“A good waiter knows when he is needed and when he has to fade into the background.” Following this philosophy, the owner of the Mediterranean style Káli Restaurant welcomes and serves his guests himself, even after being in business for a decade. The menu is dominated by Hungarian flavours, somewhat reinterpreted, with a pinch of rosemary.
The terrace of the Káli Restaurant in Kővágóörs could put a lot of ruin pubs in Pest to shame, even though there is no conscious design here, the pieces of old furniture have been piling up for hundreds of years. Only some creativity and a pair of skilled hands were needed to restore the warm-eaten cupboards and decaying chests of drawers and put them in the spot they deserve. With a legacy like this the temptation must have been strong, but the Káli Restaurant was not turned into a museum. Wooden tables scattered all over the place, oleanders lining the terrace and the neat herb garden all add to the relaxed vibe.
Just like in the case of Ivó’ka, the other gastronomic heavyweight of Kővágóörs, make sure to come with an empty stomach because rich dishes are dominant on the menu. It is true that the cook has somewhat reinvented the traditional recipes: for example, grandma’s homemade strudel is prepared with margarine instead of fat. The contents of the herb garden, such as sage and basil, are not only for show, and fresh rosemary for the white wine sauce that is served with the catfish fillet comes from here as well.
Definitely try the specialties made from Racka sheep and Hungarian Grey cattle, the roast duck with herbs and the different kinds of Balaton fish served with a light salad. Those with a bigger appetite will surely be able to tackle such Hungarian “inventions” as pandúr soup with a stew base and bacon, and chicken breast with cheese and ham, served on lángos rösti.
