Szamos family opened their Gourmet House in the recently renovated Exchange Palace at Vörösmarty square. The Gourmet House functions as a confectionery, café and chocolate manufactury at the same time.
In the opening of their newstore, all four generations showed up: the founder’s (Mátyás Szamos) daughter, grandchildren and great-grandchildren. The company is managed by Gyula Kelényi, son-in-law of MátyásSzamos. His wife, sons and almost all of the founder’s descendants work at SzamosCompany. That’s why the opening went well in an informal family atmosphere. As Kelényi told, every Szamos specialties were there: handmade bon-bons, cakes, marzipan, all from the best ingredients in excellent quality, of which Szamosfamily is really proud. According to Kelényi, their new ‘headquarter’ is more than a typical confectionery in a pretty place. Apart from the classical choice, this confectionery offers French sweets and desserts from the era of the Austro-Hungarian Monarchy.
In addition, it’s another novelty, that Szamos offers not only desserts, but also daily menu, breakfast and a’la carte courses. Besides the special chilli-chocolate loin, on the menu we can find simple meals, like salads, baguettes or Goulash soup. Daily menu is made in a limited quantity and is seasonal, offered between noon and 3 pm every day. During the planning process Szamos provided the opportunity to have an insight into some kitchen secrets. The hand-made bon-bon manufactory was presented by BarnabásMáthéchocolatemaster, who conjured rosy, raspberry creamy and tea flavoured bon-bons in front of the guests. The whole bon-bon offer contains 40 flavours and it’s worth to buy them before Christmas, since unique bon-bon collections count as hot presents nowadays.
The Gourmet House wished to be a worthy place in the elegant building of the Exchange Palace, hence they asked the Porcelain Manufactory of Herend to be their design partner. The result is: three uniquely designed big ‘porcelain pictures’ made by artist EszterDomé. Herend’s and Szamos’s respect for the traditions and renewal means less movement and modernity for us, and it reflects much more the taste and style of the old times, which are meant to be for the older generation and tourists. We’d be kind of surprised if the expectations of the family – this place is for everyone – would come true. Maybe a more Hungarian, softer, nicer equipment would have been a better choice instead of the dark brown panels, imposing cabinets and chandeliers.
For the opening, the confectionery had prepared more surprises for the guests. It was the first time that a so called ‘chocolate tree’ (2,5 metres tall, weighs 220 kilos, has 82 golden chocolate fruits on its branches) could be seen in Hungary, since only another one exists in the world. Children finally got an answer for their much discussed question: how air goes into chocolate Santa? This was the time when Artúr, the chocolate figure making machine was introduced. He is able to make chocolate Santa, lamb, bunny or eggs depending on the season. Those who still wants to know more about chocolate, can have an insight through a glass window into the chocolate making process.
From January the spectacular workshop will transform into a school as well, where people can learn how to make chocolate in frames of English and Hungarian courses.
The fatherless, poor Serbian guy from Szentendre, Mátyás Szamos, who started learning confectionery as a man-servant and made his first marzipan rose 75 years ago, would be glad too see the empire named after him. All the 6 confectioneries and 16 stores of Szamos are world-famous, not only among sweet-toothed.
