Teasers

This year, with this event displaying the full-scope industry expertise as well as the latest infocommunication skills of the company, we strive to show how digitalisation brings businesses and communities closer to their own success. Watch the interviews conducted with the managers of T-Systems Hungary and learn more about the Symposium.

2016 is the year of gastronomy in Hungary. Following the success story of Bocuse d’Or, we will present the use of modern technology by displaying local, seasonal as well as artisan products. Also, we will use gastronomy to have a look inside the current trends of sustainability. Visit our gastro gallery and taste the culinary delights prepared with the help of the latest, state-of-the art kitchen technologies as presented in the menus of chefs of renowned restaurants.

natura hill

PHILOSOPHY
“We believe that it is possible and worth providing high-standard hospitality services based on the nature and local specifics, with a modern approach. We show that it is possible to live a good and valuable life also in the countryside, to spend free time and to be enriched with unforgettable taste experience domestically.”
Chef: ENDRE RUGA, DÁNIEL VARGA

MENU OFFER

Red calf and Mangalica "liver sausage" forest dogberry ice cream
Dried deer smoked ham, blueberry espuma sweet gorgonzola
Carp sausage, pickled trout, lentil salad quice

INGREDIENTS
“In assembling the selection we used mainly locally produced raw materials. We are in the lucky situation that besides having a farm of one hectare, products, livestock and wild animals of Duna, Börzsöny and Ipoly regions offer a broad selection for diverse and healthy dishes of our guests. We maintain excellent relations with the neighboring farmers and farms, where we can always acquire fresh and tasty ingredients.”

TECHNOLOGY
“Beside talent and experience, science also makes increasing contribution to excellent quality and diversity also in the kitchen. Following the trends, and keeping the traditions, as well, we passionately innovate and experiment, using the modern possibilities. Beside the kitchen spoon we often use chronometer, precision thermometer and various programmable kitchen technology equipment.”

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