It is a unique place with an open, interesting concept, which is linked to the name of chef Dávid Vári, who has reimagined Hungarian cuisine based on existing traditions. The atmosphere and beauty of the building, the delicious food and the gypsy music at midday on weekends will enchant hungry diners.
Photo by Nest Tavern
Tavern bistro
This concept is not at all well known. In fact, no one has ever linked the two styles. Individually, of course, we understand what it's about. In fact, it is very ingenious solution this, leaving plenty of room for creativity. Combining the great cooking traditions of the past with innovative techniques to create something exciting and new.
Photo by Nest Tavern
Quality raw materials are a priority
They attach great importance to quality raw materials, so they only work with suppliers who are reliable and can consistently present the most important raw materials, such as MATUSZ-VAD Zrt. The Hungarian dishes and the wider, „csárdás” selection are still there, you can get Újházi chicken soup and goulash. However, these in new clothes which is more in line with modern gastronomic trends. The duck legs are confit, which is not a new thing, but not a common practice in taverns. It is crispy, flavoursome, succulent and crunchy when seasoned. The souvidéed venison neck with wild game sauce is a food for stars, which is fantastic with a napkin dumpling!
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Hungarian, but bistro
For example, gypsy bacon is made from pork tenderloin, which is first marinated, then lightly braised and transferred to a griddle where it is crusted. Then it goes into the oven, where it is sliced and finally gets another crust in a pan, of course with plenty of garlic. You get a good juicy, crudely flavoured gypsy steak on your plate, served with paprika potatoes. This is topped off with a garnish a good kind, with several hours of chow cream, which makes a huge difference to the food. Of course, if you prefer the traditional gypsy steak, you can also ask for it with chips.
Photo by Nest Tavern
What you should definitely try with them - because really little is the catfish stew! Everybody thinks it will come with a big pile of cottage cheese and some fish, but that's not the case here at all. It's made the way it is. we wouldn't think it on.
Executive chef Dávid Vári: „It's about imagining traditional Hungarian tavern food, but in a new guise. I think the time has come to refresh this line by keeping the classics. This way we can keep the Hungarian curiosities that are interesting for foreign guests, but adapt to modern ideas and cooking techniques.”
Photo by Nest Tavern
Everybody's nest
The Nest Tavern takes its name from the Eagle's Nest Lake rest area, where you exit the M1 motorway. The interior of the tavern is reminiscent of a bygone era. It is an idyllic place with a well-tended garden, a large terrace and a 32-room hotel. The tavern has a wine cellar with a capacity of 30 people, where wine tastings and wine dinners are held. Equipped conference rooms for everything from small corporate events to larger meetings all kinds are available for hire for events. Weddings, birthdays and other family events are also welcome. So it's a great place for everyone to nestle for a longer or shorter stay.
Photo by Nest Tavern
This is nothing other than the true, inherent Hungarian virtue. The atmosphere is unique, the food is excellent! At last, a category has been created, called: tavern bistro!#
