the nineties

My First Blog Posts: A Look Back at the 90s

My first blog posts take you back to the early 1990s—a time when computers were not yet commonplace, and everything, from administration to writing down recipes, was done by hand. Orders were sent by fax, and reservations came in over the phone. I remember how important it was for the phone to ring frequently. Silence in the house meant no reservations, and that simply wasn’t an option.

Luckily, reservations were never lacking. From children’s birthday parties with fries and croquettes to large groups enjoying fondue and gourmet platters, as well as elaborate hot and cold buffets and exclusive dinners. Advertising? It was mostly word-of-mouth. For the holidays, you’d place an ad in the newspaper for Christmas dinners, and that was it.

The Influence of Influencers

This week, I was reminded of those times when a ‘food influencer’ reached out to me. She had heard great things about us from one of our guests, became interested, and wanted to write an article about our restaurant. Her request to reserve a room and dinner came via Instagram. The phone remained silent—something that, unlike in the 90s, is now completely normal.

In today’s hospitality industry, it’s all about visibility. We constantly showcase images—preferably moving ones—offering behind-the-scenes glimpses and live cooking moments to stand out and stay relevant. It has become a business in itself, with influencers playing a major role—often not without compensation.

And that’s exactly where I believe things go wrong. How objective is a glowing review filled with superlatives if the experience has been paid for in the form of a complimentary stay and dinner? The answer is simple: it’s not. And for me, that’s not authentic.

Pure, Honest, and Objective

My hospitality, service, and quality are things I work on daily with passion, always striving for the highest possible level. Naturally, guests pay for that experience—just as they did in the 90s and long before that. And those who came to review us back then did so anonymously. That’s what makes it pure, honest, and objective. We all know about Michelin, Gault & Millau, and other respected critics—they uphold these same principles.

So, I explained this to the influencer and warmly invited her to our restaurant and one of our studios—where we would welcome her just like any other guest.

To be clear, I fully understand the value of influencers. They can bring rapid exposure by reaching a large audience through a single person. But that audience needs to be significantly larger than the one we’ve already built ourselves. Unfortunately, in this case, it wasn’t.

That’s why I choose the old-school approach—the long way—relying on word-of-mouth, supported by our social media channels and these blog posts. Stubborn? Absolutely. Disappointed? Not at all. I take pride in showcasing what we stand for in our own way.

Back to the 90s—and a Classic Recipe

Thinking back to the early 90s, I remember how we would place an ad in the newspaper for our traditional Easter brunch. The salads we served in our cold buffets were always homemade, and the recipes were ingrained in our minds. No computers needed.

Today, I’d love to share our original Huzarensalade recipe with you. Perfect for a warm spring afternoon and, of course, during Easter with a boiled egg on top. Not particularly Greek, but definitely delicious!

Ingredients:

500g potatoes, boiled and diced
200g cooked beef (or ham), finely chopped
1 apple, peeled and diced
3 pickles, finely chopped
2 tbsp capers
2 tbsp mayonnaise
1 tbsp mustard
1 small onion, finely chopped
2 hard-boiled eggs, chopped (+ extra for garnish)
1 carrot, finely diced
Salt & pepper to taste
Fresh parsley for garnish

Instructions:

Mix all ingredients in a large bowl, ensuring everything is evenly combined.
Season with salt and pepper to taste.
Let the salad rest in the fridge for at least an hour to allow the flavors to blend.
Serve chilled, garnished with slices of boiled egg and fresh parsley.

Enjoy, and see you next week!