Culinary experts share insights on traditional cooking and ethical gastronomy

Michelin-recognized chefs provide professional guidance on perfecting traditional meat soup, emphasizing the importance of using both meat and bones to achieve richness. Chefs Nagy Szabolcs, Munk Tamás, and Lendvai Levente highlight that quality ingredients, proper cooking times, and patience are essential to avoid common mistakes like cooking at excessively high temperatures.

In the realm of ethical gastronomy, Josef Weghaupt, founder of Joseph Brot, discusses the principles of an ethical bakery. Following the receipt of the La Liste 2026 Pastry Ethical & Sustainability award, Weghaupt emphasizes social responsibility, gender equality in the workplace, and maintaining direct partnerships with farmers to ensure high-quality food and positive societal impact.

Additionally, Attila Bicsár of Sauska 48 reflects on the restaurant's tenth anniversary and its ranking in the 2026 Dining Guide. He discusses the seasonal dynamics of the Villány wine region and the impact of new government tax regulations on corporate hospitality spending.