arany kaviar

Home-grownproduct passes the blindfold

taste test

Caviar production in

Hungary may sound an

unlikely proposition but this

year the Arany Kavir restaurant

began selling superb caviar and

smoked sturgeon produced in the

nation and seasoned by head chef

Szsa Nyiri under the name Arany

Kavir Gourmet Selection.

We have been dealing with

caviar for 15 years and of course pay

attention to its high quality, Nyiri,

a co-owner of the District I restau-

rant, told The Budapest Times. The

restaurants name is reflected in the

menu, where diners can now find

both Russian beluga caviar, which

costs EUR 200 per 30 grams, and

the cheaper home-grown alterna-

tive for EUR 66 for 30 grams.

Sturgeon in itself is not alien to

Hungary. Before waterworks were

built along the Danube and the Don

in 1977, the fish that are famous for

their caviar swam as far as

Budapest, where they were fished.

Recipes for preparing sturgeon can

still be found in old Hungarian

cookbooks.

After the prices of Russian and

Iranian caviar reached astronomical

levels and strict fishing quotas in the

Black Sea were introduced for stur-

geon, we had difficulties with caviar

supplies and sought an alternative,

co-owner Attila Molnr explained. A

chance meeting with the owner of a

sturgeon factory in Bkscsaba was

therefore a stroke of luck for the

restaurant.

Hungarian production

The factory has been around for

eight years and collected the first

caviar harvest this year. It takes

seven to eight years until the fish are

sexually mature and the roe can be

removed. The breeding station

covers about two hectares and

consists of several basins in which

the water is constantly circulated

and filtered to keep the fish in the

best of health. The Siberian stur-

geon is being bred for Arany Kavir

in just a few of these basins and can

be harvested twice a year when the

weather is cold (at the end of April

and in October-November).

The result

Nyiri has developed a technique

to smoke the meat of the sturgeon

using particular salt types from

various regions of the world, in

batches of 80 to 100 kilograms over

beech wood. The tasty product does

not contain any preservatives and

can be kept for only 30 days. The

caviar on the other hand needs only

to be lightly salted and keeps for

around eight months.

By producing in Hungary we can

be in control of the caviar and can

guarantee its quality, Molnr said.

In taste it can compete with beluga

caviar if not in size. That is

confirmed by the restaurants regular

guests, who are very happy to dine on

the Hungarian version instead of the

imported caviar. In blind tastings

here and abroad they say the

response has been excellent.

Further types to come

We have already planned to intro-

duce two other types of fish and

thereby other tastes to our selection:

osetra and sterlet. They are already

being bred, Molnr said. Both the

smoked sturgeon and the caviar can

be bought in the restaurant or on the

website www.aranykaviar.com, which

has information about the Arny

Kavir gourmet selection and prices.

Ines Gruber

We opened our restaurant in the heart of the city

only two minutes walk away from the Basilica in

Arany Jnos Street. We offer a wide range of

dishes from the traditional Hungarian cuisine as

well as specialities from the Mediterranean. Our

dishes are served with bakery wares fresh and warm

from our own oven. Our chef and the rest of our

friendly team working closely together guarantee

the highest quality of food and service. Good food

needs the accompaniment of good drinks we

recommend a range of Hungarian and international

quality wines, a wide selection of cocktails and

coffee varieties. Our restaurant is fully air condi-

tioned and a terrace also welcomes our guests.

SSppeenndd aa ffeeww vveerryy pplleeaassaanntt hhoouurrss aass oouurr gguueesstt..

KHEIRON

Cafe & Restaurant

H-1051 Budapest

Arany Jnos u. 17.

RReesseerrvvaattiioonnss::

06-1 269-1176

[email protected]

www.kheiron.hu

WWhheerree ggaassttrroonnoommyy mmeeeettss mmyytthhoollooggyy aanndd aarrtt..

...An old house where the stomach

and soul cheers


and soul cheers


and soul cheers


and soul cheers

Mkus u. 22, 1036 Bp.Open: Daily 12.00-24.00

Tel.: (1) 250-4241,368-0613

Fax: (1) 387-6049www.kehli.hu


and soul cheers

Khli VendglKhli Vendgl

115518 OCTOBER 24 OCTOBER 2010 THE BUDAPEST TIMESEE

AATT

IINNGG

OOUU

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ww breakfast from 9am

ww international cuisine

ww pleasant atmosphere

ww private and company events

SSUUNNNNYY LLOOUUNNGGEE

Bp., 1035 Szentendrei t 36/a

Tel.: +36-1-367-3494

[email protected]

www.sunnylounge.hu

V. Zoltn u. 16(next to Szabadsg tr)

Reservations:331-4352

To advertise in

THE BUDAPEST TIMES

BUDAPESTER ZEITUNG

EATING OUTcall 453-0752

Hungarys own caviar

Arany Kavir co-owners Attila Molnr and Szsa Nyiri with their new caviar and smoked sturgeon products marketed under the name AranyKavir Gourmet Selection.

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arany kaviar

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