I've always loved eating delicious food for as long as I can remember. As a child of the capital city, I spent most of my summers in the countryside, growing up with the traditional and surprising characters of village meals. I live and die for Hungarian food, but I am open to any cuisine and ingredients on the planet.
Lake Balaton is my eternal love and the second home of mine, as well. The constant expansion and improvement of the gastronomic repertoire of the region is fantastic, so I’m eager to try new places and to return to my well-established favourites around the Hungarian seaside.
During my nearly 10 years spent in the service industry, I have become particularly sensitive to the high quality of services. I have always been attracted to the world of gastronomy and during my visits to restaurants, I quickly realised that restaurants and the catering places should not be judged simply by their menus.
This is my nickname, the name of my cat and, by the way, madeleine is a French tea cake that became world famous together with the work of Marcel Proust. In the novel, the smell and taste of biscuits dipped in tea evoked long-forgotten, wonderful childhood memories, as if even time had stopped for a moment. You have already experienced something similar, haven’t you? Yes, I have. Countless times…
When I heard about the Proust phenomenon for the first time, I really understood the special meaning and significance of tastes and smells in our lives, including food, as well.
If somebody hosts others, they are responsible for the flavours on the one hand, and for the atmosphere on the other; since we go to restaurants not only to fill our stomach, but also to have a good time. I think a restaurant is excellent if even after having paid, we can say upon leaving that we have become richer there. Let this be an unforgettable dessert that you will randomly remember years later; or a fine glass of wine, the name of which appears among your notes; but it can also be an appropriate joke, which made you and the waiter laugh heartily.
That is why gastronomy has become not only popular, but also an inexhaustible topic. We like talking about food and restaurants, we are curious about the good and bad experiences of others. We have adventures, we report, we recommend or even warn the others. As guests, we are really interested in the honest experiences of an independent consumer like us, as we can identify with them the most. This is what this gastro guide is about.
Gastro Mood is a diary of my own taste experiences, the ’secrets’ of which I intend to share with you with love.
