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Culinary weekends

Nourishing winter delights: pig slaughter dinners

The big favourites of the cold season include hearty pig slaughter dishes. Whether it’s bloody or liver sausage, pig cheese, liverwurst, stuffed cabbage and roast meats conjure up the memories of childhood winters and the atmosphere of quaint rural pig slaughters. On winter Saturdays, You can also sample a range of lightly, yet distinctively spiced, traditional pig slaughter dishes. Don’t forget to wash the treats down with some pálinka for the health of your digestion!

A journey of light spring flavours: the tastes of spring coupled with French and Spanish dishes

The flurry of spring will bring the kitchen to life and conjure up a colourful spread on the buffet table. We start using more and more fresh vegetables in our dishes in order to replenish our stores of vitamins. Apart from the spring flavours, we’ll also sample some great French and Spanish treats in order to experience that Mediterranean lifestyle we all know and love. Our Easter buffet table is filled with well-known traditional dishes such as smoked hams and delicious milk loafs.

Summer grill smorgasbord: grill nights on the terrace

Summer dinners on the spacious terrace. The air is filled with fragrant smoke from the grill corner while roasting delicious slices of meat and fish alongside tasty bits of vegetables. A truly savoury experience is provided for all as we take in the mood of the summer nights in charming natural surroundings alongside unbeatably juicy, fresh grilled treats accompanied by a glass of cold, sparking Sopron rosé wine or beer straight from the tap.

Harvest atmosphere all the way to St. Martin’s Day: wine and beer-based dishes, goose-sampling nights

All the bounty of the autumn is here to provide a culinary experience second to none and a trip through the world of flavours on autumn Saturdays. Our guests have a chance to experience a real harvest atmosphere and sample our beer-based specialties inspired by Oktoberfest. The flavours of the autumn are captured in a range of tasty squash, roasted apple and pear variations, whilst goose legs take over the menu around St. Martin’s Day, naturally with a healthy dose of braised cabbage.

The price of the dinner for non-hotel guests is 4900 HUF/person. Parking is free of charge. Reservations are required: Tel: 99/888-400 or  E-mail:

Our chef Zsolt Major and his team make delicious food. Our chef's work was awarded a silver medal in the World Chef's Championships in Luxembourg in 1998, and won gold at the Basel Mundial in 1999. He was also a member of the silver winning team of Hungarian chefs at the Chef Olympics in Erfurt.

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