Gastronomy

“Budapest is my fabulous city”

Come with me and explore my fantastic Budapest!

An adventure in Budapest…

An Adventure in the Hungarian Gastronomy

My offers:

Do we live for eating or do eat for living?
It is hard to answer this question, especially when you learn some of the secrets of the famous Hungarian gastronomy, its history, some famous personalities of this branch, it’s favorite ingredients, some of the Hungaricum (unique products of the Hungarian land).
We try to take a look behind the secrets, into the cuisine and we teach you some recipes of favorite dishes.
Some ideas:
Let us visit in the Museum of Hungarian Gastronomy!
Markets (piac): Great Market Hall, Hunyadi téri Market, Fény utcai, etc.
Visit a restaurant with me: now let us see the backstage! We look how the chef prepares a specialty of the house
Shopping in the Great Market Hall and then cooking course
How do they produce the famous Hungarian Sausage “Szalámi”
Museum of Marzipan- visit in a traditional workshop. Want to try?
Did you know that Budapest had over 1000 Cafés at the turn of the 19th century? -historical trip into different style cafés of the town
The Jewish cuisine: what is kosher, what are the typical Hungarian Jewish dishes, cakes?
Famous dynasties of gastronomy: The story of the Gundel family, the Papp family
Confectioner-dynasties: Auguszt, Szamos
We will eat in different types of restaurants so as to be able to taste the diverse Hungarian style:
Traditional Hungarian Cuisine
Reform Hungarian Cuisine
„Trendy”restaurant”
As my Granma did it: A simply but home-like inn
Paprika is not equal with chili! Excursion to Kalocsa, home of the famous paprika
Study tour around Hungarian Spirits: what is a good “Pálinka” made of?
Did you taste “Unicum”? Let”s visit the 200 years old brewery!
Hungary has got 22 vine areas sread all over in the country. Why don’t we visit some of them?
Ever heard of Tokaj? A dessert wine that you can produce only in North East Hungary.

Some useful informations

 

Chicken Paprikash with nokedli

Cut green pepper into 1/2 strips.
Chop onion and garlic.
Chop tomato and set aside.
Chop chicken.
Heat oil in skillet until hot.

Sautee onions until tender.
Sautee chicken on all sides, about 15 minutes.

Take pot from the heat then add sweet Hungarian paprika, stir until it dissolves in oil.

Reduce heat, add tomato, chicken broth, garlic, salt and pepper..
Cover and simmer 20 minutes.
Add green pepper; cover & cook 10 – 15 minutes.
Remove chicken to heated platter. Stir in sour cream.
Garnish with dumplings.

 

Prepare Dumplings.
Boil 8 cups water & 1 tsp salt in a dutch oven.
Mix eggs, 1/2 cup water, salt and flour.
Drop dough by teaspoon in to boiling water.
Cook uncovered for 10 minutes.
Drain dumplings.

Do You know The Spirit of the Hungarian Spirit?

Pálinka is a fruit based spirit distilled in Hungary for hundreds of years. The national spirit of the country is a Protected Designation of Origin recognized by the European Union

The production of palinka is regulated by strict specifications: only beverages made purely from Hungarian base-ingredients and fruit mashed, distilled and bottled in Hungary, prepared without any sugar or additives can be called palinka.

Any distillate which deviates in the slightest degree from this exceedingly high level of quality cannot be labeled with this protected name.

Palinka is not mass-produced in huge factories. The selection of the fruit, the lengthy preparation and the careful distillation and treatment can only be carried out in small quantities, and in easily inspected, family-based manufactories.

There is a wide range of wild crops and fruits with an unparalleled taste, suitable for fermentation. These are coupled with centuries of skilled knowledge, passed on for generations, which is now practically an art form.

Palinka is a refined, gastronomical delight: a magnificent harmony of tastes, colors and fragrances.

Drinking Pálinka

True pálinka only comes from Hungary and is made with fruits native to and harvested from the fertile Carpathian Basin region of Europe. The drink’s history can be traced back hundreds of years, and it’s no doubt that ancestors of today’s Hungarians were plucking sun-ripened fruit from trees to ferment and distill it into a drink with impressive powers. Pálinka is strong, with an alcohol content between 37% and 86%. Authentic pálinka should allow the fruit to stand on its own merit without the addition of sugars, flavors, or coloring.

Pálinka is made with sweet orchard fruits such as plums, apricots, and cherries. Though it’s a strong alcoholic beverage, it is typically served at room temperature

 

Ads

because part of the joy of drinking pálinka is its fragrance and flavor, both which can be dulled if the brandy is served too cold. To enjoy the qualities of pálinka, the brandy is drunk out of a small, tulip-shaped glass, and the true pálinka lover may sip and savor the drink. It can be drunk before or after a meal, but some suggest enjoying it after a meal as a digestive.

Pálinka in Hungary

Palinka is so integral to Hungarian culture that it’s celebrated during festivals and ranked and rated at contests. Some people even take pálinka-judging courses so they can assess the fruit brandy professionally. Pálinka judges are skilled at discerning how brandies in a competition differ from one another and which ones best others when flavor and fragrance are compared.

In Budapest, festivals that celebrate pálinka include the Pálinka and Sausage Festival in October and the Pálinka Festival in May. These festivals offer an excellent opportunity to sample a variety of brandies from makers originating from all over Hungary.

People in Hungary take pride in their fruit brandy. Some even consider it a part of a healthy lifestyle and use it for wellness or medicinal purposes.

Pálinka-Making Process

Pálinka is made from harvest fruits, and in the past, making fruit brandy was a way to use up fruits that were not eaten at the end of the season. The fruits are collected and placed into a vessel or barrel then stirred to help the fermentation process happen. Fermentation takes place over the course of several weeks.

Then the fruit mash undergoes a distillation process. Though companies that make fruit brandy use large, modern distillers, some people make pálinka in their back yard with fire and a copper cauldron. Once the pálinka goes through initial distillation, it is distilled again.

Types of Pálinka

Pálinka is often sold in tall or round elegantly shaped bottles to show off their clarity or color. Some popular types of fruit brandy include apricot (barack) palinka from Kecskemét, plum (szilva ) palinka from the Körös Valley, and apple (alma) palinka from the Szabolcs region of Hungary.

Palinka is also given special names depending upon how it is distilled. For example, palinka is distinguished by the volume of the batch and how long it has aged. Some palinka is sold with fruit in the bottle. Other fruit brandies are intended to be after-meal digestives and are made with the grape flesh leftover from pressing out the juice.

Hungary’s divine Tokaj wines

Thursday, March 26, 2015 — Nick Robertson
Like a gigantic quilt of randomly shaped corduroy patches draped over a vast expanse of pillows, the hills of Hungary’s globally revered Tokaj wine region are crisscrossed with premier vineyards cultivated for centuries – this is the source of goldenly sweet Aszú, long esteemed as one of the world’s most desirable libations. Blessed with an absolutely unique combination of geological and geographical conditions, this terrific terroir is the only place where Aszú can be made, but the area now flourishes anew as its innovative vintners also produce several other extraordinary wine varieties.
hirdetés
Sited amid the countryside’s northeastern corner where foothills of the Carpathian Mountains first rise from the Great Hungarian Plain, Tokaj bears remarkably mineral-rich soils originally formed by volcanic eruptions of 15 million years ago, and enhanced much later when the entire region was submerged under what is now the Mediterranean Sea and imparted with profuse clay deposits; subsequent volcanic activity added valuable loess to the mix. Coinciding with this potent geological blend,Tokaj is home to the confluence of Hungary’s Tisza and Bodrog rivers, and the area’s latitude generally delivers ample sunshine from early spring through late fall.

This fortunate fusion of nature sets the stage for one of the world’s most singular viticultural situations. Every autumn, the Great Hungarian Plain’s accumulated summertime warmth floats above the cool Tisza and Bodrog waters and their surrounding marshes, resulting in thick morning mists. The low-lying fog creeps up the sunshiny south-facing hillsides and envelops the grapevines growing there, and this combination of warmth and humidity is ideal for fostering “noble rot” (botrytis cinerea) on ripe grapes; the fruit reacts to the fungus by emitting aromatic elements that later ameliorate the wine with a distinctive citrus taste.

The Tokaj miracle is completed when these ripe grapes stretch their skin thin enough so that tiny holes form, allowing moisture to seep out more easily with the autumn sun and wind; thus the concentrated flesh of the berry develops more intense flavors. The raisin-like grapes are carefully handpicked and gently pressed under their own weight; the resulting extract has about five times as much natural sugar as ordinary grape juice, balanced by the fine organic acids derived from the soil’s volcanic minerals. This painstaking process provides the raw materials for honey-golden Tokaji Aszú wine, featuring a mild alcohol content but a fine sweetness that was highly cherished during bygone centuries when sugar was an expensive luxury in Europe. The most treasured variety of Aszú – the pure botrytized-grape juice, called Essencia – can contain up to about 900 grams of residual sugar per liter, and can be aged for many decades so that its taste gradually refines.
Because only a relatively small percentage of grapes can be used for Aszú with every harvest, a limited amount of this wine can be produced annually, adding to its value; for centuries, high-quality Aszú was primarily enjoyed by monarchs.
According to legend, it was France’s Louis XV of who gave it the nickname “Wine of Kings, King of Wines”; other royals who cherished Aszú included Russia’s Catherine the Great, Sweden’s King Gustav III, and Britain’s Queen Victoria. Since the valuation of Aszú was so high, in 1700 Tokaj’s vintners were the first winemakers in the world to classify their vineyards by terroir, determined by which plots consistently produced well-botrytized grapes.

Tokaji Aszú was Hungary’s finest export from that point through the early 20th century, but the region’s output of quality grapes was severely diminished following a devastating phylloxera root-louse outbreak and the World Wars. During Hungary’s communist era after WWII, quantity was emphasized over quality, so the historic vineyards’ bad conditions were exacerbated by mass-farming techniques. It was only after Hungary’s regime change in 1989 that local winemakers could again properly nurture their vineyards and resume selective handpicking of appropriately botrytized grapes, and with considerable foreign investment the Tokaj region’s wine industry enjoyed a comprehensive renaissance that continues to this day, aided by the entire area’s designation as a UNESCO World Heritage Site in 2002.

The primary grape varieties used to make Tokaji Aszú are Furmint, Hárslevelű, andSárga Muskotály (Yellow Muscat) – however, in recent years the flavorful unbotrytized berries are also increasingly used to produce excellent dry whites as well, with vintages from Tokaj’s most renowned vineyards earning glowing praise from international oenophiles. Although Aszú remains the most prized product of Tokajand is exported around the planet by major wine traders, dry Furmint andHárslevelű are both quickly gaining recognition as unique Hungarian products ideal for pairing with meals or drinking with friends on a sunny afternoon.

