SUMMER IN

THE CITY

THE TERRACE IS MY PLAYGROUND - SQUID ON THE GRILL - PICNIC IN RETROSPECT- GLENCHECK - THE TOP SUMMER DRINKS OF THE CITY

T H E G E R L Ó C Z Y C A F É P A P E R

SODADE, SODA, SUNSHINETELL ME HOW YOU HOLIDAY, AND I’LL TELL YOU WHO YOU ARE

RÉKA KLEMENTISZ ---->

Do you trickle down to well-tried Croatia? Or you fancy the

Italian feeling? You save up, long, and do the maths all year

long? No? Are you rather the type who goes last minute?

The more extreme the better? The further away the better?

You like the hiking-survival-camping-getting lost kind of

holidays? Or you don’t care as long as you wake up every

day on an island? Or you want the Riviera, the Riesling

spritzer, the view of the mountains, Lake Balaton?

Everyone has a secret bucket list with all the places that

have to be seen at least once in a lifetime. If we knew each

other’s bucket lists, they, just like business cards, could

show the hidden depths behind the words. Tell me what you

long for, and I’ll tell you who you are. Easy.

It’s time I came clean. It might be due to the magic of

Cesária Evora that after a concert in Budapest years ago

I fell head over heels in love with the mornas, the blues of

Cape Verde. There might be some other attraction too,

because I’m obsessede with Cape Verde. In my dreams,

I stroll the market of Praia, the capital city. Crammed on the

underground facing the draught, I can smell the ocean

breeze, then I walk among bare rocks and palm trees. In

moments of higher contrast, I stroll along the sandy beach

as if in a kitschy commercial. I look at the ocean. And I find

all this amazingly homelike.

Homelike, like the Cape Verde feeling Evora used to sing

about, the sodade. This Portuguese word can’t be translated

into any language. It’s a feature of island life; the philoso-

phy of eternal longing for beauty and completeness. Sounds

very familiar?

On the B-side of longing, I often remember a mind-numbing

summer in Pest. Work and the city of mirages held me

captive. I could only escape at the weekends, and even then

I didn’t go far; I was overwhelmed by the masses of people

and the musty concrete cell, I was annoyed by everyone

and everything, up until the city slowly opened up.

All I had to do was get lost. Once when I couldn’t bear the

heat any longer, I jumped off tram 17 and fleed in the first

shadowy cobblestoned street. It lead me to the Turkish rose

garden of Gül Baba, with its cool arbours, fountains and

marble benches. I spent an hour there. It was a the last

minute real deal. Cut. Back to the A-side. The sandy beaches

of Capes Verde can wait. I check-in the rose garden for an

hour every summer since then.

SUMMER IN GERLÓCZY

Photo: Milica Mrvic

GUESTS’ RESPONSEWHAT IS A GUEST AT GERLÓCZY LIKE? WE ASKED OUR REGULARS, AND WE KEEP ASKING THREE OF THEM FOR EVERY ISSUE, HOPING THAT WE CAN SOLVE THE MYSTERY OF WHAT MAKES A GERLÓCZY GUEST.

Lemonade with mint or with home-made elderflower syrup.

I have breakfast, have meetings, drink wine, meet friends, have dinner, and now I’ve already slept here :), and thanks to the free wifi, sometimes I work here.

I’d request Gloomy Sunday, because he plays it wonderfully.

I love the fish dishes. Last year the grilled mackerel with fresh salad was divine, but my favourite is the iron plate grilled squid with a light mixed salad. That with a lovely lemonade is enough to make me happy.

This year, I’ll probably go to Croatia for a couple of days. I’ve had more than one most memorable holidays, with a horse-riding adventure in Morocco, wandering around Greece and exploring New Orleans.

I’m a French translator and interpreter. I manage a small translation agency that’s been present on the market for 20 years. Recently, I’ve been working on finishing my PhD.

Sitting on a terrace with a pint of ice cold wheat beer, or, and I’m happy to see more of that in Budapest, a glass of delicious home-made lemonade with mint. Or mineral water at home.

Gerlóczy is a small ’island of peace’ in the heart of the city... with a real counter inside that I always see in Paris, by which you can have your breakfast. And that lovely terrace outside, I hope to see it without cars around soon!

I don’t know if it works on the harp, but I’d request Nino Rota’s music. It’s cheerful and melancholic,everything you might want to go with your dinner.

My latest favourite is the butterfish with zucchini. We always admire the cake counter with my family!

