Cocktail culture and fine dining at New Moon
Cocktails and fine dining – Along a common philosophy
According to Máté Szabó, owner of Elysian, the essence of the New Moon evenings is to bring the world of the bar and the culinary arts closer together. “From the very beginning, we thought that cocktails should offer a similar gastronomic experience to a fine dining dinner. The harmony of flavors and concepts is just as important to us as it is to a dish served on a plate. In addition, kitchen technologies, such as sous vide or centrifugation, are increasingly present in the world of cocktail making,” says Máté.
During the New Moon events, a new guest chef arrives every month and takes a seat at the bar next to the mixers for one evening. Elysian is also one of the most suitable locations in the capital for this, as the bar has been placed in a special way in the interior, reminiscent of a chef's table. The chef's dishes are complemented by the bar team with unique pairings with the cocktails on the drink list. "In a bar, guests have direct contact with the bartenders, but in restaurants and kitchens it is rarer to find that you can ask the chefs questions interactively or follow how they are served. Here, there is a great opportunity for this," added the owner.
The event is always timed to coincide with the new moon, which symbolically marks the beginning of a new cycle. This nature-based approach is particularly relevant to the cocktail bar, as their most important principle is sustainability and exploiting the potential of local ingredients.
Teyföl at the bar – Experimentation and shared values
Teyföl in Szentendre was no stranger to moving to the capital for an evening, nor to the idea of collaboration, as the restaurant rethinks traditional Hungarian dishes with humor and creativity, and they absolutely believe in innovation. According to Brigitta Szászfai, the owner of the restaurant, there was also a very good synergy between them during the event, because, like Elysian, they also prioritize sustainability, while believing in high quality and working with many small producers. One of the key moments of the joint evening was the alignment of values between the two locations, which also determined the design of the menu and the drink selection. “Alex transformed the popular Teyfölös dishes so that they could be easily consumed in a cocktail bar – for example, the paprika sauce of the Hortobágy pancake could be squeezed out of a hypodermic needle, and the classic liver cream bread came in a mini version,” says Brigitta. “We get invited to many places, but we only say yes to collaborations where the other place also represents a similar approach – sustainability, creativity and quality are also fundamental for us.”
The shared future of the bar and the kitchen
The New Moon series not only provides a unique experience for guests, but also creates a kind of inspiration platform for the participating chefs and mixers. According to Máté Szabó, every evening is a learning experience. “Every chef who comes to us gives us a new perspective. We see how they work with the ingredients, what flavor combinations they create, and we also think about this in our cocktails.” The owner of Elysian also emphasized that they are open to opportunities when there is some difference between the guest chef and their thinking. “We really like it when we can create an intertwining at the concept level, but of course we also believe that it is not only what we do that is good, and not only sustainable concepts that are exciting and delicious. We are completely open to other directions and other things, and of course there is always a basis of sympathy. In the case of Teyföl, there was a common set of values and sympathy, because we really like their tone, the way they do things, not to mention the quality with which they present it all.”
Like the moon, Elysian is constantly renewing itself
Month after month, visitors can expect a guest chef at the capital's bar, which is always announced on their social media platforms. However, in addition to the series of events, guests can also expect plenty of exciting programs, for example, on February 8, two world-famous bars on the World's 50 Best Bars list, the mixers of The Cambridge Public House in Paris and the Mirror Bar in Bratislava, will be behind the counter. On March 1, the bartender of the Mexican Handshake Speakeasy, which is ranked first on the World's 50 Best Bars list, will arrive on Akácfa Street for a guest shift.
