Petrányi Borterasz

The owners of the Petrányi Wine Terrace could easily have rested on their laurels. With those sweeping Balaton vistas, even a middling kitchen would be enough to draw a steady crowd – at the lake, mediocrity often suffices. But Piroska and István Petrányi didn’t get into winemaking and hospitality in Csopak to do things by half measures, it was the crowning moment of their successful careers. Their pivotal decision in 2024 was to invite the newly available Ádám Mede to join head chef Endre Ruga as creative chef – combining two remarkable culinary minds behind the scenes. Beyond refining the concept, there’s now a palpable sense of playful, joyful cooking across the estate, often spilling into outdoor spaces. Mede’s lamb stew with rosemary-laced potatoes has already become a signature, as have his curd dumplings. It’s quietly instructive to see how naturally this fine dining talent has embraced a simpler, more grounded style. That said, day-to-day excellence is thanks to Ruga, who keeps this high-capacity kitchen humming with quiet precision and unwavering consistency. It’s a joy to see humble dishes – duck liver confit served in a red enamel pot, or Kaiserschmarrn – treated with the care they deserve but so rarely receive. The lamb stew melts in the mouth, its rich sauce the kind you’ll want to chase down to the last drop. Alongside Petrányi’s own wines, house-made lemonades, cordials, and fine pálinkas are also worth a mention. A shining example of kitchen harmony – and collaboration – at its best.