Fortunately, the fact that summer is over doesn’t mean that there aren’t any nice places open even when the beaches close down, the paddleboats are under locks, and there’re only swans and ducks in the water. We rounded up 40 places that are open at least until the end of October – including bistros, inns, wine cellars, terraces, award-winning new-wave buffets, and elegant fine dining restaurants. This screams for a culinary-crawl.
We might associate Festetics Palace with Baroque grandeur but its cellar hides a special (and surprisingly modern) restaurant – Vilmos Kreil, who managed Bistro Classico previously, moved in there with his team when they had to leave Keszthely’s Yacht Port. We can have lunch here all year round, but it’s best to make a reservation in advance.
Life doesn’t stop at Dániel Bezerics’ Keszthely bistro. We can have their famous Pulled Carp sandwich until the end of October – they even won the Beach Food of the Year award for it.
Lajos Bíró brought the restaurant of Budapest that was already praised to Vonyarcvashegy as well. Many sources reported that, considering the price, the quality of the kitchen is unbalanced, however, we had more great meals here than bad. They’re open all year round.
Kreinbacher Winery is not only known for its wines, champagnes, and award-winning design, but also for its restaurant and wine-bar. Their bistro-style restaurant uses quality ingredients with a short, seasonal menu and a daily special. They’re open every day from noon to 10pm during fall.
Pura Vida in Tapolca mixes the countryside atmosphere with a Mediterranean vibe because the owners lived in Spain for a few years – this is how there’s place for black clams as well as for traditional chicken meals. However, their wines are from the Balaton region, and you can taste them all year round; during fall they’re open from noon to 9pm on Wednesdays and Thursdays, from noon to 10pm on Fridays and Saturdays, and from noon to 5pm.
Papa Áron is one of the coolest faces of Szent György-hegy, but it’s hard to describe what they actually do. One thing is for sure: their apartment restaurant is unique in the area. They remain open in fall as well, from 5pm to 11pm on Friday and Saturday, and from 1pm to 6pm on Sundays. It’s highly recommended to make a reservation.
The Szigliget home of painter István Farkas was turned into a guesthouse and restaurant by the winemaking Fölföldi family. The climb is well worth it with an amazing view and the reinterpreted Hungarian cuisine of the young and exceptionally talented chef, Mózes Farkas – we can dine here every day except for Monday.
To dine on the terrace of Gergő Istvándy and his family, we’ll have to dig into our pockets, but it’s worth it because of the view, the mangalica and gray cattle that they breed, or the Istvándy wines – especially for all of these combined. They remain open through October from Friday to Sunday between noon and 8pm.
We can stay at Káli Art Inn boutique hotel all year round, but if we make a reservation in advance, we can also stop by for a delightful breakfast or dinner as well. Here they await us with a fresh menu each day.
Kővirág is one of the bests of the Balaton Uplands today – it’s safe to say that it became a fashionable destination. Their selection changes daily, and we can enjoy the Provencal atmosphere in the fall as well: with the exception of Tuesday and Wednesday, they are open every day until the end of October; starting from November, we can eat here from Friday to Sunday, between noon and 10pm.
Tamás Trombitás used to make statues but he’s been managing his winery and restaurant is Köveskál where they prefer Hungarian cuisine. Mi a kő keeps the season going in fall as well: they’re open from noon to 10pm on weekdays, and from 10am to 9pm on weekends – don’t forget to make a reservation.
This is a place where you can relax, not just eat – Tagyon Estate believes in the pura vida, which is Spanish for pure life, meaning that all is well the way it is. Starting from October, you have to make an appointment in advance to be able to dine here.
They started out as a beach buffet and now they have one of the trendsetting restaurants of the area of Zánka, with a continuously changing selection and ingredients straight from local producers. We can eat here everyday between noon and 9pm.
Zománc was without a doubt one of the best newcomer and surprise of last year, where they serve pig’s trotters in red pots, and everything from the tablecloth to the kitchen cabinets remind of the house of a grandmother, without being outdated. They are open from noon to 10pm from Thursday to Saturday, and from noon to 7pm on Sunday.
Apáti in Sajkod is the place to visit if we don’t have the time and funds to go to Naples for a pizza – the quality will be almost the same. And that’s not all: the first menu was put together by a legendary Hungarian chef of Olimpia Restaurant, Lajos Takács, which means that here we can have duck liver pâté steamed in Tokaji wine. They are open from Friday to Sunday during fall.
The management of Chianti took over the legendary Baricska in 2013 and turned it into one of the most special Balaton-side inns, where the wild boar rillette with truffles is accompanied by fennel, and the duck leg is served with Röstis made with ramsons. The rethought Hungarian cuisine is available until October 23, from Thursday to Sunday.
An eye-catching design, a talented chef, Instagram-worthy meals – Sparhelt is rightfully one of the most popular restaurants of Balaton. They don’t stop after summer: they’re open from Wednesday to Sunday, between noon and 10:30pm.
We regularly recommend Kredenc, and there’s a reason for it. The fact that they have a strong selection of local wines wouldn’t necessarily give them a place on this list, but lately they’ve put some remarkable meals on the menu. If we feel like having a pulled pork sandwich during fall, we should stop by between 11am and 9pm on Thursday, or between 11am and midnight on Friday and Saturday.
Morzsa started out as a food truck but now it operates as a bistro in Balatonfüred where they implement the original bistro-philosophy – so they make good meals quickly and simply. It’s a casual, homely place where we can even take our plates over to the neighboring Beer Balaton if we feel like it. They’re open all year round.
