The story
Hosszú Tányér is not a restaurant you stumble into. Tucked away in the small village of Hosszúhetény, at the foot of the Mecsek mountains, it seats just five tables. The name is a double tribute: “Hosszú” honours the family name of founder Franciska Hosszú, while “Tányér” (plate) points directly to the work of chef Horváth Attila, who designs the ceramics that carry his food. Franciska, a mother of two with a background far from hospitality, first welcomed guests in 2015. By 2021, she and Attila had joined forces to create the concept that now defines the place: a quiet, private space where cooking, craft, and contemporary art meet.
Horváth Attila originally trained as a painter and sculptor before turning to cooking. He sees his kitchen as the truest form of self-expression. Every dish is plated on ceramics he designs himself — the “Tányér” in the restaurant’s name is his signature. That artistic eye extends beyond the plate: the dining room doubles as a gallery, rotating works by Hungarian visual artists every two months. It is a small, deliberate gesture that makes each meal feel like a private exhibition.
The menu is a tasting sequence built on the foundations of Hungarian cuisine, but it is never static. Attila sources vegetables from his own garden, fruit and herbs from nearby forests and meadows, and produce from local farmers. Occasionally an ingredient from another culture slips in — a quiet nod to the wider world. One guest described a beef soup with walnuts as “a brilliant idea, an unforgettable taste experience.” The cooking is precise, the presentation deliberate, and the whole experience unfolds at a pace that invites conversation and stillness.
The restaurant operates by reservation only, from Friday through Sunday. There is no walk-in chaos — just a small house, a courtyard for outdoor seating in warmer months, and a kitchen you are welcome to step into and chat with the chef. It is the kind of place where the line between host and guest softens. That intimate, family-like atmosphere, combined with the rigorous sourcing and craft, earned Hosszú Tányér a Michelin Recommended distinction — a recognition that feels less like an award and more like a confirmation of what the team set out to do.
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Outside Hungary, it’s not uncommon for a restaurant to be built around a strong creative duo. It’s rarer here, but Hosszú Tányér (Long Plate) is just that. The picturesque Baranya village, home to just 3,300, centres on rural tourism and feels like something straight out of a folktale. The story of Hosszú Tányér is being penned by Franciska Hosszú, its visionary owner, and chef–co-owner Attila Horváth. The exterior is plain and rural, without a hint of folk nostalgia. But step inside and a thoughtfully curated, contemporary space beckons, defined by a pellucid aesthetic that favours clarity over clutter.. Outside, a shaded terrace glows under warm fairy lights in the evening. Inside, calming beige tones, ambient lighting, a bookshelf tucked into a stone-arched recess, and carefully set candlelit tables. The attention to detail borders on astonishing: the menu is bound in silk, the work of local silk artist Andrea Melegh. The service and food are equally refined. It’s the kind of place where even the chicken has a pedigree – in this case, a heritage breed reared by Tibor Hegedűs in nearby Romonya. Hospitality here is anything but ordinary. All the more surprising, then, that the chef’s previous post was at a nearby inn. Plenty of more formally trained chefs don’t create dishes as original or as flavour-packed. Our starter of apple, walnut, celery and shiso arrived in a giant porcelain apple – easily the brightest, freshest take on Waldorf salad we’ve encountered. The venison loin in our main course had perfect texture, and every drop of the carrot purée and jus was pure gold. If you're exploring the Mecsek Hills near Zengő, time your trip for a visit – they’re only open Friday to Sunday.
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