100,000 subscribers. So to say thank you, we are answering
one of the most common questions we get. “When will you review your own restaurant?” The answer is right now. Welcome to Hungary. It’s a landlocked country of 10 million people. Sharing a border with 7 other
countries in Central Europe. We fell under the influence of the
Soviet Union following world war 2. After 40 years of occupation,
we regained control in 1989. In 2003, we joined the European Union. Today, Hungary attracts a ton of tourists. They come for thermal baths, music,
theater and our world-famous gulyas soup. Hungary is also famous for its people. Our capital is Budapest. It stands out with the Fisherman’s Bastion,
Buda Castle and the gorgeous Parliament. It also has a great nightlife
with a diverse mix of cultures. But we are not going there today. We are going up the river 50 km to a charming place called Esztergom. It’s a small city rich in
history and natural beauty. It has stunning views of the river
and a close connection with nature. It’s no wonder Esztergom has attracted artists,
poets and writers for over a hundred years. We also have a big old church. This is Esztergom Basilika Hungary’s largest church. It was finished in 1856 and at it has
one of the tallest domes in the world. Not bad for a city of twenty
eight thousand people. A few minutes walk and we are in the city center. We can find shops, cafes and
our restaurant for today - 42. The chef in the kitchen is also co-owner. Adam Barna His family ran a hunting lodge where Adam learned the ropes in the kitchen and how to prepare wild game. He spent time cooking in London and Toronto where he added tools and
techniques to his skill set. Then, Adam moved to Austria where
he was head chef at a 5-star hotel. After 6 years, he came back to Hungary and became head chef at St.
Andrea Restaurant in Budapest. And this is where we met. Before long, we were friends. Soon, we were talking about
opening a restaurant together. The rest, as they say, is history. The next thing we knew, I
was working on the building, and Adam was preparing the menu. When both were ready, we were super excited. The grand opening was set for November 2020. A bistro on the ground floor
and a boutique hotel upstairs. And then, big news. All restaurants must close. It was Covid. We were disappointed, but we opened as planned. Only for delivery. In April 2021 we had a proper grand opening. And in three months we were in
the Hungary Dining Guide’s Top 10. 2021 was a good year, but 2022 was great. We closed to renovate and
re-focus the menu on fine dining. By then Adam had a garden next to the Danube river to grow vegetables, fruits and edible flowers. After we reopened, the pieces
of the puzzle came together. People started to notice, including
those at the Michelin guide. We are awared one star. We are super proud of the whole team. Now we are one of 7 restaurants in Hungary
in the Michelin guide with 1 Michelin star. In May 2023, we won the award for the
country’s Most Innovative Kitchen. One question we get a lot is: Where does the name 42 come from? It comes from “The Hitchhiker’s Guide to
the Galaxy” a book series by Douglas Adams. 42 is located on the
pedestrian street in Esztergom. Look for the glass cube. It’s impossible to miss. As you enter, you are welcomed warmly by the host. And shown to the dining area
that seats up to 26 guests. There is room for more, but we like it this way.
We can pay closer attention to our guests and give them the best experience possible. For the design, we wanted elegance using
natural materials and small splashes of color. For furniture, we chose comfort
without sacrificing quality and looks. On the table, we have classic silverware
and fine porcelain from France. Each course has a unique table
setting to enhance the presentation. When it came to our people, it was important to me that our servers not only act professional, but also look really good too. Our menu is a 9-course tasting menu for 129 euro.
It’s a fine dining journey that puts a contemporary spin on traditional
Hungarian flavors and dishes. And yes, we can make it vegetarian if you wish. Turning to wine, we have a great list
with labels from around the world. By the bottle and by the glass. Plus three wine pairings to choose from Our best is called The Big Ones. It’s rare, high-quality vintage wines
from around the world for 534 euro. Our Premium wine pairing is 100 euro
and features top producers from Italy, France, Austria and Hungary. We also have a pairing that showcases
wines from our region for 68 euro. I will order this one today. It’s called Young and Terrior. If alcohol is not your thing, we also
have an alcohol free pairing for 48 euro. For drinks we start with a Charles
Heidsieck blanc des millenaires 2006. Charles Heidsieck is a prestige
champagne house based in Reims, France. and is one of the most awarded
champagnes in the world. We are proud to be the sole ambassadors of
Charles Heidsieck Champagne here in Hungary. Now that drinks are sorted, I’m excited to eat. You might think because I’m a co-owner of
this restaurant that I eat here everyday. But actually, I don’t. Between family, work and travel,
I just don’t have the time. It’s been a while since I’ve sat
down for the full tasting menu. and there will be dishes today
that I’ve never tried before. I can’t wait. We start the journey with snacks
to get a taste of Hungary. Fennel seed bread chips, green
strawberries and a cold salad soup. Fennel seed is a standard spice in local kitchens the soup is cool and refreshing. Our server clears the table
and puts down a herbal bouquet. A sign we are moving to the next phase the amuse bouche. There are 4 bites including Carrot, orda cheese and Mexican marigold Hungarian sausage, paprika and sour cream a pasta basket with Methuselah
cheese, onions and horseradish And a bowl full of stones. The server tells us the Danube river is a really
important part of history here in Esztergom. The stones in the bowl are from the river bank. She says If we look carefully, we will see that two of the
stones are not stones at all. They are edible. It’s our job to find them. Suddenly, we are on a mission! After a careful look, we find them. Crisp pastry crusts filled with
quintessential Hungarian basics cottage cheese, paprika and onion. Our first course is sea bass with Granny
smith apple, cucumber and elderflower. Once the fish is served, the