I’ll go to the sea, because I really miss it in Hungary. The most memorable holiday is always the next one!

I take pictures. I’ve just finished my websitewhere all my works are on show. What keepsme busy every day is the distribution of mybook and postcard series.

Mint tea during the day and Moscow mule in the evening.

Sometimes I have breakfast, sometimes I have lunch or perhaps dinner. But first and foremost I enjoy it.

Hit me baby one more time

For breakfast, I love the almond roll, and I’m hoping for melon with Parma ham in the summer...

I’ll go to the sea. Perhaps this will be the most memorable holiday of my life.

As spokesperson for BMW, I organize a number of press events, while preparing journalists and myself for the BMW FrankfurtMarathon, and rehearsing with my band for our summer tour...

KATA HAJÓS BRUNO BOUREL DANI JÁVOR

What cools you down best in the summer?

What do you do in Gerlóczy?

What song would you requestfrom Uncle Gergô, the harpist?

What’s your favourite (summer) dish here?

Are you going somewhere for the summer?

What was the most memorableholiday of your life like?

What do you do and what have you been up to lately?

GERLÓCZY ---->

?

FRESH CATCHRÉKA KLEMENTISZ ---->

FISH DISHES ON THE NEW MENU

- Marinated Salmon (Gravlax) with Pickled Onions- Butterfish with Fresh Cheese and Zucchini Blini

- Grilled Swordfish Steak and Panzanella- Grilled Jumbo Shrimps

- Grilled Mackerel- Grilled Squid

Let’s start with a relaxing exercise: picture yourself, let’s say, in Barcelona, in the

mindblowing whirl of the Mercat de la Boqueria, right in the cold steam of the fish

aisle between a tapas counter and a mountain of fruits. (If you haven’t been there

yet, make a booking! But any Mediterranean fish market will do for the time being.)

Now close your eyes, and take a deep breath. There are at least a thousand different

fragrances, smells, colours and atmospheres there: some say it’s the smell of

eternity. Now that’s what we Hungarians call ‘stinky fishy smell’ with the complexes

of sea-ess peoples. And we can nibble on deep-frozen, Argentinean import hake deep-

fried in used oil on Balaton beaches; just for the feeling of it, instead of bream,

catfish, or perch.

Despite of all the health factors, and the fact that every kindergartners know what

the heck Omega3 is, it’s well-known that we rarely eat fish. Mainly because we’re

afraid to or simply because the thought doesn’t occur to us. ‘Fish in Hungary is still

a culinary taboo’ notes at the beginning of our market survey Péter Palotás, the

founder-manager of the Budaörs fish market. The only real fresh fish store and

processing plant in the strict sense of the word in the Budapest catchment area is

located in Budaörs. And although its atmosphere is far from the magic of classic

fish markets, its selection beats that of the Mediterranean counters.

Palotás’s store has served the top restaurants in the country and the majority of

supermarket chains, and as of June, they deliver squid to the Gerlóczy grills. They

deliver from the major harbours of the world, form Norway, Denmark, Spain, France,

Greece, Brazil, Alaska and list could go on forever. And what’s they’re most proud

of is that cargo of the fresh ingredients of a number of delicacies arrive several days

a week from Croatia. ‘We can deliver anything from anywhere within 36 hours, it only

depends on the price if it’s worth it’ Péter Palotás tells us. He was one of the first ones

to start the fish business with an extensive experience as the chef of Chez Nicolas

in Szentendre, Admirális in Érd, and Ristorante Scampi.

A Norwegian businessman approached him at the end of the ‘90s to seek his help

in importing fish to Hungary; that’s when he and his two partners founded the plant

in Budaörs. It didn’t take long before the people queued there with their lunch boxes,

especially when they got a whiff of Péter Palotás cooking up a Norwegian fish soup,

an oyster dish or a gourmet salmon steak using the freshest ingredients. ‘The

demand was growing, so we went with it’ remembers Palotás in his office that always

smells of fish. June will see the opening of the terrace of the plant’s retail unit

(its working title is Dokk büfé), serving customers with dishes made of the freshest

catch, and with advice on how to make the most of certain recipes. And for those who

think Budaörs is too far away, Gerlóczy is the solution with squid as the latest

addition on the menu, and with a sheltering beach atmosphere in the stuffy urban heat.

