Őriszentpéter, September 1st 2026 - JRE-Jeunes Restaurateurs proudly welcomes Hungary as the newest member country of its international gastronomic association.
Hungary joins JRE-Jeunes Restaurateurs: A New Culinary Destination
This new chapter begins with Pajta in Őriszentpéter as the founding JRE-restaurant in Hungary. Led by hosts Ferenc and Flóra Kvasznicza and chefs István Akács and Yazmin Salazar, the Michelin-starred restaurant reflects a new generation of Hungarian gastronomy, combining a strong connection to its region with contemporary ideas and international influences.
“Welcoming Hungary to JRE is an exciting step for our international community. Pajta represents many of the values we share: a strong sense of place, respect for local producers and ingredients, genuine hospitality, and the ambition to keep developing gastronomy for the future.”
Hungary: Tradition Through a Contemporary Lens
Hungarian cuisine is known for its rich flavours, comforting dishes and deep connection to the traditions of Central Europe. Paprika remains one of its most recognisable ingredients, bringing colour and depth to classics such as goulash, paprikash and fisherman’s soup. Yet the country's culinary identity reaches far beyond its best-known dishes.
Freshwater fish, meats, seasonal vegetables, fruits and pastries all play an important role, while Hungary's long winemaking heritage stretches from the celebrated sweet wines of Tokaj to an increasingly diverse landscape of dry whites and reds. Across the country, a new generation of chefs is exploring this heritage from a contemporary perspective, preserving its ingredients and traditions while finding new ways to express them.
Pajta: A Destination in Őrség
Surrounded by the forests, meadows and villages of Őrség National Park, Pajta has developed from a four-table countryside restaurant into one of Hungary's recognised gastronomic destinations.
Ferenc and Flóra Kvasznicza founded Pajta in 2012 after leaving Budapest for Őrség in search of a life more closely connected to nature and the local community. An old barn renovated by Ferenc's parents became the starting point for a restaurant where gastronomy, landscape and hospitality could come together.
Today, Pajta holds a Michelin star while maintaining the personal character that has defined it from the beginning. Relationships with local producers, the surrounding forests and the changing seasons remain central to the experience.
Hungarian Ingredients, Mexican Accents
Pajta's kitchen is led by István Akács and Mexican-born chef and pastry chef Yazmin Salazar, whose different backgrounds come together in a cuisine rooted firmly in Őrség.
István's experience in European and Scandinavian kitchens brings precision and technical discipline, while Yazmin introduces elements of her Mexican heritage through acidity, spice, texture and subtle Latin American references. Together, they work with local producers, organic ingredients, seasonal produce and wild mushrooms to create menus that evolve throughout the year.
Their approach is contemporary without losing sight of where the restaurant is located. Hungarian ingredients remain at the centre, while the perspectives of two chefs give them new expressions.
“Our cuisine brings together Hungarian ingredients, Mexican influences and the individual perspectives of two chefs.”
From Restaurant to Destination
Pajta's connection to Őrség extends beyond the dining room. Nearby, the seven Kástu cabins allow guests to stay within the landscape and continue the experience through nature, walking, cycling and a slower rhythm of travel.
Designed with inspiration from traditional regional architecture, the minimalist wooden cabins sit among the meadows close to Pajta. Together, the restaurant and Kástu create a destination centred on gastronomy, nature and time spent away from unnecessary distractions.
For Ferenc and Flóra, that relationship with the region has been fundamental since Pajta's earliest days.
“We love what we do, and we wanted Pajta to become a place that belongs to the region, its people and everyone who sits at our table.”
With Hungary joining the association, JRE-Jeunes Restaurateurs continues to expand its international community and bring together independent restaurateurs and chefs who share a commitment to culinary excellence, innovation, regional identity and genuine hospitality.
JRE looks forward to supporting the development of JRE-Hungary and introducing the country's evolving gastronomic landscape to the wider JRE community.
