About
Andras Jokuti is a Hungarian writer and foodie living in Budapest. Through his award-winning blog, he has become the number one authority on Budapest restaurants and food culture, as well as a great source of influence for sharing the most extraordinary food stories from around the world.
Concurrent with his personal blog, Andras is also a regular contributor to food publications including Feinschmecker (Germany), Forbes and Exclusive (Hungary). He hosts culinary TV series on the Discovery Channel and TV Paprika, and regularly acts as a fixer for visiting TV productions which have involved Anthony Bourdain and Donal Skehan.
As well as being a member of the Bocuse d’Or Academy Hungary - a role which has entailed being the Master of Ceremonies at the Hungarian national finals as well as the European and world - Andras co-hosts The Gourmet Festival which is Hungary’s largest food and cooking open-air festival.
An avid supporter of the Budapest food scene and an advocate of Hungarian food culture, read more on Andras’ personal blog, Facebook and Instagram accounts.
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Budapest, Hungary
Job Title
Food writer
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- Andras Jokuti added a new meal Dinner at Table at Table - Bruno Verjus
Great meal with amazing products at Bruno Verjus' place Table in Paris.
More details:
http://jokuti.blog.hu/2017/02/11/restaurant_table_bruno_verjus_paris_france
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- Andras Jokuti added a new meal dinner party at noma 2.0 at Noma
The closing party of Noma (1) ended up in a dinner party at the new restaurant, that was still before all the constructions works began, so it was practically a construction on the edge of the infamous Freetown Christiania, used by homeless and vagabonds.
The neal itself was a collaboration dinner offered by Noma and friends of Noma, like Baest, Hija... More
The closing party of Noma (1) ended up in a dinner party at the new restaurant, that was still before all the constructions works began, so it was practically a construction on the edge of the infamous Freetown Christiania, used by homeless and vagabonds.
The neal itself was a collaboration dinner offered by Noma and friends of Noma, like Baest, Hija de Sanchez, Fyskebar, Gasoline grill, etc.
A wonderful night, and almost one year later the new Noma 2.0 will finally open!
Further read:
What does Noma mean to you?
http://jokuti.blog.hu/2017/02/27/what_does_noma_mean_to_you
The top restaurant where an immigrant dishwasher can become partner:
http://jokuti.blog.hu/2017/02/28/the_dishwasher_noma_ali_partner_rene_redzepi_worlds_best_restaurant
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A great casual meal with very nice surprises and some off-menu items, like the brilliant pig head!
Company: Steve Plotnicki.
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Outstanding dinner again, 3rd time this week. Hard to select the best plate, all were memorable.
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Chambre Séparée is the new place of Chef/Owner Kobe Desramaults in Gent. It will be certainly one of the longest pop-up in culinary history and it is safe to say it is arguably already one of the best. The building the team from In de Wulf moved into, will be torn down in three years and the team then will dissolve itself.
So still time to go, but... More
Chambre Séparée is the new place of Chef/Owner Kobe Desramaults in Gent. It will be certainly one of the longest pop-up in culinary history and it is safe to say it is arguably already one of the best. The building the team from In de Wulf moved into, will be torn down in three years and the team then will dissolve itself.
So still time to go, but don't let it go for too long.
The space they created is a counter seating restaurant with 20 seats of which half gets filled twice during service. The seating surrounds the open kitchen dominated by a large wood burning stove, not unlikely to ones you see in pizzerias and of course the Master himself.
Chef Desramaults literally cooks himself almost every savory dish on one of the several open fire pits or in the wood stove. He cooks continuously for several hours without stopping for one second and operates as if in the zone.
The dishes are without exception very good, with excellent products to start with, executed amazingly precise on open fire and combined with flavours which make the whole dish a excellent composition.
I want to emphasize one dish, the first savoury dessert, Quince, fennel pollen. This dish was simply perfect, the taste, texture and flavour was as good as it gets. What an idea brought to life!
It would be perfectly sufficient to sit there and enjoy watching Chef Desramaults execute his metier. The excellent food is an additional goodie.
Go there! Less
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- Andras Jokuti added a new meal Lunch at Restaurant Agli Amici 1887 at Agli Amici
a fantastic contemporary Italian meal with very subtle flavors, great combinations, creative solutions and fantastic service.
(we've tried 'Whai is New is Unforgettable' and the 'Go Green!' see them below)
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- Andras Jokuti added a new meal Dinner at Mirazur Restaurant at Mirazur
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- Andras Jokuti added a new meal Dinner at Per Se at Per Se with Miklos Mester
A perfectly executed meal, without any real highlights besides the pastry section.
The regular and the vegetarian menu.
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Wonderful omakase dinner at Chef's Table***
Not a single off dish, everything refined to perfection, wonderful products presented at their best.
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Wonderful omakase dinner at Chef's Table***
Not a single off dish, everything refined to perfection, wonderful products presented at their best.
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