When making our wines, we apply equally the traditional oak barrel aging, the barrique technology and the up-to-date technology of reductive aging in acid-resistant tank. Our visitors can taste wines of crisp, light and more bodied nature alike.

Snacks

• Cellar plate: sausage, salami, ham, bacon, onion, home-made pickles.
• Cheese plate: 4 types of cheese, home-made pickles.
• Mixed plate: a little bit of this, a little bit of that.
• Knuckle plate: boiled smoked knuckle of ham with horse radish, home-made pickles.
• Crackling with sweet red onions, home-made pickles.
• Bread and drippings with onion.

On prior arrengement, one course hot dishes of local specialities can also be served (please order 1 day earlier).

Speciality of the House

• Home-made fresh, "BIO" goat's-milk cheese with 3 different spices (garlic, dill, caravay seed).

Recommended wine: Zamárdi Italian Riesling, Zamárdi Chardonnay "barrique technology"

• Boiled, smoked ox-tongue cured a la "ZAMÁRDI" with horse-radish.

Recommended wine: Pinot Noir Siller - Szólád hegyi, Cabernet Sauvignon "barrique technology" - Szólád hegyi

• Spiced cottage ewe-cheese with sweet red onions and home made pickles.

Recommended wine: Zamárdi Italian Riesling, Pinot Noir Siller - Szólád hegyi

• "Mangalica" (ancient hungarian pig breed) ham in seasoned oil with home-made pickles
• "Mangalica" (ancient hungarian pig breed) buttock-steak with cranberry-juniper berry flavoured mustard and home-made pickles

Recommended wine: Pinot Noir Siller - Szólád hegyi, Cabernet Sauvignon "barrique technology" - Szólád hegyi

For conoisseurs

• Cold game -plate: Deer ham, deer salami, roe-deer sausage with home-made pickles

Recommended wine: Cabernet Sauvignon "barrique technology" - Szólád hegyi