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SUMMER IN THE CITY THEY SAY ONLY TOURISTS AND CATS STAY IN ROME IN THE SUMMER. BUT WHERE ARE THE ROMANS? Well, a certain percentage is obviously in Budapest. The ethos of ancient –declining –Rome is to be found in the Hungarian capital rather than in Italy. Rome is full of millennia-old ruins, displaying the reminders of ancient gladiator games under the scorching sun. In contrast, in the not-millennia-old by any means ruins of Budapest alcohol flows in copious amounts, and the world of the arenas is authentically evoked by drunk-as-skunk British stag dos. Pest is the city of fulfilment, even though filthy subways and citizens urinating undisturbed in the centre of Blaha might convey a different notion. Just think about how humiliating it is to be staying put in a hotel being bluntly told when to have breakfast. And usually it is to be had before ten. But what die-hard philistine would venture out of the cool and well-curtained room in the scorching July heat before eleven? And who would face the embarrassment in front of the hotel staff and fellow travellers of having a chilled rosé spritzer for breakfast in keeping with seasonal requirements and personal inclinations? Here you are free to do anything. What’s more, unusually, you can find free seats on public transport services. One shouldn’t be bothered about petty things such as sealed windows and broken air-conditioning. The silver lining is that one doesn’t have to spend on going to a sauna. One’s health is taken care of. One gets rid of toxins via sweating, the blood-pressure is close to the ideal range. One even loses weight, both physically and mentally. In the summer one can watch the films one missed during the year, and read the books that one had no time for. Things to see and read should be taken into careful consideration. No Vacation for Maigret by Georges Simenon is an excellent choice. The sweet agony of holidays is summerized as such: „Maigret couldn’t go to the shore among the mothers. He walked along the Promenade instead, stopping from time to time. He watched the sea, the colourful windows, more and more of which was reflected on the waves. Then, when he entered the town centre, he turned right into a narrow street and arrived to the market hall. He walked along the stalls so slowly and severely as if he’d had to cook for forty people. He stood before the cavorting fish and crustaceans for a long time, handing a match stick to a lobster which it grabbed with its scissors. The second glass of white wine. The bistro was just opposite, only a step down, still as if the continuation of the market; all the good aromas were present there. Then he passed the Notre Dame and bought his paper. (...) He returned to the Promenade, sat down on a terrace, to the same table as always. And he always hesitated while the waiter was waiting for his order. As if he’d drunk anything else. - ’A glass of white wine...’ In the summer let’s go with Maigret. Let’s head to Gerlóczy’s terrace where there’s fresh seafood and straw-coloured, chilled wine. To the square where, upon looking up to an elm tree panting in the heat, one feels like in Southern France straightaway. And when Maigret goes to investigate, we can order a dessert.


For me...

What are your Gerlóczy faves for the summer?

What do you read on the beach?

What or who brought you to Gerlóczy?

What do you do and what have you been up to lately?




...the Danube bank ... is the Riviera...

... my armchair... is the Riviera...

No doubt, it’s the Káli Basin. I discovered it relatively late, but it’s become a great love of mine. I return there every year for a few days to recharge my batteries.

Lemonade with lavender, yumm!

Osso-Bucco with spinach polenta

Fortunately, fish has always been Gerlóczy’s strong point. Can I have it with salad and wine on the terrace, please?

The favourite of last summer: Stamp collection by Pál Békés

Robert M. Pirsi: Zen and the Art of Motorcycle Maintenance

This is a rather rare occurrence, I prefer active holidays. Last year we managed to tour Sicily without a classic day on the beach. Otherwise, recently I’m reading Buddhist writings.

A Basque model (male) brought me here first for lunch.

First it was my daughter, then the extraordinary flavours, the ambiance, the attentive service.

It was a long time ago, I don’t really remember, but it must have been a friend of great taste, Detti or Peti Flanek. Then I stayed on.

When I’m not breaking my back as an interior designer, I mainly work on Danube-related projects.

I spend my time with music, supporting the guitarists of the future, playing live, (the Tátrai, Babos, László Attila Trio is a novelty besides my regular band), and composing. (Preparing for a contemporary opera competition – eds.)

I’m lucky. After 16 exciting years in advertising, I became marketing executive at Camp Courage. I’ve been a volunteer photographer with the foundation for years, I see it with my own eyes what an incredible experience the camp is for the children. I’m at the right place, I have a meaningful job.



