Value preservation switched to green mode: the sustainable world of the Platán in Tata

The listed buildings on the shores of Lake Öreg, between the Tata Castle and the Esterházy Palace, once housed the staff of the Esterházy family, but after nationalization they became private property and began to decay slowly. Someone was – or rather, some people were – needed to save these magnificent, historic buildings and preserve them in their old and new functions as part of the town’s image.

Nearly a decade after its opening, the Platán Restaurant and Cafe, which had previously been one unit, was split into two, with the opening of the lakeside à la carte restaurant, the Platán Bisztró, now with Michelin Bib Gourmand certification, and the 2-Michelin-starred Platán Gourmet Restaurant led by chef István Pesti. The restaurant includes two hotel parts, the Michelin Hotel-certified Platán Udvarház and Platán Utca, as well as an internationally recognized outdoor spa unit, the Mirror Spa. The complex was expanded with an artisan bakery in November 2021, the Platán Pék serves visitors hunting for sourdough delicacies on the neighbouring Hajdú Street. But the list is far from being complete: on the lakeside promenade there is the Kioszk, which awaits guests with a takeaway selection of drinks and food, and on the other side of the Tata Castle, directly on the lakeside, there is the Korzó, where, among other things, artisanal burgers served in heavenly buns are made. Their newest unit is the café of the Esterházy Castle, where guests can also taste delicious cakes. All of this has developed, formed and shaped step by step over the years, in an honest and organic way, keeping sustainable development and quality expectations in mind.

-says Vivien Varga, the manageress of the Platán complex.

Interestingly, values ​​find us: in the dilapidated property purchased for Platán Pék, a bakery operated at the beginning of the 20th century.

She adds that this kind of commitment also means constraints, since in a historic environment you cannot do anything. So, they moved as much of their productive activity as they could to the outskirts of the town, where they had the opportunity to install renewable energy sources. In addition, they heat with energy reeds grown and harvested on their own land, and try to produce everything for themselves.

“Our garden is located on the outskirts of the town, where we also have an orchard, greenhouses and vegetable garden. The colleague who leads the production manages the garden and coordinates production by communicating with the chefs. Thanks to this close cooperation, we can deliver edible flowers, sprouts, fruit and vegetables to the Platán units. Just one example: jam is made from the fruits grown in the garden, which Platán Pék can use for pastries almost all year round, or those who book accommodation can also find it in the breakfast offer of the Platán Utca,” says Vivien Varga. In addition to the garden, a farm also belongs to the Platán complex, thanks to which high-quality Angus beef can be supplied to their units. Another interesting fact regarding environmental protection and value preservation is that in the Manor on the shores of Lake Öreg, which has been a Ramsar site since 1989, we have the opportunity to go bird watching guided by an ornithologist, and in certain periods, the migration of wild geese can provide a unique experience.

Beyond economic and environmental innovations, however, the way they handle human resource management says even more about the management's commitment to sustainability. Vivien Varga and her team are pioneers in this too: the pursuit of a 4-day working week and the creation of a liveable working environment both serve to reduce fluctuation. Several of their employees have contributed to the team since the beginning, but it is not uncommon for several members of a family to find their place in the Platán complex. And the human factor does not only count within the walls of Platán: Vivien Varga is proud of those former colleagues who also learnt the hang of the profession at Platán.

In addition to education, Platán also keeps the interests of the region in mind. They constantly cooperate with local producers, schools, and even with the organizers of local events.

Tata, as one of the most important meeting points in the region, also tries to provide space for events, festivals and programmes throughout the year. These include the Spring Wining, the Neszmély Wine Festival and Fish Days, the Fishing at Lake Öreg, the annual event of the Stylish Rural Gastronomy Association, or the Water, Music, Flowers festival. “Transferring knowledge is not only useful for us, but also for our environment. This is the only way to create sustainable development in catering and tourism,” concludes Vivien Varga.