As Tokaj’s wines continually improve over recent decades, Tokaj itself is also growing in sophistication as a naturally beautiful travel destination – many wineries welcome the public to taste their range and tour the cellars, while different towns of the region now feature comfortable accommodations (like the Mádi Kúria Hotel or Tokaj’s Huli Panzió) and high-quality restaurants, including Mád’s charming Gusteau in a renovated stone villa, the Első Mádi Borház bistro attached to the new Szent Tamás winery, and the Sárga Borház Restaurant on the Disznókő estate grounds.

Every year, the region’s winemakers gather for the cheerful Tokaj Spring festivities and the Great Tokaj Wine Auction, happening April 24-26 in 2015. However, the following Tokaj wineries are worth checking out anytime, either with a visit or the purchase of a glass or bottle.

Andrássy: A relatively new winery housed in a stylishly understated building on a Tarcal hillside; highlights include the zesty Yellow Muscat Essencia 2006, the full-bodied dry Furmint 2012, and the five-star wellness hotel attached to the estate.

Balassa: As a leader of Tokaj’s renaissance, István Balassa approaches winemaking with deep appreciation for each vineyard; try his light Nyulászó dry Furmint 2011 or the more complex and flowery Betsek dry Furmint 2011.

Barta: Amid a lovely mansion of central Mád that is currently under extensive restoration, guests can enjoy the cozy atmosphere as much as wines like the oak-barrel-aged dry Harslevelű 2012 with a distinct herbal flavor.

Demeter Zoltán: Since 1996, master winemaker Zoltán Demeter crafts exquisite single-vineyard vintages with a goal of reflecting Tokaj’s hallowed traditions and land; his sparkling whites and dry Furmints are elegantly delightful.

Disznókő: This gorgeous estate encompasses some of Tokaj’s finest vineyards, centered by state-of-the-art winery facilities – if given the chance to try László Mészáros’s wonderfully viscous 2005 Essencia, don’t miss it.

Dobogo: Owned by Izabella Zwack (of Hungary’s Unicum-producing family), this rustic winery is where Attila Domokos makes limited-edition libations like the smoothly salty dry Furmint 2011 or the Mylitta aperitif series.

Erzsébet: A multi-generational Tokaj family produces handcrafted estate wines from several prominent vineyards in cellars dating back to 1743; their crisply saltyKirálydűlő 2012 displays the full potential of dry Furmint.

Gizella: When he took over his family’s small winery near Tokaj town, young vintnerLászló Szilágyi melded reverence for the area’s heritage with a playful modern spirit – try his light and fruity 2013 Kastély dry Furmint.

Gróf Dégenfeld: For over 150 years, the Dégenfeld Family continually utilizes top-quality Tokaj grapes to produce world-class wines; the Aszú 5-Puttonyos 1999 has an intensive bouquet with nice honey-and-apricot flavors.

Holdvölgy: Above labyrinthine cellars dating back to the 15th century, this ultra-modern winery is led by Tamás Gincsai; here several wine varieties are divided into tasteful categories like “Meditation” and “Eloquence”.

Oremus: This sprawling estate overlooking Tolcsva is innovatively designed with gravity-fed facilities to make wines as gently as possible; the Mandolas 2012 dry Furmint has a nice spiciness enhanced by oak-barrel aging.

Samuel Tinon: After tending wineries all around the world, French vintner Samuel Tinon settled down in the village of Olaszliszka to become a pioneer of dry Szamorodni, an oft-overlooked Tokaj specialty well worth trying.

Sauska: Expanding on his modern winemaking center in Villány, Hungarian tycoonKrisztián Sauska launched his Tokaj winery under the leadership of Gábor Rakaczki; the Aszú 6-Puttonyos 2003 is like flavorfully thick honey.

Szent Tamás: Welcoming visitors at the border of Mád, this sophisticated new winery emphasizes Tokaj’s mineral cocktail that produces its incredible wines – the 2011 dry Furmint is smoothly salty, nice alone or with food.

Szepsy: As the primary trailblazer behind Tokaj’s renaissance, István Szepsycontinually produces top-caliber vintages in his family’s own Mád winery; the Aszú 6-Puttonyos 2007 is smooth and fragrant with dried-apricot overtones.

For a chance to try good libations from some of these Tokaj wineries and many others without leaving Budapest, the Tokaj Grand tasting gala at the Corinthia Hotel Budapest on Saturday, March 28th welcomes the public to try the complete range of wines from the region. Moreover, many fine restaurants and wine bars across Hungary’s capital offer Tokaj wines, while all of Budapest’s Bortársaság wine shops carry an excellent selection of Tokaj’s best bottles. To learn more about Tokaj’s wine and touring, we recommend the English-language book Tokaj: A Companion for the Bibulous Traveller, and the freshly updated Tokaj Guide.

The Lost Strudel

By NORA EPHRON

I don’t mean food as habit, food as memory, food as biography, food as metaphor, food as regret, food as love, or food as in those famous madeleines people like me are constantly referring to as if they’ve read Proust, which in most cases they haven’t. I mean food as food. Food vanishes.
I’m talking about cabbage strudel, which vanished from Manhattan in about 1982 and which I’ve been searching for these last 23 years.
Cabbage strudel is on a long list of things I loved to eat that used to be here and then weren’t, starting with frozen custard; this delectable treat vanished when I was 5 years old, when my family moved to California, and my life has been a series of little heartbreaks ever since.
The cabbage strudel I’m writing about was sold at an extremely modest Hungarian bakery on Third Avenue called Mrs. Herbst’s. I initially tasted it in 1968, and I don’t want to be sentimental about it, except to say that it’s almost the only thing I remember about my first marriage. Cabbage strudel looks like apple strudel, but it’s not a dessert; it’s more like a pirozhok, the meat-stuffed turnover that was a specialty of the Russian Tea Room, which also vanished.
It’s served with soup, or with a main course like pot roast or roast pheasant (not that I’ve ever made roast pheasant, but no question cabbage strudel would be delicious with it). It has a buttery, flaky, crispy strudel crust made of phyllo (the art of which I plan to master in my next life, when I will also read Proust past the first chapter), with a moist filling of sautéed cabbage that’s simultaneously sweet, savory and completely unexpected, like all good things.
Once upon a time I ate quite a lot of cabbage strudel, and then I sort of forgot about it for a while. I think of that period as my own personal temps perdu, and I feel bad about it for many reasons, not the least of which is that it never crossed my mind that my beloved cabbage strudel would not be waiting for me when I was ready to remember it again.
This is New York, of course. The city throws curves. Rents go up. People get old, and their children no longer want to run the store. So you find yourself walking uptown looking for Mrs. Herbst’s Hungarian bakery, which was there, has always been there, is a landmark for God’s sake, a fixture of the neighborhood, practically a defining moment of New York life, and it’s vanished and no one even bothered to tell you. It’s sad. Not as sad as things that are truly sad, I’ll grant you that, but sad nonetheless.
On the other hand, the full blow is mitigated somewhat by the possibility that somewhere, somehow you’ll find the lost strudel, or be able to replicate it. And so, at first, you hope. And then, you hope against hope. And then finally, you lose hope. And there you have it: the three stages of grief when it comes to lost food.
The strudel was not to be found. I spent hours on the Internet looking for a recipe, but nothing seemed like the exact cabbage strudel I’d lost. At a cocktail party, I lunged pathetically at a man named Peter Herbst, a magazine editor who my husband had led me to believe was a relative of the Herbst strudel dynasty, but he turned out not to be.
I also spoke to George Lang, the famous Hungarian restaurateur, who was kind enough to send me a recipe for cabbage strudel, but I tried making it and it just wasn’t the same. (The truth is, most of the genuinely tragic episodes of lost food are things that are somewhat outside the reach of the home cook, even a home cook like me who has been known to overreach from time to time.)
About two years ago, when I had landed in what I thought was the slough of despond where cabbage strudel was concerned and could not possibly sink lower, my heart was broken once again: the food writer Ed Levine told me that the strudel I was looking for was available, by special order only, at Andre’s, a Hungarian bakery in Rego Park, Queens. Ed hadn’t actually sampled it himself, but he assured me that all I had to do was call Andre and he’d whip some up for me.
I couldn’t believe it. I immediately called Andre. I dropped Ed Levine’s name so hard you could hear it in New Jersey. I said that Ed had told me Andre would make cabbage strudel if I ordered it, so I was calling to order it. I was prepared to order a gross of cabbage strudels if necessary. Guess what? Andre didn’t care about Ed Levine or me. He refused to make it. He said he was way too busy making other kinds of strudel. So that was that.
But it wasn’t.
This week, I heard from Ed Levine again. He sent an e-mail to say Andre had opened a branch on the Upper East Side. It was selling cabbage strudel over the counter. You didn’t even have to order it, it was sitting right there in the bakery case. Ed Levine had eaten a piece of it. “Now I understand why you’ve been raving about cabbage strudel all this time,” he wrote.
The next day my husband and I walked over to Andre’s. It was a beautiful winter day in New York – or my idea of a beautiful winter day, in that you barely needed a coat. We found the bakery, which is also a cafe, went inside and ordered the cabbage strudel, heated up. It arrived. I lifted a forkful to my lips and tasted it.
Now I’m not going to tell you that (like Proust tasting the madeleine) I shuddered; nor am I going to report that “the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory.” That would take way more than cabbage strudel. But Andre’s cabbage strudel was divine – crisp but moist, savory but sweet, buttery beyond imagining. It wasn’t completely identical to Mrs. Herbst’s, but it was absolutely as delicious, if not more so.
Tasting it again was like being able to turn back the clock, like having the consequences of a mistake erased; it was better than getting a blouse back that the dry cleaners had lost, or a cellphone returned that had been left in a taxi; it was a validation of never giving up and of hope springing eternal; it was many things, it was all things, it was nothing at all; but mostly, it was cabbage strudel.

Chicken Paprikash

Chicken Paprikash with nokedli

Cut green pepper into 1/2 strips.
Chop onion and garlic.
Chop tomato and set aside.
Chop chicken.
Heat oil in skillet until hot.

Sautee onions until tender.
Sautee chicken on all sides, about 15 minutes.

Take pot from the heat then add sweet Hungarian paprika, stir until it dissolves in oil.

