Forgó Étterem

The story

Forgó Étterem in Dunabogdány: Hungarian and Swabian Dining on the Danube Banks

Three decades of Swabian and Hungarian tradition

The Jakab family has guided Hungarian and Swabian cuisine at Forgó Étterem since 1988, anchoring the kitchen in Dunabogdány where the Pilis hills meet the river. Their menu balances rustic roots with a touch of imagination, serving a blend of flavors that honors local history while standing apart from typical inn fare. The kitchen presents over thirty options daily, keeping the selection broad enough to satisfy diverse palates yet focused on honest preparation. Gault&Millau describes the venue as an 'inn de luxe' where honest, comforting food meets a surprisingly imaginative touch, reinforcing the kitchen's reputation for quality.

Generous plates and signature dishes

Generosity defines the portion sizes here, a trait so consistent that guests often request boxes to take half their mains home. Signature bryndza dumplings arrive fresh and moist, accompanied by crispy bacon for a dish that anchors the menu's Swabian cooking heritage. Vegetarians appreciate the cauliflower steak, which pairs caramelised florets with sweet potato purée, beluga lentils, and a date pesto for a colourful combination. Slow-roasted pork belly rounds out the selections, resting on smash potatoes with grilled corn and coleslaw.

Comfort and capacity by the water

The dining room offers a neat and inviting space furnished with plush armchairs, providing a comfortable base for groups up to 160 guests. A separate private room seats 70 visitors, while the summer months bring the terrace into play with capacity for another 200 people overlooking the river. Families receive dedicated attention with high chairs and changing facilities available throughout the visit. Large parking areas sit behind the building, and a boat dock allows waterborne guests to reach the entrance directly.