Mede By Adam Mede

In 2025, Ádám Mede is still a youthful 34, yet is the stand-out talent of his generation. Having left the tight-laced world of fine dining behind, he’s now making waves in Badacsony with an auteur kitchen that has thrown off the shackles. Known for his flair with the smoker, Mede has brought along a few signature dishes, like his beloved bodag (gypsy-style flatbread) and pig’s trotter stew. The concept is built around open fire, smoke and wood as the core flavour elements, with a line-up of novel creations to match. The menu is laced with tongue-in-cheek dishes – paprika stew of pig’s trotters and knuckles, BBQ ratatouille, and even kenyérlángos (Hungarian flatbread) a festival staple reimagined. There’s no compromise on ingredients: Balaton cheese, goat’s cheese, house-made sausages (including buffalo), and Borsod-style pickles – a wink to the region the chef grew up. Indoors, there’s space for just 12 diners; the 40-seat terrace is warm, family-friendly, and wonderfully intimate. We visited several times – at first, the experience was still finding its feet, with a spartan setup and plating best described as rustic. By our third visit, proper tableware and desserts had been procured, marking a shift from the earlier street food style towards a distinctive little bistro with its own identity. Plans are now in motion to transition from pop-up to permanent, with year-round opening on the horizon. In this fire-forward style of cooking, everything is a masterpiece – even the croquettes and deceptively simple aubergine cream shine in terms of texture and spicing. Passion, authenticity, knockout flavours – that’s Mede by Ádám Mede.