Reduce heat, add tomato, chicken broth, garlic, salt and pepper..
Cover and simmer 20 minutes.
Add green pepper; cover & cook 10 – 15 minutes.
Remove chicken to heated platter. Stir in sour cream.
Garnish with dumplings.

 

Prepare Dumplings.
Boil 8 cups water & 1 tsp salt in a dutch oven.
Mix eggs, 1/2 cup water, salt and flour.
Drop dough by teaspoon in to boiling water.
Cook uncovered for 10 minutes.
Drain dumplings.

Pálinka

Do You know The Spirit of the Hungarian Spirit?

Pálinka is a fruit based spirit distilled in Hungary for hundreds of years. The national spirit of the country is a Protected Designation of Origin recognized by the European Union

The production of palinka is regulated by strict specifications: only beverages made purely from Hungarian base-ingredients and fruit mashed, distilled and bottled in Hungary, prepared without any sugar or additives can be called palinka.

Any distillate which deviates in the slightest degree from this exceedingly high level of quality cannot be labeled with this protected name.

Palinka is not mass-produced in huge factories. The selection of the fruit, the lengthy preparation and the careful distillation and treatment can only be carried out in small quantities, and in easily inspected, family-based manufactories.

There is a wide range of wild crops and fruits with an unparalleled taste, suitable for fermentation. These are coupled with centuries of skilled knowledge, passed on for generations, which is now practically an art form.

Palinka is a refined, gastronomical delight: a magnificent harmony of tastes, colors and fragrances.

Drinking Pálinka

True pálinka only comes from Hungary and is made with fruits native to and harvested from the fertile Carpathian Basin region of Europe. The drink’s history can be traced back hundreds of years, and it’s no doubt that ancestors of today’s Hungarians were plucking sun-ripened fruit from trees to ferment and distill it into a drink with impressive powers. Pálinka is strong, with an alcohol content between 37% and 86%. Authentic pálinka should allow the fruit to stand on its own merit without the addition of sugars, flavors, or coloring.

Pálinka is made with sweet orchard fruits such as plums, apricots, and cherries. Though it’s a strong alcoholic beverage, it is typically served at room temperature

 

Ads

because part of the joy of drinking pálinka is its fragrance and flavor, both which can be dulled if the brandy is served too cold. To enjoy the qualities of pálinka, the brandy is drunk out of a small, tulip-shaped glass, and the true pálinka lover may sip and savor the drink. It can be drunk before or after a meal, but some suggest enjoying it after a meal as a digestive.

Pálinka in Hungary

Palinka is so integral to Hungarian culture that it’s celebrated during festivals and ranked and rated at contests. Some people even take pálinka-judging courses so they can assess the fruit brandy professionally. Pálinka judges are skilled at discerning how brandies in a competition differ from one another and which ones best others when flavor and fragrance are compared.

In Budapest, festivals that celebrate pálinka include the Pálinka and Sausage Festival in October and the Pálinka Festival in May. These festivals offer an excellent opportunity to sample a variety of brandies from makers originating from all over Hungary.

People in Hungary take pride in their fruit brandy. Some even consider it a part of a healthy lifestyle and use it for wellness or medicinal purposes.

Pálinka-Making Process

Pálinka is made from harvest fruits, and in the past, making fruit brandy was a way to use up fruits that were not eaten at the end of the season. The fruits are collected and placed into a vessel or barrel then stirred to help the fermentation process happen. Fermentation takes place over the course of several weeks.

Then the fruit mash undergoes a distillation process. Though companies that make fruit brandy use large, modern distillers, some people make pálinka in their back yard with fire and a copper cauldron. Once the pálinka goes through initial distillation, it is distilled again.

Types of Pálinka

Pálinka is often sold in tall or round elegantly shaped bottles to show off their clarity or color. Some popular types of fruit brandy include apricot (barack) palinka from Kecskemét, plum (szilva ) palinka from the Körös Valley, and apple (alma) palinka from the Szabolcs region of Hungary.

Palinka is also given special names depending upon how it is distilled. For example, palinka is distinguished by the volume of the batch and how long it has aged. Some palinka is sold with fruit in the bottle. Other fruit brandies are intended to be after-meal digestives and are made with the grape flesh leftover from pressing out the juice.

Tokaj wine

Hungary’s divine Tokaj wines

Thursday, March 26, 2015 — Nick Robertson
Like a gigantic quilt of randomly shaped corduroy patches draped over a vast expanse of pillows, the hills of Hungary’s globally revered Tokaj wine region are crisscrossed with premier vineyards cultivated for centuries – this is the source of goldenly sweet Aszú, long esteemed as one of the world’s most desirable libations. Blessed with an absolutely unique combination of geological and geographical conditions, this terrific terroir is the only place where Aszú can be made, but the area now flourishes anew as its innovative vintners also produce several other extraordinary wine varieties.
hirdetés
Sited amid the countryside’s northeastern corner where foothills of the Carpathian Mountains first rise from the Great Hungarian Plain, Tokaj bears remarkably mineral-rich soils originally formed by volcanic eruptions of 15 million years ago, and enhanced much later when the entire region was submerged under what is now the Mediterranean Sea and imparted with profuse clay deposits; subsequent volcanic activity added valuable loess to the mix. Coinciding with this potent geological blend,Tokaj is home to the confluence of Hungary’s Tisza and Bodrog rivers, and the area’s latitude generally delivers ample sunshine from early spring through late fall.

This fortunate fusion of nature sets the stage for one of the world’s most singular viticultural situations. Every autumn, the Great Hungarian Plain’s accumulated summertime warmth floats above the cool Tisza and Bodrog waters and their surrounding marshes, resulting in thick morning mists. The low-lying fog creeps up the sunshiny south-facing hillsides and envelops the grapevines growing there, and this combination of warmth and humidity is ideal for fostering “noble rot” (botrytis cinerea) on ripe grapes; the fruit reacts to the fungus by emitting aromatic elements that later ameliorate the wine with a distinctive citrus taste.

The Tokaj miracle is completed when these ripe grapes stretch their skin thin enough so that tiny holes form, allowing moisture to seep out more easily with the autumn sun and wind; thus the concentrated flesh of the berry develops more intense flavors. The raisin-like grapes are carefully handpicked and gently pressed under their own weight; the resulting extract has about five times as much natural sugar as ordinary grape juice, balanced by the fine organic acids derived from the soil’s volcanic minerals. This painstaking process provides the raw materials for honey-golden Tokaji Aszú wine, featuring a mild alcohol content but a fine sweetness that was highly cherished during bygone centuries when sugar was an expensive luxury in Europe. The most treasured variety of Aszú – the pure botrytized-grape juice, called Essencia – can contain up to about 900 grams of residual sugar per liter, and can be aged for many decades so that its taste gradually refines.
Because only a relatively small percentage of grapes can be used for Aszú with every harvest, a limited amount of this wine can be produced annually, adding to its value; for centuries, high-quality Aszú was primarily enjoyed by monarchs.
According to legend, it was France’s Louis XV of who gave it the nickname “Wine of Kings, King of Wines”; other royals who cherished Aszú included Russia’s Catherine the Great, Sweden’s King Gustav III, and Britain’s Queen Victoria. Since the valuation of Aszú was so high, in 1700 Tokaj’s vintners were the first winemakers in the world to classify their vineyards by terroir, determined by which plots consistently produced well-botrytized grapes.

Tokaji Aszú was Hungary’s finest export from that point through the early 20th century, but the region’s output of quality grapes was severely diminished following a devastating phylloxera root-louse outbreak and the World Wars. During Hungary’s communist era after WWII, quantity was emphasized over quality, so the historic vineyards’ bad conditions were exacerbated by mass-farming techniques. It was only after Hungary’s regime change in 1989 that local winemakers could again properly nurture their vineyards and resume selective handpicking of appropriately botrytized grapes, and with considerable foreign investment the Tokaj region’s wine industry enjoyed a comprehensive renaissance that continues to this day, aided by the entire area’s designation as a UNESCO World Heritage Site in 2002.

The primary grape varieties used to make Tokaji Aszú are Furmint, Hárslevelű, andSárga Muskotály (Yellow Muscat) – however, in recent years the flavorful unbotrytized berries are also increasingly used to produce excellent dry whites as well, with vintages from Tokaj’s most renowned vineyards earning glowing praise from international oenophiles. Although Aszú remains the most prized product of Tokajand is exported around the planet by major wine traders, dry Furmint andHárslevelű are both quickly gaining recognition as unique Hungarian products ideal for pairing with meals or drinking with friends on a sunny afternoon.

As Tokaj’s wines continually improve over recent decades, Tokaj itself is also growing in sophistication as a naturally beautiful travel destination – many wineries welcome the public to taste their range and tour the cellars, while different towns of the region now feature comfortable accommodations (like the Mádi Kúria Hotel or Tokaj’s Huli Panzió) and high-quality restaurants, including Mád’s charming Gusteau in a renovated stone villa, the Első Mádi Borház bistro attached to the new Szent Tamás winery, and the Sárga Borház Restaurant on the Disznókő estate grounds.

Every year, the region’s winemakers gather for the cheerful Tokaj Spring festivities and the Great Tokaj Wine Auction, happening April 24-26 in 2015. However, the following Tokaj wineries are worth checking out anytime, either with a visit or the purchase of a glass or bottle.

Andrássy: A relatively new winery housed in a stylishly understated building on a Tarcal hillside; highlights include the zesty Yellow Muscat Essencia 2006, the full-bodied dry Furmint 2012, and the five-star wellness hotel attached to the estate.

Balassa: As a leader of Tokaj’s renaissance, István Balassa approaches winemaking with deep appreciation for each vineyard; try his light Nyulászó dry Furmint 2011 or the more complex and flowery Betsek dry Furmint 2011.

Barta: Amid a lovely mansion of central Mád that is currently under extensive restoration, guests can enjoy the cozy atmosphere as much as wines like the oak-barrel-aged dry Harslevelű 2012 with a distinct herbal flavor.

Demeter Zoltán: Since 1996, master winemaker Zoltán Demeter crafts exquisite single-vineyard vintages with a goal of reflecting Tokaj’s hallowed traditions and land; his sparkling whites and dry Furmints are elegantly delightful.

Disznókő: This gorgeous estate encompasses some of Tokaj’s finest vineyards, centered by state-of-the-art winery facilities – if given the chance to try László Mészáros’s wonderfully viscous 2005 Essencia, don’t miss it.

Dobogo: Owned by Izabella Zwack (of Hungary’s Unicum-producing family), this rustic winery is where Attila Domokos makes limited-edition libations like the smoothly salty dry Furmint 2011 or the Mylitta aperitif series.

