The Chef: Csaba Söre
The young chef of Pajta Bistro had started his professional career right on the top: being an apprentice he worked in the Michelin starred Costes Restaurant in Budapest, then in Csalogány 26., and after a period in 67 Restaurant & Bistro in Székesfehérvár 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.
According to his own admission, he is a man of challenges. He continued to advance in his career with hard endurance. He wanted to become a chef also as a child, but made up his mind only when Costes got very close to obtaining a Michelin star the very first time in Hungary. He made a resolution to work there one day.
And so it happened. Already as a student he won a competition between European chef schools, and in 2012 he got the opportunity to accompany Costes Portuguese chef Miguel Vieira and his team to Amsterdam at the highly valued Wine Professional competition.
Csaba Söre leads the kitchen of Pajta since October 2013, and lives not far from it in a house that his father bought years ago as a soldier while doing his time in the region. 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.
By his passionate and boldness style he already conquered many patrons of Pajta, and the Gault & Millau Guide 2015 awarded him 12 points.