yo8 story
In early 2023, Vera Vida launched yo8vagyat — back then, it was still a home restaurant. A few months later, she had already left the cell behind.
Our first big dinner was a joint party with the Konyhakör and Costes Catering at Terminal 1 of Ferihegy Airport. The first course was served aboard a scheduled train departing from Nyugati station. After that, we put on an ecofeminist vegan dinner in the garden of Szeszgyár, right in the heart of District 8, with lots of open fire.
Then came the stuffed cabbage camp at the watermill in Nagyvázsony, we celebrated our fiftieth event at Atlas in Vienna, we collaborated with WAVY, relaunched the Romama home restaurant in Tomor with the local Roma community, created a kitchen textile collection with the brand TOMCSANYI, and popped up at natural wine festivals from Kürt to Hajós.
At the Pusztazámor castle, we organized the first SZAKMAILAG éhesek event — a gathering for the loosely defined hospitality scene, which turned into a collective act of resistance against burnout.
We cooked in Csopak at the Banana Records KEMP songwriting camp — for our other profession — and also fueled the creation of the new Beton.Hofi album all the way through its birth in Etyek.
We regularly host workshops, so far on topics like water kefir, kombucha, and sprouted grain syrup.
Oh, and every Christmas we organize an awesome low-price online holiday trade-off that connects producers and buyers. We even have our own smoked paprika brand called Trianon Terrier. And our water kefir brand, Tibi szóda.
At the same time, we also function — to use an ugly word — as a catering business. We do all kinds of food gigs: weddings, birthdays, work parties. There’s a separate section about that in this very website.
Our kitchen has a clearly defined universe. The identity of our food lives somewhere in the neohungaro-semislavic realm. We experiment a lot — ferment, forage, recharge. We’re deeply interested in Hungarian culture, our swallowing heritage, and all the whys behind it. We work primarily with (Greater) Hungarian ingredients. And our multiple roots also define us — from Vietnamese to Russian to Ghanaian.
It matters to us that food and eating go beyond the vegetative and the aesthetic. Food is a cause, reflection, choice, and collectivity. That’s why we love cooking with meaning, depth, and humor.
And yeah, one more thing: we don’t like to take ourselves too seriously.
But we do love people. And not just the trendy young ones!