Erzsébet: A multi-generational Tokaj family produces handcrafted estate wines from several prominent vineyards in cellars dating back to 1743; their crisply saltyKirálydűlő 2012 displays the full potential of dry Furmint.

Gizella: When he took over his family’s small winery near Tokaj town, young vintnerLászló Szilágyi melded reverence for the area’s heritage with a playful modern spirit – try his light and fruity 2013 Kastély dry Furmint.

Gróf Dégenfeld: For over 150 years, the Dégenfeld Family continually utilizes top-quality Tokaj grapes to produce world-class wines; the Aszú 5-Puttonyos 1999 has an intensive bouquet with nice honey-and-apricot flavors.

Holdvölgy: Above labyrinthine cellars dating back to the 15th century, this ultra-modern winery is led by Tamás Gincsai; here several wine varieties are divided into tasteful categories like “Meditation” and “Eloquence”.

Oremus: This sprawling estate overlooking Tolcsva is innovatively designed with gravity-fed facilities to make wines as gently as possible; the Mandolas 2012 dry Furmint has a nice spiciness enhanced by oak-barrel aging.

Samuel Tinon: After tending wineries all around the world, French vintner Samuel Tinon settled down in the village of Olaszliszka to become a pioneer of dry Szamorodni, an oft-overlooked Tokaj specialty well worth trying.

Sauska: Expanding on his modern winemaking center in Villány, Hungarian tycoonKrisztián Sauska launched his Tokaj winery under the leadership of Gábor Rakaczki; the Aszú 6-Puttonyos 2003 is like flavorfully thick honey.

Szent Tamás: Welcoming visitors at the border of Mád, this sophisticated new winery emphasizes Tokaj’s mineral cocktail that produces its incredible wines – the 2011 dry Furmint is smoothly salty, nice alone or with food.

Szepsy: As the primary trailblazer behind Tokaj’s renaissance, István Szepsycontinually produces top-caliber vintages in his family’s own Mád winery; the Aszú 6-Puttonyos 2007 is smooth and fragrant with dried-apricot overtones.

For a chance to try good libations from some of these Tokaj wineries and many others without leaving Budapest, the Tokaj Grand tasting gala at the Corinthia Hotel Budapest on Saturday, March 28th welcomes the public to try the complete range of wines from the region. Moreover, many fine restaurants and wine bars across Hungary’s capital offer Tokaj wines, while all of Budapest’s Bortársaság wine shops carry an excellent selection of Tokaj’s best bottles. To learn more about Tokaj’s wine and touring, we recommend the English-language book Tokaj: A Companion for the Bibulous Traveller, and the freshly updated Tokaj Guide.

The Lost Strudel

The Lost Strudel

By NORA EPHRON

I don’t mean food as habit, food as memory, food as biography, food as metaphor, food as regret, food as love, or food as in those famous madeleines people like me are constantly referring to as if they’ve read Proust, which in most cases they haven’t. I mean food as food. Food vanishes.
I’m talking about cabbage strudel, which vanished from Manhattan in about 1982 and which I’ve been searching for these last 23 years.
Cabbage strudel is on a long list of things I loved to eat that used to be here and then weren’t, starting with frozen custard; this delectable treat vanished when I was 5 years old, when my family moved to California, and my life has been a series of little heartbreaks ever since.
The cabbage strudel I’m writing about was sold at an extremely modest Hungarian bakery on Third Avenue called Mrs. Herbst’s. I initially tasted it in 1968, and I don’t want to be sentimental about it, except to say that it’s almost the only thing I remember about my first marriage. Cabbage strudel looks like apple strudel, but it’s not a dessert; it’s more like a pirozhok, the meat-stuffed turnover that was a specialty of the Russian Tea Room, which also vanished.
It’s served with soup, or with a main course like pot roast or roast pheasant (not that I’ve ever made roast pheasant, but no question cabbage strudel would be delicious with it). It has a buttery, flaky, crispy strudel crust made of phyllo (the art of which I plan to master in my next life, when I will also read Proust past the first chapter), with a moist filling of sautéed cabbage that’s simultaneously sweet, savory and completely unexpected, like all good things.
Once upon a time I ate quite a lot of cabbage strudel, and then I sort of forgot about it for a while. I think of that period as my own personal temps perdu, and I feel bad about it for many reasons, not the least of which is that it never crossed my mind that my beloved cabbage strudel would not be waiting for me when I was ready to remember it again.
This is New York, of course. The city throws curves. Rents go up. People get old, and their children no longer want to run the store. So you find yourself walking uptown looking for Mrs. Herbst’s Hungarian bakery, which was there, has always been there, is a landmark for God’s sake, a fixture of the neighborhood, practically a defining moment of New York life, and it’s vanished and no one even bothered to tell you. It’s sad. Not as sad as things that are truly sad, I’ll grant you that, but sad nonetheless.
On the other hand, the full blow is mitigated somewhat by the possibility that somewhere, somehow you’ll find the lost strudel, or be able to replicate it. And so, at first, you hope. And then, you hope against hope. And then finally, you lose hope. And there you have it: the three stages of grief when it comes to lost food.
The strudel was not to be found. I spent hours on the Internet looking for a recipe, but nothing seemed like the exact cabbage strudel I’d lost. At a cocktail party, I lunged pathetically at a man named Peter Herbst, a magazine editor who my husband had led me to believe was a relative of the Herbst strudel dynasty, but he turned out not to be.
I also spoke to George Lang, the famous Hungarian restaurateur, who was kind enough to send me a recipe for cabbage strudel, but I tried making it and it just wasn’t the same. (The truth is, most of the genuinely tragic episodes of lost food are things that are somewhat outside the reach of the home cook, even a home cook like me who has been known to overreach from time to time.)
About two years ago, when I had landed in what I thought was the slough of despond where cabbage strudel was concerned and could not possibly sink lower, my heart was broken once again: the food writer Ed Levine told me that the strudel I was looking for was available, by special order only, at Andre’s, a Hungarian bakery in Rego Park, Queens. Ed hadn’t actually sampled it himself, but he assured me that all I had to do was call Andre and he’d whip some up for me.
I couldn’t believe it. I immediately called Andre. I dropped Ed Levine’s name so hard you could hear it in New Jersey. I said that Ed had told me Andre would make cabbage strudel if I ordered it, so I was calling to order it. I was prepared to order a gross of cabbage strudels if necessary. Guess what? Andre didn’t care about Ed Levine or me. He refused to make it. He said he was way too busy making other kinds of strudel. So that was that.
But it wasn’t.
This week, I heard from Ed Levine again. He sent an e-mail to say Andre had opened a branch on the Upper East Side. It was selling cabbage strudel over the counter. You didn’t even have to order it, it was sitting right there in the bakery case. Ed Levine had eaten a piece of it. “Now I understand why you’ve been raving about cabbage strudel all this time,” he wrote.
The next day my husband and I walked over to Andre’s. It was a beautiful winter day in New York – or my idea of a beautiful winter day, in that you barely needed a coat. We found the bakery, which is also a cafe, went inside and ordered the cabbage strudel, heated up. It arrived. I lifted a forkful to my lips and tasted it.
Now I’m not going to tell you that (like Proust tasting the madeleine) I shuddered; nor am I going to report that “the vicissitudes of life had become indifferent to me, its disasters innocuous, its brevity illusory.” That would take way more than cabbage strudel. But Andre’s cabbage strudel was divine – crisp but moist, savory but sweet, buttery beyond imagining. It wasn’t completely identical to Mrs. Herbst’s, but it was absolutely as delicious, if not more so.
Tasting it again was like being able to turn back the clock, like having the consequences of a mistake erased; it was better than getting a blouse back that the dry cleaners had lost, or a cellphone returned that had been left in a taxi; it was a validation of never giving up and of hope springing eternal; it was many things, it was all things, it was nothing at all; but mostly, it was cabbage strudel.

  • Guide of Budapest-Gasztronómia-gulyás
  • Guide of Budapest-Gasztronómia-gulyás
  • Guide of Budapest-Gasztronómia-Vegyes tál
  • Guide of Budapest-Gasztronómia-Pálinka
  • Guide of Budapest-Gasztronómia-Pálinka
  • Guide of Budapest-Magyar-borok
  • Guide of Budapest-Gasztronómia-Magyar-borok
  • Guide of Budapest-Gasztronómia-Magyar-borok
  • Guide of Budapest-Gasztronómia-Pálinka
  • Guide of Budapest-Gasztronómia-Pálinka
  • Gide of Budapest-Newyork kávézó

Guide Of Budapest

Take a look at my offers!

  • Guide of Budapest Bódvalenke
    Gypsies sing and cook for you. They want to show you their unique culture...
    Gypsy Life in Hungary
  • Guide of budapest-retro-budapest
    Budapest lives in its history; you can find mediaeval fragments, amazing buildings, squares and...
    The remains of Communism
  • Guide of Budapest Grassalkovich Kastély Gödöllő
    Did you know about the lovely places so close to Budapest? Like the favorite Baroque...
    Around Budapest
  • Guide of Budapest-Hungary Parlament
    Budapest from below, from the air, on wheels and from the water – Active and...
    Special offers
  • Guide of Budapest-Sisi- Erzsébet-Magyar-királynő-festmény
    We try to find some of the traces of the Queen in and around...
    Queen Elizabeth
  • Guide of Budapest-Széchenyi-Fürdő
    A walking tour during which we take a journey back in time, and answer...
    The bath of Budapest
  • Guide of Budapest kultúra művészet
    The wonderful sites where various music genre can be heard and enjoyed: State Opera House Music...
    Culture
  • Guide of budapest-gasztronómia
    It is hard to answer this question, especially when you learn some of the...
    Gastronomy
  • Guide of Budapest-Dohány-utcai zsinagóga
    There have been Jewish communities in Pest and Buda since the 13th century. This...
    Jewish Budapest
  • Guide of Budapest-Halász-Bástya
    During a 3,5 hour trip you will visit the most important and imposing sights...
    Budapest Classic
No Comments

Post A Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Facebook

ADATKEZELÉSI TÁJÉKOZTATÓ AZ ÉRINTETT TERMÉSZETES SZEMÉLY JOGAIRÓL SZEMÉLYES ADATAI KEZELÉSE VONATKOZÁSÁBAN (GDPR)


