The story
Just a minute from the centre of Villány, a road lined with colour-splashed vineyards leads to Sauska 48. The 48-seat bistro sits on plot number 048, an integral part of the Sauska estate. It earned a Michelin Recommended award in 2026, a recognition that feels earned rather than sought.
The kitchen is led by executive chef Bicsár Attila, who has been set on becoming a cook since he was twelve. His style is rooted in the warmth of home kitchens – he wants his dishes to spark memories while still feeling new. Attila spent a defining decade and a half in Budapest’s fine-dining scene, then worked in Austria, the UK, the US, and Japan. He teaches as readily as he learns, and his influence can be seen across a generation of contemporary Hungarian chefs. South American cuisine, with its bold spices and explosive flavours, often appears in his compositions, creating surprising harmonies with Hungarian traditions.
The seasonal menu is the result of close collaboration with the best local suppliers. It showcases classic Hungarian flavours alongside flashes of the region’s Swabian heritage. The kitchen works in constant dialogue with the winemaking team next door – they cook with wines, for wines, and to wines. The a la carte offers starters like duck liver terrine with apple compote and walnut cream, or beef tartare with salt-cured lemon and black garlic aioli. Main courses include pike-perch with grilled butternut squash and mangold kimchi, or a duo of duck breast and quail leg with black cherry jus. A dedicated steak menu features Uruguayan tenderloin, dry-aged bone-in rib eye from Hortobágy, and Australian Wagyu flank steak. Vegetarians are well considered: the kitchen continually seeks harmonies between seasonal vegetables, fruits, and Villány’s red wines.
Wine is the anchor here. The wine list covers everything Villány is known for – bold reds – with a generous detour to Tokaj-Hegyalja for dry whites, sweet wines, and sparkling. The full Sauska portfolio is complemented by a curated international selection, mostly French, Italian, and Californian bottles from producers who have become personal friends of the family. Sommelier Sebastian Giraldo, three-time Hungarian Sommelier Champion and winner of the 2023 Polish Sommelier Championship, hosts the wine programs. His passion for the vineyards and cellars makes every pairing feel personal.
The interior is elegant yet welcoming, with a fireplace that warms the cooler months. In spring through late autumn, the hundred-seat terrace opens to breathtaking views of the Szársomlyó hill. The same space hosts weddings and private events. The service is friendly and professional, the kind that makes you want to linger over a glass of Sauska Late Harvest with the túrógombóc (cottage cheese dumplings) – a guest favourite that keeps returning to the menu.
Sauska 48 is a place where the kitchen, the vineyard, and the cellar work as one. The result is modern Hungarian cuisine that feels both rooted and restless – exactly as it should be.
Recognition
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History
Sauska 48 has brought fresh energy to Villány hospitality scene. Chef Attila Bicsár has mentored an entire generation of chefs in Budapest. After an international journey, he returned to Hungary to accept a role truly befitting his talent and personality: an invitation from the Sauska family, now extending not only to Villány but to Tokaj as well. Since opening in 2017, the restaurant has steadily shaped its own unique style and has grown into a key player in Hungary’s fine dining landscape. The restaurant is a natural, organic extension of the winery – fresh, modern, and elegant, in perfect harmony with Sauska’s wines and sparkling offerings. The menu is inspired by the fine dining tradition of dishes built around just three key elements. Classic Hungarian flavours are reimagined with lightness and precision, think mushroom paprikás (in creamy paprika stew), vadas (beef with mustard, root vegetables and cream sauce), or vegetable stews, all with a sophisticated twist. One standout is the venison tartare, elevated by capers, Worcestershire sauce, and a hit of umami from bottarga. It is mixed tableside by the servers in a mini ritual. Even the humble cabbage-and-noodle dish gets a transformation here: paired with quince, black salsify, and a buttery sauce. The noodles take on a new form as gyoza, and the flavour of the filled dumplings leaves an unforgettable impression. It’s a stunning creation, and beautifully presented, which is not exactly what cabbage noodles are known for. The wine list is creatively laid out as a timeline, guiding you through a thoughtful selection of Sauska’s wines and sparkling bottles, alongside elegant French, Italian, and Californian picks with some lovely champagnes in the mix as well. That now oft-quoted phrase, “liberated rural gourmet cuisine,” was born within these walls. Sauska 48 is both refined and bold, a true passion project for Attila Bicsár.
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