The kitchen of a farm-to-table restaurant is a complex system in itself. It is based on fresh, seasonal ingredients, intensive preparation processes, constant adaptation, and a high level of professionalism. A fine dining show kitchen requires precise, controlled operation, where every movement, every surface, and every technological element becomes part of the guest experience.

When these two worlds meet in one space, especially in an old farmhouse with a porch, formerly a riding hall, the role of kitchen technology design goes far beyond the placement of machines. It is not just a matter of serving functions, but of making a concept and a dream work. Respect for the ingredients, the precision of fine dining, and the architectural ideas must remain in balance in the long term.

“My goal was for the kitchen to be more than just a backdrop, but an integral part of the farm where guests can see where the ingredients come from,” says Hubert Hlatky-Schlichter, owner of Papi Farm.

Rethinking the Papi legacy

The name Papi symbolizes the family legacy, but I always wanted to breathe new life into the farm. The family farm on Szentendre Island in Pócsmegyer is ideal for growing vegetables. The flooding of the Danube and the manure from horses that used to graze freely have created excellent loess soil.

“I wanted organic ingredients to come directly from the kitchen and not from external sources,” says Hubert. The project was a personal matter for me, as I wanted not only to preserve my father’s legacy, but also to fill it with new content.

“I asked Gábor Orosz, the former chef at Kiosk, to help me set up the farm. As a resident of Szentendre, Gábor took the project personally, completed the Producer Training, brought in professional gardeners, and started the organic farm. The restaurant opened on Thanksgiving Day 2025, when the kitchen and the land became a true unity.”

Coninvest’s role in complex design

Our relationship dates back to 2012, when we designed the kitchen technology for Kiosk and Babel Michelin-starred restaurants. This trust laid the foundation for the Papi Farm project.

“It was clear from the very first meeting that this would not be a conventional restaurant. I needed Coninvest’s precise approach to make the complex concept work,” says Hubert.

The initial kitchen technology concepts were developed by László Eke. Based on the plans of interior designer Ákos Bosznay, the floor plan of the old porch house arrived with an empty kitchen space but an extremely strong design concept. The task: to harmonize a farm-to-table production kitchen and a fine dining show kitchen so that the space, technology, and concept form a unified whole.

Space and design: the kitchen opens onto the garden

The kitchen opens onto the garden and porch with huge glass surfaces. “Guests need to see that the kitchen is part of the farm,” says Hubert.

The central cooking island required enormous production capacity, while creating the appearance of fine dining. The wheat ear motif cast into the floor visually highlights the island.

The workbenches running along the side walls of the kitchen have black, rustic granite worktops and granite backsplashes, which perfectly match the Scandinavian-Nordic atmosphere. The front and wall coverings are made of warm rolled metal sheets. The stainless steel machines and equipment are thus integrated behind a black metal surface, treated with a special lacquer coating to prevent corrosion in the long term.

Slots were created in the floor so as not to spoil the appearance, and the plinth elements required precise casting. All equipment and appliances were raised onto built-in concrete plinths, which serve ergonomic, hygienic, and visual purposes.

LED strip lighting runs around the kitchen, making the block appear to “float” above the floor.

The extractor hood is completely covered with black, hot-rolled sheet metal, which maintains the spatial effect and reveals the gable roof structure of the house. The direction of the rolling was a conscious decision to keep the overall look uniform. The end result is a show kitchen where technology is not hidden away but gives character to the space.

Equipment and technology

We chose top-of-the-line MKN equipment for our fine dining service. The large-volume mixing pot and pan came from the Italian Firex range. The kitchen’s cold rooms, preparation areas, in-house bakery, and oven all serve to ensure self-sufficiency.

“Self-sufficiency is not an option, but a fundamental principle, and the kitchen technology supports this at every level,” says Hubert. The refrigeration units were placed behind the building to reduce noise and heat load and maximize space utilization. The surfaces running along the walls were given a deep black tone, and all stainless steel equipment was provided with long-term corrosion protection.

Dual mode

During the day, the kitchen performs production functions: preserving, pickling, drying, processing, and preparation take place. In the evening and at lunchtime, the space is transformed into a fine dining service kitchen. “I wanted the kitchen to be both practical for production and spectacular for guests,” says Hubert.

Hygiene was a priority. Careful insulation of joints, the design of the plinth connections, and quick cleanability all contribute to long-term sustainability.

Special logistics

The location presented logistical challenges during construction. The site could only be accessed via a long detour or by raft across the Danube. This unique feature perfectly reflects the spirit of Papi Farm: a special location with special solutions.

Making the impossible possible

The Papi Farm project proves that seemingly impossible concepts can work if the vision, design, kitchen technology, and operation are all aligned. “This kitchen lives and breathes. Every day proves that the concept works,” says Hubert.

“We have completed at least three major projects with Coninvest so far.

The first thing that comes to mind about them is their partnership approach. Whenever I ask Mirjam for anything—whether it’s flexibility, aesthetic sense, finding an extra solution, or a business matter—she is always open, constructive, and supportive. Her attitude is never “why can’t we,” but “how can we solve this.”

Their design and project team worked with us with outstanding flexibility and problem-solving skills throughout – not just on one, but on several of our projects. For us, this attitude means not only professional quality, but also a sense of security as a partner.

We really enjoy working with Coninvest. The fact that even after a completed project we say, “We want to continue with them on the next one,” says it all, in my opinion,” summarizes Hubert.

Papi Farm is not just a reference, but proof that a farm-to-table production kitchen, a fine dining show kitchen, and a strong architectural concept can work together to reinforce each other. Visit, see, and experience what it means when an idea is planned through and through.