The story
Góré Étterem sits quietly in the Baranya countryside near Siklós, offering a refined approach to Hungarian cuisine. The restaurant recently earned a 14.5 score from Gault&Millau for its precise plating and thoughtful ingredient pairings.
Robi Szalacsi stepped into the head chef role during the summer of 2025, bringing a focused discipline to the open kitchen. His background as a former sous-chef translates directly into the service flow and plate execution. Guests navigate five, seven, or nine course tasting menus that follow a clear seasonal rhythm. The kitchen treats technique as a tool rather than a display, keeping ingredients central.
Diners often start with a duck liver terrine that mimics an Opera cake through careful layering. Thin slices of foie gras alternate with delicate plum jam to create a sweet and savory contrast. Charcoal grilled golden pompano follows, resting alongside black kale, sweet mini kiwi, and crisp edamame. This balance of rich and bright flavors defines the current Hungarian cooking philosophy.
The building occupies a quiet courtyard in Kisharsány, shielding guests from village noise while maintaining easy access. Warm tones and elegant furnishings create a space that feels comfortable without sacrificing polish. Bespoke ceramic plates and slender stemware arrive precisely aligned for each seating. Professional staff move through the room with practiced efficiency.
Sommelier Richárd Labancz selects bottles primarily from small regional producers who share the restaurant’s attention to detail. The beverage program complements this style of Hungarian cuisine by highlighting local terroir. House made quince and plum juice pairs with alcohol free shiraz, while fermented kiwi mixed with a ginger bug starter offers a complex alternative. Even simple requests receive careful preparation.
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