TARTALOMJEGYZÉK



BEVEZETÉS
I. FEJEZET - AZ ADATKEZELŐ MEGNEVEZÉSE
II. FEJEZET - ADATFELDOLGOZÓK MEGNEVEZÉSE
1. Társaságunk IT szolgáltatója
2. Postai szolgáltatások, kézbesítés, csomagküldés
III. FEJEZET - LÁTOGATÓI ADATKEZELÉS A TÁRSASÁG HONLAPJÁN - TÁJÉKOZTATÁS SÜTIK (COOKIE) ALKALMAZÁSÁRÓL
1. Általános tájékoztatás a sütikről
2. Tájékoztatás a Társaság honlapján alkalmazott sütikről, webjelzőkről, illetve a látogatás során létrejövő adatokról
3. Adatkezelés
4. A személyes adatok továbbítása
IV. FEJEZET - TÁJÉKOZTATÁS AZ ÉRINTETT SZEMÉLY JOGAIRÓL
1. A tájékoztatás joga, adatkezeléshez hozzájárulás visszavonásának joga és a törlés joga
2. Jogérvényesítési lehetőségek

BEVEZETÉS


A természetes személyeknek a személyes adatok kezelése tekintetében történő védelméről és az ilyen adatok szabad áramlásáról, valamint a 95/46/EK rendelet hatályon kívül helyezéséről szóló AZ EURÓPAI PARLAMENT ÉS A TANÁCS (EU) 2016/679 RENDELETE (a továbbiakban: Rendelet) előírja, hogy az Adatkezelő megfelelő intézkedéseket hoz annak érdekében, hogy az érintett részére a személyes adatok kezelésére vonatkozó, minden egyes tájékoztatást tömör, átlátható, érthető és könnyen hozzáférhető formában, világosan és közérthetően megfogalmazva nyújtsa, továbbá, hogy az Adatkezelő elősegíti az érintett jogainak a gyakorlását.
Az érintett előzetes tájékoztatási kötelezettségét az információs önrendelkezési jogról és az információszabadságról 2011. évi CXII. törvény is előírja.
Az alábbiakban olvasható tájékoztatással e jogszabályi kötelezettségünknek teszünk eleget. A jelen tájékoztató az https://www.guideofbudapest.hu honlapon keresztül végzett adatkezelésekre vonatkozik.
Jelen szabályzat fő célja, hogy rögzítse a Kleyer Tolmács és Idegenforgalmi Szolgáltató Betéti Társaság által alkalmazott adatvédelmi és adatkezelési elveket és a szervezet adatvédelmi és adatkezelési politikáját, illetve tájékoztatást nyújtson az általa végzett adatkezelésről. Jelen Szabályzat célja továbbá annak biztosítása, hogy a Kleyer Tolmács és Idegenforgalmi Szolgáltató Betéti Társaság által nyújtott szolgáltatások minden területén biztosított legyen minden egyén számára jogainak és törvényes érdekeinek védelme. Az Adatkezelő Kleyer Tolmács és Idegenforgalmi Szolgáltató Betéti Társaság fenntartja a jogát arra, hogy adatvédelmi politikáját és egyúttal jelen Szabályzat tartalmát az általa nyújtott szolgáltatások változása esetén, valamint a mindenkor hatályos jogszabályi rendelkezéseknek megfelelően, egyoldalúan módosítsa. Jelen szabályzat bármilyen változásáról az Adatkezelő az érintetteket a változással egyidejűleg értesíti a https://www.guideofbudapest.hu honlapon.


I. FEJEZET AZ ADATKEZELŐ MEGNEVEZÉSE


E tájékoztatás kiadója, egyben az Adatkezelő:
  • Cégnév: Kleyer Tolmács és Idegenforgalmi Szolgáltató Betéti Társaság
  • Székhely: 1195 Budapest, Batthyány u. 4/2
  • Cégjegyzékszám: 01-06-756402
  • Adószám: 21552021-1-43
  • Képviselő: Kleyer Éva
  • Telefonszám: +36/30 962-8656
  • E-mail cím: ekleyer@gmail.com
  • Honlap: https://www.guideofbudapest.hu
  • (a továbbiakban: Társaság)


II. FEJEZET
ADATFELDOLGOZÓK MEGNEVEZÉSE


Adatfeldolgozó: az a természetes vagy jogi személy, közhatalmi szerv, ügynökség vagy bármely egyéb szerv, amely az adatkezelő nevében személyes adatokat kezel; (Rendelet 4. cikk 8.)
Az adatfeldolgozó igénybevételéhez nem kell az érintett előzetes beleegyezése, de szükséges a tájékoztatása. Ennek megfelelően a következő tájékoztatást adjuk:
1. Társaságunk IT szolgáltatója
Társaságunk a honlapja fenntartásához és kezeléséhez adatfeldolgozót nem vesz igénybe, az IT szolgáltatásokat (tárhelyszolgáltatás) biztosítja, és ennek keretében – a vele fennálló szerződésünk tartamáig - kezeli a honlapon megadott személyes adatokat, az általa végzett művelet a személyes adatok tárolása a szerveren.

Ezen adatfeldolgozó megnevezése a következő:
  • Cégnév: Kleyer Tolmács és Idegenforgalmi Szolgáltató Betéti Társaság
  • Székhely: 1195 Budapest, Batthyány u. 4/2
  • Adószám: 21552021-1-43
  • Képviselő: Kleyer Éva
  • Adatkezelő: Kleyer Viktória

2. Postai szolgáltatások, kézbesítés, csomagküldés
Ezen adatfeldolgozók Társaságunktól megkapják a megrendelt termék kézbesítéséhez szükséges személyes adatokat (érintett neve, címe, telefonszáma), és ennek felhasználásával kiszállítja a terméket.
Ezen szolgáltatók:
Magyar Posta

III. FEJEZET LÁTOGATÓI ADATKEZELÉS A TÁRSASÁG HONLAPJÁN - TÁJÉKOZTATÁS SÜTIK (COOKIE) ALKALMAZÁSÁRÓL


1. Általános tájékoztatás a sütikről
1.1. A süti (angolul cookie) egy olyan adat, amit a meglátogatott weboldal küld a látogató böngészőjének (változónév-érték formában), hogy az eltárolja és később ugyanaz a weboldal be is tudja tölteni a tartalmát. A sütik konfigurációs beállításokat tartalmazó kis adatcsomagok, amelyek elősegítik az online szolgáltatások felhasználóbarátabbá, hatékonyabbá és biztonságosabbá tételét.
1.2. A süti lényege, hogy a weboldalszolgáltatások természeténél fogva szükség van arra, hogy egy felhasználót megjelöljön (pl. hogy belépett az oldalra) és annak megfelelően tudja a következőkben kezelni.
1.3. A sütik fajtái:
1.3.1. Technikailag elengedhetetlenül szükséges munkamenet (session) sütik: amelyek nélkül az oldal egyszerűen nem működne funkcionálisan, ezek a felhasználó azonosításához, pl. annak kezeléséhez szükséges, hogy belépett-e, mit tett a kosárba, stb. Ez jellemzően egy session-id letárolása, a többi adat a szerveren kerül tárolásra, ami így biztonságosabb. Van biztonsági vonatkozása, ha a session süti értéke nem jól van generálva, akkor session-hijacking támadás veszélye fennáll, ezért feltétlenül szükséges, hogy megfelelően legyenek ezek az értékek generálva. Más terminológiák session cookie-nak hívnak minden sütit, amik a böngészőből való kilépéskor törlődnek (egy session egy böngészőhasználat az elindítástól a kilépésig).
1.3.2. Használatot elősegítő sütik: így azokat a sütiket szokták nevezni, amelyek megjegyzik a felhasználó választásait, például milyen formában szeretné a felhasználó az oldalt látni. Ezek a fajta sütik lényegében a sütiben tárolt beállítási adatokat jelentik.
1.3.3. Teljesítményt biztosító sütik: bár nem sok közük van a "teljesítmény"-hez, általában így nevezik azokat a sütiket, amelyek információkat gyűjtenek a felhasználónak a meglátogatott weboldalon belüli viselkedéséről, eltöltött idejéről, kattintásairól. Ezek jellemzően harmadik fél alkalmazásai (pl. Google Analytics, AdWords, vagy Yandex.ru sütik). Ezek a látogatóról profilalkotás készítésére alkalmasak.
A böngésző vagy a mobileszközök adatvédelmének megfelelő beállítása lehetővé teszi, hogy Ön értesítést kapjon, valahányszor sütit küldenek az eszközére, így Ön eseti alapon eldöntheti, hogy engedélyezi vagy megtiltja azok használatát. Emellett csak bizonyos esetekben vagy alapbeállításként letilthatja a sütik fogadását, és aktiválhatja a sütik automatikus törlését a böngésző minden egyes bezárásánál. Azt azonban mindig szem előtt kell tartani, hogy a sütik inaktiválása esetén az online szolgáltatások egyes funkciói nem lesznek teljesen elérhetők.
2. Tájékoztatás a Társaság honlapján alkalmazott sütikről, webjelzőkről, illetve a látogatás során létrejövő adatokról
2.1. A látogatás során kezelt adatkör: Társaságunk honlapja (https://www.guideofbudapest.hu) a weboldal használata során a látogatóról, illetve az általa böngészésre használt eszközről az alábbi adatokat rögzítheti és kezelheti:
  • a látogató által használt IP cím,
  • a böngésző típusa,
  • a böngészésre használt eszköz operációs rendszerének jellemzői (beállított nyelv),
  • látogatás időpontja,
  • a meglátogatott (al)oldal, funkció vagy szolgáltatás.
  • kattintás.

