What farm to table means at TATI
At TATI, farm to table is not a trend, it is a foundation.
It is a way of thinking that begins with the origin of the ingredient and ends at the guest’s table. For us, this means knowing where our ingredients come from, working closely with our producers, and allowing seasonality to guide our kitchen. Nature, purity of flavour and respect for time shape every dish we serve.
Now, we take this philosophy one step further.
A new regional journey begins
In 2026, we invite our guests on a new culinary journey.
With our regional series, each month we bring one iconic dish from a different Hungarian region to the table. We don’t reinvent tradition, and we don’t modernise it for the sake of change. Instead, we refine, simplify and reinterpret these dishes through the language of the TATI kitchen, while preserving their original flavours and cultural roots.
This is not nostalgia. This is respect.
February begins in Zala County – with dödölle
The first stop of the series is Zala County, and a truly local classic: dödölle.
Our head chef, Gábor Soóky, explains why this dish felt like the perfect beginning:
“I’ve been planning to add dödölle as a special for a long time. And if we have a colleague from Zala in the kitchen, then why not now?”
That local connection plays a key role. Our chef de partie responsible for side dishes, Paszkál Kardos, is himself from Zala and took an active part in shaping the TATI version of dödölle. This personal involvement allowed us to achieve an even more authentic expression of the region.
As Paszkál puts it:
“Dödölle is an iconic dish of Zala and Vas counties. At its core, it’s a very simple dish, made from potatoes, onions, fat and flour.”
At TATI, this simplicity became the starting point for a more refined yet deeply flavourful dish.
Refinement through simplicity – how we do it
TATI’s dödölle is made from Hópehely potatoes sourced from Falusi Kosár. The potatoes are baked at 180 °C for 40 minutes, then peeled, the skins are set aside and turned into crisp chips. While still warm, the potatoes are pressed and combined with flour, pork fat and salt. The mixture is shaped, gently steamed for 10 minutes, then fried in plenty of fat until golden brown.
On the plate, it is paired with strained sour cream, smoked for 30 minutes, prepared from milk provided by Csengő Tej Manufaktúra, as well as onions marinated in white balsamic vinegar and the essential potato skin chips – because in our kitchen nothing goes to waste. The dish is finished with a black garlic sour cream made from garlic sourced from Angelfish Farms, vacuum-sealed and fermented at 60 °C for 25–35 days, then ground into a paste and folded into the strained sour cream. Fermentation is fundamental to the TATI kitchen. It is an ancient technique that brings deep, layered umami to our dishes.
We do not recreate the classic dödölle exactly as it once was, but we preserve its tradition and foundations.
Shaping it into a form that reflects the spirit of TATI.
One kitchen, many stories
Each month, our regional series will continue with a new destination.
The diversity of the TATI team plays an essential role in this journey: our staff comes from across the Carpathian Basin. Regions such as Upper Hungary and Transcarpathia will serve as inspiration, allowing us to present something truly special, from the farm, through the kitchen, to the table.
This is a shared story.
When we asked Paszkál whether he would confidently serve this dish to his parents, his answer was immediate and assured: “They would definitely like it.”
Taste it for yourself
We hope our guests will enjoy discovering the TATI interpretation of Zala’s dödölle as much as we enjoyed creating it.
We warmly welcome your thoughts and feedback, dialogue is at the heart of what we do.
The dödölle is available throughout February as part of our daily specials.
Alongside the dish, we recommend the 2023 Juhfark from Somló Kincse. Its complex and layered aromatic profile is defined by notes of chamomile, chestnut honey and ginger, complemented by fresh citrus, woody, saline and gently spiced characteristics. Its mineral structure and vibrant balance pair seamlessly with the richness of the dish. While usually offered by the bottle, it is available by the glass throughout February to accompany the dödölle.
Enjoy it — we prepare every dish, including this one, with heart and soul.
