{"id":13972,"date":"2025-10-17T17:20:37","date_gmt":"2025-10-17T15:20:37","guid":{"rendered":"https:\/\/www.danubiushotels.com\/hu\/magazin\/?p=13972"},"modified":"2025-10-29T15:55:12","modified_gmt":"2025-10-29T13:55:12","slug":"rabakozi-izek-a-belgaban-farkas-richard-es-bognar-andras-oromfozese","status":"publish","type":"post","link":"https:\/\/www.danubiushotels.com\/hu\/magazin\/rabakozi-izek-a-belgaban-farkas-richard-es-bognar-andras-oromfozese","title":{"rendered":"R\u00e1bak\u00f6zi \u00edzek a Belg\u00e1ban \u2013 Farkas Rich\u00e1rd \u00e9s Bogn\u00e1r Andr\u00e1s \u00f6r\u00f6mf\u0151z\u00e9se"},"content":{"rendered":"

Van \u00fagy, hogy egy vacsora t\u00f6bb mint vacsora: eml\u00e9k, tal\u00e1lkoz\u00e1s \u00e9s \u00e9lm\u00e9ny egyszerre. November 21-\u00e9n, este 6 \u00f3r\u00e1t\u00f3l a Belga \u00c9tterem falai k\u00f6z\u00f6tt pontosan ilyen est v\u00e1rja a vend\u00e9geket. A <\/b>R\u00e1bak\u00f6zi \u00edzek a Belg\u00e1ban<\/b> gasztroest egy igazi kulin\u00e1ris kaland: a r\u00e9gi\u00f3 \u00edzeit k\u00e9t s\u00e9f k\u00f6z\u00f6s szenved\u00e9lye \u00e9s kreativit\u00e1sa emeli \u00fcnnepp\u00e9.\u00a0<\/b><\/p>\n

Hazat\u00e9r\u00e9s \u00e9s \u00fajratal\u00e1lkoz\u00e1s a Danubius Hotel R\u00e1ba konyh\u00e1j\u00e1n<\/b><\/h4>\n

K\u00e9t t\u00f6rt\u00e9net, k\u00e9t konyhai vil\u00e1g, egy k\u00f6z\u00f6s szenved\u00e9ly: a helyi \u00edzek szeretete. A vend\u00e9gs\u00e9f, Farkas Rich\u00e1rd<\/b>, a progressz\u00edv farm to table konyha egyik legismertebb hazai k\u00e9pvisel\u0151je sz\u00e1m\u00e1ra k\u00fcl\u00f6nleges ez az est. T\u00f6bb mint t\u00edz \u00e9v ut\u00e1n t\u00e9r vissza oda, ahol minden kezd\u0151d\u00f6tt, vagyis a Danubius Hotel R\u00e1ba konyh\u00e1j\u00e1ba. \u201eSz\u00edvet melenget\u0151 \u00e9rz\u00e9s \u00fajra itt lenni. Itt tanultam meg, mit jelent a szezon\u00e1lis, region\u00e1lis konyha, \u00e9s most ugyanebben a t\u00e9rben f\u0151zhetek \u00fajra Andr\u00e1ssal. J\u00f3 \u00e9rz\u00e9s lesz megbesz\u00e9lni, mi v\u00e1ltozott az \u00e9vek alatt, mik\u00f6zben ugyanaz a konyhai szellem fogad <\/em>\u201d \u2013 mes\u00e9li mosolyogva Ricsi.<\/p>\n

A h\u00e1zigazda, Bogn\u00e1r Andr\u00e1s<\/b>, a Belga \u00c9tterem executive chefje, a mindennapokban is a helyi gasztron\u00f3mia nagyk\u00f6vete: \u201eMegtisztel\u0151, hogy otthont adhatunk ennek az estnek \u2013 \u00e9s k\u00fcl\u00f6n \u00f6r\u00f6m, hogy Farkas Ricsivel f\u0151zhetek egy\u00fctt. A men\u00fc tervez\u00e9s\u00e9n\u00e9l az volt a c\u00e9lunk, hogy a r\u00e1bak\u00f6zi hagyom\u00e1nyokat \u00e9s \u00edzeket modern, progressz\u00edv form\u00e1ban mutassuk meg. A vend\u00e9geknek ismer\u0151s, m\u00e9gis meglep\u0151 \u00e9lm\u00e9nyt szeretn\u00e9nk adni.<\/em>\u201d<\/p>\n

