Entering the room, interestingly, we find ourselves not in the kitchen, but quite precisely in the foyer called the atrium in this region. Only the part right below the open chimney is called the kitchen in the Balaton Uplands. With the open chimneys, the smoky kitchens were modernized, where at the same time the smoke from the tile stove, used for heating the room, was also introduced. The free chimney is a huge mantle, usually made of brick, with a long, artfully shaped chimney outside the roof, which quickly “pulled” the smoke out from under the free chimney. So the room has become smoke-free, so it's no wonder that several texti-les adorn the walls and furniture. The meat was smoked in a drafted, well-ventilated chimney, which was not accessible to rodents.
In the forties and fifties presented, the prevalence of factory-enamelled kitchen utensils was already significant, to the detriment of pottery made by potters, which, being pushed out of use, increasingly served only a decorative function.