Interview with Zénó Vállaji, Head Bartender at Tati, on the New Farm-to-Bar Cocktail Menu
At Tati, rules are being rewritten not just on the plate, but in the glass as well. The nature-inspired, seasonal philosophy is reflected in the cocktail selection too—resulting in a bold yet refined menu created under the farm-to-bar concept. Zénó Vállaji, Tati’s creative head bartender, doesn’t follow trends—he shapes his own perspective, working with ingredients like strawberries, bell peppers, pálinka, and pumpkin seed oil.
How challenging was it to develop flavor profiles that are sustainable, seasonal, and still offer a unique experience?
“I wanted to create something that steps slightly outside the conventional while still capturing truly summery flavors at Tati. I wouldn’t call it difficult—ideas came easily. I focused on flavors that remind me of summer. That’s how strawberry, cantaloupe, and bell pepper ended up on the menu.”
Behind the creative concept lies a well-thought-out strategy.
“Sustainability and seasonality are slightly different challenges. I had to think about what we could preserve over the long term. For instance, with strawberries going out of season, we had to process all of them with the team so we could continue using them throughout the summer.”
If you could choose just one cocktail from the menu for every guest to try, which would it be and why?
“My personal favorite is our pepper-based drink. The flavor profile reminds me of a carefree summer weekend with friends and barbecues.”
The cocktail, called Pepper Pop, is made with California bell pepper—where the vegetable is not a garnish, but the star.
Honey Drop
Pumpkin seed oil is rarely seen in cocktails—how does it influence the flavor, and what inspired you to use it?
“Gábor, Tati’s chef, always has something new to share with me, which I really appreciate. Originally, I imagined the drink with a high-quality sunflower oil, but when I made it, something felt off—it was missing something. After a bit of experimentation, the recipe evolved to include pumpkin seed oil, which adds an exciting flavor profile. It slightly mellows the vibrant combination of cantaloupe and sea buckthorn.”
This layering is what makes the Honey Drop so special: it’s vibrant yet deep, green and fruity, and distinctly Hungarian.
Granny’s Garden
The combination of pálinka and peach jam feels like something from grandma’s kitchen—how did you modernize it?
“We use Márkháza apricot pálinka, which has become a personal favorite. You can really taste the sheer amount of sweet apricots that went into it.”
The classic flavors are presented with contemporary techniques:
“The modern twist comes from the preparation method. We make a clarified milk punch—mixing all ingredients with milk. The lemon’s acidity reacts with the milk, and the end result is a light, nearly crystal-clear cocktail.”
Pepper Pop
California bell pepper in a cocktail—should it be seen more as a vegetable or a spice?
“Definitely as a vegetable. The whole idea was to push the boundaries a bit and let the bold pepper flavor shine through in the glass.” This cocktail isn’t trying to fit in—it’s here to surprise. The vegetable doesn’t play a decorative role—it leads.
Tati’s new cocktail menu boldly embraces nature’s offerings—from jams and oils to fruits and vegetables. Zénó Vállaji doesn’t just make drinks—he tells stories. Behind every cocktail lies a memory, a feeling, or a mood. The goal isn’t perfection—it’s experience.
