Vegetable Pannonia is about more than rediscovering traditional dishes — it’s about rethinking what a regional, plant-based kitchen can look like here, in Pannonia.
Some recipes reinvent meat-based classics. Others draw on earlier plant-based practices, from times when meat was reserved for special occasions. Still others start with a single vegetable — shaped not by tradition, but by taste, curiosity, and what the land is offering.
I’ve spent time in Asian borderlands and travelled across Europe. These influences come with me to the table, but they meet the ingredients I find here — local, seasonal, sometimes surprising.
This isn’t a purist or nostalgic project. It’s an ongoing conversation with place, season, and change.
Vegetable Pannonia 