For Those Who Don't Know Us Yet
I'm Gábor — restaurant owner, head chef, and amateur baker. I'm Juci — welcoming host, the Műhely's marketeer, and the "shield" between the kitchen and the dining room. We burn the candle at both ends, draw at nineteen, and absolutely love every moment of it.
Our smiles are always genuine, our enthusiasm unstoppable — and the adrenaline that comes from seeing and managing a full house cannot be replicated.
Our guests' honest reactions and laughter speak louder than any words of praise.
One key to our success lies in quality ingredients and in putting heart into everything we make. You can taste it in every dish.
Our Philosophy
If we had to introduce ourselves briefly, we'd probably say: Bistro and Pizzeria. Bistro, because we prefer a compact menu we can keep fresh — our daily special runs for two weeks before we change it. Pizzeria, because the pizza we started with, the one our guests have come to love, is always there.
Head chef Galgóczi Gábor's philosophy is to serve dishes exactly as he imagined and conceived them in their simplicity — with that pinch of spice he likes to describe as: "my heart is in it, that's the secret."
Snapshots & Training
Gábor and Chef Kecskeméti Krisztián
Farkas Richárd and Gábor at a Metro training
Szabi at the bakery workshop after a shift
At the Onyx Workshop
At Széll Tamás's masterclass
