If you’d ask me what I love the most about fine dining, I’d say that it’s being experimental and daring. Both in terms of flavour matches and the design of the dishes, yet the fact that the chefs are constantly seeking for new inspiration and are able to renew.

Last week I was served the greatest dessert made out of blood (yes blood), chocolate, lemon and beetroot in the laid-back bistro atmosphere of innio in the heart of Budapest. All my scepticism disappeared right at my first bite and turned into a heavenly fusion of contrasting flavours and textures melting in my mouth.

Innio used to be one of my favourite bars in the city and now it is one of my most treasured fine dining restaurants. Shifting focus in their case was nothing but the best thing occurred to me.


Photos I ancza kriszti

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