About Us

CHEF COUPLE

They jointly manage the kitchen of Pajta, aiming to showcase the gastronomy they represent by using local ingredients in the menu.
Due to Yazmin's Mexican heritage, she brings Latin American flavors and bold, distinctive tastes, while István showcases the experience he gained from working at top European, Scandinavian restaurants – both of which they combine on the plates.
Since they are also a couple in their personal life, they explore the forests together, searching for mushrooms and inspiration.
In their seasonal menus, they are not afraid to experiment, and if they had to describe themselves, the most fitting definition would be progressive international cuisine with a strong focus on local ingredients.
It’s important to them to feel responsible for using and showcasing high-quality organic ingredients and wild mushrooms to their guests.
They believe that dinner is not just a meal, but a gastronomic experience built from the very first moment, lasting from the guest's arrival to their departure.

RESTAURANT MANAGER

He arrived in the Őrség region from the world of international fine dining to elevate the guest experience to the highest level.
His approach is defined by precision, attention to detail, and a calm, balanced presence. He believes that perfect service is invisible: everything is in its place, yet nothing feels intrusive.
In his work, both the accuracy of the smallest details and the warmth of human presence are equally important: harmony can arise from even the slightest movement.
As a leader, he not only directs but also inspires – his calmness and elegance create a sense of security both within the team and in the guest area.
For the service team, it is not a routine, but a ritual, where every guest receives individual attention.
Krisztián’s goal is for Pajta’s guests to feel every time that they have arrived – not just at a restaurant, but at an experience.

SOMMELIER

For him, wine is not just a drink, but a reflection of landscape, time, and human creative intent – a story that can be understood in the glass.

According to his philosophy, the sommelier’s role is not just pairing, but creating a dialogue between the guest and the wine.
Every tasting comes from a balance of curiosity and humility: understanding the wine before evaluating it.
His approach is defined by a commitment to closeness to nature, unique grape varieties, and ethical production.
He enjoys working with wines that celebrate character rather than gram-measured perfection, believing that wine is at its best when it is authentic.
In his work, gastronomy and the world of wine form a close unity: every pairing aims to tell a shared story between the plate and the glass.

For Márton Király, the role of the sommelier is not service, but interpretation: the art of the invisible connection between the grape, the winemaker, and the guest.

Hosts

We opened our restaurant slowly 8 years ago. Then We were beginners in the industry; we considered only one thing important to do something outstanding. Today we feel we have achieved our goal. We made many friends among our guests. We consider our colleagues almost family members. We source our ingredients in the region; we buy from local farmers. We have mapped the treasures of the surrounding forests and fields.

We love what we do!

Our cuisine is primarily based on the traditional dishes and ingredients of the Őrség, and adds the professional knowledge and technology of modern cutting-edge restaurants.

Yazmin Salazar és István Akács

Krisztián Paksa

Márton Király

Flóra and Ferenc