TATI Farm to Table

The story

TATI Farm to Table Budapest: Michelin Recommended Modern Hungarian Dining

The Chef and the Kitchen

Head Chef Gábor Soóky directs the kitchen at TATI Farm to Table in Budapest, where a modern farm-to-table approach shapes the Hungarian cuisine while the team maintains a family farm in Biatorbágy for seasonal produce. This literal connection to the land underpins a Michelin Guide recommendation and a Gault&Millau score of 12.5, reflecting a conviction that local sourcing should drive every dish rather than serve as decoration. Soóky blends professional precision with personal history to reinterpret regional classics, ensuring ingredients travel a short distance from the soil to the table.

Seasonal Dishes and Tasting Menus

The menu features grey cattle tenderloin with ember potatoes, lamb loin paired with tomato and mint, and beef tongue prepared with wild garlic. A recent special highlighted a crisp potato prósza topped with seared venison loin, chanterelle mushrooms, and a pumpkin seed oil emulsion, showcasing how the kitchen transforms traditional formats with current techniques. Guests can navigate these flavours via a five-course evening degustation or a three-course lunch sequence, both available in vegan iterations that preserve the same attention to texture and seasonal rhythm.

Atmosphere and Beverages

Warm wood finishes and countryside objects integrate rural character into the Dohány Street venue, establishing a refined yet relaxed space for daily service. The beverage programme pairs organic and natural wines with custom cocktails built from fresh fruit and vegetable juices, alongside herbal tea blends made from local botanicals. Every element supports the core philosophy, offering a dining experience where nature-driven cooking meets thoughtful hospitality without excess.