Our restaurant’s mission is to present traditional dishes in a modern way using ingredients sourced locally in order to elevate the authentic flavors to a new level. Our goal is to provide a lasting experience for our guests who appreciate the honest, rural setting and gastronomic tourism.
Sample dishes from our menu
Truffle duck liver brulée, toasted buttery brioche
Our dish, with a texture reminiscent of crème brûlée, is crafted from exquisite, fattened duck liver. We enhance its flavor with truffle oil and further elevate its experience with a gelée made from sweet wine from Tokaj. All of this is accompanied by toasted homemade brioche bread and fresh fruits, aiming to provide an unforgettable gastronomic delight.
Creamy potato-leek soup with mangalica ham
Three types of onions – leek, spring onion, and red onion – sautéed and caramelized in butter form the base of the soup. It’s seasoned with garlic, marjoram, and fresh thyme, simmered with white wine. After the harmoniously pairing it with potato and chicken stock, we make it smooth with cream and add a touch of vinegar for flavor. Topped with toasted seasoned bread cubes, crispy Serrano ham chips, and a drizzle of spiced oil, we crown this gourmet soup to create a mesmerizing array of flavors for your taste buds.
Wild mushroom papardelle, aged ham chips, parmesan
Our chef was inspired by the forest when creating this delicacy. The dish captures the harmony of chanterelles, morel mushrooms, and seasonal mushrooms, accompanied by silky cream and fresh herbs. The papardelle pasta brings out the flavors with a perfect bite, collectively creating the essence of the forest in a plate of delight.
Öreg Tölgy burger
The “Öreg Tölgy burger” gives a new meaning to the traditional burger. In this array of flavors, venison takes the spotlight, in the form of a patty that consists of 80% venison meat and 20% beef fat. Resting on a homemade bun crafted from our own recipe, the patty is embraced by delicious cheddar cheese. The tastes are rounded out by the harmonious blend of our homemade burger sauce and the sweet thyme-infused caramelized onions. Finally, the crispness of fresh iceberg lettuce and tomatoes adds the finishing touch to this culinary masterpiece.
Red wine-braised beef cheek, celery cream, rice croquette
The pre-seared beef cheek simmers for 3-4 hours in a balanced blend of red wine and tomato base, seasoned to perfection. Served as a side, the celeriac purée features a delightful fusion of roasted celeriac, butter, and cream, creating a smooth creaminess on the plate. Adding the finishing touch is the crispy exterior of the rice croquette, with its interior filled with a creamy mixture of green herbs. In this dish, flavor, texture, and meticulous attention come together to craft an unforgettable gastronomic experience.
Fillet steak with blue cheese sauce, homemade roasted potatoes, arugula
Our dry-aged Argentine tenderloin is prepared with the utmost respect for this beautiful cut of meat. Seasoned with freshly cracked black pepper, seared in a pan, and infused with Belgian butter, rosemary, and garlic for a fittingly exquisite preparation. As an accompaniment, we offer a velvety sauce made from gorgonzola and cream. Alongside, you’ll find homemade roasted steak potatoes and an arugula salad paired with a house-made honey-mustard sauce.
Chocolate variations, fresh raspberries
Three distinct structures, unique textures – smooth and creamy mousse, salty honeycomb chocolate, and walnut-infused brownie – all created from rich high-cocoa content chocolate. The balance of sweet and savory flavors meets the elegance of fresh raspberry sauce, which adds a burst of color and freshness to the plate. This dish of ours is not just a dessert, but a special experience that unveils the harmony of chocolate and raspberry before our guests.
The Maestros of Our Cuisine
The heart and soul of our restaurant are formed by Attila Bajza, the executive chef, and Tamás Szeredi, the sous chef, who are vigorously striving to create unforgettable taste experiences for our guests. In their daily work, they utilize the highest quality ingredients to conjure dishes in which the harmony of flavors and the love for food are palpable.
With over 20 years of experience as a chef and culinary leader, Attila has worked in esteemed establishments such as Ködmön Csárda and Imola Hotel Platán. Over the past 8 years, he has delighted guests by leading the kitchen of Jazz Bistro & Winery in Kézdivásárhely.
Tamás, the sous chef, is not only knowledgeable in the realm of food but also navigates the world of wines with ease. He spent his early years as a headwaiter and sommelier, and over the years, he autonomously evolved into a chef, possessing a keen sense for the harmony between flavors and wines. Before joining Az Öreg Tölgy Bisztró, he enriched his expertise in pairing food and wines through 6 years of experience at Eger’s Fúzió Pincebár & Pincészet.