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 stand two distinct culinary personalities: Gábor Soóky and Zsolt Haraszti. Together, they have built a gastronomic ecosystem where every dish stems from one core idea: returning to what everything begins with—nature and the authentic flavors of Hungary. This philosophy drives the entire operation: from menu structure and cooking techniques to collaboration with local farmers and even seasonal specials.

In 2025, Tati earned a Michelin Recommendation for the third consecutive year, and Gault&Millau awarded the restaurant a Chef’s Hat as well.

Nature Sets the Pace — The Chefs Follow

Tati’s current autumn–winter menu is not a radical pivot but a mature, refined continuation. This is Gábor’s third year leading the kitchen, and Zsolt’s second working alongside him—making their creative dialogue seamless.

This season revolves around beans, lentils, and cabbage—three ingredients deeply rooted in Hungarian gastronomy, yet seldom presented with such elegance and complexity.

“We don’t want to invent something completely new every single time. Our concept already works—we’re just fine-tuning it,” says Gábor.
“These classic ingredients have never taken center stage here. Now their time has come,” adds Zsolt.

Their menu is built on a network of small-scale producers—among them, Bajcshal Aquaculture deserves a chapter of its own. Soon, Tati will serve Hungary’s first domestically raised beluga caviar, alongside osetra and Siberian sturgeon roe.

“Our caviar dish is intentionally minimal: house-made brioche and natural cream cheese from Csengő Manufaktúra. You don’t need to overplay such an ingredient—its purity is the point,” says Gábor.

Timeless Techniques, New Depths

Fermented and pickled elements are key signatures of Tati’s flavor profile. These layers appear subtly across the menu, always in harmony.

“Fermentation is a foundation for us. It’s an ancient technique we grew up with—our grandmothers used it every day,” says Gábor.
“Pickled elements aren’t just healthy—they deliver deep umami,” adds Zsolt.

The Duck, White Bean & Cabbage dish perfectly reflects their unity of thought—Tati’s essence on a plate: a shared idea, shared execution, flawless balance. Fermented cabbage, pickled shallots, and pickled wild garlic seed bring acidic, green, and earthy tones. The croquette-style duck breading is enriched with fermented cabbage juice. The white bean cream—Zsolt’s idea—softens and highlights the acidity.

“It might be one of our strongest dishes,” they say in unison.

Another standout is Pork Belly, White Bean & Egg—featuring pickled egg, a rare yet striking element.

Even the desserts remain true to the concept. Millet, Pear & Sea Buckthorn channels Nordic purity through Hungarian ingredients—the earthy millet, sweet pear, and tart sea buckthorn elevated with freshly grated juniper.

The Vegan Tasting Menu: Not a Compromise, but a Philosophy

Tati treats its plant-based menu as a full-fledged culinary direction.

“At least half of our mains are plant-forward. We never aim to imitate meat—vegetables deserve the lead role too,” says Gábor.

The chefs reinterpret traditional Hungarian staples—like stews and stuffed cabbage—through a plant-based lens.

“More than a third of our orders are vegan. Diners no longer accept salad as the only alternative. They want complete, satisfying dishes,” notes Zsolt.

Tati offers no substitutes—only character-driven cuisine for those who eat without meat.

Two Chefs — One Rhythm

Their nature-centric mindset emerges through personal stories as well. Gábor, a certified mushroom expert, forages in the nearby forests; his finds regularly appear on the chef’s specials. Nettle becomes nettle oil, wild herbs always find their place—bridging downtown Budapest with surrounding nature in a tangible way.

Their chemistry extends beyond the kitchen—metal concerts, “Fradi” football matches, shared humor.

“On Zsolt’s first day, he was on the garnish station. I put on a System of a Down track, he looked at me and said: ‘You just earned a lot of respect.’ From then on, the connection was set,” laughs Gábor.

Garlic by Headlamp, Caviar with Champagne

The festive season is always one of Tati’s highlights. The seasonal offerings include a garlic cream soup made from freshly picked garlic grown on Tati’s own farm in Biatorbágy—hand-harvested at night by the restaurant owner, wearing a headlamp.

From December 1st, guests can pre-order Tati’s traditional Baja-style fisherman’s soup, available for pickup on December 23rd.

On New Year’s Eve, two separate five-course menus will be served—one plant-based, one traditional. A glass of welcome champagne awaits every guest, and Bajcshal’s acclaimed Osetra caviar is available as an optional pairing. Seatings begin at 17:00 and 20:00. Highlights include venison broth with potato dumplings, mangalica pork loin with barley-stuffed cabbage, and a luxurious Gold Chocolate, Hazelnut & Champagne dessert.

The Essence of Tati

Tati stands today as one of Budapest’s most honest and truly nature-driven farm-to-table restaurants. Its authenticity isn’t a marketing tool—it is a principle. Respect for nature, appreciation of local producers, the harmony of two chefs, and the revival of Hungarian roots are what make Tati genuinely unique.

Here, everything follows the rhythm of the natural world—and that is what holds the story together. Behind every dish lies not only precision and imagination, but a clear and consistent belief:

When nature leads, gastronomy becomes sincere.