What did you do previously? I worked and still work mainly in media, tourism and event planning. I’ve had the chance to work on many exciting projects from producing television programmes to the Jewish Summer Festival. Was it difficult to set GOUBA off in 2010 or did the vendors and exhibitors grab the opportunity with both hands? We came up with the idea of GOUBA in the summer of 2009 with my friend György Tamás, and it took a little over six month to get it started. In the beginning it was obviously not easy to find such quantity and quality of vendors that could fill up the whole season. The real difficulty was to find exhibitors available week by week. Almost anyone could put together a single weekend, but putting together thirty consecutive ones is a big undertaking. But that was our concept. I believe you are a huge Portobello fan. What was the prosaic background of the idea? Were you walking around famous bazaar quarters thinking something similar would do the adrenalin level of Budapest good? You’re right, I really am a fan of Portobello. I lived in a London suburb for almost four years, and whenever somebody came to visit from home, a weekend visit to Portobello Market was high on the agenda. Before GOUBA kicked off, Budapest didn’t have events providing locals and foreigners something to do at weekends free of charge. In fact, GOUBA is based on three principles: 1. To have a free event where locals and foreigners could spend some quality time. 2. To provide exposure to modern Hungarian design products at a frequented spot. 3. To present the vibrant, lively side of the Jewish Quarter. That’s why GOUBA was created, and we think we’ve managed to achieve our goals in a relatively short time. Gozsdu Passage is a very urbane, modern if you like, establishment exuding prosperity and wealth. The stalls on the other hand reflect a limited life of arts and crafts. How does this contradiction work in practice? There are no elaborate criteria for selecting vendors; we only insist on one thing: the products must carry value for the visitors. That’s why the antique coffee grinder and amorphous plush bunny get along just fine. It works for very practical reasons. Vendors who find spending their Sundays with us worth their while either financially or as an experience will come back. Personally, I think these small collectors’ items and novelties go well with the affluent Gozsdu Passage. Also, the success of GOUBA is partly due to the wonderful atmosphere of Gozsdu Passage. What’s the greatest achievement of GOUBA? The greatest achievement of GOUBA is that it managed to give the extraordinary location of Gozsdu Passage the initial impetus to become one of the hippest and liveliest spots in Budapest. When we started off, the Passage was relatively unknown. Our other greatest achievement I think is that we managed to enrich the life of this superb city with a new colourful spot, and that we can continuously improve and renew week by week. What do you like most about GOUBA? For me GOUBA is like a real metropolis. When you walk from Király utca to Dob utca you hear at least 5 or 6 different languages, people are smiling, having an ice cream, initiate conversations. I think this informal multicultural vibe is unique here in Budapest.

WHEN? Every Sunday from spring to autumn from 10 a.m to 7 p.m

WHERE? In Budapest in the passage between Király utca 13. and Dob utca 16.



THANKS TO: MINI for the lawn, GOUBA for the tables, Blup! for the beanbags, Karcsi Ökrös for playing the accordion, AdrienCsengeri for the tango music, Csabi Erdôs and Tibi Hadi –the Supermen of Gerlóczy –for everything. SPECIAL THANKS TO: ALL THE VENDORS FOR THEIR LOVELY STALLS, GOODS AND KINDNESS Astoria rózsái, Bartha Tóni Bábszínháza, Bátor Tábor, Benyó sütije, Blup!, Bookshop, Boskke, Bigyó mûvek, Cók Mók, Cukorka, Csajbringa, Danube Flow-Hív a Duna, Etyeki Kúria, Gipszkorszak, Holló Mûhely, Insitu, Juhász Dóra, Kam-chat-Ka, Karcsi Papírboltja, Katona József Színház, Kétegér könyvesbolt, Kósa Gabi, Love Bug Vintage, Manuela, Marbushka, MINI, Newsee, Ökrös Karcsi, Mylow,Paprika Jancsi Csúzlizdája, Pedi Cab, Pompom Design, Rododendron, Stoller Marci, Szalámi Bolt, Tamás Pince, Tangósok,T. Nagy Tamás, Vácz Péter, Whiskeynet, Wonderlab.

