Sauska 48

Sauska 48 has brought fresh energy to Villány hospitality scene. Chef Attila Bicsár has mentored an entire generation of chefs in Budapest. After an international journey, he returned to Hungary to accept a role truly befitting his talent and personality: an invitation from the Sauska family, now extending not only to Villány but to Tokaj as well. Since opening in 2017, the restaurant has steadily shaped its own unique style and has grown into a key player in Hungary’s fine dining landscape. The restaurant is a natural, organic extension of the winery – fresh, modern, and elegant, in perfect harmony with Sauska’s wines and sparkling offerings. The menu is inspired by the fine dining tradition of dishes built around just three key elements. Classic Hungarian flavours are reimagined with lightness and precision, think mushroom paprikás (in creamy paprika stew), vadas (beef with mustard, root vegetables and cream sauce), or vegetable stews, all with a sophisticated twist. One standout is the venison tartare, elevated by capers, Worcestershire sauce, and a hit of umami from bottarga. It is mixed tableside by the servers in a mini ritual. Even the humble cabbage-and-noodle dish gets a transformation here: paired with quince, black salsify, and a buttery sauce. The noodles take on a new form as gyoza, and the flavour of the filled dumplings leaves an unforgettable impression. It’s a stunning creation, and beautifully presented, which is not exactly what cabbage noodles are known for. The wine list is creatively laid out as a timeline, guiding you through a thoughtful selection of Sauska’s wines and sparkling bottles, alongside elegant French, Italian, and Californian picks with some lovely champagnes in the mix as well. That now oft-quoted phrase, “liberated rural gourmet cuisine,” was born within these walls. Sauska 48 is both refined and bold, a true passion project for Attila Bicsár.