Ezeket az adatokat maximum 90 napig őrizzük meg és elsősorban biztonsági incidensek vizsgálatához használhatjuk.
2.2. A honlapon alkalmazott sütik
2.2.1. Technikailag elengedhetetlenül szükséges munkamenet (session) sütik
Az adatkezelés célja: a honlap megfelelő működésének biztosítása. Ezek a sütik ahhoz szükségesek, hogy a látogatók böngészhessék weboldalunkat, zökkenőmentesen és teljes körűen használhassák annak funkcióit, a weboldalunkon keresztül elérhető szolgáltatásokat. Ezen sütik adatkezelésének időtartama kizárólag a látogató aktuális látogatására vonatkozik, a munkamenet végeztével, illetve a böngésző bezárásával a sütik e fajtája automatikusan törlődik a számítógépéről.
Az online szolgáltatásaink jellemzően „munkamenet sütiket” használ, melyek a böngésző bezárásakor automatikusan törlődnek. Esetenként „állandó sütiket” is használnak, amelyek addig az eszközén maradnak, amíg le nem járnak, vagy amíg manuálisan nem törlik azokat. Az állandó sütik lehetővé teszik, hogy a következő látogatáskor felismerjük a böngészőjét. A „harmadik féltől származó sütik”, vagyis harmadik fél szolgáltatók, pl. Google Inc., sütijeire vonatkozó tájékoztatást lásd az adott szolgáltató adatvédelmi szabályainál.
2.2.2. Webjelzők
A sütik mellett ún. webjelzőket is használunk (amelyeket oldalcímkének is nevezhetünk) a weboldalunk vagy a hírleveleink hatékonyságának kielemzésére. Például a hírleveleink és a HTML e-mailjeink olyan webjelzőket tartalmazhatnak, amelyek képesek megállapítani, hogy az e-mailt vagy az e-mailben küldött linket megnyitották-e. Az ilyen információk elősegítik az e-mail szolgáltatásunk javítását, és a tartalmainknak a felhasználók igényeihez történő igazítását. Az e-mail törlése a webjelzőt is törli. A normál szöveges e-mailek magától értetődően nem tartalmaznak webjelzőket.
2.2.3 Webelemzés
A működés folyamatos optimalizálása és a maximális felhasználó-barátság érdekében az online szolgáltatásaink egy része az itt felsorolt webelemzési szolgáltatásokat és közösségi plugin-okat használja. Az erre a célra használt adatok típusa kizárólag nem személyes adat.

- Google Analytics: A Google Inc., 1600 Amphitheatre Parkway Mountain View, CA 94043, USA, Google Analytics rendszere sütiket, vagyis a számítógépen tárolt szöveges adatcsomagokat használ annak kielemzésére, hogy Ön miként használja az online szolgáltatásainkat. Általában a süti által az Ön felhasználói magatartására vonatkozóan összegyűjtött adatokat az USA-ban található Google szerverre továbbítják, és ott tárolják. Abban az esetben, ha az online szolgáltatásoknál aktiválják az IP anonimizálást, a Google már az Európai Unió tagállamaiban és az Európai Gazdasági Térségben lerövidíti az IP címet. Csak rendkívüli esetben továbbítják a teljes IP címet az USA-ban lévő Google szerverre, és rövidítik le ott. Ezeket az információkat a Google az online szolgáltatások működtetőjének megbízásából arra használja, hogy kiértékelje az online szolgáltatások Ön általi használatát, jelentéseket állítson össze ezekről a tevékenységekről, valamint az online szolgáltatások használatával és az internethasználattal kapcsolatos egyéb szolgáltatásokat nyújtson a weboldal működtetője felé. Az Ön böngészője által a Google Analytics keretében továbbított IP címet nem vezetik össze a Google birtokában lévő más adatokkal. A sütik mentése a böngésző szoftver megfelelő beállításával megakadályozható. Azonban ilyen esetben nem lesz képes teljes mértékben kihasználni az online szolgáltatások minden funkcióját. A sütik által generált adatok gyűjtése és azoknak a Google általi felhasználása megakadályozható az alábbi linken található böngésző plugin letöltésével és telepítésével (https://tools.google.com/dlpage/gaoptout?hl=en). A felhasználási feltételekre és az adatvédelmi szabályokra vonatkozó részletes információk itt találhatók: www.google.com/analytics/terms/gb.htmlorhttps://www.google.com/policies/.

- Facebook Plugin-ok („Megosztás” gomb): A Facebook Inc. cég, 1 Hacker Way, Menlo Park, California 94025, USA, plugin-jai a Facebook logójáról vagy a „Megosztás” gombról ismerhető fel. A Facebook plugin-ok áttekintéséhez kattintson ide: http://developers.facebook.com/docs/plugins/. Amikor az online szolgáltatásainkat használja, a plugin közvetlen kapcsolatot hoz létre az Ön böngészője és a Facebook szerverei között. Ily módon a Facebook tájékoztatást kap arról, hogy Ön az IP címével az online szolgáltatásokat használja. Amikor rákattint a Facebook „Megosztás” gombjára, miközben be van jelentkezve a Facebook fiókjába, az online szolgáltatásaink tartalmait hozzá tudja kapcsolni a Facebook profiljához. Ekkor a Facebook össze tudja kötni az online szolgáltatásaink használatát az Ön felhasználói fiókjával. Szeretnénk kihangsúlyozni, hogy az online szolgáltatások nyújtójaként nem rendelkezünk semmilyen ismeretekkel a továbbított adatok tartalmát és azoknak a Facebook általi felhasználását illetően. További információkért olvassa el a Facebook adatvédelmi irányelveit: https://www.facebook.com/policy.php. Ha nem kívánja engedélyezni, hogy a Facebook összekapcsolja az online szolgáltatásaink használatát az Ön Facebook felhasználói fiókjával, kérjük, jelentkezzen ki a Facebook felhasználói fiókjából.

- Xing: Minden alkalommal, amikor olyan online szolgáltatásunkat veszi igénybe, amely a XING AG, Dammtorstraße 29-32, 20354 Hamburg, Németország, Xing hálózatát használja, kapcsolat létesül a Xing szerverekkel. Amennyire tudjuk, személyes adatok tárolására nem kerül sor. Konkrétan, a Xing nem tárolja az IP címeket, vagy értékeli ki a felhasználói tevékenységeket. További információkért olvassa el a Xing adatvédelmi irányelveit: https://www.xing.com/app/share?op=data_protection.

- YouTube: A YouTube-ot a Google cég, vagyis a YouTube, LLC, 901 Cherry Ave., San Bruno, CA 94066, USA, működteti. Amikor valamelyik, YouTube pluginnel rendelkező online szolgáltatásunkat használja, akkor az rákapcsolódik a YouTube szerverekre, és az igénybe vett online szolgáltatással kapcsolatos információk továbbításra kerülnek a YouTube szerverekhez. Ha Ön be van jelentkezve a YouTube fiókjába, akkor ezzel a YouTube számára lehetővé teszi, hogy a böngészési tevékenységét közvetlenül összekapcsolja a felhasználó profiljával. Ez a YouTube fiókból való kijelentkezéssel akadályozható meg. A YouTube adatfelhasználásával kapcsolatos további információkat lásd a YouTube adatvédelmi irányelveinél: https://www.google.com/intl/en/policies/privacy/.

- Twitter: A Twitter szolgáltatást a Twitter Inc. cég, 1355 Market Street, Suite 900, San Francisco, CA 94103, USA, nyújtja. A Twitter alkalmazás és a „re-tweet” funkció használatakor az Ön által használt online szolgáltatások összekapcsolásra kerülnek a Twitter fiókkal, és erről a többi felhasználó is tájékoztatást kap. Ezzel egyidejűleg adatok kerülnek továbbításra a Twitter alkalmazásba. Szeretnénk kihangsúlyozni, hogy az online szolgáltatások nyújtójaként nincs tudomásunk a továbbított adatok tartalmáról és a Twitter által felhasználásukról. A további információkat lásd a Twitter adatvédelmi irányelveinél: http://twitter.com/privacy. A Twitter fiók adatvédelmi beállításai megváltoztathatók, lásd: http://twitter.com/account/settings.

- LinkedIn: A Linkedlin hálózat működtetője a LinkedIn Corporation, 2029 Stierlin Court, Mountain View, CA 94043, USA. Minden olyan alkalommal, amikor a LinkedIn funkciókat tartalmazó online szolgáltatásaink valamelyikét használja, kapcsolat létesül a LinkedIn szerverekkel. A LinkedIn tájékoztatást kap arról, hogy Ön az IP címével az online szolgáltatásainkat használja. Amikor a LinkedIn programnál rákattint az „Ajánlás” gombra, miközben be van jelentkezve a LinkedIn fiókjába, az online szolgáltatásaink használata összekapcsolható Önnel és a felhasználói fiókjával. Szeretnénk kihangsúlyozni, hogy az online szolgáltatások nyújtójaként nincs tudomásunk a továbbított adatok tartalmáról és a LinkedIn általi felhasználásukról. A további információkat lásd a LinkedIn adatvédelmi irányelveinél: https://www.linkedin.com/legal/privacy-policy

- Hotjar: A felhasználói élmény javítása érdekében az online szolgáltatásaink egy része a Hotjar szoftvert használja (http://www.hotjar.com, 3 Lyons Range, 20 Bisazza Street, Sliema SLM 1640, Málta, Európa). A Hotjar lehetővé teszi a felhasználói tevékenységek (egérmozgás, kattintások, görgetés) mérését és kiértékelését. Erre a célra a Hotjar sütiket telepít a felhasználó eszközére, és tárolni tudja a felhasznál adatait, pl. böngésző információk, operációs rendszer, a weboldalon eltöltött idő stb. A Hotjar általi adatfeldolgozásra vonatkozó további információkat lásd: www.hotjar.com/privacy.

- Siteimprove: A Siteimprove Analytics, a Siteimprove A/S (Sankt AnnæPlads 28, 1250 Copenhagen, Dánia) cég webelemző szolgáltatása, sütiket, vagyis a számítógépen tárolt adatcsomagokat használ, és kielemzi az online szolgáltatásaink használatát. Az online szolgáltatásainkra vonatkozó információkat (a felhasználó titkosított IP címét is beleértve) a sütik segítségével összegyűjtik, a Dániában található Siteimprove szerverhez továbbítják, és ott tárolják. Ezeket az információkat a Siteimprove az online szolgáltatások használatának kiértékelésére és jelentések összeállítására használja. A Siteimprove ezeket az információkat nem adja át harmadik feleknek. A Siteimprove az adatok összegyűjtését és feldolgozását a német adatvédelmi előírásoknak megfelelően végzi. A felhasználó a böngésző szoftver megfelelő beállításának kiválasztásával megakadályozhatja a sütik telepítését. Ilyen esetben az online szolgáltatások nem minden funkciója lesz hiánytalanul elérhető a felhasználó számára. A további információkat lásd a Siteimprove adatvédelmi irányelveinél: https://siteimprove.com/legal/privacy-policy/

3. Adatkezelés
Alapelvként az Ön által megadott személyes adatokat kizárólag az ismertetett célokra dolgozzuk fel és használjuk fel. Ezek közé a következők tartoznak:
3.1. Tájékoztató anyagok megrendelése
Ha Ön tájékoztató anyagokat rendel tőlünk, az Ön által megadott személyes információkat kizárólag az Ön megrendelésének feldolgozásához használjuk fel. A megrendelések teljesítéséhez harmadik felek szolgáltatásait is igénybe vehetjük, akiknek kizárólag az Ön megrendelésének teljesítése céljából átadhatjuk az Ön adatait. Más célokra kizárólag akkor használhatjuk fel az Ön által átadott személyes adatokat, ha ahhoz
Ön a hozzájárulását adja.
  • Adatkezelés célja: Tájékoztató anyagok megküldése.
  • Adatkezelés jogalapja: Önkéntes hozzájárulás.
  • Kezelt adatok köre: Név, e-mail cím, telefonszám.
  • Adatkezelés időtartama: Tájékoztató anyag megküldését követő 1 év.

