50 years of communism pushed industrial development at the expense of agriculture — and the quality of cooking ingredients went downhill. Now, there’s a drive to re-educate people's palates, with fresher ingredients and updated recipes. Viktor Segal, Chef, Stand Bistro saying "Everything started with the customers. When they started travelling and eating in Michelin-starred restaurants, in bistros, seeing the world, that opened their eyes and they started to look for places here where they could eat better than just traditional Hungarian style." And that's forming the shape of Hungarian food to come. According to foodie groups here, some Hungarian chefs are now only inches away from getting a Michelin star themselves.