winter Season”. Her: talented, curious, open, idealistic, depicts her dreams in calligraphic symbols. The whole world is her home, although as a child she was brought up around Pécs and she called Paris her home for 8 years. She dances as if it were her mother tongue. Him: originally a physical educator, skiing and sailing instructor, at times competitive athlete, but what remains from all this is his endless desire for freedom and boldness. He’s been mixing the music at Tilos Radio going on fifteen years in the program GoFree on Sunday afternoons. Globetrotter. A former catalyst of Pest nights, one of the inventors of Csendes Létterem (a local ruin pub, Ed.). We caught Peti Szamosi in the act around Christmas in Mihály Vitkovics street, while he was preparing a romantic surprise at a store there for his new wife, Lili Kisteleki. In December, Lili arrived for the holidays from Indonesia; Peti flew back 2 weeks earlier. These two weeks were all he needed to prepare the surprise, the idea of which occurred to him while having coffee at Gerlóczy. He knew that Lili has always wanted an exhibition in Budapest after various debuts abroad, and after the years spent in Paris, but there’s never been a good time, a good occasion. As soon as he saw the premises, he instantly knew: this is his chance! A few days later, Peti had the keys to the store in his hands. He recruited a group of friends and straightened up the store at lightning speed. As a spontaneous curator, Peti picked the artwork that fit the space best, organized their transport and by December 24 everything was ready. Only one task remained after the family Christmas dinner: to pilfer Lili for a walk downtown. The ruse worked: arriving to Mihály Vitkovics street Peti put a blindfold over Lili’s eyes in front of the dark store, the ligths went up and – there they were, the pictures, hanging on the walls of the perfectly furnished pop-up exhibition space, on Christmas Eve. “Moved to tears” doesn’t even begin to describe the effect, said Peti. Going above and beyond, on December 26th they organized a proper opening with friends, a DJ, and a party. The exhibition space was full. End scene. Since then they went to Mexico for their honeymoon and will soon return to Indonesia, but in spirit they are already getting ready for Cuba. They swear it is the last stronghold of humanism, of everyday miracles.
A WHEN BEAUTY, WINE AND PRACTICALITY MEET It spins and rotates, and beautifully displays the wines. If one doesn’t have a large space, but has a wide selection of wines, this rack is a really cool solution. Like everything else at Gerlóczy, this was also designed by Monika Matolcsi. We love it!
OPEN! The Kamermayer Project Office opened in Mihály Vitkovits street nr. 3! Drop by and learn more about us! Join the square renewal initiative of the Kamermayer Association!
OVER 1000 SIGNATURES HAVE BEEN COLLECTED SO FAR IN SUPPORT OF THIS INITIATIVE.
Follow the association’s Facebook page for the latest news!
Péter Szentgyörgyi, the mayor of Inner City-Lipótváros district visited the project office. He welcomed the fact that people living and working in the neighbourhood show interest regarding the renewal of the area and support the qualitative renovation of the Kamermayer square and its surroundings. The association presented its proposals and the mayor promised they will be taken into consideration by the local government when it comes to the renewal of the square. The Röser Bazaar Circle of Friends contacted the Kamermayer Association and they agreed to support each other’s pursuit of renewing the area in order to revive it. The Röser Bazaar has been included in this year's Budapest100 program. On April 18-19 they will evoke the lively atmosphere of the old bazaar. Apart from the classic Budapest100 tour, where the house is open to the public from the basement to the attic, they await those interested with historical delights and great community programs open to residents and visitors alike.
FRENCH TOAST BACK ON GERLÓCZY’S BREAKFAST MENU! It’s been a favorite for many years, then was taken off the menu for the grief of many. Now the great classic is back in new form. Enjoy!
Storiesfromthebarcabinet HAPPY KIDS, HAPPY PARENTS
WINNER On the international TripAdvisor website local residents and registered travellers alike grade restaurants, hotels, tourist attractions, thus helping fellow travellers. The now unavoidable portal asks its users annually to vote for the places they consider the best in the given year.
That’s how it goes at Gerlóczy, too! While you’re chatting away, the kids can occupy themselves with the wonderful Marbushka coloring books and memory games at Gerlóczy. We look forward to the arrival of Marbushka Kitchen!
The facility that gets the most votes is awarded the honorific “Travellers’ Choice Winner” title.
SPINE BAR:
The rooms at Gerlóczy received the recognition given to the best this year again. Thank you!
