János Mizsei, the Chef of MÁK Bistro, the Innovative Kitchen of 2017 by Dining Guide
Join our hunters and their dogs to experince the excitement of hunting these underground delicacies in the forests!
A szövegre kattintva az Ön oldala jelenik meg.
Address: 9090 Pannonhalma, Vár 1.
Phone: +3696570200, +36302136000
For Saint Benedict dining is the scene for experiencing the community and practising the serving love. Every monk had to take part of the kitchen duties and prepare simple, everyday dishes for their brethren according to their own skills. This caring and providing for the other human being characterizes also the reception of guests in the Benedictine monasteries: there is a separate kitchen ready to care for wanderers „arriving at uncertain times” to gain new strength. In this field, however, monks experienced in cooking are active, as the aim is to provide the best for the guests in quantity as well as in quality. Nowadays many things have changed compared to the past; however, the hospitality and the „separate kitchen” maintained for them still treasure the living traditions of the first Benedictine communities.
The VIATOR Abbey Restaurant and Wine Bar opened 28th May 2010 on the Kosaras Hill of Pannonhalma, in the direct vicinity of the Archabbey Pannonhalma. In 2015 it celebrated its five year anniversary; however, its original objectives have been constant since its establishment: it strives to express the hospitality of the Benedictine community of Pannonhalma through the means of gastronomy, combining tradition and modernity in every respect.
The building itself is a contemporary snapshot of the combination of the functional and aesthetic architecture which reflects the pursuit of simplicity of the monks; however, its substance is revealed first when stepping into its inner space: it rises above the town of Pannonhalma, the Pannonian landscape and the vineyards of the abbey, thereby bringing the guest closer to the view and the spirituality of the monastery simultaneously.
The menu is remarkably varied, seasonally renewed and is supplemented by the seasonal insets based on a special raw material. The extent of the selection is, however, at all times consciously constricted. The high quality raw material, purchased as far as possible from the farmers in the near vicinity, is characteristically combined with the crops of the herb and spice garden of the abbey, mainly lavender, thyme, lemon grass, rosemary and sage.
VIATOR as the reference restaurant of the Abbey Winery Pannonhalma lays a special emphasis on wines. The wines from the Benedictine winery, re-established in 2003, gain an almost exclusive role, from which older vintages, not available at the winery any longer, may still be found in the assortment of the restaurant.