There’s plenty of urging-rotating, digging and digging at Propeller Bistro on Kölcsey Street. The downtown restaurant, known for its Jókai bean soup and stuffed cabbage, is undergoing renovations, and we stopped right in the middle of work. And while the professionals were training around us, we chatted with Josef Ksorba, former founder of the legendary restaurant, and Norbert Holkeska, owner of Propeller, reborn as Concept…
…about extravagant rebirth,
… for the AN-2 Ancsa wall-mounted propeller and since it was disassembled,
… about the fellowship,
…about a sense of mission,
… While the renovations, showcasing, packaging, construction, and hospitality were going on, rock and roll went full force!
They took apart ANCSA PROPELLER as we set foot
When we arrived, we could see the iconic fan on the wall, in front of which the specialists were already working on dismantling it on a huge platform. In moments of symbolic farewell to old fan, Joseph, the former owner, recalled how the restaurant’s decades-long history began. As he said, he had bought the place there from a very good friend who, like himself, had been in the aviation business as a glider proprietor. When he joined the business as a co-owner, they renovated the venue, which later became known as Propeller.
True to its name, the iconic flying propeller, the propeller of an An-2 agricultural aircraft, is placed on the wall of the bistro.
“I wanted to fulfill my own dreams here, I hoped it would become a favorite place of the people of Szeged, which I believe has come true. Later, the restaurant function took on an increasingly stronger role, and that’s when my friend Nurby came into the picture in 2018. First, as co-owner, And in the future as the sole owner, he will continue to operate the place, as well as rethink the menu, which has been famous for its Hungarian dishes until now, ”explained the founder.
The good old propy is the complete procreation, which is getting a modern and trendy outfit
Norbert Holecska added his professional know-how to develop the menu and revamp the kitchen, so in addition to the beer garden feel of the place, he quickly won the hearts of Szeged residents and tourists with his classic Hungarian dishes.
“Life meant Józsi was moving away, but in the future, honoring Propeller’s past, I thought of continuing to operate the place. The restaurant will open to guests with a new name and design after a complete renovation, and I hope it will win the support of the people of Szeged,” Norby revealed.
While the workers were digging and carving around us, Norby also introduced us to how the previous fan would be refurbished, the future concept. As he said, the goal is to further enhance the line of restaurants, as well as the character of the beer bar, so the interior will be completely renovated, the restaurant will get new furniture, but that’s not all, everything from the air technology to the hood and the heating system will be restored. What’s more, future Concept guests will be able to choose from a new menu and wine list.
Many local units, many baiting like
“The concept of the name indicates our concept in the new menu. Based on the Hungarian line, which we have presented so far, the menu also includes an offer of various regional specialties, so we offer our guests the flavors of Transylvanian, Lapland and Southern cuisine. Of course, our proven Hungarian dishes, cabbage, will remain Delicious stuffed and tripe, beef stew and a very tasty bean soup, which have been a huge hit among our guests so far,” Nurby introduced us to, then also revealed that they are planning a networking with celebrity chefs whose recipes the Concept team can pamper the stomachs of Szeged residents with new dishes.
We didn’t send a single worker because of the coverage.
Norby also revealed that the staff at the former Propeller and soon-to-open Concept are a tight-knit team that has stuck to the restaurant despite the hardships of recent years. “We didn’t fire any workers during covid. We tightened our belts and divided all the work between us. Fellow workers joined in the kitchen to wash dishes, those with professional knowledge helped prepare food, and other colleagues ran errands. It was a difficult period, but I feel we managed.” Get out of it well,” Norby recalls.
“This is my way, this is what I have to do”
As our interlocutor said, the energy crisis is more difficult than Covid. “This year 2023 will definitely be difficult, and it will be a difficult time for everyone, but for me this is my life, hospitality, this is my path, I have to do this and I cannot give up. I have a lot of employees and I am responsible for them, and I cannot let go of their hands.” , and I have to provide work for them. They are very persistent and reliable, and I have a lot to thank them for, so by working together we have always been able to produce consistent quality. I have a very good team and I am proud of them.”
Curious how the fan, which is already a concept, is born with the trendy bistro spirit?
We show you how renewal, ahem, rebirth, goes through the climbing and mobilization video of our colleague Andor Magyar:
After opening close, you’ll find classics of Hungarian cuisine in a fun and exciting guise here:
Concept Bistro
Szeged, Kölcsey u. 6.
Photography: Andor Magyar
Photos: Soti Gellert