GERLÓCZYRecommends: GERLÓCZY CORNER Birthday? Anniversary? Celebration? Or just a lovely day? We contribute with chocolate, praline, puffed rice and bittersweet fruit jam. A square-based prism that makes your day even more memorable!

OLD FRIENDS ON THE GRILL MACKEREL, SQUID, SHRIMP, seaside ambience, delicious aromas you remember them from last summer, don’t you? Our favourite seafood’s on the grill every night this summer too. This year, our chef recommends grilled mackerel with a tzatziki squash garnish. And while the sea is swelling on the wall across the street, and the divine grilled fish is melting in your mouth, and you’re sipping a glass of white wine on the terrace, you might think a summer holiday in the city centre is not a horrible idea after all...

RABBIT AND DEER Péter Vácz’s wonderful animation, Rabbit and Deer was projected on the wall opposite at the picnic. The film was a success not only on our terrace but has also been awarded at international festivals from Annecy to India. It has been shortlisted for the Young Lion award in the Film Craft Lion/ Animation category at the Cannes Lions Festival. At the time of going to press we have no information about the winner who is announced on June 20 at the festival. Let’s cheer!

PICNIC + RICKSHAW Rent a picnic hamper filled with delicacies from your favourite café, and take a rickshaw ride to Margaret Island. Spend the afternoon on a checkered blanket on the grass under the trees. Play badminton then head back to Gerlóczy by rickshaw. In our opinion, there’s no better ‘stayaction’ option this summer. 30 Euro for two. Make a reservation at least a day prior to your picnicon our toll-free number 06 80 102 600.

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Gerlóczy T-shirt > Summer special

10 Euro

All items are available in the Gift Shop at our reception. Gerlóczy T-shirt

András Török : Budapest - A Critical Guide

20 Euro

Posters - A/3 size

5 Euro

Retro Budapest / Hungary Postcards from the Kodok Collection

1 Euro

Gerlóczy Cups Tea - Cappuccino - Espresso Gerlóczy Baseball cap

20 Euro

10 Euro

Gerlóczy Table Cloth - 52 x 52 cm Gerlóczy Look up! / Martin Munkácsi

10 Euro

2,5 Euro

Fridge Magnets Bruno Bourel - Parti Nagy Lajos: Fényrajzok - Budapest - Photobook

25 Euro


720 CC DELIGHT I’M SUPPOSED TO INTRODUCE THE DESSERT HERE. I COULD BE ENTHUSIASTIC, CONTENTED OR EVEN PROUD, BUT I KNOW VERY WELL HOW IT WILL END. WHAT WE BUILD DURING THE DAY WILL CRUMBLE DOWN BY NIGHT. Success means it’s gone without a trace, or at best left some crumbs behind on the plate. This is our approach to success. It’s bizarre when you think about it. By the time this text goes to print, many will have already tried it, so there’s no point in going into details. it has four corners, it’s 720 cubic centimetres altogether. If you’d like to do the maths, every side is 12 cm and it’s 5 cm tall. I’m more excited about the occasion or the pretext that sees it on the table. What will it be? A special occasion? Who will be present? Friends? Acquaintances? The family? Will it be only a prop on the table? Or will it be a sophisticated sign of kindness and thoughtfulness? I don’t want to know yet. We might have managed to cover the essentials in chocolate. Moderate bitterness, gentle acids, fruitiness and intensity, with puffed rice and praline in the background. Who will remember all this? We well know, because the ruins always tell the story.

GIFT CARD Wedding? Birthday? Anniversary? Give a Gerlóczy Gift Card. This stylish little card works like a top-up card. You buy it, top it up with a certain amount, and your friends use it to settle their bill in the café. Valid for a year.


FRIDGE MAGNET You’ve loved Gerlóczy posters so much that we decided that from now on you can take them home in the shape of fridge magnets. Available in the Gift Shop at our reception.


