Mátra – Bükk – Palóc soup (with lamb and homemade sour cream) – Egri Csillag Superior or barrel-aged Mátrai Hárslevelű
The chef made writer Kálmán Mikszáth’s favourite food, the best Palóc, from confit lamb rump and a base of strong broth made from lamb bones. In addition to the small potatoes, the yellow and green beans make the dish authentically Hungarian. It’s garnished with a pinch of fresh dill. Another indispensable ingredient of Palóc soup is homemade sour cream, while its acidic backbone comes from rice vinegar or lemon juice.