Despite the pandemic of the last 2 years, many places are holding on like a rock. One of them is Kedvesem Bistro in Balatonlelle, which offers a more exciting menu, tastier cakes and a more spectacular view every year.
Balatonlelle will always have a special place in my heart, as I spent all my childhood summers in our holiday resort on Rákóczi Street or in the camp a few streets away. Now, many years later, it is amazing to see how much has changed here, yet somehow everything is the same. The new-build apartments have mushroomed, while the pharmacy across the tracks looks exactly as it did when I was 6 years old, queuing for band-aids with my mum on my bleeding knee.
A few weeks ago, a friend and I decided to spend a long weekend here. When I was looking for nearby restaurants and found the restaurant Dearest, which was highly recommended by the locals, we went there one evening. We didn't regret our decision, as we had a fantastic dinner on the terrace. They say there are no coincidences, so I wasn't surprised when I found out a few days later that Matusz-Vad was their supplier, so I took the opportunity to write about them, as they are one of the most visited restaurants in the area.
They opened their doors to guests in 2009, in memory of the grandmother of the owner, Csaba Nagy, who always baked and cooked for the grandchildren with great love. Kedvesem is a real family business, with Csaba's wife and son-in-law, among others, helping out. They learnt the art of catering in a self-taught way, but perhaps that's why it has managed to keep its atmosphere and is loved by so many.
Trend and tradition in one place
On their menu, chef Balázs Dömök mixes the flavours of the Hungarian cuisine classics with international favourites, made even more exciting by creative garnishes and colourful presentation. Alongside Grandma's broth, a big favourite is the crispy duck leg with red wine apple puree, but the vegan dishes, as well as the Angus beef burger and the salmon tartare with avocado can fit together well.
Helga Perlaki, who passed her exams with flying colours in Mónisüti, is responsible for the dessert front. Helga freshly kneads the dough, whips the mousse and melts the chocolate every day in the restaurant's spectacular confectionery. From the creamy start, she has held firm as the number one in the most popular cakes. This is no surprise to me, as it has an incredibly light filling, while its “hat” crunches perfectly under the lightning. There are also other delicacies available, such as the French mille feuille, or the Italian panna cotta, a wonderful dessert in a glass.
They are very proud of the fact that, even in the shadow of pandemic and inflation, they have not compromised on quality. In such uncertain times, it is particularly important for them to have a reliable source of raw material, so in addition to Matusz-Vad, a large percentage of their suppliers are local producers. Some supply fruit and vegetables, others jam.
My Darling is a place where not only the guest but also the staff have a good time
When I ask them why they think Kedvesemem Bistro is special, they immediately mention the guest experience and the good relationship with their employees. Part of the booking concept is that only half of the restaurant space is available for reservation. They don't want a passing family to be unable to get in or to have to wait days for a table. And there is a children's corner both on the terrace and inside. This is important not only to ensure that the little ones can enjoy themselves, but also to provide the adults with a few hours of relaxed dining.
Since the beginning of the season, the media have been constantly reporting on the huge labour shortages, but my Dear did not have to face this. As they are open all year round, there is a well-established core, and most of the staff who come for the season return. As they say, they see all their staff, from the handmaid to the manager, not as employees but as colleagues, and the atmosphere is very much like that.
Changing customer base but unchanged consumption
Whereas 5 years ago German guests clearly accounted for the majority of their traffic, they now report a Hungarian presence of 80%. Surprisingly, despite record inflation, their experience is that this does not affect consumer habits, although they do try to set prices to allow the average family to visit. In addition to price, they pay particular attention to catering for most diets, from paleo to vegan, so no one is guaranteed to leave hungry.
Lake Balaton in winter and summer
With their location in Lelle, the summer season is clearly the most important season for them, but they are keen to prove that Lake Balaton is always an exciting destination! With so many apartments in the area, an off-season weekend tourism is starting to develop. This is particularly important for Kedvesem Bistro and other operators like them who are open all year round, so they have formed a partnership with local businesses. Their aim is to make the area more attractive to tourists with events, gastronomy, music and dance. These include the Kishegy Cakes and Bites in spring, the Murci Festival in autumn and the Lelle Gastronomic Carnival in winter, which brings together restaurants, bakeries and wineries for a day to showcase the gastronomy of the area in a relaxed atmosphere.
If you listen to me, you won't wait until next summer, or even next week, to book a table at my Darling!#
Address: 8638 Balatonlelle, Pier promenade