MEMORIES FROM THE FIRST FLOOR IF YOU’VE EVER SAT ON THE TERRACE OF GERLÓCZY, YOU MUST HAVE DREAMT ABOUT LIVING IN THE FLAT WITH THE WELL-KNOWN PRETTY LITTLE ROUND BALCONY. THIS IS THE STORY OF THE OWNER OF THE OLD FLAT-CUM-HOTEL ROOM. The story begins in 1950. The protagonist is called Mrs. István Kósa née Katalin Haraszti, born in the same year. Her parents took her home from the hospital straight to the flat in question. Her mother, Katalin Benkô was given the flat for her birthday by her beau, the owner of the Pesti Posta newspaper ‘men were very generous while courting at that time, you see,’ Katalin adds –along with an elegant bracelet. She married somebody else eventually, but kept the flat (and the bracelet, too). The flat was very pretty, with a beautiful kitchen, metre by metre turquoisegreenish tiles, elegant wallpaper. The wonderful exterior hid sinful secrets though; the flat had been a gynaecological surgery where the doctor’d performed illegal procedures. The huge tiles used to cover the operating room and the beautiful wallpaper the convalescent room. The house next door was bombed out, that’s why it’s so short now. Katalin’s mother was a translator who ran an office on the corner. It is now an empty space right by the salami shop. They mainly did stencilling, but later the office was nationalized. The neighbourhood was quiet and safe, the communist Zrínyi Press opposite the square and the nearby City Hall were highly guarded. Katalin learnt to ride a kick scooter and spent her childhood here. She nostalgically remembers the iceman distributing ice slabs to go in refrigerators on the corner. The cheese shop in Gerlóczy utca was a gingerbread shop at the time, and there was of course Aunt Mici’s dance school under 11 Gerlóczy where Katalin learnt ballroom dances. On the other side of the building,

in Vitkovics Mihány utca was the local favourite Szendrô Confectionery, managed by a father and his three sons. There was also a waving factory in the same street that was bombed out then demolished altogether. Opposite the building there was a self-service restaurant, the locals ate there. Katalin paints a different picture of Pilvax too. It was a wonderful place with a huge mezzanine and a lively buzz in the summer. Opposite the Main Post Office was the Molnár Mózer, the largest chemist’s in Budapest. Later it became a Caola store, and it still functions as a chemist’s today, only as a chain. It’s difficult to imagine now, but on the spot of the multi-storey car park in Fehérhajó utca there was a small square called Martinelli tér. The best playground in the neighbourhood and the pub of Olympian Rudolf Kárpáti were located there. It was one of the first privately owned pubs with only one kind of marzipan cake and one kind of coffee, but they were unforgettable. Katalin lived in the building until she got married in 1980. Before her mother passed away in 1987, her parents stayed in the flat. Then her father sold it to a jeweller. Now Katalin has three grandchildren. She last visited Kamermayer Károly Square just when her youngest grandchild was born. That’s when she showed me the ledge beneath the balcony where her kitten climbed out and the local firefighters had to usher her back to the flat. That’s when she welled up talking about what she left behind in the attic, including her favourite dollhouse, when she moved out; and that’s when she was overwhelmed by warmth by the fact that her mother’s window boxes are still in use on that legendary round balcony. She is saddened by seeing the café’s bathrooms, as the basement served as an air raid shelter in 1956, where the family spent three days during the bombings. Almost everything has changed in the past sixty years. ‘But the beautiful elm tree, even though time took its toll, has stood on Kamermayer Square ever since I remember,’ she finishes the story.

CSM*10 Csabi Erdôs started ten years ago on May 4 at Gerlóczy that was only being rebuilt at the time. This makes him our longest-standing employee. He is not only our oldest colleague, but he is also the earliest riser every day. On his anniversary, we surprised him at shift start, at 5 a.m. on the terrace. It only occurred to Csabi during the celebration that he miscalculated and only started 9 years ago... Oh, how we laughed. No worries, we’ll celebrate you next year again at sunrise. *almost

PANTONE PROJECT THE DANUBE IN GERLÓCZY In the framework of the Pantone Project you can meet the Danube in such unexpected places as Budapest clubs, cafés, and bistros. Based on the documentation by artist Füsun Ipek we present the colours of this multicoloured river. The volunteers of the project have painted an item of furniture the colours of the Danube in venues, including Gerlóczy, which have virtually nothing to do with the river. The furniture, painted a homogeneous Pantone colour, displays a sign informing you about how many steps away the Danube is from the spot, about the Pantone code of the colour used, and the day Ipek took a picture of that colour on the Danube.

FÜSUN IPEK: Born in Istanbul, raised in Budapest, recently working in Basel. You can see his works all around Budapest. The murals in Nefelejcs street and the Balkantangó nags are all her creations. PANTONE: Founded in 1950, Pantone printing company developed the Pantone colour chart, the colourcoding system that is now used in many areas of the graphics and design industry all over the world. The Pantone colour chart helps achieving the colour of the original design on the finished product.