Ismerj\u00e9tek meg, hogyan tal\u00e1lkozik a trad\u00edci\u00f3 \u00e9s az innov\u00e1ci\u00f3 az est men\u00fcsor\u00e1ban!<\/p>\n

Megn\u00e9zem<\/a><\/p>\n

\"\"<\/a><\/p>\n

Trad\u00edci\u00f3 \u00faj k\u00f6nt\u00f6sben<\/b><\/h4>\n

A men\u00fcsor minden fog\u00e1sa egy-egy t\u00f6rt\u00e9net. A r\u00e1bak\u00f6zi k\u00f6leses lecs\u00f3tarte, a gy\u0151ri hal\u00e1szl\u00e9, a g\u00e1nica tejf\u00f6llel, hagym\u00e1val \u00e9s szalonn\u00e1val, vagy a szarvasgerinc csics\u00f3k\u00e1val, di\u00f3val \u00e9s csipkebogy\u00f3val mind a t\u00e9rs\u00e9g hagyom\u00e1nyos \u00edzeit mes\u00e9lik el \u2013 \u00faj, kreat\u00edv k\u00f6nt\u00f6sben.<\/p>\n

\u201eLegb\u00fcszk\u00e9bb a szarvasgerincre vagyok. Ez a fog\u00e1s a t\u00e9rs\u00e9g hagyom\u00e1nyaihoz k\u00f6t\u0151dik, \u00e9s hozz\u00e1m is k\u00f6zel \u00e1ll, hiszen a vad\u00e1szat mindig is a sz\u00edv\u00fcgyem volt<\/em>\u201d \u2013 mes\u00e9li Andr\u00e1s, aki a helyi \u00e9rt\u00e9kekb\u0151l \u00e9s \u00e9lm\u00e9nyekb\u0151l \u00e9p\u00edtkezett a men\u00fcsor megalkot\u00e1sakor.<\/p>\n

A s\u00e9fek k\u00f6z\u00f6s konyhai gondolkod\u00e1sa k\u00fcl\u00f6nleges harm\u00f3ni\u00e1t teremtett: \u201eRicsi elk\u00e9peszt\u0151en inspir\u00e1l\u00f3 a szezonalit\u00e1s \u00e9s a kreat\u00edv t\u00e1lal\u00e1s ter\u00e9n. \u00c9n pr\u00f3b\u00e1ltam a r\u00e9gi\u00f3 hagyom\u00e1nyait, a r\u00e1bak\u00f6zi konyha \u00edzeit hozz\u00e1adni ehhez a progressz\u00edv megk\u00f6zel\u00edt\u00e9shez. <\/em>\u00cdgy sz\u00fcletett meg ez a k\u00f6z\u00f6s, t\u00f6bb fog\u00e1sb\u00f3l \u00e1ll\u00f3 men\u00fc, a Belga \u00c9tterem konyh\u00e1j\u00e1nak erej\u00e9vel, de teljesen \u00faj szeml\u00e9lettel.<\/em>\u201d<\/p>\n

A fog\u00e1sokhoz a Pannonhalmi F\u0151ap\u00e1ts\u00e1g Pinc\u00e9szet\u00e9<\/b>nek borai t\u00e1rsulnak, melyeket Ill\u00e9s Tam\u00e1s<\/b> borszak\u00e9rt\u0151 mutat be. A borp\u00e1ros\u00edt\u00e1sok \u00e9pp\u00fagy mes\u00e9lnek a vid\u00e9kr\u0151l, mint az \u00e9telek: a St. Martinus, a Hemina vagy az Infusio kortyai \u00faj szintre emelik a vacsora \u00edv\u00e9t.<\/p>\n

