At this Terazza Gastro Tour event, guests will be introduced to the Balaton Uplands gems of the Káli Kövek Winery. The chef of the night is Klaus Deutschmann.
The head of the Köveskál-based winery, Gyula Szabó has been making wine in the Kál Basin since 2006, when he took over the family winery on Fekete Hill. His goal is to promote the terroir in an authentic manner, with focus of the specific features of the grape varieties grown there.
Due to the limited number of tickets, advance booking is necessary.
Menu
- Trout rendez-vous - Köveskál Welschriesling 2013
- Tomato consommé - Köveskál Rosé
- Home-made ravioli stuffed with zander, cauliflower kuskus with buttery rocket - Rezeda Welschriesling 2013
- Boneless veal with bacon, in balsamic raspberry sauce - Köveskál Cabernet Sauvignon 2013
- Baked green apples served with honey raisin ice cream - Monoszló Furmint 2013
