Bálint Kocsis started making jam as a hobby, and within two short years he created a successful brand. CSIKOS jams and chutneys have taught us that sea-buckthorn, basil and thyme are equally legitimate jam ingredients.
The Florida Ice-cream Parlour has been converting guests into fans since 1992 - in Máriafürdő instead of the US.
The Káli Basin is beginning to turn into a really exciting gastronomic destination, so we paid a visit to one of the contestants is Kővágóörs.
It is not just the exceptional cuisine and the beautiful garden that makes this place a legendary gastro heaven: Kata and Gyuri put their hearts entirely into Kővirág with its unadulterated simplicity.
Bearing a slight resemblance to a fortification, IKON Winery does well when faced with various forces: for example it has managed to harness the force of gravity in wine making.
The dairy products of the Szabó family are known far and wide, so it is worth making a bit of a detour to the milk vending machine if you are in Balatonlelle.
The recently released wine-themed special issue of Északipart magazine will make you think about two things: all California whites should be chucked from the store shelves, and winemaking is cool.
Lake Balaton has specialty restaurants even beyond the new wave eateries of Balatonfüred. This time, we checked out Spoon Lodge in Balatonakarattya.
Szabolcs Homola swears by local ingredients, and he has big plans for starting a quite but lasting cultural and gastronomic revolution in the shadow of Balatonfüred. Interview.
Those who visit Lake Balaton are looking for a partner and willingly make babies in various towns among which Zamárdi is more popular than Keszthely.
We visited Balatonfüred to meet up with Dani Gyana, the surprisingly fresh-faced manager of the local shop of Bortársaság.
The splendid surroundings and the exquisite Balaton wines warrant an exceptional menu: the accompanying dishes will be prepared by top chef Lajos Takács.
August is up to a good start: listen to DePhazz and Mezzoforte while sitting barefoot on a rooftop at the Paloznak Jazz and Wine Picnic.
We visited Pörc in Balatonkenese, a place that carries an expressly positive reputation, and we overloaded on goose breast and cheese filled with Urdă.
Manduláskert is a pop-up restaurant trying to push the boundaries of the genre.
With several gold medal-winning wines and over 40 years behind their back, the Dobosi Winery switched almost entirely to organic farming within just 3 years.
A mere five minutes by car from Szigliget, Hegymagas is not one of the busy Balaton towns and villages, and it has managed to preserve the unspoilt natural beauty of its landscape.
Just above Csopak, on the road towards Arács, there is an amazing constellation of dishes, wines and the Balaton panorama.
Enjoy the wonderful kifli with Liptauer and a glass of fresh lemonade in the shade of the trees of KerékBár, before retiring for a siesta inside.
Bortársaság keeps six of their basic wines and they have been experimenting with premium category items for a year now. We looked around at the SKIZO Winehouse in Badacsonytördemic.
Situated in Mindszentkálla, on the side of Szűcs-hegy, the marvellous Kaal Villa Vineyard and Winehouse awaits guests with an amazing view and 8 types of its own wine.
If you happen to be in Tihany on any Saturday, be sure to pop in!
The Balaton Circle managed to hit two birds with one stone: by serving free spritzers to lakeside loungers from a proa sailing boat, they spread the word about Balaton wines and at the same time showcased this ancient Polynesian boat, which roughly costs as much as a surfboard.
At Il Mercato, you can taste authentic flavours in a Mediterranean environment pimped with terracotta tiles and oleander bushes.
We had heard of Dániel Bezerics before, of his forward-thinking, sustainable attitude, of his adoration for Balaton and gastronomy, and in general: of the Bezerics phenomenon. We visited Paletta Bistrobar and Vinoteca, the South Balaton residence of the Bezerics gastro empire to try his famous hamburger.