PÉTER PALOTÁS

HAVE A TASTE OF GRILLED SQUID IN GERLÓCZY FROM JUNE

It was a wonderfully sunny night. The rain was pouring gently. I was sunbathing under

the eaves with a pint of steaming lemon beer with a slice of wheat in my hand. I’d rather

not elaborate on it: I had nothing else to do but this. I came on foot, because my car’d

been crushed by the ice, and my bicycle had been revoked by the National Public Health

because they found a drunk riding it. They say riding under the influence is forbidden,

and I always think and do as I’m told. As of now, riding under the influence is forbidden.

As of now. Up to now, it’s been allowed; so far life’s been full of drunk cyclists, but from

now on life is going to be different. Drunk and cyclist are not to be mentioned in the

same breath anymore, they’re not to be linked and not to be spelt as ’drunk cyclists’.

Just like ’quality of life’ should be written as ’life quality’. Because the quality of life de-

pends on the freedom in life. We call free life a quality life, and life with limited freedom

is of low quality. Therefore I think it a low quality life when one is not allowed to ride

one’s bike under the influence. Whoever pass such a law, they have no idea about the

traditions and culture of drinking, cycling or drunk cycling. They don’t know that one

cycles more attentively and carefully when drunk than when sober; and they’ve never

seen drunk cyclists, only heard about them. Down in my village, (whose name I won’t

mention, because when I go there, I’ll ride my bike under the influence all day long and

nobody will stop me) it takes half an hour for the drunk cyclist to get from the bar to his

bike resting in front of the pub. It takes half an hour to go fifteen meters. Then he takes

his bike, pushes it to the middle of the road falling twice in the process, then he sits in

the saddle, and whoosh, he leaves straightaway as if he’s never been there. Only the top

of his head glistens in the moonlight. In a corner in the distance. He comes to no harm,

because he knows something. He’s good at something. He knows how to drink and how

to ride when drunk.

This life is not free. That’s why I’ll go home by a rickshaw now. I’ve had three beers and

I’ll also take away one. I’m sitting at the back in the rickshaw. I’m saying ’in’ it, because

there’s a roof over my head. I’m sitting there drunk, helpless, and defenceless. I can’t

pedal. I’m sitting drunk, a wobbling, broken pedestrian. The world takes a peek in and

marvels, although the world is a lot stranger a place than a rickshaw. I lean back and

enjoy what’s there to be enjoyed: the rickshaw ride across town. It’s still possible. And

what’s possible, it’s all very good.

The night sunshine is wet and the soaked wheat is swirling in my stomach.

RICKSHAWRIDE TO HOMEMARCI GERLÓCZY ---->

From: CukorBORSÓ

Subject: THE TERRACE IS MY PLAYGROUND

Date: May 30, 2012

To: Gerlóczy

“The lingering fragrance of charcoal that captures you at the corner, the cheerful, stubbled fisherman in his striped sailor shirt, the roaring sea, the swarms

of fish and the lukewarm evening breeze. Butterfish, salmon, mackerel, scampi, squid on offer. No, we’re not in Croatia, neither in an Italian town, nor on

the Cote d’Azur, although the atmosphere is undeniably French.

In Gerlóczy in downtown Pest, you can get your fair share of the beach feeling after any work-loaded day. As for me, this comes with a double benefit. First

of all, I can relive the most beautiful day of my life again and again. And I’m not talking about a simple romantic night on the beach, but a romantic night on

the beach smuggled to Pest.

Almost to the day two years ago on my birthday, on the fifth floor of an apartment building in Pest, I was welcomed with a fragrance of charcoal, the

roaring sea, palm trees, sand under my feet and a large parasol over my head. Everything that’s essential for a dinner on the beach was smuggled there.

I suppose every woman wants a present like that, especially with the cumbersome approach of the big 3-0.

Every summer night in Gerlóczy gives me goose bumps again and again with this moving present. And on top of it, it’s all garnished with the best selection

of seafood. The good news is that encouraged by the success of the mackerel of last year, this year they also grill squid, just like they do it in Croatia.

And this is a triple score for Gerló in my books. For I don’t only relive my birthday, but also one of the best dinners I’ve ever had in Trogir. That’s where all

my prejudices against squid were made obsolete. Up to that point I’d thought squid was a weird, rubbery, most of the time hard thing with no taste at all.

