The story
Páskom 1802 Gasztroműhely in Lajoskomárom grounds its quality Hungarian countryside cooking in the rolling Mezőföld hills, where a 150-year-old family press house forms the structural core. Mihály Mosberger and his family purchased the surrounding vineyard plots between 2012 and 2015 to build a retreat that honors their ancestral connection to the land. The vaulted brick ceilings of the original cellar space now shelter a dining room designed to feel like a quiet extension of the local terroir. This deep-rooted approach has earned the kitchen a solid 14 from Gault&Millau, recognizing how well the venue translates rural heritage into refined hospitality.
Chef László Csécsei leads the culinary team with a focus on seasonal availability and direct relationships with regional farmers. The menu treats Hungarian country cuisine as a starting point rather than a constraint, applying modern techniques to elevate familiar flavors. Guests encounter pressed rabbit thigh served alongside a smooth pea cream and crispy bacon napkin dumplings, or catfish paprikás paired with soft túrónudli dough. Even heavier regional staples receive a lighter touch, such as mangalica pork roasted with brassói potatoes and pickled cucumber salad.
The restaurant accommodates small groups across several distinct areas, including a covered terrace shaded by grape arbors and an exclusive private dining room with a dedicated chef’s table for twenty-four guests. A manicured lawn and nearby vineyard rows create a calm backdrop for weekend lunches during Friday through Sunday service hours. The kitchen also hosts themed wine dinners and hands-on cooking workshops, allowing visitors to explore the philosophy behind each dish firsthand. Every plate emphasizes honest produce over theatrical presentation, ensuring the experience remains grounded and consistently rewarding.
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