Paloznak has really been on its game recently: Szabolcs Homola announced not too long ago that he’d be opening a wine terrace, and at the same time launching a Hungarian style restaurant, but not with the breaded pork chops-steamed rice concept. The chef of Sáfrános, Sándor Kerekes has previously worked in Almárium Bistro and Apacuka, and will base the cuisine of the eatery on “innovative cooking on an open fire”, which means grill dishes will be the most prominent items on the menu.
The building of the restaurant is situated at the end of Sáfránkert vineyard, that’s where the name comes from. This is where Akác pub used to be found, but the Homola family thought keeping the old name will not do. To do the Sáfránkert (meaning saffron garden in Hungarian) name justice, the menu couldn’t not feature dishes made with saffron.
For example, the duck grilled on charcoal will come with saffron and lemon-infused potato stew, and such classics will also be available as mutton paprikash with egg and “nokedli” noodles or cucumber salad with sour cream. Along with the regularly changing menu and the board-style offer, the rest of selection will not be set in stone: guests can pick and choose the side dish to go with the grilled main.
Minced meat dinosaurs and smiley fries, the popular kids’ menu items will be banished, and replaced by new wave creations. The ingredients will be carefully selected: the duck and the grey cattle will come directly from the slaughterhouse, the trout from Tapolca and the spices from the restaurant's own garden.
