The music of Kovász – as the ingenious choice of name suggests – is sensual and alive, like the sour-smelling starter in question, in constant operation and change, and also absorbs everything that can be found in the surrounding musical bacterial cultures and affects the members. Those who listen to it with a jazz taste can find crumbs of their favorite standards while reveling in the masterful jazz accompaniment and the chefs' individual inventions, but if someone has lived on "folk food" their entire life, the harmony lead or the authentic soloist's playing may give them the impression that they are being served dishes from the rarest folk music collections at an exclusive dinner, in which familiar aromas appear as an unusual taste poem. -Emese Saxon