Then a fisherman in his striped sailor shirt introduced me to a whole new world of squid. The trick is to aim for simplicity. Olive oil, parsley, garlic, squid and

charcoal are the best of friends; don’t overdo it and you can do no wrong. “

BUDAPEST - DRAWINGS IN LIGHTHungarian photographers have long haunted and revealed Paris through their lenses, but I know of no precedent for an established French photographer immersing himself in Budapest with such intensity and perception. This by itself mightbe interesting enough but when it’s matched by the sensitivity and insight that Bruno Bourel’s every single captured moment and every exposure contains and radiates, it is art. His feel for light, his curiosity, his quirky and original eye arecompelling, and there is an idiosyncratic lightness to his prowlings about Budapest, the perceptions he manages to stealand make his own. After that he truly only needs plenty of black and white to develop this his own city, so that afterwardsany native-born can also find afresh and accept Budapest as his own. It stands very close to the one that is mine.

Lajos Parti Nagy

Available at Gerlóczy Rooms deLux reception!

WHAT IS GOUBA? Also known as Gozsdu Bazaar, or PLEASURE MARKET, it is a regular event in Budapest inviting both tourists and locals for a refreshing walk in the heart of the city.GOUBA is just like the art markets in several cities in the world – such as the Portobello Market in London, Via Margutta in Rome, Shuk HaCarmel and Shenkin Street inIsrael. A unique free market with entertaining street theatre, music productions and family programs.

GOUBA awaits sophisticated and open-minded visitors with the unique works of artists, designers and craftsmen and with valuable works of art and antiques.You might easily spot an extravagant dress, an Art Nouveau statue, grandma’s copper pastry cutter, a freshly painted portrait or a sky blue, fairy tale-like felt hat. Thesunshine would endow multi-coloured glass medals with tiny rainbows, and the saxophonist would try to catch this playful and sensitive mood, perhaps a little in thestyle of Charlie Parker… Feel the rhythm and get immersed in the whirl of the crowd, munch on a fragrant kürtôskalács, or lounge on the terrace of a café.

GOUBA+ Popular and up-and-coming artists and performers of the Hungarian art scene are regular faces at the market. Visitors can meet and talk to the artists, andmight even create something together. Every hour spent in this casual, open and friendly environment is a pleasant experience. Families can look forward to special culinary treats and entertaining kids’ events. The clown can teach the little ones how to make air balloon animals or you can learnto thread beads, how to make bamboo mats or to dance!Since GOUBA started in 2010, exhibitors and visitors have flocked back week by week, because there’s always something to look forward to here.

WHEN? From 10 a.m. to 7 p.m. every Sunday from spring to autumn. WHERE? In the courtyards between Király u. 13 and Dob u. 16 in Budapest.

GERLÓCZYRecommends:

FILLED PUFF PASTRIES THIS SEASON’S MUST TASTE: PUFF PASTRY FILLED WITH:

- Spinach, Goat Cheese and Garlic Sauce, - Leek, Comté Cheese and Bacon Sauce,

- Beef, Goose Liver and Chili-Tomato Sauce, - Salmon and Dill Sauce

PREPARATION TIME: 25 MIN

PHOTO ----> DÁNIEL ÔRY

THANKS TO:Unicredit Bank for the grass, Gouba for the stalls, Blup for the beanbags, Karcsi Ökrös for playing the accordion, Adrienn Csengery for Tango DJ-ing and to Tibor Hadi and Csabi Erdôs, Gerlóczy’s very own Supermen for everything.

WE WOULD ALSO LIKE TO THANK ALL THE VENDORS FOR THEIR LOVELY STALLS, THEIR BEAUTIFUL PRODUCTS AND THEIR KINDNESS.Astória Rózsái, Bartha Tóni Bábszínháza, Bigyó mûvek, Bookshop, Boskke, Blup, Cargo Moda, Cukorka, Etyeki Kúria, Funzine, Gipszkorszak, Golden Fruit, Holló mûhely, Hopp Cirr,Icipicipô, Insitu, Katona József Színház , Mézes Kuckó, Paprika Jancsi Csúzlizdája, PLP Seafood, Pom Pom Design, Rododendron, Schall Eszter, T. Nagy Tamás Sajt, Whiskey.net

LOOKING BACK: KAMERMAYER PICNIC THANK YOU FOR JOINING US AT THE KAMERMAYER PICNIC. IT WAS A MAGICAL DAY, WITH THE GRASS, THE FISH MARKET AND THE TANGO ...SEE YOU AGAIN AT NEXT YEAR’S PICNIC!

