The Bakony as inspiration

In the fourth edition of our TATI Origins series, we turn our focus to the Bakony, a region defined by its forests, wild mushrooms, and high-quality pork.

The story behind the name

The term “Bakonyi” refers to the mountain region itself, long known for its rich forest ingredients and acorn-fed pork. Interestingly, the dish as we know it today did not originate directly from the region. It was first created in Budapest restaurants in the early 20th century, with the intention of introducing the flavours and ingredients of the countryside to city diners.

The pairing of pork and mushrooms, however, goes much further back, all the way to the Roman Empire. The Bakony region was already known at that time for its excellent pork and abundant mushrooms, making this combination a long-standing part of the local culinary heritage.

A personal creation in the kitchen

At TATI, this tradition is reinterpreted through the personal memories of our cook, Gábor Orsós. For him, Bakonyi pork is a childhood favourite, a dish often prepared by his grandmother, with flavours that have stayed with him ever since.

Today, he brings this experience to our guests, in a restaurant recognised by the Michelin Guide for three consecutive years.

Tradition, reimagined

Compared to the classic version, the TATI interpretation takes a slightly different approach. Traditionally served as a rich, one-pot stew with mushrooms, paprika, bacon, tomato, onion, and meat, here each element is prepared separately. The meat, the sauce, and the garnish are treated individually, resulting in a more refined dish with a smoother texture.

Instead of the traditional buttered dumplings, we serve it with bread dumplings, offering a new balance while preserving the essence of the dish.
As the aromas come together in the kitchen — roasted mushrooms, crisp bacon — Gábor is instantly reminded of home.

The joy of creation.
That moment when a dish is not only good, but brings back a memory.