Just like a gingerbread house in the depth of the woods, the Öreg Harang Tavern stands hidden among the vineyards of Hévíz-Egregy. However, this did not prevent the critics from Gault&Millau to discover the place and reward it with the Hungarian Eatery of the Year 2013 title.
Gábor Fisli, the mind behind the Öreg Harang Tavern grew up in a truly picturseque environment. The former family home (now a restaurant) was built adjacent to the Árpád Era church in Balatonegregy.
His ancestors were some of the earliest settlers of the village, who probably also participated in the construction of the church
The spirit of the place and the ancient roots have lefft an inevitable impression on Gábor's menu concepts.
Although as a teenager Gábor planned to open an equestrian restaurant, as a grown-up he is satisfied with the current offers and image of the Öreg Harang (meaning: Old Bell) The menu consists exclusively of Hungarian specialities, just like he dreamed it up as a child.
In addition to goat and grey cattle beef dishes, they also serve water buffalo and donkey meat specialities. The ingerdients are acquired locally, so the menu follows the seasonal products and crops in a flexible manner.
Every detail of the tavern hidden among the rows of grape shows that this place is the apple of someone's eye. The terrace - an island of peace - is furnished with rustic wooden tables and benches, while the slightly smaller indoor space of the restaurant is dominated by a traditional Hungarian stove.
The attention to details is clearly apparent in the unique pieces of pottery and napkins, ornamented with Hungarian folk motifs, and in the tasteful serving.
This harmony also has something to do with the fact that the small restaurant is operated by five friends. Everyone is either a family member or a friend, from waiter to cook - and there is no hierarchy, they decide everything together.
The shady garden has other advantages over its idyllic idilli air: the fruit for the home-made jams is grown here, just like the grapes for the famed bacon-mushroom grape ragout.
'Abroad, I have tried the cuisine of different countries, so I know what expertise the preparation of Hungarian dishes requires as opposed to Italian dishes. Still, the operation of a small restaurant in Hungary can be unprofitable even if food critics do recognise your work. So this job requires passion,' says Gábor Fisli.
