Schieszl Vendéglő és Borház 1896

Schieszl carries on the old Swabian innkeeping traditions. What was once a simple pub is now a full-fledged restaurant, but wine still plays a central role here. They serve their own wines, made from grapes grown in their vineyards in the Balaton Uplands and the Mátra foothills. Turning off Budakalász’s main street, you suddenly find yourself in the middle of a wine estate, almost as if you are at a vineyard-covered hillside. Stepping inside that feeling becomes stronger – the dining area is essentially a brick-lined, vaulted cellar, with simple wooden booths along the sides. The kitchen strikes a crowd-pleasing balance between tradition and modernity. You will find classic sharing platters, but instead of the boring chicken breast and pork loin, one version includes venison sirloin, duck cevapi, and Angus pork neck, with sides that go far beyond the standard rice and fries. The menu contains mostly traditional Hungarian dishes which come with a fresh, interesting twist – though not so much that you would call them "reinvented". The Swabian influence is not overly pronounced, but the Tafelspitz is a real highlight, and they take pride in their house-made meats based on old family recipes – like smoked pork knuckle and roasted sausage, which also feature in some of their signature dishes. With more finesse and just leaning a bit more into its traditions – this place could easily score even higher.