Tati farm-to-table: Where nature dictates
Today, the term "farm-to-table" is often used as a mere decorative element. At Tati, however, it takes on a completely different meaning: here, nature is not a buzzword, but a partner. The season is not a constraint, but a rhythm. And Hungarian cuisine is not a dusty past, but a living, reinterpretable heritage. Standing behind this restaurant on Dohány Street are two characterful chefs: Gábor Soóky and Zsolt Haraszti. Together, they create a culinary ecosystem where a single thought lies behind every dish: returning to where everything begins—nature and Hungarian flavors. This approach permeates their entire work: the structure of the menu, the choice of technology, the cooperation with small-scale producers, and even the festive offers. In 2025, they won the Michelin recommendation for the third year in a row, and this year, Gault&Millau also awarded the restaurant with a chef's hat.
Nature dictates – and the chefs follow
Tati's autumn-winter menu this year is not a radical shift, but a mature, well-developed continuation. Gábor has been leading the kitchen for three years, and Zsolt joined him a year ago, so thinking together has become second nature. This period is organized around beans, lentils, and cabbage—three ingredients that form one of the oldest triangles of Hungarian cuisine, yet rarely appear in such an elegant, complex form.
"We don't always want to invent something completely new. Our concept is already alive and working; we are just further refining it," says Gábor.
"These classic ingredients haven't been in our focus until now. Now their time has come," Zsolt adds.
Behind the menu is a series of collaborations with small producers, among which the Bajcshal estate deserves a special chapter. Soon, Hungary's first locally bred beluga kaviárjaBeluga caviar will appear at Tati, alongside Osetra and Siberian sturgeon. "Our caviar dish is intentionally puritanical: homemade brioche and the natural cream cheese from the Csengő Manufactory complete it. An ingredient like this doesn't need to be overplayed. Its purity is the point," says Gábor.
Timeless techniques, new depths
One of the most prominent elements of TATI's flavor profile is the use of fermented and pickled ingredients. These layers appear in almost every dish, yet they form a natural harmony.
"Fermentation is a fundamental for us. It’s an ancient technology we grew up with; even our grandmothers used it," says Gábor.
Zsolt emphasizes: "Pickled ingredients are not only healthy, but they bring an incredibly deep umami flavor." The "Duck, white beans, cabbage" dish is a perfect example of how the two chefs' thinking merges. This plate is the essence of Tati: a shared idea, shared work, perfect balance. Fermented cabbage, pickled shallots, and pickled wild garlic fruits add acidic, green, and earthy layers. The coating of the croquette-style duck is made truly special by fermented cabbage juice. The white bean cream was Zsolt's idea, which softens and highlights the acids. "This might be one of our strongest dishes," the chefs say simultaneously. Zsolt's other favorite is the "Pork belly, white beans, egg" dish, featuring pickled egg—a rare, clean, yet deep element.
The desserts do not deviate from the concept either. The "Millet, pear, sea buckthorn" conveys Scandinavian purity with Hungarian ingredients. The trio of earthy millet, sweetish pear, and acidic sea buckthorn is completed with freshly grated juniper.
The vegan tasting menu: Not a compromise, but a philosophy
At Tati, the vegan menu is not a side story, but an equal culinary direction. "At least half of our main courses are plant-based. We never look for meat substitutes; vegetables can also play the lead role," says Gábor.
The chefs reinterpret traditional plant-based dishes—like pottages (főzelék) or stuffed cabbage—starting from our grandmothers' cooking. "More than one-third of our orders are vegan. People today are no longer satisfied with a salad as a plant-based alternative. They want full-value vegan dishes," says Zsolt. Tati does not offer substitutes, but real, characterful dishes for those eating meat-free as well.
Two chefs – one rhythm
The nature-close approach in Tati's kitchen also comes to life through personal stories. As an official mushroom inspector, Gábor regularly visits the forest, and the chef's special often includes wild mushrooms he picked himself. Nettle oil is made from nettles, and other wild herbs always have their role—this foraging-based approach creates a real connection between downtown Budapest and the surrounding forests.
The harmony between the two chefs is evident not only on a professional but also on a friendly level. Metal concerts, Fradi football matches, and shared humor. "On Zsolt's first day, he was working on the side-dish station. During work, I put on a song by System of a Down; he looked at me and said: 'you've grown a lot in my eyes now.' From that moment on, the harmony was there," Gábor recalls.
Garlic with headlamps, caviar with champagne
The holiday season is one of Tati's most exciting chapters. One of the most unique elements of the seasonal offer is a cream of garlic soup made from garlic freshly picked from Tati's own farm in Biatorbágy—as the ingredients were collected by the restaurant owner himself at night, using a headlamp.
Starting December 1st, traditional Baja fish soup is available for pre-order, which can be picked up at the restaurant on December 23rd. For New Year's Eve, two separate five-course menus await guests—a plant-based and a traditional version. Alongside the welcome champagne, the renowned Osetra caviar from Bajcshal can be requested as an option. The two seatings start at 5 PM and 8 PM, and the dishes include venison soup with potato dumplings, Mangalica loin with stuffed cabbage filled with barley, and a "gold chocolate, hazelnut, champagne" dessert.
The essence of Tati
Today, Tati is one of Budapest's most honest and nature-close farm-to-table restaurants. Its authenticity is not a communication element, but a fundamental principle. The respect for nature, the appreciation of small producers, the harmony between the two chefs, and the real Hungarian roots make it truly unique. Everything at Tati is built on the rhythm of nature—and that is what holds the whole story together. Behind the dishes stands not just technology or creativity, but a clear, consistent mindset: when nature dictates, gastronomy becomes honest.