Platán Gourmet

Here are three unique and unconventional aspects of Platán Gourmet, the Michelin-starred restaurant in Tata:

1. Hungary's First Countryside Two-Michelin-Starred Restaurant
Platán Gourmet is notable for being the first restaurant outside a major city in Hungary to earn two Michelin stars. Its location in the peaceful countryside town of Tata, by the scenic Old Lake and near historic landmarks like the castle and Esterházy mansion, sets it apart from typical urban fine dining establishments. This countryside setting offers a tranquil and historically atmospheric dining experience just 45 minutes from Budapest, blending traditional country estate elegance with modern culinary innovation.

2. Fusion of Hungarian, Asian, and French Cuisine with International Flavors
The restaurant’s culinary style is a creative blend of Hungarian, Asian, and French influences. This is reflected in dishes such as the welcome bites, which include a trio of black pudding, octopus, and gin and tonic—showcasing international flavors despite the rural setting. Chef István Pesti’s menu features sophisticated, multi-course tasting menus that balance deep, well-rounded flavors with personality, incorporating elements like kimchi taco and monkfish liver chawanmushi alongside traditional Hungarian ingredients.

3. Unique Interior Design and Dining Experience
The interior of Platán Gourmet is distinctive, with green velvet covering furniture, walls, and ceilings, complemented by mirrors, antlers, and a unique moss-patterned carpet that evoke a mystical atmosphere. The dining experience is also unconventional: guests start with aperitifs and snacks at the Chef’s Table, then move to a barrel-vaulted cellar with an open kitchen where the culinary team works with precision. This setting beneath the castle adds a magical ambiance, and guests can extend their experience by staying overnight in nearby bedrooms with spa facilities.

These elements combine to make Platán Gourmet a uniquely positioned Michelin-starred restaurant that stands out for its location, culinary fusion, and immersive dining environment.

• Foie Gras: Used in the signature dish "Foie Gras Torchon," often paired with seasonal ingredients like beetroot, quince, and sea buckthorn.
• Celery: Featured in multiple dishes, including a combination with seeds and salted lemon, highlighting its versatility.
• Duck Liver: A key component in the duck foie gras torchon, representing the chef's philosophy of using seasonal ingredients.
• White Truffle: Used to create a dramatic effect with truffle smoke before serving certain dishes, adding an aromatic and luxurious touch.
• Monkfish Liver: Featured in the Japanese-inspired dish "Chawamushi," showcasing the restaurant's blend of international flavors.