STRETCH LIKE A FINNISH PILOT! A spine bar set up shop in the neighboring Mihály Vitkovics street, it will be open until the end of April. The special Finnish Niqama spine stretching chair, used also by the pilots of the Finnish Air Force, can be tried out on Tuesdays and Thursdays by appointment, for free.Developed by the Finnish company Niqama, the spine stretching design chair helps in relieving or altogether terminating back pain. The effectiveness of the stretch therapy is based on two processes: stretching and relaxation of the back muscles, and reducing pressure on the intervertebral discs. This often results in immediately relief or complete disappearance of the back pain.
THE REVIVAL OF DUBLIN’S WHISKEY DISTILLERIES SPRING IS THE TIME OF AWAKENING AND RENEWAL. THIS MIGHT BE A CLICHÉ BUT WE DARE TO DRAW A PARALLEL BETWEEN THE BEGINNING OF THE NEW SEASON AND AN OLD FAMILY STORY, THE REVIVAL OF THE TEELING NAME. The location is Ireland where, compared to Scotland, very few distilleries survived throughout difficult times. Many reasons (including the Sobriety Movement, the Irish War of Independece, Prohibition, the Great Depression, World War II) contributed to reducing the once prosperous and exemplary whiskey industry to two large, pooled distilleries by the ’70s: Bushmills and Midleton. However, in 1987 an independent operator appeared on the market: Cooley distilleries, founded by John Teeling. Teeling, an entrepreneur who among other businesses had interest in diamond mines in South Africa did have family roots in the whiskey distillery business: his family –thanks to Walter Teeling –had a history of producing whiskey as far back as 1782. After converting the potato-based alcohol distillery found on the Cooley peninsula and overcoming initial difficulties, the company began to prosper and appeared with commonly known labels such as Kilbeggan, Greenore, Tyrconnell, Locke’s or Connemara. The successful endevour was sold in 2011 in order to give way to a new era. The younger generation came forth, Jack and Stephen, who set their mind on none other than the revival of the historical Dublin whiskey distilleries. The Teeling Whiskey Company once stood at the heart of the Irish whiskey industry, in The Liberties. There was a time when on these few square kilometers 37 ditilleries produced the drink, and of great quality, too: in the 19th century the smooth and unique character of Irish whiskeys represented the highest quality workdwide. The glory days, however, were over and in 1976 the last Dublin distillery closed its gates. Nevertheless, in the spring of 2015 something special will happen, unprecedented for 125 years: a new distillery will open in Dublin. The Teeling Whiskey Company’s distillery is being built just a stone’s throw away from the old family production site. Whiskeys are sold under the brand name Teeling since 2013, as through specific arrangements they acquired substantial Cooley and Bushmills stocks, so while their own whiskey matures (a minimum of 3 years) they can issue new distillates. It will be of a unique quality: besides keeping the original Irish character they apply special maturing processes (based on rum, cabernet sauvignon, white burgundy barrell, etc). So attention, those thirsting the velvety, soft Irish whiskey: it is worth keeping and eye on Teeling’s drinks. The Teeling logo, a firebird emerging from a cauldron thus represents the revival of the Teeling name and the rebirth of the Dublin whiskey production’s traditions as well. If you want to learn more about the production of whisky and Kilchoman Distillery, visit www.whiskynet.hu
The treatment takes 15 minutes. For appointments please contac: info@innoproject.hu For more information please visit: www.innoproject.hu/niqama
ZSÓFI BITTÓ - Tour Guide ---->
SECRETS OF BUDAPEST VI. TABÁN With spring on our doorstep it’s nice to leave house, not only on weekends, for greater distances, but even during the day for a short walk. Leaving the bustling Pest behind all we need to do is cross Erzsébet Bridge in order to have a walk in the green. The Tabán, at the foot of Gellért Hill, is suitable for hiking (even nature trails can be found), jogging and playing tennis as well. But that’s not how it used to be! This area is a result of demolishing the “Montmartre” of Budapest in the 1930s. Looking at old photos one can’t even recognize it: the Tabán was home to small, narrow streets, public houses and dubious institutions, and the population was quite diverse. The latter has always been characteristic of this part of the city, it has been a populated area since the Eravasci tribe and got its name after the Turks (it means tanner site), later Serbian traders settled down here. The thermal springs have attracted many and these days we are expecting the reopening of Rácz baths. A series of fires and floods, and the lack of hygiene finally brought on a resolution to tear it down. Although several famous people, including Antal Szerb opposed it, the demolition was finally realized.
