The jury for the Beach Food of the Year competition for 2020 gathered for the sixth time of asking, in pleasantly cool Alsóörs. The agenda was set: the Fogas Bisztró in Alsóörs, the Tiki Beach Bisztró, the defending champions in Zamárdi, the Málna Büfé in Balatonlelle, the Spéci Hotdog & Krumpli in Balatonboglár, Az én Konyhám in Balatonfenyves, the Port Étterem in Balatonmáriafürdő and, finally, the Vitorlás Bisztró in Keszthely. There were seven finalists in all.
Competitors have to stick to the rules: their entry should be healthy, of good quality, ideally made from local or regional ingredients, simple but creative, summer-friendly, quick and ideal for snack bars, even takeaway, as well as on a restaurant menu. To that end, we have sampled a sumptuous soup, a classic restaurant main course and beach food best eaten with a fork. Fish has always been a mainstay but there have also been bold attempts to redefine pork, hot dogs or lasagne.
And the winner/s is/are...
Of the 24 snack bars, the jury selected the final seven and, after much deliberation, the jury finally decided that the Beach Food of the Year awarded should be granted to both the Port Étterem and the Fogas Bisztró.
Port had tried to reinvent port sausages, a rather heavy food combination known as BalaPork (1,800 HUF). Cucumbers and sausages from a local butcher were placed on the plate. In addition, the blood sausages had been breaded and wrenched out, initially unappealing but a hit. The garnish was a classic, folksy cabbage dish with mustard sauce, baked cabbage and potatoes.
Although this was the sixth place the jury visited, everyone was full, and satisfied that the silver medallists from 2019 had prepared for the competition with a lot of thought behind it. It can also be taken away on a paper tray. On the down side, it wasn’t easy beach food, either.
As an alternative, the Fogas at Alsóörs offered fish broth with dumplings (1,490 HUF), consisting of carp, catfish and sturgeon from Keszthely. It is made like a meat broth, only with other spices, fresh fennel, toasted bay leaves and vegetables. The key ingredient is the sturgeon, combined with sourdough bread, grated lemon zest, tabasco, with celery and various vegetables added to the mix. The jury liked the lightness of the soup how it dovetailed with the fish – given the fact that the Fogas Bisztró is a quality spot, with few equals around Lake Balaton, where grilling frozen fish is the norm.
Discovery of the Year
As usual, we also awarded a Discovery of the Year prize. Last year’s winner, the Pinyó Buffet in Keszthely, has pulled down the shutters (the couple in charge are now based in Somló), so we hope that this year’s winner will last out. Spéci Hotdog & Krumpli has a real challenge on its hands, set on busy Platán tér in Balatonboglár, a pedestrianised area dotted with snack bars and other outlets. Accordingly, the jury assessed that their hot dogs were authentic, and not accompanied with frozen fries, either. They also offer different varieties, chili con carné and cheddar-and-jalapeño, for example. Nothing else is needed, only quality packaging, another factor in its triumph.
Previous winners
2015: Kalóz, Fövenyes – catfish and potatoes
2016: Kishableány, Badacsony and Paletta, Balatonboglár – Big MEKK
2017: Paletta, Balatonboglár – pulled carp
2018: Konyhám, Balatonfenyves – gofcsi
2019: Tiki Beach Bisztró, Zamárdi – sour cucumber soup
2020: Port Étterem, Balatonmáriafürdő – BalaPork/Fogas Bisztró, Alsóörs – Fish broth with dumplings
