THE TEAM OF GÓRÉ

Csaba’s (or as we call him, Csabi) life was sealed at an early age: his family guided him towards the world of hospitality, and soon he could find an attractive and creative career as a chef. He chose his secondary school accordingly, and during his studies he worked with determination to one day learn from the bests of French cuisine. The plan worked, and after five years in France, he returned home to a number of high-end restaurants. Later, he had the opportunity to step outside of traditional fine dining and opened his first place on Lake Balaton, called Manufaktúra BBQ. However, Csabi is not the type to settle for comfort, so his need for complex, creative work has lured him back to the world of fine dining, this time – to our great delight – to Góré. Csabi is a chef who reflects the challenges of our times. Someone who respects the ever-changing needs of his guests, who, in addition to cool plates and heavenly flavours, also wants his kitchen to be sustainable and waste-free. His goal is to show the true value of the most simple treasures of the beautiful nature around us. He prefers honesty on the plate and in the kitchen – he believes that the secret to success (alongside the essential professionalism of the trade) lies in the strong, cohesive team spirit.

The gastronomic work of Ádám Mészáros could be praised for a long time. He was the first two Michelin-starred chefs in Central and Eastern Europe. He has managed the kitchens of internationally renowned restaurants such as Onyx, Felix Kitchen&Bar, Clarisse and BOTANIQ. It didn’t take long for his talents to develop: by the age of 20, he had already established himself among the greatest international gastronomists. He has visited the most prestigious restaurants in his country, won the most prestigious awards, but he sees recognition as a means to an end. For him, a Michelin star is not a wall to hang his professionalism on, but a door that opens the way to progress. Ádám Mészáros is a committed supporter of Hungarian gastronomy, who works with tireless humility to make the world we live in a more peaceful and enjoyable place every day. He is one of the few people who does not strive for the success of the present, but wants to create something lasting for future generations.

Zoltán Kosztolányi is the head chef of the Góré team. Zoli focuses on the use of natural resources in the kitchen (just like Csabi). As a native of Baranya County, he knows and feels why we opened the Góré in Kisharsány, at the end of the world (or at least Hungary). He is a lover of the region – he cannot and does not want to leave Baranya, he wants to create something lasting here. When – during the preparation for the launch – we asked our new team members to sum up what characterizes them the most, Zoli sent us a quote. „Atálalás az elkészített étel ‘megkoronázása’, tisztelgés a hozzá felhasznált alapanyagok és az elődök előtt!” (The serving is the ‘crowning’ of the prepared dish, a tribute to the ingredients and the ancestors!) (József Vert) …perhaps we cannot better express the humility of our new head chef towards gastronomy. And perhaps we don’t want to.Knowing Zoli’s care and endless attention, we think you and we are in the right hands.

During the preparation, we asked him how he could contribute to the good atmosphere in the kitchen and the restaurant, and the answer was “my presence”. He meant it as a joke, but he wasn’t lying: One of Robi’s basic rules (next to working rigorously and consistently in the kitchen) is to create a respectful, happy atmosphere, because ultimately that’s what you taste on the plates you serve. Robi had “never even seen a wooden spoon in a photograph” before he chose his career, as he put it, and he was not attracted by the TV appearances often associated with the life of a chef. It was the world of the kitchen that drew him to it, and he fell in love with it, accidentally but inevitably. He is the kind of team member who comes to the Góré motivated on the most dreadful day and, despite his fun personality, works hard every day to enrich his knowledge.

The face of Ákos is worth remembering, because if you come to us, you will almost certainly meet him. Ákos is a walking patience: you know, he is the man who loves administrative work and turns off and even enjoys the otherwise monotonous sushi making. That said, he’s also very knowledgeable in the world of wine, so it’s understandable that he enjoys working with our sommelier. Contact him with confidence, he will be happy to help you discover the Góre.

Laci came to Baranya from Vas County and was quite enchanted by the Mediterranean character of the area – he told us that the air in Kisharsány is milder than in other parts of the country even in winter. In his youth (which, of course, has been going on since then, pretty much forever) Laci was a sportsman, and although he ended up in the hospitality industry, to our great delight, he did bring with him some positive qualities from that period: he loves and demands teamwork, and he is terribly agile. He’s the man moves like lightning between the kitchen and your table. When asked about the reopening, Laci said with a twinkle in his eye, “it’s going to be great, I can feel it.”

Ricsi knows the world of wine inside out; as a winemaker he has travelled to almost every continent, working in South Tyrol, Napa Valley, Bulgaria, New Zealand, but also in the renowned vineyards of Hungary, namely Langhetény and Mohács. There are only a few wine consumers in Pécs who don’t know him, as for many years he has broadened everyone’s horizons as sommelier at the Eleven Wine Bar. He is a committed advocate of ancient Carpathian Basin varieties and a promoter of forgotten or less known wine regions. He is also the constant supervisor, mentor and inspiration of the Góré wine list – with his guidance and guidance we have selected the perfect wines to match our dishes, and you will feel his expertise in every sip. Thanks to Ricsi, we have the finest local wines on our wine list, but our hedonism means we like to experiment and taste the unexpected, so you’ll occasionally find foreign specialties too.

Erika Bogdán is one of the most versatile faces in the team. She can serve people with as much grace and politeness as she has a quick wit. She originally studied tourism in Pécs and then her work experience took her into hospitality – to the delight of us all. He started his career in Villány, then moved to Góré. Erika enjoys cooking and visiting restaurants in her spare time, so like the rest of the team, an interest in gastronomy is in her blood.

Ricsi knows the world of wine inside out; as a winemaker he has travelled to almost every continent, working in South Tyrol, Napa Valley, Bulgaria, New Zealand, but also in the renowned vineyards of Hungary, namely Langhetény and Mohács. There are only a few wine consumers in Pécs who don’t know him, as for many years he has broadened everyone’s horizons as sommelier at the Eleven Wine Bar. He is a committed advocate of ancient Carpathian Basin varieties and a promoter of forgotten or less known wine regions. He is also the constant supervisor, mentor and inspiration of the Góré wine list – with his guidance and guidance we have selected the perfect wines to match our dishes, and you will feel his expertise in every sip. Thanks to Ricsi, we have the finest local wines on our wine list, but our hedonism means we like to experiment and taste the unexpected, so you’ll occasionally find foreign specialties too.