A Region in Sweet Form – Bobajka and Transcarpathia
A new chapter in the TATI Origins series With our TATI Origins series, we bring the flavours of Hungary’s diverse regions to the table month by month, and this April, we turn towards something sweet. This time, Transcarpathia takes centre stage, where an iconic dessert passed down through generations, bobajka inspired our latest creation. Bobajka, […]
Stories of the Regions on the Plate – Vas County the TATI way
When Regions Tell Their Stories For TATI – Farm to Table Restaurant in Budapest, gastronomy is not only about dishes. It is about stories, memories, and the origin of ingredients. As a Michelin Guide recommended restaurant, one of our latest initiatives is the TATI Origins regional series, where each month we bring an iconic dish […]
Regions on the Table – Flavours of Hungary, the TATI Way
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 […]
Festive offers for the end of the year
Dear Guests, Our Baja-style Christmas fish soup with carp fillet and matchstick noodles is now available for takeaway pre-orders (5,500 HUF/portion) via info@tatibudapest.com or by phone at +36 70 578 6579 until December 20. Orders can be collected at Tati on December 23 between 11:00 and 17:00. On New Year’s Eve, we welcome guests in two seatings for an […]
Garlic by headlamp, caviar with champagne
Today, “farm-to-table” is often nothing more than decorative marketing. At Tati, however, the term means something entirely different: here, nature is not a buzzword, but a partner. The seasonal cycle is not a limitation, but a rhythm. Hungarian cuisine is not a dusty relic, but a living heritage—open to reinvention. Behind the Dohány Street restaurant […]
Nature, Poured into a Glass
Interview with Benjamin Magyar, General Manager of Tati, about Our New Wine List At Tati, beyond our focus on seasonal ingredients and sustainability, a special passion also shines through: a deep love for natural and organic wines. We sat down to discuss this with Benjamin Magyar, Tati’s general manager, who is not only a key […]
Paprika, Pálinka & Pumpkin Seed Oil: Capturing Summer in a Glass
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, […]
From nettle to pine jus — These are the flavors of the forest in Tati’s kitchen
Interview with Gábor Soóky, Head Chef of Tati Tati’s philosophy is simple yet bold: a return to nature, respect for local producers, vegetable-forward dishes, and a contemporary approach to classic Hungarian cuisine — without compromise. In this interview, Gábor Soóky, head chef at Tati, shares how these unique dishes are created, the technological and creative […]
Farm to table new year’s eve dinner at Tati
We say goodbye to 2024 the way we spent the whole year – sustainably, with local flavours, Hungarian ingredients and a familiar atmosphere. The holiday is known for its food, so traditional dishes have all found a place on our New Year’s Eve menu, with a well-known twist that permeates TATI. We look forward to […]
Farm-to-bar cocktail menu at Tati: new fall/winter inspirations
Zénó Vállaji, the dedicated head bartender of Tati, has nearly a decade of experience in the hospitality industry. Throughout his career, he has explored almost every aspect of the field, from being a chef to serving, until he discovered his true passion behind the bar. He has tested his multifaceted skills in numerous bartender and […]