Opened in 1983, the Fenyves Inn is a true multi-generational family business, which is still developing today. István Sőregi's parents, the current owner, started the renovation of the half-finished house, which is now also an inn. During this time they have had countless guests, but one thing has not changed. Their motto is „heart, passion, knowledge” - and the best Hungarian dishes, with ingredients from our company.
Situated in the valley of the western Matras and eastern Chiesa Valley, the Fenyves Inn was originally a guesthouse with 12 double rooms and a restaurant with a capacity of 40 people, which has been gradually modernised over the years. with a souvidkád, with a shock absorber, a vacuum pump and a complete renovation last year. The restaurant is located in the Hungarian and international cuisine with the best wines of Hungary. Banquets and conferences in the function room, product demonstrations, banquets and family celebrations, so it's no wonder you should book well in advance for the weekend.
Hungarian dishes according to today's trends
Although the kitchen has been run by a young chef for 8 years, István still does his share of the cooking and serving of new dishes, and does all the shopping himself. As he says, „the kitchen is a love, when it goes you have to stop, but I'm still in love.” She cites the breathtakingly beautiful location, creative team and quality ingredients, among other things, as the secret to her success. We at Covid also Belgian buttermilk, with duck fat, we worked with village chicken. Everything has to be the best, from coffee to pickles.”
Their menu is dominated by Hungarian classics such as the mustard gypsy bacon, the chickens like a lady or in the catfish meatballs with cottage cheese. Of course the breaded dishes are also selling well, with the marrow-filled rib holding since the opening. „Restaurateurs have to keep innovating, but at the same time maintain a constant quality. So we also try to serve our fried dishes in line with today's trends.” He adds that although it's hard to change the Hungarian people's taste, their selection of locally aged steaks ribe-eye, toma hawk also sell well.
An ever-changing genre
In order to be able to offer something new to their large audience, the chef's schedule changes every 5-6 weeks. They include such delicacies as New Zealand lamb or the iberico pork Brasov pork chops. „Many times you have to know better what the guest wants. One of the reasons why we like working with Matusz-Vad is that, in addition to the exceptionally high-quality ingredients, their salesmen have often been chefs themselves, so they can offer relevant - and not least unique - prices to different types of restaurants. This is how, for example, the different soufflés with raspberry or caramel sauce and ice cream have been added to the menu. Another big advantage for us is the possibility to order on Saturdays, which we did not find in the competition. These are all things that add to the success of a restaurant, and it is not easy to stay afloat today. Since Covid, people are more willing to drive for a good place than walk for a bad one,” says Istvan. And it certainly seems that there is still a demand for simple but well-prepared Hungarian food. So for those who want to experience the peaceful atmosphere of a truly family-run restaurant, Fenyves Inn is the place to be.
Address: 3064 Szurdokpüspöki, Gyöngyösi út 35.
