Tihanyi Vinarius

Nomen est omen - Tihanyi Vinarius lives up to its name. A spacious thatched-roof former press house with a vast cellar in a spectacular setting. Its immense terrace up in the wine-growing hills overlooks the Inner Lake of Tihany, just minutes from Balaton. The restaurant is run by brothers: Tamás Vadász manages operations, while Imre Vadász leads the kitchen. The interior is first-rate, with an open kitchen and elegant furnishings. The terrace, by contrast, lacks greenery and feels a touch spartan with its stone paving – on hot summer days, dining indoors is the better choice. The welcome is warm, the staff are well-informed and attentive throughout. The menu is compact, but each dish justifies its place – what we tasted was well-sourced, thoughtful, and sumptuously presented. A starter of marinated courgette paired delightfully with burrata and a pumpkin seed oil dressing: light, silky and gently tangy. The duck breast was flawless, perfectly pink with a well-balanced glaze and, refreshingly, not paired with the usual suspects. Instead, it came with juicy csusza noodles and curtido – a fermented cabbage relish famed in El Salvador. Dessert was a reimagined curd strudel, given a summery twist: audibly crisp pastry, delicately flavoured curd, airy vanilla custard, strawberries, and a scoop of vanilla ice cream. The wine list showcases the surrounding region, with dessert wines and sparkling options rounding out the local focus. An impressive gourmet kitchen in the heart of Tihany.