Bonne Chance Restaurant & Hotel

It was Bonne Chance that first put Bázakerettye and the Murafölde region on the gastronomic map. The visionary behind it is Csilla Csatlós, a trailblazer of quality rural hospitality – never content with just offering a place to sleep and eat, she aims to create a full-sensory experience. Long before ‘back to nature’ was in vogue, she was leading hikes through forests and meadows to reveal the Hungarian–Croatian–Slovenian borderlands in all their abundance – a spirit reflected in dishes rich with game and wild mushrooms. Set in a compact three-storey hotel, the restaurant sits within a lovingly tended garden, complete with a brick oven. The dining room exudes a distinctly French country feel, softened by a pellucid elegance that never veers into gastro-snobbery. Zala’s flavours are given pride of place, yet the kitchen remains gently unbound. Alongside foie gras parfait and the risotto of the day, you’ll find time-honoured comforts: golden-brown dödölle (potato dumplings) with sour cream, rustic prósza (potato flatbread), and the house’s beloved crumble cake. The kitchen keeps it simple and sincere, preparing everything with diligence and respect. Our steak with onions avoided the classic errors: beef that yielded to the fork, the onions retained a satisfying crunch without being oily. The Bonne Chance schnitzel has become iconic – a shattering crust around tender pork fillet, reliably mouth-watering. Even Portás (Gatekeeper), the dog and Spenót (Spinach), the cat, honorary members of the team, play their part in the warm welcome.