Krakow -- Upscale Kosher Restaurant

By Ruth Ellen Gruber

Krakow now has an upscale kosher restaurant. Called the Olive Tree, it is located on Kupa street in the heart of the Jewish district, Kazimierz, and has kosher certification from the Manchester-based Badatz Igud Rabbonim.

I didn't try it on the one night I was in Krakow this month, but I peeked in, and the ambience is certainly nice; sleek and smooth, with low lights and casual-elegant decor.  No kitsch or nostalgia in view!

The  menus for breakfast, lunch and dinner are on the web site.

Budapest -- My latest Centropa column, a guide to the Seventh District

In my latest travel column for Centropa.org, I provide a guide to some of the restaurants and cafes I like to patronize in Budapest's new "bar vortex" -- the former Jewish quarter. Venues I profile include the cafes and restaurants Siraly, Szoda, Szimpla, Dupla, Szimpla kert, Carmel (kosher), Hanna (kosher), Spinoza, Kadar, Barladino -- and more.

By Ruth Ellen Gruber

BUDAPEST -- The last time I wrote about Budapest on Centropa I provided an itinerary of Jewish sights and resources, most of them in and around the city's Seventh District, the old downtown Jewish quarter anchored by three grand synagogues forming a so-called "Jewish triangle."

That was eight years ago, and the former Jewish quarter still had the reputation of being one of the city's poorest inner districts. There were some signs of incipient gentrification, but World War II bullet holes pocked many crumbling facades, vacant lots yawned, and the grimy streets were dark and uninviting.

A lot has changed since then. Much of the District is still neglected. But already at the end of 2007 the New York Times ran a travel story called "Out of Darkness, New Life" that described how the district's "history and recent rise to trendiness" evoke "comparisons to the Lower East Side of New York." A recent issue of Time Out Budapest magazine went even further, terming the Jewish quarter a major city "bar vortex."

In fact, the district burgeons with new cafes, clubs, bistros and wine bars that attract a young, hip -- and often Jewish -- crowd. At the same time, though, this type of growth has been paralleled by controversial urban renewal projects that have seen many old buildings torn down and replaced by rather soulless modern structures.

A citizens group, OVAS, has been formed to lobby for the protection of what remains -- particularly in light of real estate corruption involved in some of the development schemes. The Mayor of the Seventh District himself, in fact, was jailed last year on suspicion of bribery and abuse of office related to property transactions.

I've maintained a small apartment in the Seventh District for more than a decade. Though I only spend part of my time here, I've been observing the changes in the quarter up close; after all, it's my neighborhood.

In particular, I enjoy the new venues and Jewish haunts that have nothing to do with a nostalgic sense of a vanished past but everything to do with how Jews in Budapest -- and particularly young Jews in Budapest -- are experimenting with ways to build a lively present and, one hopes, a sustainable future.

With this article, I would like to introduce readers to some of the haunts in and around the Jewish quarter that I tend to frequent: whether for breakfast cappuccino or afternoon espresso, for an inexpensive lunch, or for dinner or late night drinks and conversation. Or simply as somewhere to sit and use the free WiFi internet that most venues in the district seem to offer.

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Behind-the-scenes in a Michelin-starred chef's kitchen and the kindness of chefs

Being able to spend a night in the restaurant kitchen of a Michelin-starred chef - in this case that of Pierre Gagnaire at Reflets, Dubai - is one of the delights of our job. It wasn't our first time - which was Bacchus at Read's, Mallorca, where we dined at the Chef's Table and Terry did a Master Chef experience with Felix Eschrich - but our night at Reflets was probably one of our most enlightening and educative experiences in a restaurant kitchen. And Terry and I have both spent a lot of time in kitchens. I worked in Sydney cafes to put myself through uni and during high school for pocket money, while Terry did a stint working weekend nights in the kitchen of a friend's Surry Hills bistro to keep himself out of trouble when I went to South America to do my masters. But these were no fine dining restaurants! It would be inconceivable to think that a chef in a Michelin-starred fine-diner would retrieve a salad he'd dropped intentionally on a dirty floor, plopping it back in a bowl to be served to an impatient customer as one drug-crazed cook did in the kitchen of a popular Balmain cafe I onced worked at. What I also find inconceivable, after these Michelin-starred kitchen experiences, are the abusive Ramsay-like tirades of the kind we see on Hell's Kitchen. Because the atmosphere we witnessed in both kitchens was one of calm. No yelling. No screaming. No chaos. Very little confusion. Over the course of 3.5 hours of service at Reflets, we only heard the head chef shout "Allez! Allez!" a couple of times and witnessed a few minor moments from the sous chef, irritated with the energetic expediter who could occasionally be a little too eager to send unfinished plates out. In stark contrast, the chefs were cool and composed, the kitchen quiet. There was still a buzz, a real energy about the place, but it was a positive one. Throughout the night, when not checking plates, watching his team or talking to diners, a patient Pierre Gagnaire took time to explain, answer questions, and even ask us about our work and travels. He brought us delicious morsels of food that we savoured - some foie gras here, lobster ice-cream there - while Head Chef Olivier Biles brought us bottles of water and periodically asked if we were okay. Servers ducked out of range of Terry's camera and apologised for getting in our way, when we were the ones clearly in their's. What struck us is how extraordinarily professional, how kind, and how hospitable chefs of this calibre can be. It's their generosity in such stressful conditions that is most remarkable. But then it really shouldn't be surprising because when we talk to chefs about why they do what they do, mostly they say they do it to give pleasure. And how very pleasing the experience was. I'll let you know when the story's out.

Pictured? That's me chatting to Pierre Gagnaire.