Baricska Csárda opened in Balatonfüred in 2013 and a couple of years were enough for it to become so popular that now advance booking is highly recommended for the weekends, or you might be left without a table.
Baricska's creative chef, László Ruprecht, also known from Chianti Resturant, played a significant role in dreaming up the place and its particulars. Baricska blends the inn traditions with modern kitchen methods.
Goulash is made of beef shank with pinched noodles here, because this is the authentic way. The smoked duck breast with red cabbage cream is a new addition; it might be a tiny bit avant-garde for the csárda-fans. The catfish stew is made of sheatfish, while the Cigánypecsenye pork cutlets is made of Mangalica shoulder.
Tip: The apple pie with vanilla ice cream is an iconic course here, and is definitely worth a try.
A blue ribbon day at Balatonfüred, with the unveiling of a new harbour, Kékszalag, capable of accommodating some 140 sailing boats.