Several dining spots on Balaton's north shore have been renovated this year, some adding new services, some moving and others changing their image. From reinvented restaurants and expanded lodgings to an arboretum opening a wine terrace, here’s a look at what's new on the north shore.
Owned by the Folly family, the arboretum at Badacsonyörs is home to unique trees and plants, a place of peace and calm with a beautiful view. There’s plenty of shade even on the hottest of afternoons, and you can walk around with a glass of wine in hand if you purchase the combined ticket.
Starting from this year, you can relax at the arboretum’s large grill terrace. The interior has also been renovated, and now you can taste wines inside as well. The arboretum also features 17 coastal giant sequoias and other plants that you can admire from the decked pathway 50 metres long.
Bearing the Latin name for Mór, this place is run by the same owner who used to manage a winery there. After French-inspired cuisine and craft burgers, the kitchen on Aranyhíd sétány has found its own voice.
The entire selection has changed: the restaurant now offers fusion gastronomy underpinned by Hungarian cuisine. Chef Csaba Kállai uses lesser-known ingredients such as quail and buffalo. Keep an eye on the daily specials for more exciting dishes. Kállai also likes to experiment with fermentation, resulting in plenty of homemade vinegars, dressings and fermented goods. It’s best to make a reservation.
Hidden among vineyards, this restaurant is one of the most unique of its kind in the area. It has a supreme view and offers classic Hungarian oven-baked dishes.
This place lost its traditional tavern atmosphere with the change in ownership this year. Small and useful changes were introduced: the terrace now has a new floor, the car park has been expanded and children now can enjoy a small sports court along with the already established playground and petting zoo. Even though there are more tables available, it’s best to make a reservation.
Pörc offers abundant cold platters, sausages, ribs and pork rind to munch on, while you can also take smoked meats, salamis, matured goats’ cheese and artisanal spreads home with you.
Pörc has moved into Balatonkenese: specifically Széchenyi utca, 200 metres from its original spot, and it has been expanded. Now the bistro and shop are in the same, spacious place. The new location also has a garden, and can seat up to 120 people altogether. The menu includes creamy soups, salads, zander fillet, pork cheek and steak. Some of the old favourites, such as grilled sausage and three types of burger, are still available.
A legendary spot in Badacsony, this restaurant has changed its name twice in the past few years. Once known as Szeremley Winehouse, it was reopened as St Orban in 2018 by the Laposa family, offering modern Hungarian cuisine. Now it has a rethought bistro kitchen.
Called the Szőlőhegy Bistro, the restaurant has a refreshed interior with fewer vines around the terrace, so the wonderful view of Fonyód is even better. Gergely Mogyorósi is the new chef, but the dishes remain homely yet modern. Still inspired by Hungarian cuisine, they are lighter and more suitable for hot summer days. The weekly suggestions are always based on one fresh, local ingredient, such as asparagus, cherries or chanterelle mushrooms. There’s also an outdoor oven in the garden that gets fired up every now and then.
Vánkos started out as a popular lodging in Badacsonyörs. The century-old, nicely renovated building could serve as the set for a romantic film. A stay in a cosy vintage room is paired with an abundant breakfast made with locally sourced ingredients.
The breakfast is now available for everyone, not just hotel residents, and the bistro also serves lunch, dinner and coffee for all. The buffet breakfast is available from 9am to noon, while the dinner and lunch menus are suitable for all kinds of diets, including vegan and vegetarian. The main selection includes spreads, quinoa salads, falafels and a vegetable ragout that can be spiced up with rice, sausages and more as desired. Desserts revolve around pies, Bundt cakes and chia pudding. Coffee is concocted by a barista, the milk and homemade yoghurt come from Levendula Porta, the camembert is from Tekeresvölgy, while the baguettes are from the Búzalelke Bakery – all sourced locally.