ANOTHER GRENATE IN THE CITY! Our newst housemate, the pomegrenate tree came to us from our lovely neighbours, the Holló Mûhely, as ours is sunnier. It is sunny indeed now, so we hope the tree will bloom soon.

FABULOUS BUDAPEST! Presented by Gerlóczy’s favourite tour guide: Zsófi Bittó. INFORMATIVE, INTERACTIVE, INTERESTING. The three I principle applies to all of Zsófi’s tours. Look up, look around, learn and live the city. She says something similar happens to her at work: she takes more of an ownership of the history and culture of the capital now than before started working as a tour guide. For everyone who lives here experiences it, and every visitor can learn it: Budapest is a naughty fairy with new miracles and surprises for every single day. Design tour, Art Noveau excursion, Jazz theme or a walk in the Castle - Zsófi Bittó will turn it into an unforgettable experience. Interested? Learn the details at the reception desk.

LAVENDER SEASON IS ON The number one refreshment for the summer. The lavender cordial of the Csopak Tamás Winery meets the classic Gerlóczy lemonade in a glass. A summer refreshment that never gets old. Tastes best ice-cold.

Storiesfromthebarcabinet WHEN WHISKY MEETS TOKAJI CASK TODAY, AS WE MENTIONED IN A PREVIOUS ISSUE, SCOTTISH MALT WHISKIES MATURED IN VARIOUS WINE CASKS ARE EXTREMELY POPULAR. Today, as we mentioned in a previous issue, Scottish malt whiskies matured in various wine casks are extremely popular. Besides the classic sherry, Port, Madeira and French wine casks are the most popular, but sweet wine casks such as Sauternes, Moscatel, and our beloved Tokaji are also used. In the past few years, Longrow, Edradour, Arran and BenRiach have all launched whiskies of Tokaji finish. The latter two are well-known and well-liked in Hungary. Encouraged by popular interest, we at WhiskyNet started to work on introducing more Tokaji maturations to the Hungarian market. Whereas with previous Arran and BenRiach editions the distilleries had arranged for the purchase of used casks, we decided to visit the Tokaj wine region ourselves searching for the best quality casks. Our quest resulted in three casks, previously used for maturing aszú and szamorodni wines, from the Oremus and Patricius Wineries. Then the casks were ready to be shipped to Scotland. Arran distillery received two and one cask went to the smallest distillery of Speyside, Benromach. In February this year, the Tokaji casks were filled with 8-9-year-old whiskies. It is up to the master distillers to decide how long the aging process lasts, and at which point the whiskies are ready to be bottled. However, the finishing rarely takes longer than 24 months, so in the best case scenario these whiskies of Tokaji finish might arrive to Hungary before the end of this year. And there’s a chance, dear Reader, that you’ll be acquainted with the whisky creations born of the encounter of artisan Scottish distilleries and excellent Hungarian wines right here on the terrace of Gerlóczy.


BÉLA REPORTS A few weeks ago at work I met a water sommelier, not many of whom are around. At first it may sound strange that somebody would spend his days tasting different kinds of water and talking about them. Obviously, like any other profession, there’s more to it than meets the eye. We started to talk about general things, such as every kind of water has different mineral contents depending on what mineral layers the water filters through, resulting in different tastes. Then I added that the very same affected the wine he was sipping. He gave a positive response, as what is in wine when you think about it? Alcohol that we love, but also minerals, salts that affect the eventual aromas and texture of wines and distillations. Why is it that on smelling and tasting the Bodrog Bormûhely Furmint in his glass we detect an extraordinary salty-mineral aroma? The water filters through a volcanic soil, and the minerals change the water that the grapes absorb. Therefore the grapes include this mineral water that later gets squeezed, spontaneously fermented, and matured in Hungarian oak casks. I learnt that a water sommelier tastes many more beverages besides water. Fortunately, at the end of our chat I could show him something special. A new, 10-year-old ‘rum’ from Saint Lucia, which was aged in Pomeroli Merlot wine casks and whose alcohol content was adjusted with a special Scottish moderately smoky water. The result is an intensively fruity and spicy drink with a smoky background, a truly extraordinary experience. Béla Juhász - Sommelier