bouquet of herbs comes into play. A mist of vinegar and we are ready to eat. The fish comes from Venice and
is marinated in apple and spices, with cucumber and elderflower from our garden. It brings back memories of ceviches. It’s fresh, light and intense. This is my first time trying this dish. I really liked it, but for me,
it could use a bit more acidity. The wine pairing is a 2020
Pinot Blanc from Bott Frigyes. They are bio producers just
across the river in Slovakia. It was also a first for me
and I really enjoyed it. It has a light, peachy
fragrance with nice minerality and it worked well with the dish. Our 2nd course is called Smoke and ice tempura flavored with squid ink. toasted heart salad with roasted asparagus. On top is "yoghurt snow" scallion mayonnaise. I like all the duality in this dish. Black and white Warm and cool Crunchy and smooth The flavor is amazing. I’m surprised at how good this tastes. And it goes really well with the wine. But I gotta be honest, the look
of this tempura can be improved. Next course is Smoked sturgeon
with potato and caviar. The siberian smoked sturgeon is really nice and has an almost ham-like taste. The potatoes are extraordinary. They remind me a little of
the ones my mom used to make. But these have more sharpness
and sophisticated flavor thanks to the sour and nutty cream sauce. With sturgeon and caviar this dish is genius. The wine pairing is a 2022
Solaris from Kisbaka winery. Our 4th course is Mangalica pork and
stuffed cabbage with langoustine and dill Mangalica is a special breed of
pig which is native to Hungary. Their coats are thick and curly. The meat is highly regarded for its
flavor, tenderness, and marbling. Stuffed cabbage is the Chef's
signature dish from a family recipe. Hungary was a very poor country
when we were growing up, and this was served for special occasions. Christmas isn’t the same without it. But this takes it to a new dimension. It’s light, with vibrant acidity and deep flavors. Also, this was the first time I
tasted langoustine with mangalica. Great combination. It will probably be on the menu for good. This course is paired with a Riesling from
the Világi Winery Terroir Selection 2020. The vineyard in Slovakia sits in volcanic
soil and is bordered by three rivers. This creates a wonderful
micro-climate for the grapes. The wine has a round flavor
with a slight smokiness. Our 5th course is a duck liver burger
with mango ragout and crispy duck skin. The dish starts with the classic blend of duck
liver, duck liver terrine, brioche and fruit. It’s topped with mango ragout and served
between a homemade bun from potato. This dish is gorgeous and exciting. It’s paired with Currus “Heted-hét” from 2019. This wine is a blend of 7 Hungarian grapes. It comes from a small family-run winery. This wine is my favorite so far in this pairing. The next course is Lobster bisque with Fallow Deer The lobster bisque is fruity
and fresh with deep flavors. The braised veal shoulder in red
wine is served with green spices and coconut-citrus foam sauce. In this dish, there is room to improve. but knowing Adam, he will keep
working on it until it’s perfect. Actually, since we shot this video,
it has already changed a lot. Our 7th and main course is
lamb, new carrot and green curry The lamb is grass-fed from
the mountains of Transylvania. It’s served with vegetables, green
curry and beet caramelized with miso. The lamb is super tender and delicious. This course is paired with a 2020
signature blend of Cabernet Sauvingnon and Cabernet Franc by Jammertal for 42 Restaurant. This is a wine in collaboration
with Jammertal that showcases the unique characteristics of both grapes. We chose 2020 grapes because that
was the year the restaurant opened. The label was inspired by the Bullás
painting which hangs at the restaurant. To keep things authentic, we love to work
with Hungarian artists as much as possible. Our 8th course is a palette cleanser It’s a rhubarb granita, marinated strawberries
with basil, meringue and rhubarb compote. It’s cleanses the palette
and refreshes the throat. Our 9th course is something
we call Cheese Trolley. Unfortunately, 42 restaurant can’t
yet support the cheese trolley we so often see at restaurants
we cover on this channel. Sourcing, shipping and storing fine cheese
is just not feasible for us at the moment. So we came up with our own version. We start with dollop of goat cheese foam and
hit it with ginger apple chutney and sage. Then freeze it with liquid nitrogen. It’s creamy and delicious. Now it’s time for dessert. It’s Venezuelan chocolate,
Piedmont hazelnut and raspberry. This was a collaboration with the
Hungarian distributor of Faberge. The pairing is a sweet wine from
the famous Hungarian Tokaji region. A Patricius Tokaji 6 Puttonyos Aszú from 2017 It has a long, elegant finish
perfect for sweet dishes. I believe that this is truly a
world famous product of Hungary. And for a good reason, of course. In 2021, it won a Platinum award with 98
points at the Decanter World Wine Awards. Nearing the end of our meal,
Chef Adam Barna reappears. He tells us they have run out of plates. So for the next course he will use our hands. It starts with a spray of Hungarian cherry
palinka that acts as a disinfectant. From there, a cherry puree is
spooned directly onto the skin, followed by popping candy and faux macaron. We are instructed to eat it directly in one go. The petit fours are last to arrive. One is chamomile, honey and yuzu. It was inspired by a childhood memory
with flavors of chamomile tea with honey. We also have a paprika raspberry bonbon, with
ruby chocolate, roasted peppers and raspberries. Then we have pine buds from the
garden dipped in white chocolate. And finally a “Rákóczi túrós” a traditional Hungarian cottage cheese dessert. And now, my final thoughts on 42 Restaurant. I love coming back here after some time away. I can clearly see the progression
in the kitchen and within the team. It’s a beautiful thing. Like watching your child grow. What does the future hold for 42? I don’t know. and maybe it doesn't matter. As long as we keep doing what we’re doing, trying to be better in some way, that’s enough for me. If we can do this, the results will follow. If you’ll ever be in Hungary and
decide to visit us in Esztergom, say Alexander The Host, when you book your stay. You’ll be welcomed with a little surprise. See you soon!
