Our hotel’s restaurant is Irene Bistro, a genuine bistro kitchen: it is based on seasonality and fresh produce. We procure the raw materials we used in our kitchen from well-known and reliable traditional small-scale producers. The meals we serve are prepared in a kitchen with modern technology, preserving the fresh and natural taste of food. Our menu is chosen by nature; we only put on the table what we can procure from an excellent quality source.
Considering the area’s outstanding fishing and hunting culture, our menu consists of a great number of fish and venison meals prepared in most varied ways for our guests.
Our bistro is open to hotel guess, as well as non-staying guests, who can choose from our a’la carte menu so as to suit their tastes and needs.
Irene Bistro is a genuine bistro kitchen: it is based on seasonality and fresh produce. We procure the raw materials we used in our kitchen from well-known and reliable traditional small-scale producers. The meals we serve are prepared in a kitchen with modern technology, preserving the fresh and natural taste of food. Our menu is chosen by nature; we only put on the table what we can procure from an excellent quality source.
I was born in 1986 in Bodajk; during my childhood, I experienced many flavors and scents and I would like to share them with those who visit us. Mothers and grandmothers with their meals full of love are a great source of inspiration, but only represent a small part of our profession. But the profession itself can only be exercised with love and enthusiasm. I am a flavor-oriented chef and I come to life in the kitchen. I believe in refined simplicity and it is my conviction that openness, imagination and a taste for experiments are the elements of progress in our kitchen. I love every minute of cooking, because it is a great challenge to meet the standard day by day, staying fit both physically and mentally.
