Chef
Várkonyi Bence
Bence Várkonyi comes from a small village near Tokaj, Tiszaladány, where his family has been farming for generations. It is this background that has given the Bobajka chef a deep respect for the hearty ingredients and traditional flavors of the region, a tribute that has been a defining characteristic of his culinary career.
His style is marked by an unpretentious, old Hungarian flavor, dynamically complemented by a surprisingly modern, oriental influence. His work has been greatly influenced by renowned chefs such as Lajos Lutz and Ádám Barna, who represent Hungarian flavors.
“The cuisine of Borsod is piquant and rascally, based on rustic simplicity. The poorer region has taught us the art of cooking on a high level, as our cuisine is essentially characterised by the use of livestock from nose to tail. It’s an especially inspiring professional challenge to prepare a less appreciated meat in a tasty way, because it’s where you can really show how virtuoso a chef is,” says Bence.
For Bence, it is of paramount importance to keep the ingredients, dishes and flavors developed in collaboration with local farmers. He is passionate about cultivating and passing on the gastronomic traditions of the region, and this approach guides his work in the Bobajka kitchen.
The restaurant of Andrássy Kúria provides the perfect setting for Bence to unleash flavors that are both contemporary and traditional. He hopes that more and more people will discover the gastronomic value that Bobajka represents, and his aim is to offer his guests a chance to relive the forgotten taste of childhood, while using modern techniques and presentation to recreate those memories.