\"\"<\/a><\/p>\n

A helyi alapanyagok \u00e9s a hagyom\u00e1ny tisztelete<\/b><\/h3>\n

Mindk\u00e9t s\u00e9f sz\u00e1m\u00e1ra term\u00e9szetes, hogy a men\u00fc sz\u00edve a helyi termel\u0151k munk\u00e1ja. \u201eA region\u00e1lis \u00e9s szezon\u00e1lis konyha sz\u00e1momra alapvet\u00e9s. Az \u00e9ttermeknek felel\u0151ss\u00e9ge van abban, hogy t\u00e1mogass\u00e1k a helyi termel\u0151ket \u00e9s a k\u00f6z\u00f6s fejl\u0151d\u00e9st. Az ilyen estek pedig arra is j\u00f3k, hogy megmutassuk: a magyar alapanyagok vil\u00e1gszinten is meg\u00e1llj\u00e1k a hely\u00fcket<\/em>\u201d \u2013 vallja Farkas Rich\u00e1rd.<\/p>\n

Bogn\u00e1r Andr\u00e1s sz\u00e1m\u00e1ra a men\u00fcsor megalkot\u00e1sakor ez volt a leginspir\u00e1l\u00f3bb r\u00e9sz: \u201ePr\u00f3b\u00e1ltam olyan helyi, tradicion\u00e1lis \u00e9teleket v\u00e1lasztani, amelyekhez r\u00e1bak\u00f6zi alapanyagokat haszn\u00e1lhatunk. Azt szerettem volna, hogy minden fog\u00e1sban ott legyen a t\u00e1j \u2013 a lecs\u00f3t\u00f3l a csipkebogy\u00f3ig.<\/em>\u201d<\/p>\n

Az est \u00edgy val\u00f3di local is beautiful pillanat: a R\u00e1bak\u00f6z, a Szigetk\u00f6z \u00e9s Pannonhalma \u00edzei, termel\u0151i \u00e9s hagyom\u00e1nyai egyszerre ker\u00fclnek a t\u00e1ny\u00e9rra.<\/b><\/p>\n

Fedezz\u00e9tek fel, hogyan ker\u00fclnek a t\u00e9rs\u00e9g \u00edzei a t\u00e1ny\u00e9rotokra!<\/p>\n

Tov\u00e1bb a foglal\u00e1sra<\/a><\/p>\n

\"\"<\/a><\/h4>\n

Egy este, amit \u00e9rdemes meg\u00e9lni<\/b><\/h4>\n

\u201eA hagyom\u00e1nyt tisztel\u0151 embereknek sz\u00f3l, akik a r\u00e9gi \u00edzeket szeretn\u00e9k \u00faj form\u00e1ban felid\u00e9zni. Mindenkinek, aki szereti a gasztron\u00f3mi\u00e1t, de nem f\u00e9l kicsit elrugaszkodni a h\u00e9tk\u00f6znapokt\u00f3l<\/em>\u201d \u2013 mondja Andr\u00e1s.<\/p>\n

A gondolatra reflekt\u00e1lva Ricsi hozz\u00e1teszi: \u201eSzeretn\u00e9m, ha ez egy \u0151szinte, eml\u00e9kezetes vacsoraest lenne ez, ahol nemcsak j\u00f3llakatjuk a vend\u00e9geket, hanem \u00e9lm\u00e9nyt is adunk nekik. Egy \u00edzt, egy pillanatot, amit hazavisznek, \u00e9s amire \u00f6r\u00f6mmel gondolnak vissza.<\/em>\u201d<\/p>\n

Barangolj\u00e1tok be Ti is a R\u00e1bak\u00f6zt egy este alatt, \u00e9lvezz\u00e9tek a k\u00e9t s\u00e9f \u00e1ltal megalkotott finom falatokat, \u00e9s foglaljatok asztalt m\u00e9g ma, hiszen a helyek sz\u00e1ma korl\u00e1tozott!<\/b><\/p>\n

A vacsor\u00e1ra jelentkezni 2025. november 12-ig<\/b> lehet, 50% el\u0151leg befizet\u00e9s\u00e9vel, szem\u00e9lyesen a Belga \u00c9tteremben vagy a belga.raba@danubiushotels.com<\/a> c\u00edmen.
\nA gourmet men\u00fcsor \u00e1ra 29 990 Ft\/f\u0151 + 12% szerv\u00edzd\u00edj<\/b>, a borsor opcion\u00e1lisan v\u00e1laszthat\u00f3, \u00e1ra 14 990 Ft + 12% szerv\u00edzd\u00edj<\/b>.<\/p>\n

