The story
On the banks of the Holt-Körös, surrounded by protected cypress trees, Újváros Bisztró rises as a modern glass-walled building. From its terrace, the old town of Szarvas reflects in the windows – a deliberate architectural dialogue between two eras. Inside, a Ravenna marble mosaic floor pays homage to the area’s Italian heritage, while the clean lines speak to contemporary design. This harmony of then and now is not just in the space: it pulses through the kitchen.
Under the guidance of chef Piltz Zoltán, the kitchen produces what the team calls “fine dining in a new interpretation.” The goal is to make elevated Hungarian gastronomy accessible and understandable. Dishes start from the familiar but take unexpected turns – “every plate has an element that pulls it back to the table and makes it bistro-legible,” says Piltz. Seasonal, locally sourced ingredients form the foundation, with techniques that respect Hungarian traditions while drawing on international inspiration. Owner Szin Bence, who built the restaurant from the ground up, sums up the mission: “We wanted to contribute to the development of our hometown, to share the gastronomic wonders we encountered during our travels.”
In 2026, the restaurant received a Michelin Bib Gourmand, an award reserved for good quality, good value cooking. It sits comfortably alongside the restaurant’s ethos: refined but never stiff, serious about flavor but warm in spirit. The wine list further reflects the balance of heritage and discovery, with Hungarian and international bottles, including rare vintages, chosen for character and quality.
The restaurant offers both a changing weekly lunch menu and a monthly weekend menu. The midday options are strikingly accessible – two or three courses at modest prices – while the weekend degustation menus allow for a deeper exploration of the kitchen’s creativity. Past offerings have included confit catfish with apple vinegar, goose leg with young cabbage, and a delicate currant mousse with almond and mint. The atmosphere remains light and inviting, whether for a business meeting or a slow Sunday meal. “We want guests to feel that they become more by visiting Újváros Bisztró,” says Szin Bence.
Recognition
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Details
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good quality, good value cooking
Szarvas was not really on the contemporary gastronomic map until Újváros Bisztró put it there. The modern building is stunning both inside and out, with a view of the oxbow lake of Körös river, and in the summer, you can relax on the terrace shaded by sun sails that extend to the green surroundings. The interior features unique design, comfortable furniture, booths on the mezzanine, and an impressive wine fridge. The goal was to create an elegant yet comfortable vibe, not too stiff. The service is young, attentive, and spot-on, balancing between a laid-back and classy feel. The menu is well thought-out, concise, seasonal, and clearly builds on the high-quality local ingredients. Their wine selection is carefully curated with both Hungarian and international wines, and you will find plenty of choices by the glass. They also have a rich selection of other alcoholic drinks and an excellent coffee service as well. When we visited, the dry-cured and perfectly cooked duck breast from Orosháza stood out, paired with a creative honey-sake and cinnamon sauce. The plum dumpling dessert, enhanced with plum coulis to point out the fruit flavour, also performed excellently, and in an innovative twist, cinnamon was freshly grated over it at the table. The music selection felt a bit off compared to the vibe of the place, and there is still a bit of experimenting with the kitchen’s identity - some dishes might be trying to showcase too much culinary technique at once. Thanks to its thoughtful layout, the space works for everything from business lunches to family meals or a romantic dinner. Újváros Bisztró is definitely one of the gems of Békés county's hospitality scene.
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