Zénó Vállaji, the dedicated head bartender of Tati, has nearly a decade of experience in the hospitality industry. Throughout his career, he has explored almost every aspect of the field, from being a chef to serving, until he discovered his true passion behind the bar. He has tested his multifaceted skills in numerous bartender and barista competitions and has a special connection to the world of wines. Growing up in the countryside, the farm-to-table philosophy came naturally to him, as he often helped his grandmother with gardening and making homemade jams, syrups, and other delicacies.
The mission of Tati, a farm-to-table restaurant, is to provide a sustainable and authentic culinary experience using fresh, local ingredients. This commitment is reflected in the bar’s offerings as well, where Zénó and his team enchant guests with innovative, seasonal cocktails.
A New Cocktail Menu Inspired by Sustainability and Creativity
Tati’s new cocktail menu is a thoughtfully crafted list inspired by the spirit of sustainability. “My goal was to use each ingredient in as many ways as possible, thereby reducing waste and maximizing flavors,” explained Zénó. The farm-to-table approach is evident in every cocktail, with fresh fruit and vegetable juices such as beetroot, carrot, apple, and pear serving as the base.
The Stories Behind the Signature Cocktails
Zénó highlighted two special drinks from the new menu: the Rustic Remedy and the Bold Fashioned. The Rustic Remedy is a mezcal-based cocktail with a smoky character reminiscent of cozy winter evenings by the fireplace. “This drink is made using beetroot and ground sumac, both known for their beneficial properties in folk medicine,” shared Zénó.
The Bold Fashioned is a reimagined version of the classic Old Fashioned, tailored to Tati’s unique style. “We used smoked black tea liqueor and speedwell syrup to preserve the traditional base but introduce new dimensions to the drink.”
The Importance of Ingredient Selection
Seasonal ingredients play a key role in Tati’s philosophy. “We focused primarily on autumn and winter ingredients such as beetroot, carrot, apple, and pear. Additionally, I needed to find solutions that evoke the authentic atmosphere of a farm,” said Zénó. Thus, various syrups, jams, and other homemade ingredients became central to the cocktails.
The Biggest Challenges
Zénó noted that one of the biggest challenges was ensuring consistent quality. “The naturally variable quality of ingredients—such as never getting the same beetroot twice—required us to develop recipes that maintain the constant taste and quality of the drinks.”
Zénó’s Favorite
The head bartender’s absolute favorite from the new menu is a gin and blueberry liqueur cocktail, made unique by one of Emőke’s herbal tea blends. “The pastel colors and the herbal flavors make this drink special and memorable,” added Zénó.
Tati’s new cocktail menu embodies all the values of the farm-to-table concept: sustainability, creativity, and the appreciation of ingredients sourced from local producers.
