Tamás Németh smokes meats at Gyenesdiás market. His Konyha 2.0 now offers briskets and pulled pork of the best quality. Just follow the scent from the market stalls.
Tamás Németh leads a triple life: he’s the chef of a hotel in Hévíz in the morning, then he comes to Gyenesdiás to smoke up some meat in the afternoon, followed by sauce making in the evening – as he put it, he always has something to do.
Tamás, a professional chef with many years of experience and various awards, fell in love with BBQ many years ago. He’s been learning and practising to make sure that his briskets are always first-rate. The place is all about smoking techniques and making the best out of the top-quality ingredients. According to the pitmaster, his experience as a trained chef proved to be useful when it comes to serving the delicious bites.
The pulled pork here is made from Duroc meat and a homemade mix of spices with cumin, chili flakes and coriander. It’s cooked from six to eight hours and then is left for two more. Tamás serves it in slices with a baguette (1,800 HUF).
The BBQ plate (3,000 HUF) is always made up of different things: recently it consisted of farm chicken drumsticks, beef chuck, sausage made of Duroc pork, and salad with ajvar on the side. The patty of the burger (1,800 HUF) is made with Charolais beef.
The fried mangalica pork chop (2,200 HUF) has a crispy cornflour and panko-bread crumb coating, while grilled sausages are also on the menu (2,000 HUF) – these are served with vegetables.
The chia seed buns have a reduced level of gluten (though not gluten-free) and are delivered by a baker from Keszthely. The pitmaster makes the sauces with fresh tomatoes, apple-cider vinegar and soy sauce, and many other ingredients, with results that are slightly different each time. Most of the vegetables are from an organic farm in Zalakoppány.