4. A személyes adatok továbbítása
Az Ön által kért interakció jellegétől függően (pl. visszahívás, megrendelés feladás, szolgáltatáskérés, tájékoztatás stb.), az Ön adatai átadhatók a megrendelés teljesítésében résztvevő harmadik feleknek (pl. csomagküldő cégek, bankok stb.). Ezenfelül az adatok átadását kérhetik tőlünk a jogi követelmények teljesítése, illetve a jogok és megállapodások érvényesítése érdekében.
4.1. Adattovábbítás harmadik felekhez Bizonyos megrendelések teljesítéséhez és meghatározott szolgáltatások nyújtásához külső szolgáltatókat veszünk igénybe (pl. szállítmányozók). Az ilyen szolgáltatók számára, kizárólag az általunk adott megbízások teljesítése céljából megengedett az általunk összegyűjtött és feldolgozott adatok felhasználása és továbbítása.
4.2. Jogok és a tulajdon védelme: Ha okunk van azt feltételezni, hogy az Adatkezelő, a szállítók, ügyfelek, vagy harmadik felek jogai és tulajdonai sérültek vagy sérülhetnek, akkor az Ön személyes adatait felhasználhatjuk vagy átadhatjuk az ilyen jogok és/vagy tulajdonok megvédése érdekében. Ezenfelül fenntartjuk a jogot arra, hogy kiadjuk az Ön adatait, ha azt a törvények vagy az illetékes hatóságok rendeletei előírják.
Az Ön személyes adatait a következő célból továbbítjuk: a törvények, jogszabályok, állami hatóságok által kiadott utasítások vagy kötelező érvényű rendelkezések érvényesítése vagy betartása, biztonsági fenyegetések, csalás vagy más bűncselekmények felderítése és megelőzése, az Adatkezelők vagy harmadik felek jogainak és tulajdonának megvédése és/vagy érvényesítése, a saját alkalmazottaink és a harmadik felek alkalmazottai jogainak és személyes biztonságának megvédése.

IV. FEJEZET TÁJÉKOZTATÁS AZ ÉRINTETT SZEMÉLY JOGAIRÓL


1. A tájékoztatás joga, adatkezeléshez hozzájárulás visszavonásának joga és a törlés joga
Önnek jogában áll, hogy írásban tájékoztatást kérjen az általunk tárolt személyes adatairól. Ezenfelül, a személyes adatai felhasználásához kapcsolódóan, Önnek jogában áll a helyesbítést, törlést, megszüntetést, vagy az adatkezelés korlátozását kérni, illetve jogában áll, hogy panaszt nyújtson be az adatvédelmi hatósághoz. Kérjük, hogy az ilyen kéréseket, minden egyéb kérdéssel együtt, írásban juttassa el hozzánk az I. fejezetben megadott címünkre.
2. Jogérvényesítési lehetőségek
Az Adatkezelő tájékoztatta az érintetteket, hogy jogaik megsértése esetén:
- Az Adatkezelőkhöz fordulhatnak: a kérelmet megvizsgálják, és annak eredményéről a kérelmezőt írásban tájékoztatják;
- Bírósághoz fordulhatnak: a pert az érintett - választása szerint - a lakóhelye vagy tartózkodási helye szerint illetékes törvényszék előtt is megindíthatja; a bíróság az ügyben soron kívül jár el.

A felügyeleti hatóságnál panasszal élhetnek:
  • eljáró hatóság: Nemzeti Adatvédelmi és Információszabadság Hatóság
  • cím: 1125 Budapest, Szilágyi Erzsébet fasor 22/c
  • tel.: +36 (1) 391-1400
  • honlap: http://www.naih.hu
  • e-mail: ugyfelszolgalat@naih.hu

Kelt: Budapest, 2018. május 25.


  Bezár

 

PRIVACY POLICY (GDPR)


TABLE OF CONTENTS


INTRODUCTION
CHAPTER I - NAME OF THE DATA CONTROLLER
CHAPTER II - NAMES OF THE DATA PROCESSORS
  1. The IT Service Provider of our company
  2. Postal services, delivery, dispatch of parcels
CHAPTER III - PROCESSING OF VISITORS’ DATA ON THE WEBSITE OF THE COMPANY - GUIDANCE ON THE APPLICATION OF COOKIES
  1. General information on cookies
  2. Guidance on the cookies, web beacons applied on the web site of the Company and data generated during the visit
  3. Data processing
  4. Transfer of personal data
CHAPTER IV - GUIDANCE ON THE RIGHTS OF THE DATA SUBJECT
  1. The right to be informed, the right of revocation of consent to data processing and the right of erasure
  2. Opportunities for enforcement of rights


INTRODUCTION


REGULATION (EU) 2016/679 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL on the protection of natural persons with regard to the processing of personal data and on the free movement of such data, and repealing Directive 95/46/EC (hereinafter: Regulation) requires that in line with the principle of transparency, controllers shall provide information and communication relating to processing of personal data in a concise, transparent, intelligible and easily accessible form, using clear and plain language, furthermore, that the controllers shall facilitate the exercise of data subject rights.Act CXII of 2011 on Informational self-determination and freedom of information also prescribes the obligation of providing information to the data subject in advance.We comply with this statutory obligation by the provision of the guidance below. This guidance applies to data control performed through the web site of https://www.guideofbudapest.hu/.The main purpose of these rules is to define the data protection and data processing principles applied by Kleyer Tolmács és Idegenforgalmi Szolgáltató Betéti Társaság. and the data protection and data processing policy of the organization, as well as to provide information on the data control activities performed by it. The purpose of these rules is also to guarantee that in every field of the services provided by Kleyer Tolmács és Idegenforgalmi Szolgáltató Betéti Társaság the protection of the rights and legitimate interests of every individual is ensured. As the Data Controller, Kleyer Tolmács és Idegenforgalmi Szolgáltató Betéti Társaság reserves the right to modify unilaterally its data protection policy and simultaneously the contents of these rules, if the services provided by it are modified, furthermore, in accordance with the currently applicable legal requirements. The Data Controller will notify the data subjects on any change in these Rules simultaneously with the implementation of the change, on the website of https://www.guideofbudapest.hu/

CHAPTER I
NAME OF THE DATA CONTROLLER


  • The entity issuing this guidance, which is also the Data Controller is:
  • Company name: Kleyer Tolmács és Idegenforgalmi Szolgáltató Betéti Társaság.
  • Registered office: HUNGARY 1195 Budapest, Batthyány u. 4/2
  • Registration number: 01-06-756402
  • Tax number: 21552021-1-43
  • Representative: Kleyer Éva
  • Telephone number: +36 / 30 962-8656
  • E-mail: ekleyer@gmail.com
  • Web Site: www.guideofbudapest.hu
  • (hereinafter: Company)

CHAPTER II
NAMES OF THE PROCESSORS


“Processor” means a natural or legal person, public authority, agency or other body which processes personal data on behalf of the controller; (Regulation Article 4 (8)). The prior approval of the data subject is not required for using the services of a processor, but he must be informed. Accordingly, we provide the following information:
  1. The IT Service Provider of our Company
Our Company does not use the services of processors for the maintenance and management of its website, it provides the IT services (storage space provision) itself, and in that framework – for the term of our contract concluded with him - manages the personal data provided on the website, the activity performed by it is the storage of personal data on the server.
  • The name of this processor is the following:
  • Company name: Kleyer Tolmács és Idegenforgalmi Szolgáltató Betéti Társaság
  • Registered office: HUNGARY 1195 Budapest, Batthyány u. 4/2
  • Tax number: 21552021-1-43
  • Representative: Kleyer Éva
  • Data controller: Kleyer Viktória
  1. Postal services, delivery, dispatch of parcels
These data processors will receive from our Company the personal data necessary for the delivery of the ordered goods (name, address, telephone number of the data subject), and they will deliver the goods by using these data.
These service providers are: Hungarian Post

