Lion Wine Restaurant - Tallya

The Lion Wine-Restaurant in Tokaj-Hegyalja is one of the pioneers in the gastronomical reformation, using quality local ingredients, with its seasonal offers, and by mixing traditional and modern culinary technologies. By using local quality ingredients, offering seasonal dishes and combining tradition with modern culinary techniques, the Oroszlános Wine Restaurant is poised to lead the way in bringing a gastronomic revival to the Tokaj Wine Region. We have been encouraged in our efforts to this end by ‘Chef of the Century’ Eckart Witzigmann who, while touring Hungary by invitation of the Hungarian government, had dinner at Oroszlános.

We compile our menu using dishes rooted in urban and rural traditions, never losing sight of the festive and seasonal context. Accordingly, Lenten soups, fish and meatless dishes feature on the menu from Ash Wednesday until Easter, when lamb, hare, smoked ham and eggs take over as primary ingredients in the kitchen. Like in traditional households, many of the ingredients are prepared by ourselves. We offer our guests bread baked in our kitchen. Fruits that are grown on the Szirmay Manor are bottled or made into jam, jelly and syrup. Curdled milk is used to make fresh cheese in the kitchen. Wine is used variously. Dry Tokaji Furmint is used to steam trout in, prepare ‘braised pork chops winegrower style’, as well as to flavour onion soups, ragout soups and stews. Sweet Tokaji is used to poach fruits in and mixed into dessert creams.