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VIATOR Abbey Restaurant and Wine Bar

Address: 9090 Pannonhalma, Vár 1.

Phone: +3696570200, +36302136000

Email: viator@viator.co.hu

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 28^th 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.

Index oldali menük

Bal oszlop (Tartalom)

These restaurants listed are our partners that not only use truffles, but they purchase them legally by a transparent market. Truffles are delivered by us, or truffle hunters observing the truffle regulations.

Central European Brewers Conference (CEBC) 2019 - 24 January 2019

The Central European Craft Brewers Conference (CEBC) is an annual conference and trade show representing the craft beer industry in Central Europe. The conference will be held on January 24th and 25th 2019 in the very heart of Budapest’s 7th district, home to the best Ruin Bars and nightlife in Europe.

Borjour Magnum 2019 - 16 February 2019

Borjour Magnum is the largest indoor wine-tasting event of the year in Hungary. For a fixed-price entrance fee, guests are allowed to taste as many products as they wish.Borjour Magnum is the largest indoor wine-tasting event of the year in Hungary. For a fixed-price entrance fee, guests are allowed to taste as many products as they wish.

Jobb oszlop (Menu)

A photo posted by Tuber Trade Kft. (@hungariantruffle) on

Teljes blokk

Event oldali menük (Tradition&Innivation)

Bal oszlop (Tartalom)

Petit Dej, Vienna, 1st December 2016

more pictures...

The event of Tradition and Innovation on 1st of December 2016 was visiting Petit Dej with our excellent quality truffles. With the help of a whole-day truffle market, the daily offer, and a truffle dinner crowning the day, we made Vienna taste these treasures of the forests. The wine selection of Babiczky Wine was available as usual.

Menü

Truffle Butter with Toast
Consommé Royale with Winter Black Truffle
Mussels in Creamy Truffle Sauce or Tagliatelle with Cream and Truffle
Steak withTruffle and Truffled Mashed Potatoes, Fresh Salad
Tiramisu with Sweet White Truffle (Terfezia)

Babiczki wine selection

Mátrai Irsai Olivér
MátraiPinot grigio
Mátrai Cabernet franc
Mátrai Chardonnay battonage

Dinner: 59 EUR (65 EUR on the spot)
Wine selection: 10 EUR

Facebistro Budapest, 2nd November 2016

more pictures...

At the next event of the Tradition & Innovation series on November 2 we would like to demonstrate that the high-quality Hungarian truffle is not an unreachable luxury. We intend to offer a culinary experience for our Guests by serving dishes which can be easily made at home too. With the dinner it will be possible to choose from Babiczki Wine's wine collection as usual

Tradition and Innovation is planned to be comprised of 10-12 events during the course of which one may learn more about the diversity of Hungarian truffle-gastronomy and get a glimpse into how truffle is used by professionals (bakers, cooks, confectioners) in their respective fields.
The event organizer Tube Trade Ltd. is a truffle manufacture seeking to supply customers with truffle provided by ethical gatherers through a transparent commercial system. We seek to provide services in accordance with the needs of restaurant trade as well as providing high-qua- lity svice to individual customers. We are unique in the market in being able to supply ready-made truffle products to anyone lacking the necessary equipment (such as vegetable preparation unit and washer). We are relying on the contribution of our partners (chefs) in determining the directions of product enhancement.

Menü

Truffle dip with grissini baked on the spot
Cream of cauliflower soup with truffle and olive oil
Tagliatelle with garlic, olive oil, parsley, and truffle
Bacon wrapped pork tenderloin with parsnip puree, and truffle
Crema catalana with sweet Hungarian truffle

Menü: 5000.- HUF

Mátrai Irsai Olivér
MátraiPinot grigio
Mátrai Cabernet franc
Mátrai Chardonnay battonage

Babiczki wine selection: 2500.- HUF

Photos Taken During The Event

Sofitel Budapest, Terrace 4th September 2016 17:30-21.00

The first truffle dinner of a series of events called Tradition and Innovation is focusing on two currently gatherable types of black truffles (Tuber uncinatum, Tuber macrosporum), the sweet Hungarian truffle (Mattirolomyces terfezioides) and seasonal forest mushrooms.

The dishes will be prepared by Jeremy Cayron, executive chef of Sofitel Bangkok Sukhumvit and Zsolt Serényi.

Those attending the event will have the opportunity to learn about different kinds of truffles and forest mushrooms, exchange experience as well as ask the hosts of the event about the secrets of their profession. Enquiries about mushrooming will be answered by a mushroom expert and experienced truffle hunters. Tradition and Innovation is planned to be comprised of 10-12 events during the course of which one may learn more about the diversity of Hungarian truffle-gastronomy and get a glimpse into how truffle is used by professionals (bakers, cooks, confectioners) in their respective fields.

The event organizer Tuber Trade Ltd. is a truffle manufacture seeking to supply customers with truffle provided by ethical gatherers through a transparent commercial system. We seek to provide services in accordance with the needs of restaurant trade as well as providing high-quality service to individual customers. We are unique in the market in being able to supply ready-made truffle products to anyone lacking the necessary equipment (such as vegetable preparation unit and washer). We are relying on the contribution of our partners (chefs) in determining the directions of product enhancement. We seek to satisfy all standards set by our customers respecting delivery, quantity as well as packaging.