Unusual closing of a successful period.

On the night of November 28, an 11-person company met at the two Michelin-starred Onyx restaurants, plus the two owners introduced a Dining Guide reporter and eight invited guests after an online video casting, who were able to attend the “Last Supper” event, he wrote. mega 444 based on a gastromagazin article in the Restaurant Guide.

During dinner, the restaurant’s old specialties, which had already closed in March, were served with wines of the same color, and then everyone closed with a hammer to hit the equipment. The restaurant will be renovated in the future.

The two owners of the Gerbeaud group, Anna Niszkács, who always appears with impeccable elegance, and her mother, Katalin Pintér, smashed the walls, display cases, floors and wallpapers of my elegant restaurants in little blacks and little suits with stilettos.

He wrote the Restaurant Guide on the case.

All this, of course, could not have been done due to epidemiological restrictions, but the event was recorded as a shoot, “along with all its permits and supplies.”

Onyx plans to start over, but with a new way: from now on, the management will not be concentrated in the hands of a chef, but a team of 11 people will make decisions, decide the situations in question and vote on improvements, according to the gastomagazine article.



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Judit Szauer
Gastro

Casserole fries are your favorites, don’t go on vacation to a place where you can’t eat well. Even the meaning of tradition in this country is considered very significant. We caught up with Michelin-starred restaurant Onyx’s kitchen assistant, Tamás Széll, at the Kreinbacher winery’s champagne show, where he prepared the dishes for the cavas. Bonus: in addition to the interview, we also received a recipe with a Michelin star.

Today Onyx is expected to do the same as the prison kitchen: interview with Tamás B. Molnár



Erika Pálmai
At home

The concept of gastro-civil war is completely incomprehensible – says the president of the Hungarian Gastronomic Association, who said that there could be no war, but that many battles still had to be won for a regime change in food culture.