Végállomás bistro & wine

One of the finest restaurants in the Bükk region now operates in the building that once housed the last stop of the Lillafüred narrow-gauge railway. Though the city has since grown around it, the old commemorative carriage still stands nearby—and next to it, Végállomás Bistro has opened its doors. The interior strikes a careful balance between refinement and homeliness. Patterned textiles, curtains and wallpaper create a warm, inviting space, while large windows let in sunlight and soft armchairs make it hard to leave. Service is discreet and professional. As its name suggests, wine lovers are well catered for. An impressive, informative wine list includes nearly a hundred selections, Hungarian and international alike. There’s even a private room for tastings. Beyond wine and spritzers, the range of spirits and liqueurs is also outstanding. A key mission of the restaurant is to showcase the flavours of Bükk. Wild mushrooms, herbs, game and freshwater fish all feature. The team also draws from the wider region—like organic rice from the Körös area. Plates are both inventive and elegant in presentation. Our starter arrived on a wooden board: pressed Mangalica head meat, a creative Jerusalem artichoke salad, and a spinach quiche so delicate it melted in the mouth. The Tisza pike-perch fillet is prepared in Carpathian style, in a silky sauce with seared crayfish and king oyster mushrooms, paired with a dill-laced dödölle from Abaúj—a masterclass in elevating Hungarian tradition with finesse. Under chef Ádám Darab, never has the restaurant enjoyed such a historical zenith—and hopefully it hasn’t yet reached its ‘last stop’.