CHAPTER III
PROCESSING OF VISITORS’ DATA ON THE WEBSITE OF THE COMPANY - GUIDANCE ON THE APPLICATION OF COOKIES


  1. General information on cookies
1.1. A cookie is a data which is sent by the visited website to the browser of the visitor (in the form of a variable name – value), so that it should store it and later on the same website is able to load its content. Cookies are small data packages containing configuration settings that facilitate making online services more user-friendly, efficient and secure.1.2. The essence of a cookie is that by their very nature, website services need to designate a user (e.g. that he has visited the website) and to be able to handle that user accordingly later on.1.3. Types of cookies:1.3.1. Technically essential session cookies: those without which the website simply could not function, these are necessary for the identification of the users, e.g. for his handling, whether he has visited the website, what he has put in the basket, etc. This typically means the storage of a session ID, the rest of the data are stored on the server, since it is more secure that way. It also has security implications, if the cookie value of the session has not been generated properly, then there is the danger of a session hijacking attack, therefore it is absolutely necessary to generate these values properly. According to other terminologies, every cookie is called a session cookie that gets deleted when leaving the browser (one session is the use of the browser, from start until exit).1.3.2. Cookies facilitating use: this is the customary name of those cookies that memorize the choices of the user, for example, in what way the user wants to view the site. This kind of cookies essentially mean the setting data stored in the cookie.1.3.3. Cookies ensuring performance: although these are not really related to "performance", this is the usual name of those cookies that collect information on the behaviour of the user within the visited website, the time spent there, his clicks. These are typically applications of third parties (e.g. Google Analytics, AdWords, or Yandex.ru cookies). These are capable of profiling the visitors.The proper setting of data protection of the browser or of the mobile devices enables you to receive notifications whenever cookies are sent to your device, that way you can decide on a case-by-case basis whether to allow or disallow the use of the cookies. In addition, you can prevent the acceptance of cookies in certain cases only or as a default setting, and you can activate the automatic deletion of the cookies every time your browser gets closed. However, you should always bear in mind that if you deactivate cookies, certain functions of online services will not be fully available.
  1. Guidance on the cookies, web beacons applied on the web site of the Company and data generated during the visit
2.1. The following scope of data is managed during your visit: When using the website of our Company (https://www.guideofbudapest.hu/), we may record and process the following data about the visitor and the device used by him for browsing:
  • the IP address used by the visitor,
  • the type of the browser,
  • characteristics of the operating system of the device used for browsing (language setting),
  • the date and time of the visit,
  • functions or services of the visited (sub-)pages.
We will retain these data for a term not exceeding 90 days and we can use them primarily for the investigation of security breaches.2.2. Cookies applied on the website2.2.1. Session cookies that are technically absolutely necessaryThe purpose of data control: assurance of the proper operation of the website. These cookies are necessary for our visitors to be able to browse our web site, to use its functions seamlessly and fully, as well as the services available through our website. The term of data processing by these cookies only applies to the current visit of the visitor, when the session is over and after the closing of the browser this kind of cookies will be deleted from his computer automatically.Our on-line services typically use “session cookies”, which get deleted automatically when the browser gets closed. On occasion they also use "permanent cookies", which will remain on your device until they get expired or until you delete them manually. Permanent cookies enable us to recognize your browser upon your next visit. Guidance is provided on “third-party cookies”, i.e. the cookies of third-party service providers, such as Google Inc., among the data protection policies of the given service provider.2.2.2. Web beaconsIn addition to cookies, we also use so-called web beacons (which we can also call page labels) for the analysis of visits to our website or newsletters. For example, our newsletters and HTML emails may contain web beacons that are capable of determining whether the given email message or the link sent in the message was opened. Such information facilitates the improvement of our email services and the adaptation of our contents to the needs of the users. When you delete the email message, you also delete the web beacon. Obviously, email messages with plain text do not contain web beacons.2.2.3 Web analyticsIn order to keep optimizing our operations and accomplish utmost user-friendliness, some of our online services use the web analytics services and social plug-ins listed here. The type of data used for this purpose is exclusively non-personal data.
  • Google Analytics: The Google Analytics system of Google Inc., 1600 Amphitheatre Parkway Mountain View CA 94043, USA, uses cookies, i.e. text data packages stored on your computer, in order to analyze how you use our online services. Generally, the data collected by the cookie concerning your behaviour as a user will be forwarded to the Google server located in the US and stored on the server. If IP anonymization is activated for online services, then Google will truncate the IP address in member states of the European Union and the European Economic Area already. It is only in extraordinary cases that the entire IP address is forwarded to the Google server located in the US and is truncated there. Google uses this information under the commission of the operator of the online services, in order to analyze the use of online services by you, to compile reports on these activities, furthermore, to provide other services related to the use of online services and use of the Internet to the operator of the website. The IP address forwarded by your browser under Google Analytics will not be matched to other data in the possession of Google. You can prevent the saving of the cookies by the relevant setting of your browser software. However, in such a case you will not be able to use every function of the online services fully. The collection of the data generated by cookies and their use by Google can be prevented by downloading and installing the browser plug-in available on the following link (https://tools.google.com/dlpage/gaoptout?hl=en). You can find detailed information on conditions of use and roles of data protection on this link: www.google.com/analytics/terms/gb.htmlorhttps://www.google.com/policies/ /.
  • Facebook plug-ins („Share” button): The plug-ins of the company Facebook Inc., 1 Hacker Way, Menlo Park, California 94025, USA can be recognized by the logo of Facebook or the "Share" button. To review Facebook plug-ins click here: http://developers.facebook.com/docs/plugins/. When you use our online services, the plug-in will establish a direct connection between your browser and the servers of Facebook. That way, Facebook will receive information indicating that you are using online services with your IP address. When you click on the “Share” button of Facebook, while you are logged in your Facebook account, you can attach the contents of our online services to your Facebook profile. In that case Facebook is able to link the use of our online services with your user account. We would like to emphasize that as the provider of online services, we have no knowledge concerning the contents of the forwarded data and their use by Facebook. For further information please read the data protection policy of Facebook: https://www.facebook.com/policy.php. If you do not intend to authorize Facebook to link the use of online services to your Facebook user account, please log out from your Facebook user account.
  • Xing: Every time when you use such online services that utilize the Xing network of XING AG, Dammtorstraße 29-32, 20354 Hamburg, Germany, a connection will be established with the Xing servers. As far as we know, no personal data get stored. Specifically, Xing will not store IP addresses or analyze user activities. For further information please read the data protection policy of Xing: https://www.xing.com/app/share?op=data_protection.
  • YouTube: YouTube is operated by the company Google, i.e. YouTube, LLC, 901 Cherry Ave., San Bruno, CA 94066, USA. When you use any of our online services with a YouTube plug-in, then it will get connected to the servers of YouTube and the information related to the online service being used is forwarded to the servers of YouTube. If you are logged in your YouTube account, by this you enable YouTube to the connect your browsing activity directly with your user profile. You can prevent this by logging out from your YouTube account. Please refer to the data protection policy of YouTube for more information concerning the use of your data by YouTube: https://www.google.com/intl/en/policies/privacy/.
  • Twitter: Twitter service is provided by the company Twitter Inc., 1355 Market Street, Suite 900, San Francisco, CA 94103, USA. When you use the Twitter application and the „re-tweet” function, the online services being used by you will get connected with your twitter account and the rest of the users will also be notified on that. Simultaneously, data will be forwarded into the Twitter application. We would like to highlight that as the provider of online services we are not aware of the contents of the forwarded data and their use by Twitter. For more information please refer to the data protection policy of Twitter: http://twitter.com/privacy. The data privacy settings of your Twitter account can be changed, see: http://twitter.com/account/settings.
  • LinkedIn: The LinkedIn network is operated by LinkedIn Corporation, 2029 Stierlin Court, Mountain View, CA 94043, USA. Each time you use any of our online services containing LinkedIn functions, a connection is established with the LinkedIn servers. LinkedIn will receive information indicating that you are using our online services with your IP address. When using the LinkedIn program, you click on the “Recommend” button while you are logged in your LinkedIn account, then the use of our online services can be connected to you and your user account. We would like to highlight that as the provider of online services we are not aware of the contents of the forwarded data and their use by LinkedIn. For more information please refer to the data protection policy of LinkedIn: https://www.linkedin.com/legal/privacy-policy
  • Hotjar: In an effort to improve user experience, some of our on-line services use Hotjar software (http://www.hotjar.com, 3 Lyons Range, 20 Bisazza Street, Sliema SLM 1640, Malta, Europe). Hotjar enables the tracking and evaluate of user activities (mouse movements, clicks, scrolling). For that purpose Hotjar installs its own cookies on the device of the user and is capable of storing the data of the user, e.g. browser information, operating system, time spent in the website, etc. For further information on data processing by Hotjar, please refer to: hotjar.com/privacy.
  • Siteimprove: Siteimprove Analytics is the web analytics service of Siteimprove A/S (Sankt AnnæPlads 28, 1250 Copenhagen, Denmark), which uses cookies, i.e. data packages stored on the computer, and analyses the use of our on-line services. Using the cookies, they collect information about our on-line services (including the encrypted IP address of the user), forward it to the Siteimprove server located in Denmark and store it there. Siteimprove uses this information for evaluating the use of on-line services and for compiling reports. Siteimprove does not forward this information to third parties. Siteimprove collects and processes the data according to the German data privacy requirements. The user may prevent the installation of the cookies by selecting the appropriate setting of the browser software. In such cases not every function of the on-line services will be fully available to the user. For more information please refer to the data protection policy of Siteimprove:https://siteimprove.com/legal/privacy-policy/
  1. Data processing
As a basic principle, we will process and utilize the personal data provided by you exclusively for the purposes presented. These include the following:3.1. Ordering informative materialsIf you order informative materials from us, we will use the personal information provided by you exclusively for the processing of your order. We may use the services of third parties for the fulfillment of orders, and we may forward your data to these parties only in order to fulfill your order. We can only use the personal data provided by you for any other purpose if you have consented to such use.The purpose of data processing: Dispatch of informative materials.Legal basis for data control: Your voluntary consent.Scope of controlled data: Name, email address, telephone number.Term of data control: 1 year following the delivery of the informative material.
  1. Transfer of personal data
Depending on the type of the interaction requested by you (e.g. call-back, placement of an order, request for service, request for information, etc.) your data may be delivered to third parties involved in the fulfillment of the order (e.g. mail order companies, banks, etc.). In addition, we may be requested to transfer these data in order to fulfill legal requirements or implement rights and agreements.4.1. Onward transferWe use third-party service providers for the fulfillment of certain orders and for the provision of certain services (e.g. forwarders). The service providers are allowed to use and transfer the data collected and processed by us, exclusively for the purpose of fulfilling the orders given by us.4.2. Protection of rights and property:If we have reason to suppose that the rights and property of the Data Controller, the suppliers, customers or third parties have been or may be damaged, then we can use your personal data or disclose them in order to protect these rights and/or properties. In addition, we reserve the right to disclose your data if we are required to do so by laws or by competent authorities.We transfer your personal data for the following purposes:
  • implementation of or compliance with laws, statutes, orders or obligatory instructions issued by public authorities,
  • detection and prevention of security threats, fraud or other crimes,
  • protection and/or implementation of the rights and property of Data Controllers or third parties,
  • protection of the rights and personal safety of our own employees and the employees of third parties.


CHAPTER IV
ON THE RIGHTS OF THE DATA SUBJECT


  1. The right to be informed, the right of revocation of consent to data processing and the right of erasure
You are entitled to request information in writing about your personal data stored by us. In addition, concerning the use of your personal data, you are entitled to request rectification, erasure, termination or restriction of data processing, and you are also entitled to submit complaints to the data protection authority. Please send such requests, with all other questions, in writing to us, to our address provided in Chapter I.
  1. Opportunities for enforcement of rights
The Data Controller has informed the data subjects that if their rights were violated:
  • They may refer the matter to the Data Controllers: the request will be investigated and the applicant will be notified on the results of the investigation in writing;
  • They may refer the matter to court: litigation may be started at a tribunal having jurisdiction for the location or place of residence of the data subject, as the data subject chooses, the court will give priority to the procedure.
  • Complaints may be submitted to the supervisory authority:
  • competent authority: National Authority for Data Protection and Freedom of Information
  • address: 1125 Budapest, Szilágyi Erzsébet fasor 22/c
  • tel.: +36 (1) 391-1400
  • web site: http://www.naih.hu
  • e-mail: ugyfelszolgalat@naih.hu
Done: Budapest, 25 May 2018
Kelt: Budapest, 2018. május 25.

  Close