Opened three years ago, Hossz Tányér was not only among the places recommended by the Michelin Guide this year, but also among the 142 restaurants ranked in the Dining Guide. The place has been on my bucket list almost since they opened, but due to somewhat limited opening hours, I only managed to get to them at the end of October this year. (The restaurant is only open on weekends, Friday, Saturday and Sunday from 11:30 am to 9 pm and on Sundays until 8:30 pm)
Many people do not even appreciate how important it is to receive a guest, what is the value of a sincere, genuine, friendly smile, a nod, one or two well-aimed and non-intrusive questions, to which they expect an answer and so that a useful and meaningful conversation can begin.
Of course, someone is evaluating it, but they can’t find the right staff. The other day, at Nadas Mazas, a buffet-style street food unit in Újfehértó, I saw a handwritten inscription on a piece of paper taped to the wall with the following text: “Dear guests! Please be patient with the staff, because finding guests Better than finding good employees.
Advertisement may not be suitable for what Latin calls “captatio benevolentiae,” the acquisition of goodwill, being more repulsive than invitation, but it may undoubtedly be true.
There is another reason to appreciate those places where visitors are greeted with such kindness that one does not want to leave. Among them is the long board. As I discovered after searching online, guests are greeted personally by the owner, Francisca Hoszu, who is also the name and dreamer of the restaurant.
We might think that alone is enough of kindness, but the truth is he doesn’t like or care about problems, fed up with the constant pressure, uncaring owners who don’t even try to pretend they genuinely care about what the guest has to say and their opinion. Hospitality, if it does not come from within, but is only played, comes mostly through schematic sentences and meta-communication.
The interior design is intimate, and Hossz Tányér has been tastefully created to create a sense of comfort through the physical environment. Great music plays in the background, which adds a lot to the overall experience. I learned they even took care of the menu cover, which The work of silk painter Andrea Millig is from Pécs.
The selection is short and thoughtful and consists of 11 items, most of which are changed every two months except for two to be exact. When I was there, they served, among other things, duck with chestnuts, berries and pecans, lamb with chicory and jam with steak sauce, and veal with mushrooms, green beans and berries.
