Situated in a picturesque location, the Rókusfalvy Inn and Farm is one of the most visited destinations in the region. It's no wonder, as it is home to events, family or couples getaways, and by far the best restaurant in the area. Did I mention they also have their own winery?
The Rókusfalvy Inn opened two decades ago thanks to its namesake, Pál Rókusfalvy. The basic concept has remained unchanged ever since, traditional Hungarian dishes are made with a modern twist. This applies not only to the food, but also to the presentation, and the chef's offer changes every two weeks, so variety is guaranteed. They strive for perfection every day, and it has paid off, as they made the Dining Guide's top 100 list this year. One of the restaurant's main aims is to ensure that their guests can truly relax with a delicious meal and, of course, good wine. The service is impeccable and the food is second to none.
Clean, modern plates
At the head of the kitchen is Zoltán Fülöp, who never planned to become a chef, but life brought him to the chopping board. After graduating from catering school, he studied under Lajos Bíró at Bock Bistro, then worked at Pierrot, Haris Park, Europa Bistro and spent a year at London's 2 Michelin-starred Dinner by Heston Bluementhal restaurant. Zoli believes that 3-4 ingredients are enough on a plate, as long as they are of the highest quality, and in this spirit he is a stickler for clean dishes. He loves fresh with herbs to work with, thyme being a big favourite, beef for meat and offal, and duck liver, and if it could, it would do a little bit of everything truffles.
Ingredients from nearby, meat from Matuz
In the spirit of sustainability, they buy what they can from local producers, from goat's cheese for example, is literally a world champion and is only a few streets away. Some of their fruit and vegetables are also sourced locally, and the meat is mainly supplied by Matusz-Vad. The bi-weekly changing menu gives them a great deal of freedom, as they can always buy seasonally and are not as bound by inflation as restaurants that have certain dishes on their menu all year round. It's very important to them that everyone, including vegans, really leaves satisfied, vegan, or suffer from a food intolerance, you can choose from the same - if not better - dishes as the omnivores.
Classic pumpkin stew
I don't know which cafeteria made the pumpkin soup look like this, but I must have gone to the wrong school. I admit, I don't despise cooking pumpkin soup either, but this is a whole new level. By the way, the recipe is the intellectual property of Zoli's deputy elbow chef, Béla Szarka, and congratulations to him, because it was brilliantly delicious! A planed pumpkin is stewed in butter and, unlike the flour version, thickened with its own butter, which not only makes it much tastier but also healthier. I really liked the fact that the pumpkin was practically rolled up into little dumplings, which made it already look much more elegant than most stews usually do. The dill wasn't too intrusive and to my surprise, the mustard seeds really complimented it. By the way, the main course is completely vegan, you could ask for the fish in the picture as an extra.
Duck legs with noodles
A duck leg was no less delicious than the pumpkin stew, in fact. I think it goes without saying that the meat was perfectly cooked, deliciously crispy on the outside and super juicy on the inside, thanks in part to the confit. The garnish was an eggless burgonyanudli, fried in duck fat until golden brown. It was accompanied by an exciting pickled cabbage as a pickle, which was put in brine for a long time before serving whole black pepper, potatoes and some mustard seeds, and finally served with fresh dill and dill oil. Intense flavours, varied textures, we loved it!
But at Rókusfaly Birtok you can not only eat...
If you are (perhaps) more interested in wine than food, you should also visit Etyek, as there is a winery on the estate. Back at the turn of the millennium, the owner bought a press house in Újhegy, where he started making wine as a hobby winemaker. Over time, the hobby became a passion, and today they produce around 30 000 bottles of wine from several hectares of vineyards. Fortunately, even if you're not a fan of drinking on the premises, you don't have to worry, as a few years ago they added accommodation to their range of services. It's also great because the spectacle processing room - more popularly known as the wine terrace - is a great venue for weddings, corporate events or any family gathering.
From the very beginning, Pál Rókusfalvy's vision was that guests arriving in Etyek would leave with a complex experience. It is here that wine, gastronomy and accommodation come together, and thanks to his perseverance and diligence, Etyek has become an unmissable inland destination. For those who don't know where to stay for the next long weekend, look no further than websites!
Restaurant: 2091 Etyek, Alcsúti út 4.
