Although Ádám Mede comes from the world of fine dining, he and his brother Attila envisioned a more approachable yet innovative Hungarian kitchen on the shore of Lake Balaton, offering guests a distinctly characterful gastronomic experience. The concept revolves around fire and smoke, and the menu boldly embraces iconic dishes such as körömpörkölt or tripe stew, served with the chef’s signature freshly baked bodag, a rustic flatbread. The plates captivate through taste and presentation alike. In the intimate, family-like atmosphere every guest can expect a personalised experience, and advance booking is highly recommended due to the limited number of seats.