Celeriac aged and young.

A dish that plays with people’s values and presents time as the most precious resource.

Low time preference in perfection.

Since 2015, our signature dish at Restaurant Horváth.

A whole celeriac, baked in a salt crust and then aged in it for one year—without ever opening the crust.

During the first three months, the celeriac must be turned almost daily to prevent the salt crust from softening or breaking.

Only after a full year does the celeriac develop a parmesan-like consistency, firm enough to be grated.

We use it to complete our dish

#low #time #preference #creativity #foodstr