KAM-CHAT-KA Finally the uniforms of the

reception ladies are ready.

They make them look even more pretty.

www.kamchatkadesign.com

GIFT CARD Need to buy a wedding gift but you have no idea what?

Don’t hesitate, buy a Gerlóczy Gift Card. It works like

a top-up card. You top up the card, and your friends

can pay with in in Cafe Gerlóczy.

The amount can be

used in Cafe Gerlóczy

for a year starting from

the day of purchase.

A NOTE FROM NY

HANGING OUT By popular request,

the Boskke Sky Planters

(you might have met them last summer)

are back, and will spend the

summer in Gerlóczy again.

This year rosemary and lavender

will hang above our heads.

READY, STEADY, GO!A group of Gerlóczy fans –‘The Gerlóczy Biczykli Team’ designed cycling jerseys

for themselves. The obsessed bicycle riders get the graphic designer of Gerlóczy,

Peter Flanek to design their jerseys so as being in sync with the Gerlóczy image.

If you see a golden beam somewhere around Lake Balaton, it might be one of the

Gerlóczy Team members passing you .

DAMILDamil („Line”) has been working

in Gerlóczy for six years. His official

name is known by only a few (Zsolt

Bálint), but it is known by all that

he is always cheerful and has at

least three hands. When it comes

to omelettes, the skyscraper of

the open kitchen is incomparable.

From early spring to late autumn

he comes to work by his moped.

Sometimes even in

the wintertime.

GAULT & MILLAU: GERLÓCZYGerlóczy in Gault & Millau Gastro Guide.

Hungary for the first time in 2012

... “ This is a truly Parisian type of café

in a quiet square amidst the narrow

streets just off the heart of Pest.

A beautifully designed restaurant and

staircase lead onto hotel rooms fitted out

in exceptional taste. The menu often

changes its seasonal spread, the offering

goes from Viennese breakfast through

oysters and champagne, home-baked breads

to Mediterranean, French, Hungarian dishes. ”

SCOTCH AND THE SEAThe history and the everyday life of Scotland

have always been influenced by the sea.

Bounded by the North Sea to the east, the

Atlantic Ocean to the north and west, and the

North Channel and Irish Sea to the south-

west, Scotland has over 790 islands, which

are divided into four main groups: Shetland,

Orkney, and the Inner Hebrides and Outer

Hebrides.

And when you think of Scotland, you think of

scotch. It’s not surprising, as the deservedly

famous drink is the most important export

product for Scotland. We can’t talk about

whisky production without mentioning the

sea. Just think about the number of Scottish

distilleries built on the shores or in close

proximity to the sea. Starting with the best

known whisky region, the island of Islay

through the islands of Arran, Skye, Mull, and

Orkney you’ll find many whisky plants on the

shores all around Scotland.

The relationship between scotch and the sea has always been strong. Not only because of

the number of plants built along the shores, but also because the drink stored in warehouses

by the sea takes over the typical aromas of the marine environment. It’s all due to the fact

that the casks ‘breathe’, as they’re not made of solid but porous, living material (oak) so

the contained liquid evaporates while the aromas of the casks’ environment infiltrate

the casks. Just like we breathe in and out. The salty sea air leaves a significant mark on the

character of the whisky, that’s partly why they mature whisky in open depots along

the western shore and on the Hebrides. Just take a sip of an Islay malt (Laphroaig, Bruich-

laddich, etc.), Talisker (Skye), Highland Park (Orkney), or Old Pulteney and Springbank from

the mainland to taste the difference.

Also, the sea has always been essential for transport. Whisky as a product could reach all

the corners of the world from Scotland via the seas and oceans, thus contributing to

the popularity of scotch. There is one more thing to mention with regard to the relationship

of the sea and scotch. Whisky has successfully broken out of the ‘men’s drink’ category,

yet it’s still being presented as the constant companion of the adventurous man who seeks

and overcomes challenges. This was the case when Benromach sponsored the Clipper

Round the World regatta, when Talisker backed the journey following the last voyage of the

displaced captain of the Bounty, or when they decided to support the volunteers of the sea

rescue units. Glenlivet has also sponsored rowing competitions, Tobermory cooperated with

a regatta, and we could go on and on.

But it’s still distilleries which are emotionally close to the sea. The northernmost distillery

of the Scottish mainland, Pulteney Distillery, operates in the old centre of herring fishing, Wick.

