The story
Vendéglő a Pisztrángoshoz in Miskolc centers its modern Hungarian cooking around locally reared trout and regional forest ingredients. György and Ágnes Hoitsy took over the historic farm in 1982, building upon facilities originally established in 1932. They raise their fish using water drawn directly from the Bükki Margit spring, which feeds the ponds with constant clarity. Their kitchen prepares filleted trout, carp, and catfish alongside vegetables harvested daily from their own garden plots.
The menu highlights the natural sweetness of freshwater fish through careful smoking and precise plating. Cold smoked trout rolls arrive with creamy rice salad and basil pesto, while the mixed fisherman soup combines soft carp fillet, roe, and characterful smoked trout in a rich broth. Guests also encounter inventive combinations like sturgeon ham paired with trout noodles, alongside wild boar ragout that draws on the surrounding forest harvest typical of Hungarian cuisine. Each dish relies on minimal seasoning to let the ingredient quality speak.
Located a short drive from Miskolc within the quiet Garadna Valley, the property sits just meters from the original open air fry house that popularized the region’s fish traditions. Owners transformed that rustic foundation into a more polished dining room where staff present multi course meals with attentive pacing. A Gault&Millau score of 11 points reflects the consistent execution and thoughtful wine pairings that accompany the Hungarian wine list. Cyclists and hikers finishing trails in the nearby Bükk mountains often stop here for a structured yet relaxed evening meal.
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