GERLÓCZY:Café with rooms There are many exciting people staying in Gerlóczy from all over the world. Who are they? In each issue, we introduce one of them. DÓRA ESZE ---->

CROSSING MOST BRIDGES MICHELLE TCHEA WAS BORN AND BRED IN AUSTRALIA, IN A FAMILY OF THAI AND PORTUGUESE HERITAGE. IN THE PAST FEW YEARS SHE LIVED IN SWITZERLAND, TRAVELLED EUROPE WITH GREAT HUMOUR, THEN SHE SWITCHED CROISSANTS FOR HAMBURGERS AND MOVED TO NEW YORK. What type of trips do you prefer: long, carefully planned journeys or impulsive trips? When I was living in Europe, I loved the fact that when I woke up I could jump on a train or plane and suddenly I found myself in a completely different setting. I am an impulsive traveller, because I spend hours searching for suitable local restaurants and eateries. And that can be exhausting, especially when I visit popular destinations for the first time. How did you start writing travel guides and cook books? I graduated as a doctor of biology, I worked in the food industry as a researcher. but I got bored with the laboratory scene, and I decided to try my hands in the trade and corporate side of food. It runs in the family too; my grandfather has a restaurant in Orange County, Los Angeles. I can definitely say that cooking and eating are part of who I am. I feel lucky that I could write books about my thoughts on food, eating, and culture. I’ve finished my third book recently, I hope it will find its way to Gerlóczy fans and their friends. When I was in Budapest, I learnt a lot from the locals. Which schools do you like? I went to a couple of cooking courses in Paris, but I think you learn most in the kitchen. In my family everyone can make the most of minimal ingredients and they love to eat. I’m continuously learning everything from how to make bread to how to improve a salad dressing so that it can compete with its French counterparts. I watch cooking shows all over the world, I learn the simple techniques and based on them I compile my own recipes. How did you like Hungarian cuisine? I like Hungarian dishes. Some say it’s a little one-dimensional, a little boring, but for me home-made dishes are the best, when you have delicious bites together with your friends and family. I had wonderful culinary experiences in many Budapest cafés and bistros. It would be great to go to the countryside and eat with the locals in small towns and villages. I’m open to invitations. Oh, and the desserts, puddings and cakes! It’s crazy. What did Budapest give you? How did you like its old face? Budapest is ideal for anyone who’s interested in Europe besides mainstream destinations such as London or Paris. People are friendly and the sights are stunning. You only have to turn on a bridge to absorb the view of different areas and districts and the rich culture. One of my most memorable experiences in Budapest was sitting in a restaurant where you could see the Danube. That was magical. The hundred-year-old buildings, squares and monuments invite you for great afternoon strolls. And after these strolls it’s especially charming how the ever-growing city welcomes you. Did you walk across any of the bridges? When I travel I try to wake up early, to rise with the sun so to say. I go for a light run to see the city without tourists. I made sure I crossed most bridges, I must have ran across five of them at least. And it was worth it. You see everything from a different angle from a bridge. After each run I treated myself to a Dobos Cake. What would it take for you to return to Budapest? If a Hungarian mother promised to bake me a cake, I’d need nothing more.

The rooms rates are:

ARE Y OUR F OREIG BUSIN N ESS PA R TNERS COMIN G TO T Sleep OWN? them in Ger lóczy! Reser +36 8 vation at 0 102 toll fre 6 e num 00 ber.


standard room for two: 95 euro/room/night+ 12 for Breakfast /each Attic room for two: 80 euro/room/night+ 12 for Breakfast /each Balcony room: 95 euro/room/night+ 12 for Breakfast /each + 15 euro balcony charge Address: Gerlóczy Rooms deLux 1052 Budapest, Gerlóczy u. 1 - above Gerlóczy Café IMPRESSUM: Contributors: Regina Bruckner, Dóra Esze, Eszter Szegô, Tamás T. Nagy, Tibor Babiczky, Juli Lami, Béla Juhász English Editor: Aranka Szabó Design/Photo: Péter Flanek, Dániel Ôry Printed by: Intruder --- e-mail: Published in 1500 copies by Gerlóczy Kávéház Kft., 1052 Budapest, Gerlóczy utca 1. --- Open: all days 7am - 11pm

Gerlóczy News vol.11  
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