Due to the sea breeze carrying sprays of sea water, the whisky produced here comes with

a typical salty flavour. Thus it seemed a good idea that Old Pulteney would be an ideal name

sponsor for an extraordinary sea adventure. Backing professional adventurer Jock Wishart,

Old Pulteney now sponsors the Row to the Pole event. During the challenge, a small team

of men was the first to row from the shores of Canada to the peak of the North Pole in only

33 days. Besides the financial support, honouring the fantastic achievment, Old Pulteney’s

master distiller Stuart Harvey created the Row To The Pole whisky, a limited, 35 cl edition in

canvas packaging. The relationship of the sea and whisky is stronger in Scotland than in any

other whisky producing countries. When tasting a malt or two that carry the fresh, salty breath

of the sea, you will get a first-hand experience of this.

To go with Gerlóczy’s fresh squid we recommend the Jura Superstition.www.whiskynet.hu

THE BEST TO GO WITH FISH:BRUICHLADDICH WHISKY

Let’s not rush ahead though. I did have a childhood! To be honest, not many

people can claim the same, or they don’t look it to put it mildly. With regards to

the accessories of my childhood, they’re easy to catalogue. A swallow, a ball,

and a slice of sugared bread were enough to make me happy. The latter always

landed sugared side down.

I learn important things at that age. For example that hornets, lódarázs (horse

bees) in Hungarian, aren’t born in the wedlock of horses and bees. By the time

I grew up I was aware that artichokes couldn’t strangle me, but it took further

education to teach me that hornets have nothing to do with honeycomb cakes.

They would get stuck in the caramel. Now that I’m cataloguing things, I suspect

you don’t know what I’m talking about. It’s not clear at this point if I’m trying to

make a point of zoology or gastronomy. I just kicked the hornet’s nest. Not the

one where the hornets live, but the home of everyday chaos.

In pubs and restaurants, this chaos is tangible. There’re arguments about the

good and the beautiful just like about the little and the lot. I wouldn’t mention

money; I’m more polite than that. I’m more interested in the soft, the tender and

the tough, provided I can have my share of them. Provided I can? I have nothing

else to do. Normal people form an opinion on such matters already in kinder-

garten. After a while, one stops sucking it and starts drinking it. One sits nicely

at the table, without being ill at ease. He doesn’t poke his neighbour with his

fork, in a word, he behaves himself. I’m still delighted by this sight. I don’t mean

the kindergarten, but the café.

While listening to Gergô playing the harp, I watch the people at the tables trying

to figure out which ones didn’t go to kindergarten. No kindergarten, no military,

no easy task for us. We don’t give up the fight. We set the table and serve, and

Gergő plays the harp. If he and the music are no longer understood, he steps down

on the pedals a little harder to alter the pitch of the diatonic strings by a half-step

in one or two stages. The chromatic scale might be easier to understand, and may

help others besides Gergő find the appropriate tone.

I’ve listened to this music for nearly forty years. I’ve long grown out the glencheck

suit, but now that I think back on it, I never understood why horses were covered

by the same. Made from good quality canvas especially for the summer season,

with a gusset at the front. With cross-straps, tail guard and buckles by the hind

legs. With double straps by the shoulders which could be adjusted by a metal ring

and buckles. Its size was measured by its full length from the shoulders to the

rump. I used to wear the same type of glencheck, thank you very much. All right,

without the tail guard and the gusset.

Gergô! Leave the tail guard and play the one that goes:

’I‘ve been seasoned by the years, but I still don’t know what happiness is ...

One always sees the fortune he had when it’s gone ...

May isn’t becoming for an old lad and that can’t be helped ...’

And here we go again.

GLENCHECK IT WAS ALREADY KNOWN WHEN I WAS BORN, AND I WAS CONSISTENTLY BROUGHT UP IN THE KNOWLEDGE OF THAT MY ADOLESCENCE WOULD PEAK THE MOMENT I PUT ON MY GLENCHECK SUIT.

TAMÁS T.NAGY ---->

Smoothie

- Mango - Green Apple, Cinnamon

- Lytchee - Strawberry, Rose Water

- Grenadine - Strawberry, Mint

- Cucmber - Green Apple - Watermelon, Chili

Shakes

(according to the daily offer)

Freshly Squeezed

- Orange Juice

- Green Apple Juice

Mint tea

Ice Coffee

Lemonade

Ice Tea

Beer

Wheat Beer

Vodka Soda

Rose Wine with Soda

White Wine with Soda

Coca-Cola

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REFRESHMENTSSUMMERTIME...WHAT ARE WE LONGING FOR BUT REFRESHMENT? THE LIVING IS EASY, THE COTTON AND THE TEMPERATURE ARE HIGH AND ALL WE WANT IS A GLASS OF... WHAT EXACTLY?