If you want to hear similar stories, join the tours of Fabulous Budapest. For details please inquire at the reception!
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If you are looking for memories of the past, then some houses on Döbrentei Street and Fátyol Street, including the Tale Museum (Mese Múzeum), remain to testify. In another building the Romanovs hid after they fled. A small alley, Hegedű köz takes us back to the church, which is probably one of our narrowest streets. Happy roaming!
March 17 is St. Patrick’s Day and a public holiday in Ireland. For this occasion we recommend a refreshing cocktail called Bang Bang.
Tabán Restaurant Corner, Tabán view with the Gellért Hill in the background, 1933 Foto: Fortepan
Ingredients: Teeling Whiskey, Earl Grey tea, lemon juice, sugar syrup. We mix the ingredients well, pour it over ice and garnish it with thinly sliced lemon peel and mint leaves.
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
BONJOUR, MONSIEUR ZELLER! FLORIAN ZELLER, ONE OF THE STARS OF CONTEMPORARY FRENCH LITERATURE ARRIVED TO GERLÓCZY STRAIGHT FROM PARIS, SO THAT HE COULD TAKE A STROLL TO BELVÁROSI SZÍNHÁZ (DOWNTOWN THEATER) TO SEE THE PREMIERE OF HIS PLAY APA (FATHER) WITH ANDOR LUKÁTS AND GABI HÁMORI IN THE LEADING ROLES. WE MET HIM FOR COFFEE ON THE DAY AFTER THE PREMIERE. Your play is about losing ground from the viewpoint of a father diagnosed with Alzheimer’s and his daughter. Why did you approach such a heavy subject? I wrote the play with a French actor in mind, Robert Hirsch, whom I respect immensely. He is 90 years old. I knew this illness somewhat from my family history, but I did not have an immedaite experience with it. I wouldn’t say it’s about my personal fear of getting old. I was rather interested in how human life returns to its beginnings at the end of this process and how memories are lost on the way. I was intrigued by this kind of losing ground, getting lost. One doesn’t have to be old to experience this. We all have felt this way. I wanted to explore this state of mind in a play. I wanted to achieve for the audience to experience this total loss through the story, and that they deduct lessons learned. What was it like to sit among the audience during the Hungarian premiere? I admit I was lost. It was strange. Even if I don’t understand a word of Hungarian, the dialogues are in my head, I understood each motion. It’s a very interesting experience in itself. In each country the audience reacts differently, they express their emotions in various ways. It was my task to understand and observe it. The direction was very expressive, surprisingly so. It included the director’s personal relation to the topic and I liked that a lot! Did you have a chance to observe the city as well? For now I am only passing through but of course I got an impression. The Danube really captured me. It has a very strong poetic power, I instantly sensed it. What else are you taking home from Budapest? I am just heading off to see another play, I can’t wait! I have great admiration for Ágota Kristóf and I am going to see „The big notebook”, a dance performance at Szkéné. It’s impossible to misinterpret the language of dance. But it is possible to misinterpret your name. Do you know it means celery in Hungarian? Don’t do this to me, seriously? Are you thinking about celery while we’re talking here? I’m finished. Well, its German meaning isn’t much better either, I know it means guard room, it comes from the word ”cell”.
ARE Y OUR F OREIG BUSIN N ESS PA RTNER COMIN S G T O TOWN Sleep ? them in Ger lóczy! Reser +36 8 vation at 0 102 toll fre 600 e num ber.
The rooms rates are: WITH FREE WIFI AND FREE IN ROOM MINIBAR WITH DAILY REFILL!
standard room for two: 95 euro/room/night +12 for Breakfast /each Attic room for two: 85 euro/room/night +12 for Breakfast /each Balcony room: 95 euro/room/night +12 for Breakfast /each + 15 euro balcony charge Address: Gerlóczy Rooms deLux 1052 Budapest, Gerlóczy u. 1 - above Gerlóczy Café IMPRESSUM: Contributors: Regina Bruckner, Eszter Szegô, Tamás T. Nagy, Zsófi Bittó, Réka Klementisz English Editor: Móna Hézsô Design/Photo: Péter Flanek, Milica Mrvic’ Printed by: Intruder --- e-mail: marketing@gerloczy.hu Published in 1500 copies by Gerlóczy Kávéház Kft., 1052 Budapest, Gerlóczy utca 1. --- Open: all days 7am - 11pm