The changing seasons bring new opportunities and challenges to the world of gastronomy. Chef Gábor Soóky, from the farm-to-table restaurant Tati, shared insights about the exciting use of seasonal ingredients in their autumn-winter menu, the philosophy behind the renewed selection, and how local products are transformed into dishes where the flavors of nature meet sustainability.
What Concept Lies Behind the New Autumn-Winter Menu? How Does the Menu Reflect the Changing Seasons and the Restaurant’s Farm-to-Table Philosophy?
Our menu is guided by the philosophy of using only Hungarian, small-scale producer ingredients—no imports. We ensure that the vegetables and fruits used are of impeccable quality from the beginning to the end of the menu’s cycle, sourced from our trusted local farmers or even from our own farm. If continuous availability isn’t possible, we employ various preservation methods such as dehydration, fermentation, or freezing to maintain quality throughout the season.
How Do the Colder Seasons Shape the Menu Planning? Which Seasonal Ingredients Do You Want to Highlight This Year?
I’d like to highlight two exceptional ingredients: beetroot and Jerusalem artichoke. These versatile ingredients are perfect for creating unique dishes.
For our “Beetroot” dish, we bake and smoke the beetroot, and then use it in the marinade of the smoked beetroot, further intensifying its flavor.
As for Jerusalem artichoke, my fellow chef Zsolt Haraszti has crafted a fantastic side dish for our roasted venison loin. The dish balances the gentle acidity of sorrel-infused Jerusalem artichoke purée with the deeper, bolder flavors of roasted Jerusalem artichoke skins.
What Was the Biggest Challenge in Revamping the Menu?
Creating a new menu always poses a challenge. While it’s less stressful than my first menu, the initial days still bring great anticipation—wondering how the dishes will be received by our guests, which new dish will become their favorite, and how the menu will resonate overall.
Is There a Dish That Was Inspired by a Personal Experience or a Special Moment?
The current season itself serves as a continuous source of inspiration. Late autumn and winter are among my favorite times of the year, offering a wealth of exciting ingredients.
Which New Dishes from the Autumn-Winter Menu Are You Most Excited About?
I’ve wanted to include game meat on our menu for a while, and this season, we finally added venison. With the decreasing popularity of game meat consumption, we aim to encourage our guests to rediscover this wonderful ingredient—if not at home, then at least with us.
