SPECIAL EVENT – the alchemist’s experimental playground
In February 2025, Alkimista’s regular dinner experience was transformed into an exciting culinary series: KISLABOR was launched – a playground for style, craftsmanship, and the joy of creation. Over the past months, eight events have been hosted, each celebrating the importance of original culinary thinking.
Four remarkable dessert tastings were presented, brought to life by brilliant pastry chefs Csenge Dusha and Zsuzsanna Ötvös.
Chef Ádám Garai showcased Japanese techniques and created what may be the best ramen in the country.
Chef András Sipos brought the sea to the table with an eight-course menu built around the magic of salt water.
It was a pleasure to share dinners with some terroir neighbors as well – exceptional winemakers who shared their treasures: Balázs Sziegl and Petra presented the gems of Hajós–Baja, while Oszkár Maurer brought the unique Kadarka of Szerémség. Each of them added something truly precious to the table – heartfelt thanks to all.
This year marks the seventh anniversary of Alkimista. Behind it stands a tried-and-true, successful restaurant concept; ahead lies the promise of boundless creativity.
In 2026, KISLABOR continues – giving space to innovative minds, artisan partners, artists working with food, winemakers, and the creative spirit of a free kitchen and true craftsmanship.
And what does this ask of the guests?
Curiosity, openness, a pinch of adventurous spirit – and, of course, keeping an eye on the upcoming 2026 programs.
Reserve a seat, come, taste, and experience it all – the welcome is always warm.
October 25 – Csenge Dusha
Two time slots: Sunday at 2:00 PM and 5:00 PM
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Cold Outside, Warm Inside
Autumn Walk with Fine Teas
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The Alkimista KISLABOR dessert tasting series continues: pastry chef Csenge Dusha returns with her sixth solo presentation, bringing a seven-course line-up of autumn finale desserts.
Guests are invited on an imaginary autumn walk through the landscape: visiting frost-kissed pear trees, stepping through damp leaves in the Maros floodplain, then returning to the veranda for breakfast. Familiar favorites are nibbled, sometimes outdoors, sometimes indoors, moving from cold to warmth, and finally settling in by the fire…
Fruits, grains, toasted seeds, smoke, wild and garden plants, classic pastry memories, and Nordic inspirations accompany the journey, paired with teas and plant-based drinks.
The menu hints, while the sequence and the pastry chef tell the story.
menu
Pears at Dawn | 0°C
honey water, verjus, sea lavender, wild blueberry, black chestnut, pear opaline
Drink pairing: Teemaa - Calm Sleep herbal
Dead Maros Riverside Survey | 12°C
fermented buckwheat, aged burnt honey, floodplain wild blackberry–lingonberry jus
Drink pairing: Rootsu - Fermented grape leaf tea
Breakfast (Not a Curd Pastry?) | 28°C
gluten-free sweet sourdough brioche, semi-dried gooseberry, grape compote
Drink pairing: Hubei Mountain Black 2022
Simulations of Acquaintances: "Giselle" | 8°C
roasted chestnut pumpkin, milk infused with walnut leaf, milk crisp, toasted corn husk “hojicha”
Side: Zhao Zhou 907 - tea jelly cube
Fuszulyka | -2°C
smoky bean ice cream, summer savory, aged plum jam, bitter cocoa
Drink pairing: Zhao Zhou hojicha infusion
Honey Cream Slice | 38°C
warm semolina foam, Giselle sheets, apricot boshi, Fjord chocolate from Mezőtúr
Drink pairing: Rootsu – Snow raspberry, birch
Fire-Gazing Slumber | 45°C
rhubarb marshmallow, sour cream granita, fennel, bergamot leaf
Drink pairing: Rootsu – Ivan Chai herbal