It’s all good stuff
Summertime happiness
Our July theme
It’s the Most Abundant Month of the Year
July is the season when nature is at its most generous, offering an incredible variety of fresh fruits and vegetables. At Delirest restaurants, we make the most of this abundance by using as many seasonal ingredients as possible in a wide range of dishes. We encourage you to try something new each week – choose an ingredient you rarely eat, or perhaps have never tasted before.
We’ll also share a few simple ideas to help you make the most of this wonderfully abundant season at home.
Look out for dishes marked with the Smart Choice label on our menus and in our restaurants!
So Much to Choose From
Variety Is the Key
We’re doing our best to prepare delicious meals using the widest possible range of seasonal ingredients. As we’ve explored in previous months, a diverse diet benefits not only your gut microbiome but also the environment by supporting biodiversity. And with so much fresh produce available in July, we’re making the most of it while it’s at its peak.
What Can You Do This Month?
Why not choose a dish made with ingredients you don’t usually eat – or perhaps have never tried before? By subscribing to our newsletter, you’ll discover alternative ingredients, learn the basics of home preserving, and even pick up a few ideas for summer grilling.
Would you like to learn more?
Discover Something New
Did you know your taste buds renew themselves about every two weeks? That means it’s always worth giving new ingredients and flavours another chance—you might be surprised by what you enjoy.
Give Pattypan Squash a Try
If you already like zucchini, why not try pattypan squash? This light, easy-to-digest summer vegetable is low in calories, rich in vitamin C, and a great alternative for roasting, grilling or even breading.
Swap Your Salad Greens
Instead of your usual leafy salad, try Swiss chard. Packed with vitamins A, C, E and K, as well as fibre, iron and magnesium, it’s often called a super vegetable. It’s delicious in soups, pasta dishes or simply sautéed as a side.
Don’t Forget the Fig
As Hungarian summers become warmer, figs are becoming more common in home gardens. They’re rich in fibre, potassium and several essential vitamins and minerals, making them a nutritious seasonal treat. Because they’re naturally high in sugar, they’re best enjoyed in moderation.
Are you going to eat that?
July often brings more fresh produce than we can eat right away. The good news? You don’t need a large kitchen or special equipment to make the most of it. Here are three easy ways to enjoy seasonal flavours long after summer ends.
Freeze It
Freezing is one of the easiest and most practical preservation methods. Berries, plums, peas, beans, herbs and summer squash all freeze beautifully while retaining much of their flavour and nutritional value. For extra convenience, wash, chop and portion everything before freezing—your future self will thank you.
Pickle or Ferment
Pickling and fermentation are making a well-deserved comeback. They not only extend the life of vegetables but also create exciting new flavours. Naturally fermented vegetables can also support a healthy gut microbiome. Our fridge is never without a jar of pickled red onions—they’re delicious in salads, sandwiches or simply as a snack.
Preserve the Traditional Way
Whether it’s jam, tomato sauce, lecsó or fruit compote, home preserving is a wonderful way to capture the taste of summer. It takes a little more time, but you’ll know exactly what goes into each jar – and there’s nothing quite like opening a homemade jar of apricot jam in the middle of winter.