The story
Hajdina Étterem in Szentgotthárd draws its name from buckwheat, anchoring a distinct Vend cuisine practiced daily by chef Ágoston Tamás. For more than ten years, this household has transformed a former scout camp into a dining room rooted in the culinary heritage of the Vend and Őrség territories. Their modern take on Hungarian cuisine relies on nearby forests and local harvests rather than imported trends. Every plate reflects a practical, home-driven discipline that rewards loyal visitors from Slovenia and Austria alike.
Diners can trace the versatility of buckwheat through several seasonal courses, including spiced rabbit thigh paired with citrus root purée and spinach dumplings. Wild boar soup carries tarragon and puffed grains, while venison stew arrives alongside traditional potato dumplings. A standout finish comes from a creamy goat cheese roulade served atop a bright apple salad, dusted with toasted groats. These compositions balance rustic technique with careful plating, earning the kitchen a well-deserved twelve-and-a-half rating from Gault & Millau.
The building now sits quietly inside a centuries-old woodland, offering select rooms and dining areas that look out over the valley and village church. Natural light filters through large windows onto simple wooden tables, creating a space that feels grounded rather than theatrical. Staff members rotate between kitchen duties and service, which keeps the atmosphere relaxed and genuinely attentive. Guests often return for the unhurried pace and the steady quality of the wine list, which matches the food without overshadowing it.
Recognition
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