The gastro‑revolution that had started in the capital reached Lake Balaton years ago. And the culinary buzz here won’t stop even after the beach season is over. Lake Balaton has now made it onto the Michelin Guide map, with numerous local restaurants and bistros earning recommendations. It is no wonder that the lively and colourful culinary palette will draw gastronomy enthusiasts even in winter.
Spoilt for choice
Around Lake Balaton, the majority of restaurants that stay open in winter update their menu offerings, adapting to the colder months and focusing on seasonally available ingredients. On colder days heavier dishes are particularly delicious – satisfaction guaranteed for the lovers of meat dishes! The eateries that stay open in the winter will offer the guests smoked sausage, ham and various savoury meat dishes among other options.
Beyond the traditional goulash and fish soup you will find on the menus of these places any day of the year; each city and region has its own signature dish. Examples include the cheese in Vászoly, the sturgeon in Keszthely, the game dishes and lavender jelly in the Zselic region – each with their own dedicated fan base.
The distinctive composition of fish species of Balaton lends the local fish soup a truly unique flavour. In winter, a hearty, hot soup is particularly welcome, as it will quickly warm you up in the cold weather. However, the Balaton fish soup is unlike any other, as it is made from carp, pike‑perch, pike or catfish, with the addition of small fish — but a third of the fish must strictly be predatory. The recipe also contains potatoes and a glass of Balaton wine.