GUESS WHAT WILL BE THE TOP DRINKS OF THE SUMMER OF 2012

Mineral water

Beer

Wheat bear

Freshly s. orange juice

Lemonade

Rose House Wine

White House Wine

Smoothie

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LAST YEAR’S TOP DRINKS:

IMPRESSUM: Contributors: Réka Klementisz, Tamás T. Nagy, Rita Benyó, Marci Gerlóczy, Regina Bruckner, Dóra Esze English Editor: Aranka Szabó Design/photo: Péter Flanek, Ôry Dániel, Milica Mrvic Printed by: Intruder --- e-mail: marketing@gerloczy.huPublished in 1500 copies by Gerlóczy Kávéház Ltd., 1052 Budapest, Gerlóczy utca 1. Open: all days 7am - 11pm

The rooms cost 90 euro/night/for 2 + 12 euro/breakfast/person or try our new attic rooms on an introductory price at 75 euro/night+ 12 euro/breakfast/person

Gerlóczy Rooms de Lux above Gerlóczy Café:

1052 Budapest, Gerlóczy u. 1.

MAGYARS SHOULD REMAIN THE SAMEANDREAS LAURINGER IS A REAL GLOBETROTTER, WHOSE JOB HAS BEEN KEEPING HIM IN BUDAPEST FOR MONTHS.

We’re speaking in Hungarian. How did you learn the language?My father is Magyar, a ‘56er, and my family originally comes from Kôszeg. It was my mom’s idea that she’d always speak tome in Hungarian, and I’m very grateful for that. I took GCSE in Hungarian too; I’ve read Petôfi, Arany, the complete Toldi trilogy.I used to interpret from Hungarian to German for a while. Then, at university, I didn’t use the language; I didn’t speak Hungarianfor eight years before coming here.

Can you read and write in Hungarian?Yes, I insist on emailing in Hungarian at work. My colleagues found it funny at first, but I asked them to correct me wheneverI make a mistake. Thus I learn and they have fun. It’s a win-win situation.

Do you always come to Budapest or have you been elsewhere in Hungary?I’ve been to Lake Balaton, around Keszthely, Pécs, Budakeszi. I’ve got in touch with my relatives.

Whenever you’re here, you stay at Gerlóczy. As you travel a lot, you can confidently make comparisons. What do you think arethe main specialities of this hotel?First and foremost, its personability. It has a familiar feel to it; during my second time here I was addressed by my first name.Their aim is to present beauty in everything from the furniture of the rooms to the dishes. I really appreciate that. It oozescharm, has character and a homely feel. Some hotel rooms don’t give you any clues about which city they’re in. When I go tobed, I could be in Frankfurt just as well as Brighton. Gerlóczy is different. Every room is somewhat different.

What has Budapest given you as an adult?I learnt to appreciate wines here. Besides, there are remarkable restaurants here. But even if I had a favourite one, I love eating at Gerlóczy the most. When I sit down here, even when I’m working, the work is finished as a start enjoying my day. In my opinion, Budapest has two faces, a Berliner and a Viennese. The former is urban and new, the latter is beautiful, oldand rich. And there are a lot of extraordinary stories here. Once I forgot my phone in the taxi. It was found really fast, a lot of cab drivers helped to find it besides my driver. I’ve never experienced anything like this elsewhere.

What do you think of the culture of complaining?Complaints are everywhere; the Germans and Swedes often complain, the Austrians do it all the time. Magyars are moreprone to swearing. The abundance of the language and gradation allow for it. My colleagues and I just laugh about it and go along. This is the best job of my life. Sometimes it’s too honest for the business world. The only problem I can see is that Hungarians can’t sell their achievements. And their achievements are plenty, because they are really smart. There’s a lot of potential in this country.

We’re told the ladies are beautiful, too. They’re hot and very well-dressed.

What are the three things you’d change about us?There’s none. You should remain the same, because you’re good. I really enjoy Magyars.

There are many exciting people staying in Gerlóczy from all over the world. Who are they? In each issue, we introduce one of them..

DÓRA ESZE ---->

GERLÓCZY:Caféwithrooms

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