On Saturday, December 13, the weekly producers’ market goes fully seasonal, local, and fresh—then turns it up a notch. Country Roast (Vidéki Pecsenyés), famed for spice-driven, lard-fried, additive-free plates, moves in for the day, bringing straight-from-the-pan comfort food that actually tastes like something.
What’s sizzling
On the grill: freshly fried sausage, garlicky pork neck, and spiced boneless chicken thighs, each served with crunchy Vecsés pickles and honest sourdough. Expect lines; the scent alone could pull you from across the district.
Limited-run comforts
Small-batch catfish fisherman’s soup (halászlé) simmers for those craving proper paprika warmth, while confit duck leg appears in limited numbers with apple-braised cabbage and golden potato fried bread (lángos). When it’s gone, it’s gone—so come early and come hungry.
Why it matters
This Saturday mash-up keeps the market’s DNA—farmers, peak-season produce, real ingredients—while letting Country Roast (Vidéki Pecsenyés) do what it does best: no additives, big flavor, classic technique. One morning, one kitchen takeover, zero compromises.
