Malackrumpli moved from the edge of Balatonfüred to Tihany’s center, and this also means that it grew from being a bistro into a restaurant. Although it became more elegant (and thus pricier), the quality and the friendly service is the same. They still put an emphasis on seasonality and organic ingredients; they get these from the Fekete Bárány manufactory of Tamás Járosi, the owner, which is in Balatonhenye, or from other, similarly dedicated producers. Whether it’s a fish soup, pulled pork, or pottage, Jacek Luzsa always brings the best out of meats and vegetables, and we definitely can’t complain about the size of the portions either.

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