Az \u0150szi \u00edzek a R\u00e1bak\u00f6zben nemcsak gasztron\u00f3miai esem\u00e9ny: ez egy tal\u00e1lkoz\u00e1s. S\u00e9fek, vend\u00e9gek \u00e9s \u00edzek kapcsol\u00f3dnak \u00f6ssze \u00e9s ebb\u0151l az \u00e9lm\u00e9nyb\u0151l Ti is hazavihettek egy falatnyi R\u00e1bak\u00f6zt.<\/p>\n

Tov\u00e1bbi r\u00e9szletek \u00e9s asztalfoglal\u00e1s<\/a><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

Van \u00fagy, hogy egy vacsora t\u00f6bb mint vacsora: eml\u00e9k, tal\u00e1lkoz\u00e1s \u00e9s \u00e9lm\u00e9ny egyszerre. November 21-\u00e9n, este 6 \u00f3r\u00e1t\u00f3l a Belga \u00c9tterem falai k\u00f6z\u00f6tt pontosan ilyen est v\u00e1rja a vend\u00e9geket. A R\u00e1bak\u00f6zi \u00edzek a Belg\u00e1ban gasztroest egy igazi kulin\u00e1ris kaland: a r\u00e9gi\u00f3 \u00edzeit k\u00e9t s\u00e9f k\u00f6z\u00f6s szenved\u00e9lye \u00e9s kreativit\u00e1sa emeli \u00fcnnepp\u00e9.\u00a0 Hazat\u00e9r\u00e9s \u00e9s \u00fajratal\u00e1lkoz\u00e1s a Danubius […]<\/p>\n","protected":false},"author":15,"featured_media":13974,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[6,1016,3],"tags":[267,1115,787],"class_list":["post-13972","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-etel-ital","category-gyori-programok","category-programajanlo","tag-belga-etterem","tag-dh-cimlap","tag-hu-raba"],"acf":[],"yoast_head":"\nR\u00e1bak\u00f6zi \u00edzek a Belg\u00e1ban \u2013 Farkas Rich\u00e1rd \u00e9s Bogn\u00e1r Andr\u00e1s \u00f6r\u00f6mf\u0151z\u00e9se - Danubius Magazin<\/title>\n<meta name=\"description\" content=\"November 21-\u00e9n Farkas Rich\u00e1rd kreat\u00edv s\u00e9f \u00e9s Bogn\u00e1r Andr\u00e1s, a Danubius Hotel R\u00e1ba executive chefje k\u00f6z\u00f6sen alkotnak egy izgalmas, t\u00f6bbfog\u00e1sos deguszt\u00e1ci\u00f3s vacsor\u00e1t, tele helyi \u00edzekkel \u00e9s borokkal. K\u00f3stolja meg, milyen, amikor a R\u00e1bak\u00f6z hagyom\u00e1nyai modern k\u00f6nt\u00f6sben \u00e9lednek \u00fajj\u00e1!\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.danubiushotels.com\/hu\/magazin\/rabakozi-izek-a-belgaban-farkas-richard-es-bognar-andras-oromfozese\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"R\u00e1bak\u00f6zi \u00edzek a Belg\u00e1ban \u2013 Farkas Rich\u00e1rd \u00e9s Bogn\u00e1r Andr\u00e1s \u00f6r\u00f6mf\u0151z\u00e9se - Danubius Magazin\" \/>\n<meta property=\"og:description\" content=\"November 21-\u00e9n Farkas Rich\u00e1rd kreat\u00edv s\u00e9f \u00e9s Bogn\u00e1r Andr\u00e1s, a Danubius Hotel R\u00e1ba executive chefje k\u00f6z\u00f6sen alkotnak egy izgalmas, t\u00f6bbfog\u00e1sos deguszt\u00e1ci\u00f3s vacsor\u00e1t, tele helyi \u00edzekkel \u00e9s borokkal. 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