Summer adventures around the plate: gastronomic tips from Georgia to Austria and the Basque Country

Gabriella Szikra (A Konyhám / A Konyhám Studio 365): Octopus, tuna and a dose of Lisbon fizz.

“This summer, Portugal is one of the most inspiring destinations for me, especially Lisbon, where the hustle and bustle of the city, the gastronomic diversity and the proximity to the sea create a truly exciting mix.” He especially recommends the bistro Banzé Na Petiscaria, where authentic Portuguese dishes are served in a modern way, in an open kitchen, with relaxed, direct service. “There are two dishes that you must try: the local fish soup with coriander and the Lagareiro-style octopus, both of which were simply fantastic.” According to the owner-chef, it would be a sin to miss Lisbon’s iconic gastronomic venue, Time Out Market: stands by Michelin-starred chefs, top-quality food at affordable prices, in a vibrant atmosphere. “They also offer cooking classes and live music, and I personally had two memorable dishes here: Marlene Vieira’s grilled octopus and Susana Felicidade’s tuna with black sweet potato and California pepper jam. Both were flawless.” The Bairro do Avillez restaurant complex is also worth a visit, with four different concepts: Taberna with small plates, Páteo as a more classic restaurant with tablecloths, Mini Bar in a gastro bar style, and Pizzaria Lisboa, where pastas, pizzas and risottos are served. “I had dinner at Taberna, it was a very good experience. Another specialty from the city center: Casa Portuguesa Pastel de Bacalhau, where they sell cod croquettes filled with cheese, or pastel de bacalhau, which is both special and filling street food. However, if we are not traveling abroad, but are just looking for a gastronomic adventure at home, I still have a few tips: In Budapest, Zen Eatery is definitely not to be missed, Isti and Vini cook fantastic food. In Veszprém, Gusto 13 and Noresa restaurant in Szálka are my favorites. All of these are worth a gastronomic detour.”

Chef Ádám Barna: The quiet hills of Austria and the living traditions of Georgia.

Ádám Barna recommends a culinary destination that is not necessarily obvious, but nevertheless richer: the little-known, rural areas of Austria. The chef lived abroad with his family for several years and has been returning regularly ever since, primarily to the hilly, green countryside of southeastern Styria. “This region – for example, the area around Sankt Anna am Aigen – is more hilly than mountainous. It is a hiking, peaceful, natural region, where gastronomy is organically connected to the landscape. There are many family wineries here where the family itself, not employees, cooks, serves, and offers its own wines and products.”

One of his personal favorites is the Krispel winery, where he also grows mangalica grapes. “They source all their own ingredients and the wines come from volcanic soil, so they are light but still full of character. They are both honest and elegant.” For a more sophisticated experience, there is the Rauch brothers’ restaurant in nearby Straß in Steiermark, which started as a family butcher shop and has now grown into a Michelin-starred establishment. “I’ve known them for fifteen years. Back then, it had a kind of tavern feel to it, but since then they have gradually developed and today they still offer traditional Styrian cuisine at lunchtime while providing a Michelin-starred experience.” The chef also mentions another Austrian location: Filzmoos in the Salzburg region, close to the Styrian border. “It’s a beautiful village, full of pine forests, streams and hiking trails. Here you can find the Unterhofalm and Oberhofalm, two 200-year-old alpine huts. The special thing about Oberhofalm is that there is a stream running through it, in which they cool the homemade butter and buttermilk. It’s a fantastic experience!” For the chef, who lives in close contact with hiking, mushroom picking and natural ingredients, these experiences are not only gastronomic but also lifestyle inspirations. “We skied in the winter and mountain biked in the summer, and we always stopped at a good hut or winery. It’s more than just a city visit: it’s the knowledge of the region.”

Ádám Barna also guides us to a completely different cultural environment: Georgia, which he got to know more closely under the organization of András Jókuti. “We toured Tbilisi and the Kakheti region in ten days. What is enviable about Georgia is that they were able to preserve their traditions while touching on them stylishly and naturally. There was no break, only continuity.” He sees Georgian gastronomy as particularly complex. “Adjika, khinkali, khachapuri or even badrijani are not just dishes, but concepts. They have melodious names, rich histories and extremely characteristic flavors. For example, we saw more than ten different types of plums in the markets, all of which were used for savory dishes. There were also about a dozen variations of tomatoes, and the presence of this biodiversity is also felt in gastronomy.”

Another important pillar of Georgia is wine. The 8,000-year-old wine culture is still carried on in many places today in traditional qvevri clay vessels, mainly orange wines are made this way, from white grapes fermented on their skins, using the red wine technique. “This adherence to tradition, coupled with Middle Eastern hospitality, is quite impressive. Honest, deep, natural hospitality.”

Attila Molnár (Golden Caviar): Where flavors build culture: head to the Basque Country!

For Attila Molnár, the obvious destination for a summer gastronomic trip is the Basque Country – and San Sebastián in particular, which he considers one of the gastronomic citadels of Europe. “For me, it’s a place of love. It’s small, but it has an incredibly rich gastronomic culture, one that you simply have to experience.” The city – although it only has half a million inhabitants – has a density of Michelin-starred restaurants like almost nowhere else in Europe. However, alongside three-star, two-star and one-star places, simple pintxo bars play an equally important role, where life is organized around small bites and encounters. “The pintxo culture started here and is still alive. It’s amazing what quality food you can get even in the most casual places. You go in, grab something, have a glass of txakoli – the local, slightly sparkling white wine – or sidra, and move on.”

According to Attila, there's no need to make big plans: you just have to venture into the old town and visit the places one after the other, where countless names await curious gastronomic adventurers, while in the background is the Atlantic Ocean, the coastline, where the cool waves of the sea and the salty air only make the experience even more complete.

The region is not just about San Sebastián: the area, which is easily accessible by car, is a real treasure trove, and Tolosa, Getaria and even Bilbao are also worth a stop. Between the latter two is one of the world's most famous parrilla restaurants, Etxebarri, where dishes are prepared on charcoal using unique technology. "They developed their special tilting fiber plate system, which allows you to grill vegetables, fish and meat separately - the fine-tuning of the temperature is amazing. We have something similar here, but they are creating world-class standards with this."

The wines of the region are also outstanding, not only the white wines, but also the red wines, and even the craft beers are noteworthy. And perhaps not least: the attitude of the Basques is exemplary. “I talked to a lot of locals and I saw that for them gastronomy is a communal experience and a social value. Most of them cook at home, but they also regularly go to restaurants, for pints, and for meetings. And they don’t regret spending money on it. They know that if something costs more, it’s because they’re paying the local producer. This is a natural approach for them.” According to Attila, the Basque Country is one of those places where you’re blown away by the experience: gastronomy, culture, nature, and social awareness are all present at the same time. “Anyone who loves flavors and experiences should go to the Basque Country at least once. This is not an alternative, this is the top.”