The TATI Origins journey continues.

Each month brings a new destination and a new story to life. We revisit deeply rooted memories that not only inspire our Head Chef, but also bring our plates to life. This time, our journey takes us to the Highlands, to the Csallóköz region, where the winding Danube embraces a land rich in unique culinary traditions.

The Story of the Kattancs of Gúta

There is a small town in the Csallóköz region called Gúta, where everyone knows exactly what a Kattancs is.

This unique paprika-spiced braided bread was once an essential part of local rural culture and a nourishing staple during the harvest season. Our Head Chef, Gábor Soóky, comes from the neighbouring village of Kamocsa, so the crispy, buttery, paprika-filled layers of the Kattancs have been part of his life since childhood. Today, Gúta even hosts a festival celebrating this culinary heritage, and now we’ve brought it to our restaurant in Budapest, so you too can experience the authentic atmosphere of the Highlands at the tables of TATI.

A Bowl of Ice-Cold Nostalgia   

Kattancs was traditionally served alongside hearty soups, so Gábor paired it with a dish that instantly takes him back to his childhood.

“When I was a child, my absolute favorite dish during the hot summer days was ice-cold sour bean soup. I could never wait for the first bowl to cool down completely. I still remember my grandmother placing the pot in a large basin filled with well water in the garden, just so I could eat it sooner. It’s one of those childhood dishes that, whenever it’s mentioned, I can instantly taste it again,” Gábor shares.

The combination of the smoky, savory soup and the soft, spiced Kattancs is a tribute to the past and a celebration of pure, honest flavors.

From Nature to the TATI Table

As you’ve come to expect from us, we made no compromises when selecting our ingredients. The creamy texture of the bean soup and the soft interior of the Kattancs come from the exceptional dairy products of Csengő Manufaktúra. The white beans were sourced from Falusi Kosár, while the smoked paprika, the very soul of the Kattancs, was provided by Fajszi Paprika Manufaktúra.

In Gábor’s kitchen, the traditional dough is laminated with premium paprika butter, rested, and then baked in a mold to create a loaf that is crisp on the outside, soft and flaky on the inside, with deep red swirls throughout. The sour bean soup is enriched with a sour cream and cream liaison, balanced with a touch of fine white wine vinegar, and served ice cold with a fresh dill infusion—just the way Gábor’s grandmother used to make it.

Come and taste a piece of the Highlands at TATI! 

Recipe, Exactly as Gábor Makes Them: 

KATTANCS

• 175 g milk   

• 75 g heavy cream   

• 62 g powdered sugar   

• 20 g yeast   

• 500 g flour   

• 10 g salt   

• 75 g butter   

• 1.5 eggs   

• For lamination: 200 g butter (Csengő Manufaktúra), 45 g smoked paprika (Fajszi Paprika Manufaktúra)   

Preparation: Knead the dough, then laminate it with the paprika butter. Let it rest, portion it out, and bake the rolled kattancs in a mold until golden and done.

SOUR BEAN SOUP  

• • 0.5 kg white beans (Falusi Kosár)   

• 3 l vegetable stock   

• 5 bay leaves   

• 70 g salt   

• 0.35 kg sour cream (Csengő Manufaktúra)   

• 65 g flour   

• 1 liter heavy cream   

• White wine vinegar   

Preparation: Cook the presoaked beans in the vegetable stock along with the bay leaves. Once the beans are tender, thicken the soup with a liaison made from the flour and sour cream, then stir in the heavy cream. Season with white wine vinegar to taste, and serve ice-cold with a fresh dill infusion.