Pizza as you rarely see it: a six-course Chef's Table evening with the participation of Anyukám Mongta

One evening, six styles: a journey through the world of pizza

The concept consciously builds on variety, the six-course menu juxtaposes different technologies and styles, so guests can experience one after another how different the dough, baking method or choice of toppings can give to the same base. “We said not to get stuck on one style, but rather to show as many types as possible in addition to the Neapolitan, because the world of pizza is changing at an amazing pace,” says Szabolcs Dudás.

The menu includes the classic Margherita, but also includes combinations such as mortadella-stracciatella-pistachio pesto, a composition based on five types of tomatoes, or sea-inspired flavors with anchovies, marinated swordfish and lime. At the end of the evening, a sweet pizza closes the series, further expanding the boundaries of the genre. The structure is more reminiscent of a tasting menu than traditional pizza consumption: the emphasis is on the experience building on each other.

Four-handed dinner, from flour to plate

One of the key elements of the evening is the collaboration, as the pizza menu is prepared together with chef Giovanni Spera, who is coming to Budapest on behalf of Molino Dallagiovanna. The Piacenza mill has recently developed a closer professional relationship with the Anyukám Mondta team, and this dinner is one of the first spectacular results of this collaboration. “Encsre had already visited us for a few days, and when this opportunity came up, it was absolutely clear that we would do this evening together. Giovanni is constantly on the road, traveling the world from Dubai to Japan, sharing his experiences everywhere, so this is a truly fruitful relationship,” says Szabolcs. The joint thinking starts with the dough and accompanies the entire menu. Several flours and technologies are used during the evening, including a recent development. The four-hand dinner is also a professional dialogue: different experiences, techniques and ingredients come together for one evening.

The menu is accompanied by six types of champagne, My Mom Said own-label items in collaboration with Maison Louis de Grenelle. The champagnes accompany the dishes, each pizza is accompanied by an item with a different character, the flavors build on each other and together shape the rhythm of the evening. “There will be booze, there will be pizza and of course a good atmosphere. With these foundations, you can have a successful evening,” says Szabolcs Dudás with a laugh. Of course, the light atmosphere should not fool anyone, behind it are precisely constructed pairings, the freshness and acidity of the champagnes are well combined with the pasta and the rich toppings, keeping the menu together throughout.

Budapest, half a year from now

Time Out Market Budapest opened its doors six months ago, and Anyukám Mondta was among the opening units. The presence in Budapest thus marked a new chapter in the life of the Encs restaurant, which had consciously kept its focus on its rural operations until now. “It was very difficult for us to give up. Not because we didn’t want to come to Budapest, but because it’s far from the base, and it was important that we could bring the same level of quality everywhere,” says Szabolcs. The final push was given by the Time Out Market concept, which takes a lot of the burden off the shoulders of the restaurants and allows the focus to remain on the food. “A lot of things were taken over from the operation, so we arrived in an environment where we could concentrate on our own part,” he adds.

Based on the experiences of the past months, the presence works on several levels, the weekends are strong, the programs are constantly moving the place, and the Budapest unit also functions as a kind of entry point towards the Encs restaurant. “There is also an effect that guests taste our pizza here and then come to Encs. We are better in the circle, they talk about us more, and this also matters in the long run,” Szabolcs emphasized.

An evening that goes beyond pizza

The Chef's Table dinner on April 16 is interesting in several ways: a one-time, limited-seat event, a showcase of a professional collaboration, and a reflection of the current state of a genre that is constantly seeking new forms. For one evening, guests will get a glimpse into the thinking that defines the operation of Anyukám Mongta, which respects classical foundations but also constantly experiments, is open-minded and curious.