{"id":31213,"date":"2022-10-13T10:15:00","date_gmt":"2022-10-13T08:15:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=31213"},"modified":"2023-01-10T12:37:28","modified_gmt":"2023-01-10T11:37:28","slug":"rokusfalvy-fogado-etyek","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/rokusfalvy-fogado-etyek\/","title":{"rendered":"The jewel of Etyek, the R\u00f3kusfalvy Inn is waiting for you"},"content":{"rendered":"
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Situated in a picturesque location, the R\u00f3kusfalvy 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?<\/strong><\/p>\n\n\n\n

The R\u00f3kusfalvy Inn opened two decades ago thanks to its namesake, P\u00e1l R\u00f3kusfalvy. The basic concept has remained unchanged ever since, traditional Hungarian dishes<\/a> 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.<\/p>\n\n\n\n

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Photo: rokusfalvybirtok.hu<\/figcaption><\/figure>\n\n\n\n

Clean, modern plates<\/span><\/h3>\n\n\n\n

At the head of the kitchen is Zolt\u00e1n F\u00fcl\u00f6p, who never planned to become a chef, but life brought him to the chopping board. After graduating from catering school, he studied under Lajos B\u00edr\u00f3 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<\/a> to work with, thyme being a big favourite, beef for meat and offal, and duck liver<\/a>, and if it could, it would do a little bit of everything truffles.<\/a><\/p>\n\n\n\n

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