“I can’t allow myself to provide below par service, I live here.” That is what Dániel Bezerics said, who manages several catering facilities in Keszthely with his business partners, much to the delight of wine enthusiasts from Hungary and abroad. We visited his restaurant in Hotel Bacchus to see how this attitude translates in everyday life. The expectation that only the highest standard of hospitality will do in Keszthely, “the capital of the countryside”, has turned into a great experience in the end.
“No-frills stories” - the menu
Located in the cellar of Hotel Bacchus, this restaurant strives more and more to maintain its quality standards, creating its dishes from locally produced ingredients. According to Dániel Bezerics, it is key to work out a more sustainable system, which would enable processing food in a reasonable way right from the start. This means, for example, that when an animal is slaughtered all of its parts are used if possible. As regards preparation, the aim is to work with a concise menu of permanent dishes and a lot of boards containing intermittently available creations in line with the above philosophy.
In the Bacchus, the paradigm shift of Balaton gastronomy appears in a partnership with local farmers, careful food preparation and the tailoring of dishes to the needs of guests.
There are several items on the menu that have stood the test of time and of the more critical guests. Popular dishes include cold foie gras prepared in a baking mold with “seared” red onions and home-baked bread, grilled zander fillet in white wine sauce, pink pork tenderloin in blue cheese sauce with braised broccoli and tagliatelle with sage, and ramson grilled cheese with green salad. Inquire about the seasonal dishes, as it can happen that less elaborate courses, such as fried zucchini flowers, are omitted from the boards. Also, conversations with the staff are guaranteed to add colour to your meal.
