The Chef: Richárd Farkas
The young chef of Pajta Bistro had started his professional career right on the top: being an apprentice he worked in Zona Restaurant in Budapest, then in Mák Bistro, and after a period in Barcelona he has been brought over to Pajta to bring a new twist in local gastronomy.
Whatever the raw material, bass, hungarian mangalitza pig, pumpkin, cheese, cold pressed oil, he composes every course with the aim of comprehensibility and delectation.
Richárd Farkas leads the kitchen of Pajta since October 2017. He is not only the leader, but also involved in every process in his kitchen, and if time permits, he looks out to catch a satisfied face among the guests.
As to raw materials from nearby suppliers he is very strict. Only the best quality can be prepared in the kitchen. As to serving he is passionate. Just like a painter, he considers every single empty plate as a canvas.