Pannonian cuisine has strong Hungarian influences, but remains very authentic through the use of regional products. Pike perch, for example, is often called fogos in this area, and paprika and pepper are found in many dishes. Beans, potatoes and cabbage are also often served in all sorts of variations. Our chefs create specialties from traditional, simpler ingredients that used to be used for dishes that were considered “poor man’s food,” adding modern herbs and spices and looking over the shoulders of chefs in neighboring countries.
Admittedly, Pannonian cuisine has a real advantage over other culinary styles – almost all the ingredients can be found on the doorstep. Lake Neusiedl provides numerous varieties of fish, such as pike-perch, pike, carp or catfish. In the immediate vicinity there are countless vegetable farmers who ensure that the vegetables come directly from the field into our kitchens.