The Tati Origins journey continues

This time, we head to Zala – a land of dense forests, rolling hills and rich culinary treasures – bringing a true regional classic to the TATI table, reimagined.

Rather than following one specific, rigid recipe, we take inspiration from a traditional dish itself: burgonyaprósza, the regional potato prósza. We delve into deeply rooted traditions and memories that fill not only our chefs’ hearts, but our plates with life.

One of the guardians of our kitchen’s traditional flavours and visual harmony is our colleague from Zala, Kriszta. As a chef, she brings TATI’s cold-kitchen creations to life, crafting our fresh, vibrant starters as well as some of our most beautiful desserts. Her work perfectly reflects her love for the countryside and her dedication to exceptional quality.

The story behind our potato prósza

In Zala, potato prósza is much more than a simple dish: it is one of the region’s most cherished culinary traditions.
“It goes by many different names across Hungary – lapcsánka, tócsni… but where we come from, in Zala County, it’s prósza,” Kriszta explains.

Traditionally, people in Zala prepare the batter with kefir or soured milk, giving it an irresistibly soft and silky texture. Simple yet satisfying, this dish has been part of everyday life in the region for generations.

Tradition and elegance come together on the plate

For our August special, we took inspiration from this piece of Zala’s culinary heritage, but we’re serving it in a new way. We brought together some of the region’s most distinctive ingredients – succulent venison, chanterelle mushrooms and deep-green pumpkin seed oil – to create a refined and memorable starter.

The crispy potato prósza is spread with smoked sour cream, then topped with perfectly seared venison loin and fresh chanterelles. A silky emulsion made with pumpkin seed oil and crisp pickled cabbage drizzled with pumpkin seed oil complete the dish. The interplay of smoky, earthy and tangy flavours evokes the unmistakable character of the Zala countryside.

Connection between nature and TATI

As always at TATI, we make no compromises when it comes to selecting our ingredients. The treasures of Zala’s forests and fields – tender venison loin, chanterelle mushrooms and distinctive pumpkin seed oil, come together with traditional kefir-based prósza in perfect harmony.

Come and taste a little piece of Zala at TATI!

Recipe, the way Chef Gábor makes them:

POTATO PRÓSZA

• 6 potatoes

• 3 dl kefir 

• 120 g wheat flour

• 1 clove of garlic

• salt and pepper

Preparation: First, we prepare the crisp pickled cabbage, finishing it with deep-green pumpkin seed oil just before serving, along with a silky emulsion made from pumpkin seed oil. The traditional potato prósza is cooked until crisp on the outside and soft on the inside, then spread with smoked sour cream while still hot. The seasoned venison loin is quickly seared in a piping-hot pan to keep it juicy and pink in the centre. The fragrant chanterelles are then briefly sautéed in the same pan, soaking up the remaining flavours. To serve, the sliced venison and chanterelles are arranged on top of the smoked sour cream-covered prósza and finished with the pumpkin seed oil emulsion. This rich, forest-inspired dish is served alongside a refreshing pickled cabbage salad dressed with pumpkin seed oil.