Y Étterem by Rácz Jenő

The story

Y Étterem by Rácz Jenő in Veszprém: Marina Dining by a Hungarian Culinary Icon

The Chef and the Kitchen

Y Étterem by Rácz Jenő brings a refined approach to international cuisine to the shores of Veszprém. Celebrity chef Jenő Rácz launched this marina-side venue in June 2025, deliberately steering away from traditional fine dining conventions. This fresh direction recently earned a 13.5 rating from Gault&Millau, recognising the kitchen’s immediate promise despite the venue’s recent launch. The culinary team operates with a tight menu that balances global techniques with playful reinterpretations of classic Hungarian staples.

Standout Plates and Flavours

Guests encounter carefully constructed plates that define modern international cuisine without relying on theatrical presentation. A silky gazpacho arrives layered with a light goat cheese foam, followed by grilled green asparagus finished with nutty brown butter hollandaise and a concealed sous-vide egg. Savoury options feature thinly sliced Montenevado mangalica coppa cured until dry, alongside familiar comfort items like deep-fried pickled cucumber and the classic hortobágyi pancake. Each dish relies on straightforward preparation to highlight ingredient quality.

Room and Atmosphere

The dining space sits within a newly developed residential park near the yacht marina. Freshly planted trees and open terraces create a calm environment that prioritises everyday comfort over formal grandeur. Staff members navigate the floor with practiced warmth, ensuring service feels attentive without imposing rigid protocols. The venue continues to settle into its surroundings, allowing guests to enjoy a steady rhythm of meals against a backdrop of lake breezes and moored sailboats.

Drinks and Dessert

The beverage programme centres on a succinct wine list drawn primarily from smaller Balaton estates and Hungarian vineyards. Sparkling selections range from domestic Sauska bottles to French Pol Roger Brut Réserve, offering clear pathways through both casual lunch service and dinner pairings. Sweet finishes lean toward nostalgic themes, most notably the Balaton ’80 ice cream sundae featuring standard vanilla and strawberry scoops. The dessert presentation mirrors the kitchen’s broader philosophy of familiar flavours executed with quiet precision.