Szomszéd kertje

An auteur kitchen with a laid-back spirit but a serious kitchen – that’s Szomszéd Kertje (Neighbour’s Garden). Chef-owner Attila Tóth ran his restaurant in Csopak for years before upping sticks in 2025 to the Figula Winery in Balatonfüred, taking over the former Tölgyfa Inn. The indoor space may not be much to write home about, but from spring to autumn, the terrace comes to life. Guests are welcomed with cheerful bistro furniture and a broad grassy expanse beyond, where many enjoy drinks beneath towering oaks, soaking in the Balaton vista. Service is handled almost entirely by a single waiter, with the chef occasionally stepping out to greet regulars by name. The pared-down menu suits the style: it fits on a single sheet. This is a border-crossing global kitchen, where Portuguese-style prawn stew with saffron shares space with oven-baked cholent and layered flódni cake. Presentation is dichotomous – both modern and rustic. The schnitzel, for instance, arrives on a wooden board lined with paper. There’s clear intention behind every dish. The “signature dish,” a Hungarian-style liver sautéed with onions and paprika, has been on the menu for years and, according to the waiter, the chef is still fine-tuning it. Portions are generous: the only dessert during our visit, an airy doughnut with apricot jam, was more than enough for two. The wine list is naturally Figula’s and reasonably priced. The drinks selection is minimal but refined: house-made cordials, soda water, coffee, and pomace pálinka. Szomszéd Kertje is full of charm and soul – honest, heartfelt cooking where even old-school dishes are gently reimagined by a skilled hand.