Nem Kacsa Restaurant in Balatonfüred is the second place that is managed by the ambitious crew of Bistro Sparhelt., They opened last summer and remained open in winter as well. The new spot is just as unconventional as its older brother – you can try their unusual courses from Wednesday to Sunday, between noon and 10:30pm.
Chianti started out as a pizza place and then it became one of the best spots of Veszprém and the region – and no longer with only Italian meals. They closed for a few months in summer, and we don’t know the exact date of their return for now, but they’ll be back in the fall with a new design.
Fricska was reborn this spring: they hired a new chef, Ádám Mede, who worked at the Michelin-starred Costes Downtown previously, and they turned the interior from that of a ruin pub’s to a serious bistro’s. They kept the crowd favorite burgers on the menu – we can try these any day, all year round.
Oliva is the favorite restaurant of those who love history: originating from the 18th century, the building had a colorful array of residents in the past, like a judge, a paprika merchant, a kitting manufactory, and, in the 1970s, Pusztai inn operated here. Today it’s a Mediterranean restaurant, with a menu of Hungarian and Mediterranean cuisine. They are open all year round.
The kitchen of Csaba Amrein is among the bests of the city. Although the prices are a bit higher here, in return we will be served with meals of great quality, plus they’re open all year round.
Although the staff has changed, the quality remains the same here. Knowing MÁRGA, they’ll come up with some seasonal deliciousness for fall. They’re open on Mondays and from Thursdays to Sundays.
István Petrányi, the head of one of Ford’s branch companies decided to open a wine terrace in Csopak last summer. His children manage the company now, while he and his wife, Piroska focus on what they love: István on wines, Piroska on the hospitality. They mostly have rethought homely meals that we can try from 2pm to 9pm on Thursdays, from 1pm to 9pm on Fridays and Saturdays, and from noon to 7pm on Sundays.
Söptei looks like an average cellar at first glance, but there’s actually a restaurant hidden among the vine arbors, one that where we can feel like we’re sitting at a metropolitan restaurant that tries to earn its Michelin-star. We can taste this surreal experience (and the great Söptei-wines) all through fall, from Tuesday to Sunday, from noon to 10pm.
Vígmolnár used to be the home of a water mill in the ‘50s and ‘60s, then it became an inn. Soon it was gone, but, it rose like a phoenix from its ashes in 2011. The interior is moderately elegant and the menu has typical inn-style meals, but in a more creative way that delivers a quality way above the average – and they are available all year round.
Fresh ingredients, seasonal meals, Homola-wines, and the unmatched tranquility of Paloznak. Thanks to plans to elongate the season, we can enjoy the idyll even in fall.
Alsóörs Marina has a special place among the yacht clubs’ of Lake Balaton. Its style is elegant and friendly, their prices are affordable, while their selection was created with the help of culinary adviser, Viktor Segal – we can try their creations any time of the year. Fenyves Yacht Club, the restaurant’s sibling in Balatonfenyves operates similarly.
The bests aren’t always the ones that spent the most time in school, and Carpaccio in Alsóörs is a great example of that – we can have light Italian courses here all year round. They are open every day until the end of October, and in November they’ll be available from noon to 10pm between Friday and Sunday.
We would expect to see a study trail and a rich fauna instead of a restaurant deep in the forest of Töreki, this is why it’s surprising to stumble upon Egy Csipet Nádas. With its innovative kitchen that uses local ingredients – they have their own herb garden and they make their own lavender syrup. If the weather will be right, they will be open until the end of October.
Hidden among the uniform hotels of Siófok, Mala Garden is where east and west meet. The kitchen has Hungarian cuisine with a twist as well Thai and Malaysian courses, while you can also get a big dosage of the Balinese style – we can enjoy all of this all year round.
Chef Sanyi and Waiter Sanyi keep working so that people can have the best pizza not in Naples but in Siófok. We don’t know what the Italians have to say about it, but we’re happy that we can have tasty bites here no matter what the season is.
Two things make the aristocratic castle hotel of Chatau Visz so special: there’s no phone reception here, and Hungary’s only fine dining restaurant outside of the capital can be found here – it was even named the Restaurant of the Year in 2010. The prices of the 3, 4, 5, 6, and 7 course menus are not for those on a budget; we can try these from Wednesday to Sunday.
During the past 20 years, Kistücsök turned from a traditional inn into a top notch restaurant under the leadership of Balázs Csapody – and it still managed to stay charming. You can try the renowned meals of Kistücsök any day you’d like.
Besides the chance to rent boats, the yacht club of Balatonlelle has so many other services that they can easily stay open during the year. Although the ice rink is not in season yet, culinary delights always are.
Mango is located a few minutes of walk away from the boat stop Balatonlelle – they’ve put themselves on the culinary-map of Lake Balaton with a really good bistro kitchen. You can also find pastas and pizzas on the menu, but their main courses are also worth a try as they are way above the average selection of the promenade. They are open all through the week, from 11:30am to 10pm.
Hubertus-Hof might look like the home of world-champion hunter: it’s only a little exaggeration to say that there are more deer antlers here than at the Museum of Natural History. That’s on purpose of course as game meat is in the spotlight on the menu, including venison, boar, and mallard, and Angus beef (they breed the cattle themselves). We can have juicy steaks here between noon and 10pm until the end of October.
Kristinus Wine Estate pairs its meals to its wines, and not the other way around. They’ll only tell us the ingredients for our meal while the result will be a surprise. Fortunately, it’s a pleasant one. They’re open from noon to 4pm and from 6pm to 10pm from Wednesday to Sunday, but it’s best to make a reservation.
Translated by Emma Póli