After running the café at the former Kultiplex, helping launch the Kőleves restaurants and the Mika Tivadar Mulató with its gardens, and supporting smaller venues, we have now launched Patisson. It reflects the same principles we have stood for since 2002. We carefully select high-quality ingredients and, wherever possible, buy from local and nearby producers, favouring small artisan makers and family farms. We take baskets to the market and avoid packaging. We make as much as we can ourselves: our sauces, stocks and other ingredients all come from our base kitchen. We cater for people with dietary sensitivities, preparing many sugar-free, gluten-free and dairy-free dishes, with a balanced choice of meat-free and vegan options. We use products free from additives, GMOs and chemicals, and choose organic ingredients whenever possible. We trace the origins of our ingredients and check our producers. We make the most of seasonal produce and seek harmony in our food, as in life. We find creative ways to use leftover ingredients and by-products, aiming to use everything and keep waste to a minimum. We only serve food we love to eat ourselves — and more.

We also protect our planet, using and providing only fully biodegradable or edible plates and cups. Our decorations are always edible, and we try to use the food itself for decoration.

We use organic or biodegradable cleaning products and chemicals wherever regulations allow. We are continually making our energy supply greener, sourcing locally and travelling by bicycle whenever possible. We take baskets to the market.