Rév Csárda

The address of Rév Csárda says it all — simply Érsekcsanád, Danube riverside, sans house number. Yet it is here you'll find one of the country’s most highly regarded fisherman’s soups, prepared in line with Danubian fishing traditions, using carp and served with “our noodles”. This much-acclaimed inn is housed in a neat, welcoming building right on the riverbank, and accepts guests by prior booking only. Even before you arrive, a glance at the website hints at a sense of discipline and order: advance notice is expected, and the kitchen appreciates it if you state your choices ahead of time. That almost military tone is carried through in person as well — though during our visit, walk-in guests without reservations were not turned away. The house speciality is always cooked fresh, and takes around 50 minutes to prepare. While waiting, diners may nibble on appetisers such as lemon balm-scented fish pâté or crisp fish crackling. Those less fond of fish are not forgotten either — there are fine oven-baked dishes, and túrós csusza (curd cheese noodles) served sizzling in a pan, topped with rich, crispy bacon. The wine list features a thoughtful selection from Szekszárd and the Balaton region, with most available by the glass. Front and centre is the legendary, fiery red fisherman’s soup, cooked over an open flame and served in a traditional cauldron. Owner Gábor Tinusz, an automotive engineer by profession, has become the face of Danubian fish cookery — and a respected figure in Hungarian gastronomy — through his unwavering commitment and clarity of vision.