Cseri Miklós (szerk.): A Resti. Skanzen füzetek 5. (Szentendre, Szabadtéri Néprajzi Múzeum, 2011)

The "resti", the railway restaurant was a household word. At the beginning the railway restaurants were functioning at a high level: the rooms were furnished with quality furniture, the tables covered with white table-cloths and fine and special dishes were served. The well-trained staff - waiters engaged for the guests, very professional cooks, and the humble leaseholder or keeper did their best. In these restaurants traditional Hungarian kitchen met with European gastronomy under French inspiration. Of course, since the Hungarian kitchen was an important contribution to the European gastronomy. Meat soup was served with 40