Góré Étterem

Word has spread among foodies that somewhere in the quiet depths of Baranya, hidden in the courtyard of a sleepy village, lies a truly exceptional restaurant. We travelled to Kisharsány to see for ourselves – and can confirm the rumours. It’s an intriguing beginning. The interior is warmly elegant, the kind of dining space that would feel at home anywhere in the world. An open kitchen, a gracious and professional team, and slightly-too-lively music set the tone. Bespoke plates and fine, thin-stemmed glasses round out the table setting with flair. On our visit, guests could choose from five-, seven- or nine-course tasting menus. Those who skip the wine pairings can explore a smartly curated selection of bottles from small regional producers, chosen by sommelier Richárd Labancz. Our meal began with a dish that looked more like dessert: a duck liver terrine resembling an Opera cake. In fact, it was a bold composition of foie gras in two textures, layered with slivers of plum jam. The main course: charcoal-grilled golden pompano with black kale, sweet mini kiwi, and snappy edamame. A refined presentation, harmonious flavours, and textural balance in every bite. The non-alcoholic drinks are a triumph in themselves: house-made quince-and-plum juice with alcohol-free shiraz, a spiced cordial, or fermented kiwi with ginger bug starter. Who would settle for a cola? (Though yes, that’s on the menu too.) In the summer of 2025, the restaurant welcomed a new head chef: former sous-chef Robi Szalacsi. Góré delivers an experience well worth a journey – a level of cuisine that would come at a far higher price in Budapest or abroad.