Erhardt Étterem és Panzió, Kézműves Pékség

You really should not miss Erhardt if you are in or around Sopron. The restaurant is tucked away in one of the charming old houses of the romantic downtown, and it is part of a little family-run setup that also includes the excellent Erhardt sourdough bakery and a recently renovated guesthouse. The building is an old, traditional townhouse with arched entrances and cozy little windows typical of the old town. There is a spacious terrace in the courtyard, and inside you will find a warm, inviting atmosphere with neatly set tables and white tablecloths. It is classic hospitality done right – elegant, but without any of the stiffness. The owner, head chef, and the heart and soul of the place is Zoltán Erhardt. He’s well-known for his great cooking and puts real effort into showcasing local flavours. One rare find on the menu is babsterc, a dish you will hardly see anywhere else in the region. It is a very “Sopron” kind of food – cooked pinto beans mixed with flour and fat, a staple of the local, no-frills kitchen. Here, they serve it as a side with beef stew – an unexpected combo, but it works surprisingly well and is worth a try. Then there is the sufnudli, a Swabian-style potato noodle dish that they make so soft and tender, it is a reason enough on its own to come back. They even make their own jam and syrups right there on the spot. Their wine list is full of local producers, and one of the best things is that they offer these regional wines at really reasonable prices. Plus, you can try around 30 of them by the glass. Erhardt is a great example of how a family business can grow slowly and steadily without ever compromising on quality.