{"id":36805,"date":"2023-07-17T09:30:00","date_gmt":"2023-07-17T07:30:00","guid":{"rendered":"https:\/\/blog.matusz-vad.hu\/?p=36805"},"modified":"2023-07-14T14:48:11","modified_gmt":"2023-07-14T12:48:11","slug":"picitmas-etterem","status":"publish","type":"post","link":"https:\/\/blog.matusz-vad.hu\/en\/picitmas-etterem\/","title":{"rendered":"A little different, a little nicer, but very Hungarian - this is the Picitm\u00e1s restaurant in Sz\u0151l\u0151s \u00a0"},"content":{"rendered":"
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In Hungary, Lake Balaton is synonymous with summer. People come from all over the country and the world to enjoy the natural beauty of the \u201cHungarian sea\u201d, the fine wines and of course the famous Hungarian gastronomy. Among the restaurants in the Balaton region, the Picitm\u00e1s restaurant in Balatonsz\u0151l\u00f6s stands out.<\/strong> <\/p>\n\n\n\n

The restaurant's success is not only due to the fantastic panoramic view. The restaurant focuses on the refined flavours of Hungarian cuisine, with fresh and delicious dishes made from excellent ingredients. The menu includes traditional dishes such as Tatar beefsteak, ros\u00e9 duck breast<\/a> or poppy seed beans. But there is also room for modern, innovative dishes such as Tuscan spaghetti <\/a>or grilled tooth fillet<\/a> with honeydew melon and hazelnuts.\u00a0<\/p>\n\n\n

\n
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Photo: tiny restaurant and manufactory<\/figcaption><\/figure>\n<\/div>\n\n\n

The interior of the restaurant strikes a balance between modern and traditional style. Natural wood furniture and a pleasant colour palette contribute to a relaxed, intimate atmosphere. Almost all the furnishings are the result of unique craftsmanship, which permeates the entire atmosphere. The restaurant has not one, not two, but three terraces offering beautiful views and is the ideal place for a summer snack. The adults' uninterrupted dining is enhanced by a huge play area and a petting zoo for the kids. \u00a0<\/p>\n\n\n\n

Familiar recipes, served up in a fabulous way <\/span><\/h3>\n\n\n\n

Chef Roland Handl has been working in the hospitality industry for more than 20 years and has been part of the Picitmas team since it opened last year. A menu not infinite<\/a>, they focus on quality rather than quantity. The basic concept is clearly Hungarian, with a modern twist and a few Tuscan-style dishes on the menu. Thanks to this, vegetarians can also find something to their liking. The menu changes 4 times a week, and there are seasonal and weekly specials. The dishes are more or less uniformly popular, but if you want to be on the safe side, the local tartare and poppy seed guba are not to be missed. Roland's personal favourite is the wild game, made from wild boar and served with goat cheese and a salad of salame and root vegetables.<\/p>\n\n\n\n

90% of the meats on the menu come to your kitchen from Matusz-Vad. About our company, Roland emphasized the flexibility and that we can solve any problem within 2-3 hours. As they serve 180-200 people at full capacity, it's also important for them to be able to order the right amount of goods, which he says has never been a problem. \u00a0<\/p>\n\n\n

\n
\"A
The chef, Roland Handl\/Photo: Picitm\u00e1s Restaurant and Manufactory<\/figcaption><\/figure>\n<\/div>\n\n\n

They started the summer with great momentum, but expectations fell short <\/span><\/h3>\n\n\n\n

Roland describes the team at Picitmas as lucky, as the same staff has been serving the customers almost from the beginning, so they are not affected by the huge turnover in the sector. For this, he could not be more grateful, stressing that all their success is due to the team's joint efforts. However, he is disappointed with the turnover, as they have prepared for the season with great enthusiasm, but the expected numbers are still far below those of the years before Covid. Like most restaurants, they are finding that orders are limited to one main course rather than the usual starter-meal-dessert trio, and the high number of guests is noticeably limited to weekends. While Hungarians were more represented in May-June, foreigners now predominate. It also confirms the trend that those who can afford a one-week holiday are taking their money abroad, while those who can afford less are coming to Lake Balaton for a maximum 4-day holiday. \u00a0<\/p>\n\n\n\n

Address: 8233 Balatonsz\u0151l\u0151s 071\/43 parcel<\/p>\n

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This week we talked to Roland Handl, the chef of the Balatonsz\u0151l\u0151 restaurant, about the concept of the Picitm\u00e1s restaurant and the season on Lake Balaton. <\/p>","protected":false},"author":46,"featured_media":36806,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[5,215],"tags":[1650,1559,1649,15],"class_list":["post-36805","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ettermek","category-interju","tag-balatonszolos","tag-nyari-szezon","tag-picitmas-etterem","tag-vendeglatas"],"yoast_head":"\nPicit m\u00e1s, de nagyon\u00a0magyar - ez a Picitm\u00e1s \u00e9tterem Sz\u0151l\u0151s\u00f6n<\/title>\n<meta name=\"description\" content=\"A Picitm\u00e1s \u00e9tterem a Balaton \u00e9szaki partj\u00e1nak \u00e9kszerdoboza, ahol Handl Roland konyhaf\u0151n\u00f6k t\u00e1ny\u00e9rjai v\u00e1rj\u00e1k a vend\u00e9geket.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.matusz-vad.hu\/en\/picitmas-etterem\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Picit m\u00e1s, picit kedvesebb, de nagyon\u00a0magyar - 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