It takes an Italian to show how it’s really done in Italia, no? That’s the philosophy behind the new Gresham Restaurant at Hungary’s Four Seasons Hotel Gresham Palace Budapest. Italian Sous Chef Walter Miculan recently joined Gresham, which has just launched a new menu to ensure that guests get the genuine Italian fare they’re looking for. The menu hits all the high notes: buffalo mozzarella, homemade black-ink tagliolini, Bucatini alla carbonara, crab-lemon risotto and roasted rack of lamb.
“Italian cuisine is very popular all over the world and Budapest is not an exception,” says Chef Miculan. “I’m excited to treat our guests with meals that remind me of home.”
Of course Gresham also serves traditional Hungarian—from Sous Chef Csaba Sztrinyi—local and seasonally-driven, including hot and cold foie gras, goulash, cold sour cherry soup, homemade whole-wheat asparagus derelye and the ueber-popular Chicken Paprika.
“It’s important to carry on traditional Hungarian gastronomy,” says the chef. “I want to present our cuisine in a more modern and lighter way, to fit with today’s zeitgeist.”
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