Restaurants must prepare for problems similar to the Covid lockdown – Miklós Lizsicsár on St. Andrea and domestic hospitality

Miklós Lizsicsár is a prominent figure in Hungarian hospitality, known for his exceptional service at the Eiffel Palace restaurant. Starting his career in 1979, he has worked in various prestigious establishments. Under his leadership, the St. Andrea restaurant evolved from a wine bar to a fine dining venue, catering primarily to office workers and hosting corporate events. Chef Endre Kollár emphasizes seasonal ingredients and local producers, offering a unique dining experience. Lizsicsár believes the restaurant has gained confidence over the past decade but acknowledges the challenges posed by changing customer habits and economic conditions. He warns of a difficult period ahead for the hospitality industry post-COVID.