The area around Debrecen, the Alföld, is rich in quality ingredients, whether it’s meat and dairy products or vegetables – what can they buy locally? Is this kind of sustainability an aspiration?

It’s always worth renewing! One of the most unique things about gastronomy is that I can combine basic traditions with modern style, so I can constantly create something new. Thanks to my international experience, I can take food preparation to new dimensions. I strive to use the best ingredients when preparing the food. Fortunately, in our region, you can find wonderful handicraft products, which have found a place among kitchen ingredients. I have a very good relationship with most of the producers.

The hotel’s restaurant promises to represent the highest level of gastronomy. What does this mean in detail?

“I believe that successful catering begins in the kitchen!” The Winestone Restaurant and bar does not only appeal to the guests of the hotel, but also offers an attractive gastronomic experience to the public in Debrecen, with the aim that the offer competes with the surrounding restaurants. When compiling the menu, the primary consideration was the inclusion of local, Hungarian specialties in a reimagined presentation, leaving the homemade flavors. Using quality ingredients from local producers, we want to serve our guests the most delicious dishes. We also keep special dietary needs in mind so that we can serve our guests as widely as possible.

The Winestone restaurant and bar of the Mercure Debrecen promises a milieu that is unmatched locally: a real splash of color in the somewhat gray and monotonous local offer. It is a great opportunity for both hotel guests and external visitors to experience the new scale of gastronomy – Debrecen is enriched with culinary art that is unique on a regional level, mostly preserving and showing local roots, or carefully rethinking them. Executive chef Károly Balogh knows no compromises: according to him, good hospitality starts in the kitchen,

for this reason, his team consists of highly qualified professionals, with whom his goal is none other than to represent the highest level of gastronomy. Together with his colleagues, he works to ensure that guests can enjoy the best dishes every day and have a real taste experience. He claims that the same expectations apply to traditional and modern dishes: taste is the most important thing on every plate. Mercure Debrecen’s cuisine is simple, fresh, light and refreshing international cuisine, where dishes preserving local traditions are prepared in combination with modern kitchen technology.