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w i n t e r 2 0 1 8 | 5 9 well. In addition to seasonality, regional flavors are also considered, so we aim to put the fewest food miles possible on the plate by preferring local produce. We get game from the forests of Somogy and vegetables from farmers nearby, and we serve wines from Balaton with our dishes. There are plenty of great pairings, but I'm convinced that wines and food grown in the same soil give the best result. Which specialties are staples on your menus and always popular amongst guests? Ruprecht: Goulash is the all-time favorite. There was a time when its reputation was less than stellar, but it has regained its well-deserved top spot. Obsessed tourists are willing to travel hours for a good bowl, so we make sure to use the very best ingredients. The newest craze is Mangalica cheek—people love it. Csapody: As many of our guests are regulars, our biggest attrac- tion is the blackboard loaded with new dishes daily. However, Újházi chicken broth, roast leg of duck with cabbage noodles, and cottage cheese noodles are all kept on the menu as they are popular amongst our customers. Which regions shouldn't be skipped over during a visit to Hungary? Csapody: You need to visit Lake Balaton, Tokaj, Villány, and Eger. These destinations provide the most well-rounded experi- ence. The tiny villages on the highlands of Balaton, the delight- ful vineyards of Tokaj, and the historic past of Eger and Pécs are good enough reasons to get out there, but their wines are making these places even more exciting. What if someone stays in Budapest? How can they get a taste of the countryside? Ruprecht: There is a way, of course. The Pannónia Gastro-Boat sails out daily for a dinner cruise in Budapest for our international visitors. The monthly menu is created specially by a SVÉT chef with regional ingredients and matching wines. The night lights of the capital pro- vide the backdrop for an exclusive dinner orchestrated by chefs of the country's top regional restaurants. Good wines are just as important for the perfect foodie trip as good produce. Do visitors appreciate Hungarian wines? Csapody: I've learnt a great deal from winemakers, who instinctively know which flavors to pair with their wines. A glass of Olaszrizling, or one from our indigenous varieties of Furmint, Kéknyelu " ("Blue Stalk"), or Rózsako " ("Rose Stone") fits a meal perfectly. Our guests usually require recommendations and do not object to a second glass, either. Ruprecht: Many guests on the Pan- nónia Gastro-Boat taste Hungarian wines for the first time, and they are usually amazed by the quality. We happily recommend Hungarian vari- etals, of which usually Furmint, Hárslevelu " , and Kadarka are met with great success. After talking to these two restaurateurs, it's clear the most important thing Hungary can offer its visitors is an authentic experience. The traveler may scale the famous vineyards of Tokaj, stroll through the picturesque villages of the highlands of Balaton, and walk the rows of cellars in Villány or the bastions of the Eger castle, and they will surely find some excellent restaurants nearby that feature regional produce and some quality wine. Let the adventures begin! ABOUT SVÉT: The 16-member restaurant associa- tion Stílusos Vidéki Éttermiség (or SVÉT, translated as Stylish Countryside Restaurants) is the catalyst for the gastronomic revolution in the Hungarian countryside. It promotes genuine and generous rural hospitality, motivat- ing its restaurants to serve delicious, high-standard dishes of regional ingredients both in their venues and at several festivals year-round. SVÉT's autumn summit is amongst the highlights of the Hungarian culinary calendar. You can find a SVÉT restaurant in the following towns: Balatonfüred, Balatonszemes, Debrecen, Eger, Encs, Etyek, Mád, Noszvaj, Sopron, Palkonya, Pannonhalma, Perbál, Rácalmás, Sziget- monostor, Veszprém, and Villány. ■cr Local cheeses on display in the Hungarian village of Mád.

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