Also this summer, readers will receive their own Balaton Compass from the Magyar Konyha magazine. The editors cruised around the lake again this year, resulting in 300 tips and 60 new spots.
The post is still not a restaurant guide, but a culinary guide. Provides recommendations from each restaurant category: Cultural pubs, fish grills, ruined taverns, spice gardens, cheese making workshops, bistros with checkered tablecloths, fine dining restaurants, as well as wineries offer the North and South coast. Good news that Michelin inspectors deemed 10 places near Lake Balaton worthy of recommendation, and four of them were awarded Bib Gourmand, recognizing good value for money.
While circling Lake Balaton, the editors came to the following conclusions:
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Prices have increased by 15 to 25 percent.
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Despite the jump in utility prices, the old and large catering strongholds are still holding out, joined by 60 new catering establishments.
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The number of restaurants serving vegetarian / vegan dishes has increased, but at the same time, supporters of free meals have not been left behind either.
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The selection covers a wide range. Vacationers with a penchant for nostalgia will find something to their liking, as will lovers of traditional or modern cuisine.
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Of course, that makes the selection even more chaotic: hot pizza, hake, Neapolitan pizza, French, Italian, Mediterranean, Mexican flavors, scallops, BBQ, hamburgers, wherever you can.
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It hurts that traditional Balaton dishes, such as piti, i.e. fish soup from Fonyód, or Mihály Vörösmarty’s favorite Balejanian, rarely appear on menus.
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In the case of regionally minded restaurants, it is most welcome that they continue to strive to use local ingredients and fish in a more diverse way than before.
Find the summer issue of Magyar Konyha, complete with Balaton Gastroguide, in newsstands!
